French · Dinner
Baked Beef and Red Wine Stew (Gluten-Free)
Beef chuck braised in red wine with tomato paste, mushrooms and root vegetables until fork-tender, thickened with cornstarch for a gluten-free finish. Deep, wine-dark flavour from bacon lardons, garlic and thyme. Served over mashed potato with fresh parsley.
$6
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
702Calories
42.3gProtein
37.9gFat
30.8gCarbs
8.1gSugar
4.9gFiber
785mgSodium
149mgChol
14.6gSat Fat
1580mgPotassium
95mgCalcium
5.8mgIron
4.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat beef chuck dry, season with salt and pepper, and preheat oven to 325F (163C).
2
Sear
Heat olive oil in an oven-safe pot over medium-high heat and sear beef in batches for 3 to 4 minutes per side until deeply browned.
3
Sauté
Cook diced bacon for 3 minutes until rendered, then add diced onion, sliced carrot, and minced garlic and sauté 4 minutes.
4
Deglaze
Pour red wine into the pot over medium heat, scrape up browned bits, and simmer for 2 minutes until slightly reduced.
5
Braise
Stir in tomato paste and beef stock, return beef to pot with thyme and bay leaf, cover, and braise in oven at 325F (163C) for 2 hours until fork-tender.
6
Simmer
Stir in quartered mushrooms, return uncovered to oven for 20 minutes at 325F (163C) until mushrooms soften and sauce thickens.
7
Reduce
Mix cornstarch with hot braising liquid, stir back into pot over medium-low heat, and simmer for 2 minutes until sauce coats spoon.
8
Boil
Boil peeled, cubed potato in salted water over medium-high heat for 15 minutes until tender.
9
Mash
Drain potato and mash with butter until smooth, then season with salt.
10
Rest
Let stew rest uncovered for 10 minutes until sauce settles and thickens.
11
Plate
Spoon mashed potato onto plate, top with beef and sauce, discard bay leaf and thyme stem, scatter chopped parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef chuck
- 1 1/2 cup360ml red wine
- 2.4 oz70g bacon
- 11 carrot
- 11 onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tomato paste
- 1 cup240ml beef stock
- 6 oz170g mushroom
- 2 tsp2 tsp cornstarch
- 2 sprig2 sprig thyme-fresh
- 22 bay leaf
- 1 tbsp1 tbsp olive oil
- salt, to taste
- black pepper, to taste
- 7 oz200g potato
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp parsley
