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October 1, 2010

It’s been raining here in NY for 48 straight hours now. Not nearly as dramatic as the Rainageddon the weather puppets predicted, but still dark, dank, and damp.

On days like this, there’s nothing like a house full of rich, savory smells and knowing that there’s a crock pot full of stew at the end of the rainbow.

So, without further ado…

Rosemary and Red Wine Beef Stew

2 lbs beef chunks (I used sirloin tips, but regular stew meat would work)
1/2 cup flour, seasoned with s&p
1-2 cups mirepoix (carrots, celery, onions chopped really fine)
3/4 cup good red wine (I used Pinot Noir)
Fresh rosemary stalks, fresh thyme stalks
1/2-1 cup beef stock (it really depends; I’ll explain in the directions)
1 lb fingerling potatoes (baby red or yukon gold would work, too), cut into chunks
3 parsnips, cut into chunks


  1. Throw the beef in a ziploc with the flour. Shake to coat lightly. Take the beef pieces out and brown in olive oil over high heat. DO NOT THROW OUT THE EXTRA FLOUR!!!
  2. Remove the beef from the skillet (or crock pot, if you’ve got a stovetop safe model) and set aside. Add mirepoix to the pan and saute until onions are translucent.
  3. Add leftover flour and 1/2 cup red wine. Simmer until wine thickens. You can add the beef stock now, if this mixture is very sludgy. Start with 1/2 cup, and take it from there.
  4. Dump the mirepoix/wine mix in the crock, then top with potatoes and parsnips. Lay 3 stalks of fresh rosemary and 2 stalks of thyme on top. Add the beef, then the rest of the wine. You can also add the beef stock (or more beef stock, up to 1 cup) here, if the liquid part of the mix isn’t so liquidy.
  5. Add another 2 stalks of rosemary and 1 of thyme. If you have some demi glace, add 1 tbsp now. S& P this, then put the lid on and cook 5 hours on high or 8-9 on low.
  6. 1 hour before serving, add 1 tbsp worcestershire sauce and 2-3 tbsp balsamic vinegar. Stir the whole thing and let finish cooking.
7 Comments leave one →
  1. Ames permalink
    October 1, 2010 11:07 am

    This sounds heavenly. Thanks for sharing Alfa!

  2. Corgi permalink
    October 3, 2010 9:26 pm

    Alfa, this was spectacular! Not that I’m surprised or anything, your recipes are always great.

    One question – the ingredient list mentions the beef stock, but I don’t see it in the directions. Does it go in with the red wine & flour? That was very thick, almost glue-like so I ended up using it there. I ended up using much more than 1/2 cup, actually. It still came out thick & rich after it finished cooking.

    Oh my gosh, my teenager just went back for a second bowl, she has never done that with beef stew before.

    • alfagee permalink*
      October 4, 2010 8:50 am

      Thanks for letting me know that I forgot the beef stock in the directions. Sorry about that. It really doesn’t matter whether you add it with the flour-wine mix or pour it over all the other ingredients in the crock pot.

      So glad this one was a winner for your family.

  3. Mary C permalink
    October 5, 2010 1:21 pm

    Gayle the stew was so good, much better day 2 and I’m sure even better for the finale tonight. Thanks so much for the recipe.

  4. October 10, 2010 8:44 pm

    Big Hit for Birthday dinner! Thanks (Cathy/Suby/Muck)

  5. Jennifer permalink
    December 5, 2010 12:54 am

    I made this tonight for dinner. It was a success – my husband had a second bowl.


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