Easy Stove Top Beef Stew with Red Wine
Easy stove top beef stew with red wine is a hearty and flavorful winter soup that will leave you warm and cozy on a cold day!
beef stew meat
Several sprigs of fresh thyme
like Cabernet Savignon
Yukon gold potatoes
diced in about 1 inch cubes
in 1-inch chunks
medium yellow onions
chopped in 1-inch pieces
salt and pepper
In a gallon ziploc bag, combine flour, salt, pepper, paprika, onion powder, and garlic powder. Add stew meat, close bag, and shake to coat.
In a large Dutch oven, heat olive oil over medium heat. Add meat chunks and brown on all sides. Set aside leftover seasoned flour.
Add broth, bay leaves, thyme, Worcestershire sauce, and red wine. Bring to a boil, reduce to a simmer, and cook, covered, for about 1.5 hours.
Add potatoes, carrots, and onions, and cook an additional hour.
Stir in peas.
In a small bowl, combine 2 tbsp of the reserved seasoned flour with enough water to make a thin slurry. Whisk with a fork until smooth. Pour flour mixture into soup and stir to combine.
Cook for another 15 minutes or so or until peas are warm and broth is thickened. Add salt and pepper to taste. Remove bay leaves before serving.
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