Beef In Wine
A hearty beef stew simmered in wine and mushroom soup, resulting in tender meat with rich, savory flavors perfect for comforting meals or special dinners.
Ingredients
Instructions
- Cover the stew beef with mushroom soup and red wine.
- Cook the mixture for 3 hours at 325°F.
Tips & Substitutions
For a richer flavor, consider using a higher quality red wine, such as a Cabernet Sauvignon or Merlot. If mushroom soup isn't available, you can substitute it with a homemade mushroom sauce or cream of mushroom soup. Adding herbs like thyme or bay leaves can elevate the dish further. If you're short on time, you can cook it in a pressure cooker for about 1 hour instead of 3 hours.
Serving Suggestions
Serve the Beef In Wine over a bed of creamy mashed potatoes or egg noodles to soak up the delicious sauce. A side of steamed green beans or a fresh green salad can complement the richness of the dish. This recipe pairs beautifully with Company Onion Soup for a hearty meal.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the beef in a saucepan over low heat, adding a splash of water or broth to maintain moisture. Alternatively, you can microwave it in short intervals, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Beef In Wine contains roughly 177 calories, with 13g protein, 6g carbohydrates, and 4g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 461mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can use other cuts of beef such as chuck roast or brisket. Just ensure the meat is suitable for slow cooking to achieve tender results. You could also try using lamb for a different flavor profile.
What can I do if the stew is too thick?
If your stew ends up too thick, add a little beef broth or water gradually until you reach your desired consistency. Stir well to combine and allow it to simmer for a few more minutes to blend the flavors.
Is there a way to make this dish ahead of time?
Absolutely! You can prepare the Beef In Wine a day in advance. Let it cool completely after cooking, then store it in the refrigerator. The flavors will deepen overnight, making it even more delicious when reheated.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).