Skillet Beef Stew In Red Wine
A hearty skillet beef stew infused with red wine and tender vegetables, perfect for comforting dinners and elegant enough for special occasions.
Ingredients
Instructions
- Run frozen peas and pearl onions under hot water or microwave on High for 1 to 2 minutes to thaw.
- Drain well.
- In a skillet, heat 2 tablespoons of oil over medium-high heat.
- Add the beef tenderloin tips and cook until browned on all sides, about 5-7 minutes.
- Pour in the dry red wine and add dried thyme leaves.
- Simmer the mixture until the wine is reduced by half, about 5 minutes.
- Add the thawed vegetables to the skillet and cook until heated through, about 3-5 minutes.
- Season with salt and freshly ground pepper to taste and serve.
Tips & Substitutions
For a richer flavor, consider using a full-bodied red wine like Cabernet Sauvignon. If you don't have dry red wine, beef broth or a combination of grape juice and vinegar can work as substitutes. Ensure the beef is cut into uniform pieces for even cooking. You can also add carrots or potatoes for extra heartiness, reminiscent of classic American recipes.
Serving Suggestions
Serve the beef stew with crusty bread or over a bed of rice or mashed potatoes for a comforting meal. A side of green salad can balance the richness, and a glass of the same dry red wine used in cooking makes an excellent pairing. This dish is perfect for cozy dinners or gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat until warmed through, adding a splash of beef broth or water if needed to maintain moisture. Alternatively, you can microwave in short intervals, stirring in between, to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Beef Stew In Red Wine contains roughly 659 calories, with 2g protein, 8g carbohydrates, and 71g fat. It is an excellent source of vitamin C (54% of the Daily Value) and iron (29% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1747mg per serving (76% 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 cut of beef for this stew?
Yes, while tenderloin tips are ideal for tenderness, you can use cuts like chuck or round for a more economical option. Just remember that tougher cuts may require longer cooking times to become tender.
How can I make this dish gluten-free?
This recipe is naturally gluten-free, but always check the labels on your ingredients, especially the wine. If you want to serve it with a side dish, opt for gluten-free grains like quinoa or rice.
Can I prepare this stew in advance?
Absolutely! You can make the stew a day ahead, as the flavors will develop even more. Just reheat gently before serving. It also freezes well for up to three months; thaw overnight in the refrigerator before reheating.
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).