Beef Stew With Red Wine

This beef and red wine stew is easy to prepare and cooks on the stovetop. Feel free to use Pinot Noir, Burgundy, Merlot, or Cabernet in this beef stew. It's a basic beef stew recipe with red wine, great with noodles or potatoes.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Ingredients:

1 1/2 pounds stew beef
1/2 cup flour
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 ribs celery, sliced
1 large onion, chopped
2 medium carrots, thinly sliced
1 clove garlic, minced
2 cups beef broth
1 cup dry red wine, such as Burgundy or Pinot Noir
dash of crumbled dried rosemary

Instructions:

Cut the stewing beef in bite-size pieces. Put in a bowl or bag with the flour and seasoned salt and pepper; toss to coat well.

Heat oil in a Dutch oven or large saucepan over medium heat; add the stew beef and cook, turning and stirring, until the meat is lightly browned. Add the chopped onion and celery; continue cooking, stirring, for about 4 minutes. Add carrots, garlic, broth, wine, and rosemary; bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours, or until beef is tender.

Serve this beef stew with potatoes or hot cooked noodles.

Serves 6.