Beef Stew with Merlot


1 1/2 lbs lean beef stew meat, cubed

2 tbsp flour

1 large yellow onion, chopped

3 stalks celery, chopped

2 carrots, chopped

10 oz sliced mushrooms

1 lb new potatoes, peeled and sliced

4 cloves garlic, minced

2 tbsp canola oil

1 cup Barefoot Merlot

3 1/2 - 4 cups beef broth

1 bay leaf

2 sprigs fresh rosemary, minced

1 1/2 tsp herbed sea salt

Black pepper, to taste

Fresh minced parsley, for serving


Place the beef in a large dish and sprinkle with flour, a half teaspoon of salt and a good grind of pepper. Toss well so that each piece of beef is covered.

Heat the oil in a large, heavy-bottomed pot. When hot, add the beef and brown. This should only take about 4 minutes.

When the beef has browned, carefully transfer to a plate. Set aside.

Turn down the heat to medium and drizzle a little more oil in the pot. Add the onion and sauté for about 6 minutes, until soft and translucent. Add the diced carrot, celery, rosemary and garlic and continue sautéing for 5 more minutes.

Add the beef back into the pot. Pour in the merlot and the beef broth. Stir well and increase heat to a boil. Then, reduce heat and cover pot. Let the stew simmer for about 2 hours, stirring occasionally.

After 2 hours, add the diced potatoes and the mushrooms. You may need to add a little more beef broth at this point if the stew seems too thick. Continue simmering for about 30 more minutes - until potatoes are tender.

Season stew with salt and pepper to taste. Serve with fresh minced parsley on top!


2 hrs 45 min