Beef Stew with White Wine is a lighter take on Beef Stew. In addition to the white wine, I use vegetable broth along with a summery herb mixture. The result is a wonderful stew for those cool spring evenings or any time of the year when you want a bit of a lighter dish.
Notes on Ingredients
Market Vegetable Stock
I use Market Vegetable stock in this stew and many of my recipes. This is a stock I make myself. To me, it is a no-brainer simple process. Every time I trim a stalk or cuttings I do not plan to eat I add it to a container in my freezer. When I get enough, I simmer them and produce a stock. I then freeze the stock for later use. Please check out the full details.
In this stew, the market stock gives us a full range of vegetable tastes that is lighter than store-bought stock.
Summer Spice Mix
I use dried herbs in the stew. Where I might go with Bay Leaves and/or Rosemary for a red wine stew with beef broth, here I am using a lighter mix of sage, thyme, rosemary, dried pepper, and fennel seed. You only need two teaspoons of the mix, so I suggest you mix a bit in a jar and keep it around for many spring and summer uses.
Notes on Techniques
Browning the Beef
Start by dredging the beef in flour and then brown. Do not short-change this process. The flour is needed for a bit of texture to the stew but uncooked flour will be pasty. Likewise browning the beef allows for the Maillard reaction, adding flavor and aroma.
Timing is Important
Stews take time. Plan for it; rushing will not give the result you want. Furthermore, pay close attention to the timing of adding the vegetables so as to not overcook.
Beef Stew with White Wine
A lighter take on beef stew. Perfect for a cool spring meal.
- 1/2 cup all-purpose flour
- 1/2 teaspoon freshly ground pepper
- 2 pounds beef stewing meat, trimmed and cut into inch cubes
- 5 teaspoons vegetable oil
- 2 teaspoon Summer spice mix (recipe follows)
- 2 cups white wine
- 3½ cups market vegetable stock
- 1 medium onion, peeled and chopped
- 6-8 medium carrots, peeled and cut into small chunks
- 6-8 golden potatoes: eyes, and rough spots removed and cut into medium chunks
- 2 teaspoons salt
Summer Spice Mix
- 1 Tablespoon sage
- 1 Tablespoon Thyme
- 2 teaspoons Rosemary
- 1/2 teaspoon dried pepper (red bell or a pepper with a bit more heat, if desired)
- 1/2 teaspoon fennel seed
- Mix together spices for the summer spice mix. (Ingredients call for more than needed, store the extra for another use -- roasts, soups, etc.)
- Combine the flour and pepper in a bowl, add the beef, and toss to coat well. Heat 3 teaspoons of the oil in a large pot or Dutch oven. Add the beef a bit at a time. It is important not to overcrowd the beef so that it browns well. Turn the pieces so that the beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Reduce the wine to about half the volume. Add the beef, vegetable broth, and spice mix. Salt as needed, depending on how salty your broth is. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time as needed. Cook until the beef is tender, about 1½ hours. Add the onions and garlic and simmer, uncovered, for 10 minutes. Add the potatoes and carrots and simmer uncovered until they are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste.
- Ladle into bowls and serve with crusty bread.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 861mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 6g
Calculated Nutrition is estimated.