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Beef Stew in a Red Wine Sauce
Beef Stew in a Red Wine Sauce
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins

Beef stew made with zucchini, garlic, onions, fire roasted tomatoes, fresh rosemary, horseradish and red wine is unbelievably delicious.  

Course: Main Entree
Servings: 4
Author: Carrie's Experimental Kitchen
  • 1 1/2 lb. Beef Cubes (or London Broil cut down)
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 large Zucchini, cut into 2-inch pieces
  • 1 tbsp. Garlic, minced
  • 1/4 c. Red Onion, small dice
  • 1 tbsp. Fresh Rosemary, chopped
  • 1/4 c. All-Purpose Flour
  • 1- 14(ounce) can Fire Roasted Diced Tomatoes
  • 1 tbsp. Prepared Horseradish
  • 1/4 c. Low Sodium Beef Broth
  • 3/4 c. Dry Red Wine
  • Kosher Salt & Black Pepper, to taste
  • 1-2 medium Potatoes, if desired
  1. Cut the meat into 2-inch to 3-inch pieces, season them with Kosher salt and fresh ground black pepper; then add them to a Dutch oven or large pot that has been heated with the oil.  

  2. Lightly brown the meat on all sides for about 5-6 minutes; then add your zucchini, garlic, onions, and rosemary. Cook for another 1-2 minutes until the vegetables start to soften; then add flour to coat the meat and vegetables.

  3. Add the diced tomatoes, horseradish, beef broth and red wine; mix well. Partially cover the pot with a lid, reduce heat to low and allow stew to simmer for 1 to 1 1/2 hours; stirring occasionally until the meat is fork tender. Season with salt and pepper as desired.

Recipe Notes

*If you like potatoes in your stew like my family does, peel 1-2 medium size potatoes and cut them into large pieces; then add them to the stew 30 minutes before you plan on eating.