Meat,  Recipes,  Stews

Beef in red wine stew: tips for a tender, melt-in-your-mouth experience

Hola a todos!

The end is near! Of course, I do not mean the end of the world, but the end of 2021. Can you believe it’s already December? We are just days away of 2022! By the way: how wonderful the new year number looks, don’t you think?

Today I am starting to post Christmas-themed recipes. In case you have not decided your menu yet I will be more than happy to help you. But let me warn you beforehand: our Christmas is all about sweets and desserts. We are famous for the turron and the polvorones-which are literally devoured after every meal in these days. There are more options as well, although these are the most popular across the country.

Some households choose meat for their menu. In fact, cooking fish on this time of the year is very uncommon. When it comes to food, my Christmas and New Year’s eve memories bring me back to a large roast, a juicy sauce and the most delicious potatoes ever. There would also be a previous massive tapeo involving prawns, seafood sticks, filled eggs, local cheese or local Serrano ham, among other delicacies. However, lunch would still follow the regular weekday conventions-and there was nothing better than a hearty stew to fight the cold temperatures.

There many ways to cook a beef stew. My mum usually does a simple one with diced rib, potatoes, vegetables. All together, It turned into a dish with a yellowish broth that I hated a lot when I was a kid. Probably, if she had done it the way I show you in this recipe I wouldn’t have been too fussy on it-and I would have saved her many unpleasant moments. The red wine is a bomb of flavour that pairs fantastically with this kind of meat-not only in the glass. The sauce, if it’s slightly thick, it can be one of the best you ever eat. All in all, you only make sure you buy a premium quality produce and cook it patiently. Beef is a strong meat and needs a lot of time before it softens. If you have a pressure cooker, I definitively recommend you to use it.


  • Diced beef (800 g)
  • Onion (1)
  • Carrot (1)
  • Potatoes (4, medium)
  • Canned tomato (100 g)
  • Red wine (200 ml)
  • Thyme (1 teaspoon)
  • Rosemary (1 teaspoon)
  • Bay leaf (1)
  • Water
  • Flour
  • Olive oil
  • Salt
  • Pepper


  1. Before starting, check the size of your beef dices and half those which are too big. Add salt and pepper and coat them in flour. Then, sear in a pot at high heat and set aside for later.

2. Finely chop your onion and simmer in the same olive oil. Slice the carrot and add it later to the pot. Add a pinch of dalt and pepper a cook until the onion is almost transparent.

3. Pour the tomato and cook until the water is gone. Then, pour the red wine and increase the heat to high in order to evaporate the alcohol. After two minutes, add the bay leaf, the thyme and the rosemary. Integrate well and return the beef alongside its juices.

4. Chunk your potatoes and briefly cook them in the pot. Now it’s time to pour the water and let the heat do the main job. Cover the content, put the lid on and boil for to 75 minutes at medium-low heat. Shake the pot regularly so all the flavours merge into each other.

5. After 45 minutes, check how thick is the broth and add more water if you want it more watery-although a gravy-like broth is so much better. Add more salt also if it’s necessary. Put the lid back on.

6. Once the cooking is finished, set the pot aside and let it sit for 20 minutes. The meat will become more tender and the flavour will concentrate. Serve in bowls or deep plates.

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