Discover our delicious recipe for red wine beef stew, a comforting and flavorful dish that features tender beef infused with the rich aromas of red wine. Let yourself be enchanted by this slow-cooked preparation that promises an explosion of flavors with every bite.
- 30 ml (2 tbsp) garlic-flavoured olive oil
- 675g (1 1/2 lbs) boneless beef blade blade roast, cut into large 4 cm (1.5 in.) cubes
- 30 ml (2 tbsp) rice flour
- 2 green onions, chopped
- 4 carrots, peeled and sliced into rounds
- 8 baby potatoes cut in half
- One 796 ml (28 oz) can of diced tomatoes
- 1/3 cup (80 ml) tomato paste
- 2 cups (250 ml) water
- 250 ml (1 cup) dry red wine
- 45 ml (3 tbsp) fresh thyme
- 30 ml (2 tbsp) fresh rosemary salt and pepper to taste
- 60 ml (1/4 cup) fresh parsley, chopped (garnish)
To make your own garlic-flavoured olive oil, sauté 8-10 cloves of garlic (do not chop or mince the cloves) in 1 cup of olive oil for 2-3 minutes. Remove the garlic afterwards. The FODMAPs are not fat soluble, so you can enjoy the garlic aroma in this stew.
Choose diced tomatoes without onions or added garlic for a recipe without FODMAPs.
- In a large saucepan, heat half of the olive oil over medium heat.
- In a bowl, add the beef cubes and rice flour, season with salt and pepper. Coat the beef cubes well.
- Sear the beef cubes in the saucepan. Cook for about 2-3 minutes on each side. Remove the meat from the pan.
- In the same saucepan, add the remaining olive oil and add the carrots, potatoes and green onions. Cook for about 3-4 minutes.
- Add the tomato paste. Cook 1 minute more.
- Add the meat cubes and red wine and cook for about 2 minutes or until the sauce thickens.
- Add diced tomatoes, thyme, rosemary and water. Mix well and season. Cover and simmer for 1h30, removing the lid during the last 30 minutes. Stir for a while, until the beef is tender and the consistency of the stew is thick.
- Remove pan from heat. Garnish with parsley. Adjust seasoning. Serve with brown rice.