Open Arms of Minnesota

Weekly Recipe #317: Red Wine Braised Beef Stew

By: Ryan Lehmann, Dietetic Intern [University of Minnesota – Fairview]

Photo credit: Flickr/Philip Buccellato

This recipe is one that really gets the nostalgia going. Growing up in Wisconsin, I had my fair share of snowy weather, and on the weekends, I would spend my days playing in the snow and then coming in to watch football. On the days that my mother made this stew, the house smelled so good, bringing a huge smile to my face! One bite and it takes me right back to my childhood, playing in the snow with no worries.

Red Wine Braised Beef Stew

Serves 6


  • 2 lbs. short ribs cut into 1-2″ cubes
  • 1 tbsp olive oil
  • 1 white onion, cut into large dice
  • 4 cloves garlic, smashed
  • 2 carrots, peeled, cut into 1″ pieces
  • Two cans whole tomatoes
  • ½ bottle red wine, dry (cabernet)
  • 1 tbsp. kosher salt
  • 2 fresh bay leaves
  • 1 stem basil
  • 1 spring rosemary
  • 3 leaves fresh sage
  • parmesan shavings for garnish


  1. Set a large Dutch oven or stock pot over high heat.
  2. Season the beef with kosher salt and add the oil to the pan. Once the oil is hot (but not burning) add the beef in a single layer. Sear the beef, browning on all sides. Remove the beef to a plate or tray.
  3. Add the carrots, onions, garlic and herbs, and stir. Deglaze the pot with the wine, cook for a minute or two and add the beef and any drippings back to the pot.
  4. Add the tomatoes and bring up to a slow simmer.
  5. Turn the heat down to medium-low. Every 15 minutes or so, remove the scum and fat that rises to surface, using a ladle or a spoon. Cook uncovered for about 3 hours, or until the meat is starting to fall apart, and the sauce is rich and thick.
  6. Remove from heat and let rest for 10 minutes.
  7. Garnish with parmesan shavings and ripped basil leaves.

Nutrition Information:

Per serving: 250 calories, 10 g fat (4 g saturated fat), 1180 mg sodium, 2 g fiber, 2 g sugar, 14 g protein


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