We’re on a red wine kick here at The PinterTest Kitchen. Last week, I posted a sweet red wine cupcake recipe, but I wanted to share another great red wine recipe in case you had some wine left over that you needed to use.
Hahahaha…just kidding. Like there’s ever be wine left over. What does that even mean?
But in case you want to open a NEW bottle (As though you need an excuse!), this recipe is perfect. My boyfriend LOVES beef stew, and I love that this recipe, which I found on Pinterest from My Baking Addiction, is “rustic.” Rustic is code for “doesn’t require as much work because it doesn’t involve chopping a crap ton of veggies to look uniform. You can throw this together in ten minutes and just let it simmer on the stove until you’re ready to eat.
If you don’t like red wine for some reason, you can use some extra broth instead. I’ll look the other way. But really, I think the red wine definitely gives this a deeper, intense flavor, and don’t worry – the alcohol cooks out of it.
Don’t like the veggie combinations I used? Easy peasy, just throw in whatever you have in the fridge. Even peas, making the “easy peasy” comment drastically more relevant than it usually is when I say it.
The longer you cook it, the better this recipe gets. It needs at least 2 hours on the stovetop in your dutch oven, but you can keep it going longer. I like it for get-togethers when people are arriving at different times. That way, it tastes just as good for the fashionably late crowd as it did for the annoyingly early. Or it’s great when you want to get dinner going for your spouse and aren’t sure when they’ll be getting home.
Yes, that’s a chicken towel for a picture of beef stew. I realize how ridiculous that is, but I have chickens all over my kitchen! The bowl I got at a thrift shop, so I can’t help ya out with that one, but the chicken towel is available here.
Here’s the recipe:
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