10 Surprisingly Tasty Recipes That Start With Leftover Wine

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If you’re looking for a comforting meal, this hearty beef stew nourishes your body and soul with a generous splash of red wine. The wine enriches the broth with deep, savory notes that pair perfectly with tender chunks of beef and earthy root vegetables. After simmering low and slow, the flavors meld together into a rich, velvety dish that tastes like it took all day. Have no fear; it is well worth the wait! Serve it with crusty bread to soak up every last drop.

Ingredients (for 6 servings):

• 2 lb beef chuck, cut into cubes
• 2 tbsp olive oil
• 1 onion, diced
• 3 carrots, sliced
• 2 potatoes, cubed
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cup red wine
• 3 cup beef broth
• 2 sprigs fresh thyme (or 1 tsp dried)
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium-high. Brown beef cubes on all sides, then remove and set aside.
2. Add onion, carrots, and potatoes to the pot, cooking until slightly softened, about 5 min. Stir in garlic and tomato paste.
3. Pour in red wine, scraping up any browned bits from the bottom, and let simmer for 3 min.
4. Return beef to the pot, then add beef broth, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low.
5. Cover and simmer for 2–3 hr, stirring occasionally, until beef is fork-tender and the broth has thickened.
6. Remove thyme sprigs and bay leaves before serving.