• Cooking Time: about 150
  • Servings:
  • Preparation Time: about 60


It's cozy and comforting for your soul by way of your stomach. My dad made scrumptious vegetable and beef soup. This hearty beef stew is a nod to his creation but kicks it up several tasty notches with a healthy dose of Jacob’s Creek Cabernet Shiraz red blend.

This savory pot pairs tender nuggets of beef, fresh veggies, a blend of herbs, and a Cabernet/Shiraz blend! Winter's not going away yet so there's still time to enjoy a steaming bowl of stew.


  • 2 pounds stew beef or beef brisket trimmed and cut into 1 inch pieces
  • salt and pepper to taste
  • 2 to 3 tablespoons of flour
  • 4 to 5 tablespoons of canola oil
  • 3 cups carrots, cut in 1/4 to 1/2 inch slices
  • 2 cups chopped onion cut in 1/2 inch pieces
  • 1 cup celery, cut in 1/4 to 1/2 inch slices
  • 3 cups Jacobs creek Shiraz Cabernet blend (or another dry red wine)
  • 3 - 14.5 ounce cans beef broth or the equivalent in homemade broth
  • 3 - 14.5 ounce cans tomatoes
  • 1 tablespoon sweet basil
  • 1 tablespoon dried oregano
  • 2 cups butter beans (I use fresh that I've frozen so they take a little longer than store bought frozen to cook)
  • 3 cups Yukon Gold potatoes, cut in 1 inch chunks
  • 1 ½ cup corn (I like white shoe peg, either canned or frozen)
  • 8 stalks of fresh thyme, remove leaves from the stalk


  • Season beef well with salt and pepper.
  • Dust with flour.
  • Shake off access.
  • In small batches, sear on all sides until browned.
  • Remove each to a plate as they are finished.
  • Toss carrots, onions, and celery into the pot.
  • Stir frequently for about 10 minutes, until they are starting to color and are crisp tender but not completely done.
  • Remove to another plate.
  • Pour in wine and add beef back to pot.
  • Simmer on medium and allow wine to reduce a bit, for about 10 minutes.
  • Add beef broth and simmer over low heat for about 1 hour to help meat become tender.
  • Add tomatoes, basil, oregano, and potatoes, plus your reserved veggies.
  • Cook for about another hour until meat is fork tender and vegetables are done. Stir in corn and fresh thyme and cook for about 5 more minutes.
  • Season with salt and pepper to taste.

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