Hearty Steak and Red Wine Stew

with toasted roll

Prep & Cook Time: 45-55 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Beef stew is normally a make-do process, the results of a mish-mash of what's in your fridge and any cut of beef that's on sale that week. Cook for either a few seconds or an eternity, and ladle into a bowl. It'll do for a dinner. But this stew here will do more than… do. It'll warm, delight, satiate desires both known and unknown, and ultimately lead to a straight-up devouring. It contains that perfect combination of celery, onion, carrot, and potato, a vegetable quartet powerhouse only tamed by the subtle broth with tomato sauce and wine. Don't just make do; make delicious.

In Your Box (serves 2)

  • 8 oz. Carrot
  • 1 Yellow Onion
  • 6 oz. Yukon Potatoes
  • 1 Celery Stalk
  • Info
    1 French Roll
  • 3 Tbsp. Cornstarch
  • 10 oz. Steak Strips
  • 1 Tbsp. Tomato Paste
  • Info
    4 tsp. Beef Demi-Glace
  • 4 fl. oz. Red Cooking Wine

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    659
  • Carbohydrates
    70g
  • Fat
    24g
  • Protein
    37g
  • Sodium
    1629mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 1 Medium Pot

Before You Cook

  • 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¾" slices. If carrot is thicker than 1", halve lengthwise before slicing. Halve and peel onion. Cut halves into ½" dice. Cut potatoes into ¾" cubes. Trim ends off celery and cut into ¾” slices. Halve French roll if necessary. Make a slurry by mixing cornstarch with 3 Tbsp. water. Pat steak strips dry.

  • 2

    Start the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrot, onion, potatoes, celery, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables begin to brown, 2-4 minutes.

  • 3

    Simmer the Stew

    Transfer vegetables to a medium pot and place pot over medium-high heat. Add 2½ cups water, tomato paste, beef demi-glace, and ¼ tsp. salt. Bring to a boil and reduce to a simmer. Stir occasionally until vegetables are tender, 28-32 minutes. Wipe pan clean and reserve.

  • 4

    Cook Stew and Toast Bread

    After vegetables have simmered 15 minutes, return pan used to start vegetables to medium-high heat. Add 2 tsp. olive oil and French roll, cut side down, to hot pan. Toast until golden brown, 3-5 minutes. Remove to a plate. Reserve pan; no need to wipe clean.

  • 5

    Finish the Stew

    Return pan used to toast bread to high heat. Add 2 tsp. olive oil, steak strips, and a pinch of salt and pepper. Stir occasionally until no pink remains, 2-3 minutes. Stir in red cooking wine and cook 1 minute. Stir cornstarch slurry to recombine. Add steak strips and cornstarch slurry to pot with vegetables and thoroughly combine. Bring to a boil. Remove from burner. Plate dish as pictured on front of card. Bon appétit!

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