Beef Stew with Red Wine Vinegar
Sharp, savoury beef-and-potato stew with carrots and a vinegar finish for brightness.
Ingredients
- 500 g Ground beef
- 500 g Potatoes
- 3 Carrot
- 1 Onion
- 4 cloves Garlic
- 200 g Canned tomatoes
- 700 ml Chicken stock
- 2 tbsp Red wine vinegar
- 2 tbsp All-purpose flour
- 2 tbsp Extra-virgin olive oil
- 1 tsp Dried oregano
- 1 tsp Smoked paprika
- 1½ tsp Salt
- ½ tsp Black pepper
- 2 Bay leaves (optional)
Method
- Chop the onion, carrots, and potatoes; mince the garlic.
- Brown the beef in oil in a heavy pot over medium-high until no longer pink, about 7 minutes. Season with salt, pepper, and paprika.
- Add the onion and carrot; soften for 5 minutes. Stir in the garlic and flour and cook for 1 minute more.
- Pour in the vinegar and scrape the pot, then add the tomatoes, stock, potatoes, oregano, and bay leaves. Bring to a simmer.
- Cover and simmer on low until thickened and tender, about 55 minutes.
- Discard the bay leaves and check the seasoning. Serve hot.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Beef Stew with Red Wine Vinegar
This is a rustic, American-style beef stew built for a weeknight rather than an all-day braise, using ground beef and potatoes so it thickens and tenders in a fraction of the time a chuck-roast stew would demand. It follows the classic stew logic — brown the meat, sweat the aromatics, build a flour-thickened base, then simmer low — but leans on smoked paprika, oregano, and canned tomato for its savory depth. The defining move is the red wine vinegar splashed in to deglaze: it lifts brown fond off the pot and, added again conceptually as a finish, cuts through the richness so the stew tastes sharp and lively rather than flat.
The result is hearty and stick-to-your-ribs, with soft potatoes and carrots suspended in a thick, tomato-tinged gravy and a bright, almost tangy edge from the vinegar. The smoked paprika lends a subtle background warmth without real heat. It is a full meal in a bowl, best on a cold evening with crusty bread to mop the pot, and the roughly fifty-five-minute covered simmer does the tenderizing work while you do nothing. Because the meat is already ground, it delivers the comfort of a long-cooked stew in about ninety minutes start to finish.
Beef Stew with Red Wine Vinegar: frequently asked questions
How many calories are in Beef Stew with Red Wine Vinegar?
A serving has about 567 calories — 32.7g protein, 44.6g carbs, 28.5g fat, 6.6g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 32.7g of protein, roughly 23% of its calories.
Is Beef Stew with Red Wine Vinegar gluten-free?
As written, no — it contains All-purpose flour. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Beef Stew with Red Wine Vinegar take to make?
About 90 minutes start to finish, but only around 26 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Beef Stew with Red Wine Vinegar?
The core ingredients are essential, but you can leave out bay leaves — they're optional and mainly there for extra flavor or finish.
How many servings does Beef Stew with Red Wine Vinegar make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.