Recipes and Cooking Red Wine Beef Stew with Cheesy Potatoes 3.0 (1) 1 Review When temperatures plummet, you'll be craving this satisfying oven stew. Red wine and butter give the beef tip stew a rich base, while the cheesy potatoes give it comforting touch. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 2, 2020 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 35 mins Bake Time: 20 mins Total Time: 55 mins Servings: 6 Yield: 7 2/3 cups Jump to Nutrition Facts Ingredients 8 ounce round red or yellow potatoes, thinly sliced 3 tablespoon butter 2 cup sliced carrots 1 ½ cup sliced celery 1 cup frozen small whole onions 4 cloves garlic, minced 3 cup sliced fresh mushrooms ½ cup dry red wine, such as Merlot, or water 1 tablespoon coarse ground Dijon-style mustard 2 teaspoon dried thyme, crushed 2 15 ounce pkg. refrigerated cooked beef tips with gravy ½ cup beef broth ¼ teaspoon black pepper 1 cup shredded Gruyère, Swiss, or white cheddar cheese (4 oz.) Directions Place potatoes In a steamer basket in a large saucepan. Add water to saucepan to just below the basket. Bring to boiling. Steam, covered, 4 to 6 minutes or until nearly tender. Rinse potatoes with cool water. Preheat oven to 375°F. In a 12-inch oven-going skillet melt 2 Tbsp. of the butter over medium heat. Add carrots, celery, onions, and garlic; cook 5 minutes or until softened, stirring occasionally. Stir in mushrooms; cook 7 to 9 minutes or just until vegetables are tender, stirring occasionally. Carefully stir in wine, mustard, and thyme. Bring to boiling; reduce heat. Simmer 3 minutes or until liquid is reduced by half. Stir in beef with gravy and broth; heat through. Melt remaining 1 Tbsp. butter. Layer potato slices over meat mixture, overlapping slightly. Sprinkle with pepper. Drizzle with melted butter and sprinkle with cheese. Bake 20 to 25 minutes or until meat mixture is bubbly and potatoes are tender. Rate it Print Nutrition Facts (per serving) 416 Calories 23g Fat 19g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 416 % Daily Value * Total Fat 23g 29% Saturated Fat 11g 55% Cholesterol 100mg 33% Sodium 1070mg 47% Total Carbohydrate 19g 7% Total Sugars 8g Protein 31g Vitamin C 8.1mg 41% Calcium 245mg 19% Iron 1.5mg 8% Potassium 568mg 12% Folate, total 33.7mcg Vitamin B-12 0.4mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.