This hearty red wine beef stew is perfect for cozy nights. It’s made with tender beef, carrots, and potatoes, all simmered in rich red wine for a delicious flavor!
Whenever I make this, my kitchen fills with the warm, comforting smell of spices. Grab some crusty bread to soak up the tasty juice—trust me, it’s a must! 🍞
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stews due to its rich flavor and tenderness when cooked low and slow. If you’re looking for a leaner option, consider using sirloin or round, though they may not be as tender.
Red Wine: A dry red wine like Cabernet Sauvignon or Merlot adds depth. If you prefer not to use alcohol, substitute with grape juice or beef broth mixed with a bit of vinegar for acidity.
Vegetables: Carrots and potatoes are classic, but feel free to add mushrooms or parsnips for extra flavor. If you’re looking for a low-carb version, use cauliflower instead of potatoes.
Herbs: Fresh thyme and rosemary bring great flavor, but dried herbs work too. Use 1 teaspoon of dried thyme for each sprig, although fresh will provide a more vibrant taste.
How Do I Brown the Beef Perfectly?
The browning step is crucial for building flavor in your stew. Here’s how to do it right:
- Make sure the beef is patted dry and evenly seasoned with salt and pepper.
- Use a heavy-bottomed pot to retain heat—like a Dutch oven. Preheat it well.
- Add oil and keep the heat medium-high. This helps achieve a nice crust.
- Don’t overcrowd the pot; brown in batches if needed. This prevents steaming and ensures that every piece gets a good sear.
By following these steps, you’ll enhance the rich flavor of your stew and create a delicious base for the rest of your ingredients!
Red Wine Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 1/2 inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil or olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups red wine (dry, such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 sprig fresh rosemary
- 4 large carrots, cut into chunks
- 3 stalks celery, cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- Fresh parsley, finely chopped (for garnish)
- Fresh rosemary sprig (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, and about 2 to 2 ½ hours for cooking. You’ll spend some time browning the beef and sautéing the veggies, then let it simmer for a few hours to develop rich flavor. Perfect for a relaxing weekend meal!
Step-by-Step Instructions:
1. Season the Beef:
Generously season the beef cubes with salt and freshly ground black pepper. This is the first step to building flavor in your stew.
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef in batches, ensuring you don’t overcrowd the pot. Brown the meat on all sides, which should take about 4-5 minutes per batch. Once browned, remove the beef and set it aside.
3. Sauté the Vegetables:
Add an additional tablespoon of oil to the pot if necessary. Toss in the diced onions and minced garlic, cooking for about 5 minutes until they become softened and translucent.
4. Add Tomato Paste:
Stir in the tomato paste and let it cook for another 2 minutes. This helps deepen the stew’s flavor by adding a slight sweetness.
5. Thicken the Base:
Sprinkle the flour over the onion mixture and stir well to combine. Allow it to cook for about 1-2 minutes, stirring constantly to avoid burning.
6. Add Wine:
Gradually pour in the red wine while scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer, letting it reduce slightly for about 5 minutes.
7. Combine Ingredients:
Return the browned beef to the pot. Add the beef broth, bay leaves, thyme, and rosemary. Stir well to combine everything.
8. Simmer the Stew:
Cover the pot and reduce the heat to low. Let it simmer gently for 1 1/2 to 2 hours until the beef is fork-tender.
9. Add Vegetables:
After the beef is tender, add the carrots, celery, and potatoes to the stew. Continue to simmer uncovered for an additional 30-40 minutes until the vegetables are tender and the stew has thickened to your liking.
10. Final Touches:
Remove the bay leaves and any herb sprigs. Taste your stew and adjust salt and pepper as needed.
11. Serve:
Ladle the stew into bowls, garnishing with freshly chopped parsley and a sprig of rosemary if desired. Serve hot with mashed potatoes, crusty bread, or your favorite side dish.
Enjoy a rich, comforting stew infused with the deep flavors of red wine and herbs!
Can I Use a Different Cut of Beef?
Yes! While beef chuck is ideal for stews, you can also use brisket or round if you prefer. Just ensure the cut you choose has enough fat to keep the stew flavorful and tender.
How Can I Thicken the Stew if It’s Too Thin?
If your stew is thinner than you’d like after cooking, you can thicken it by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Stir it into the simmering stew and let it cook for a few more minutes until it thickens.
What Should I Do with Leftovers?
Leftover beef stew can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. You may want to add a bit of broth or water if it thickened too much in the fridge.
Can I Freeze This Stew?
Absolutely! This beef stew freezes well. Simply let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating on the stove.
