This hearty red wine beef stew is perfect for a cozy dinner. With tender beef, carrots, and potatoes simmered in rich red wine, it’s comfort food at its best!
One of my favorite things about this stew is the wonderful smell while it cooks. It fills the whole house and makes you feel warm even before you take a bite. Yum!
I love serving this stew with some crusty bread to soak up all the delicious sauce. It’s a simple way to make any meal feel special and satisfying!
Key Ingredients & Substitutions
Beef Chuck: This is the star of the stew, offering great flavor and tenderness. If you can’t find chuck, you can use brisket or round. Both will work, but they may vary in tenderness.
Red Wine: A dry red wine is essential to deepen the stew’s flavor. If you’re looking for a non-alcoholic option, substitute with beef broth mixed with a bit of vinegar for acidity.
Vegetables: Carrots and potatoes add heartiness. Feel free to swap them out for parsnips or sweet potatoes for a different twist. Always try to use fresh veggies for the best taste!
Herbs: Fresh rosemary and thyme truly elevate the dish. If you only have dried herbs, use about a third of the amount, as dried herbs are more concentrated.
How Do You Achieve the Perfectly Tender Beef?
Getting that beef to be tender is key. The secret lies in both the cooking time and temperature. Slow cooking allows the tough fibers to break down, resulting in that melt-in-your-mouth experience.
- Start by searing the beef. Browning it adds flavor through the Maillard reaction.
- After adding the wine, simmer to cook out the alcohol. This step concentrates the flavors.
- Finally, low and slow is your best friend. Let it bubble gently for 1.5 to 2 hours, or until the beef is fork-tender.
Enjoy making your delicious Red Wine Beef Stew! Don’t forget to serve it up with some fresh bread!
Red Wine Beef Stew
Ingredients You’ll Need:
- 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 3 tbsp all-purpose flour
- 3 tbsp olive oil or vegetable oil, divided
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 cups (475 ml) dry red wine (e.g., Cabernet Sauvignon or Merlot)
- 2 cups (475 ml) beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty Red Wine Beef Stew will take about 15 minutes of prep time and 2 hours of cooking time. So in total, you’ll be looking at about 2 hours and 15 minutes from start to finish. Perfect for a cozy evening at home!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. This helps them brown better. Season the beef generously with salt and black pepper, then toss it in flour to coat all sides evenly, shaking off any excess flour.
2. Sear the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Sear the beef cubes in batches, browning them on all sides. Each batch should take about 3-4 minutes. Once browned, remove the beef from the pot and set it aside. You want a nice brown color; this adds lots of flavors!
3. Sauté the Aromatics:
Add the remaining tablespoon of oil to the pot. Reduce the heat to medium. Sauté the diced onions until they are translucent, which should take about 5 minutes. Add the minced garlic and cook for another minute until it’s fragrant and delicious!
4. Combine Beef with Aromatics:
Return the seared beef to the pot with the onions and garlic, stirring to combine.
5. Deglaze with Red Wine:
Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let this simmer for about 5-7 minutes to reduce slightly. This step is very important for the flavor!
6. Add Broth and Herbs:
Stir in the beef broth and tomato paste, and then add the rosemary, thyme, and bay leaf. Bring the stew to a simmer—it should start bubbling gently.
7. Simmer the Stew:
Cover the pot with a lid and reduce the heat to low. Let it simmer gently for 1.5 to 2 hours, or until the beef is very tender. This slow cooking makes everything melt together beautifully!
8. Add Vegetables:
About 30 minutes before the stew is finished, add in the carrots and potatoes. Continue to cook until the vegetables are tender.
9. Final Seasoning:
Once everything is done, remove the herb sprigs and bay leaf. Taste the stew and adjust the seasoning with extra salt and pepper if needed.
10. Serve and Enjoy:
Serve the stew hot, garnished with fresh chopped parsley. It pairs wonderfully with crusty bread or creamy mashed potatoes for a delightful meal!
Enjoy your hearty and flavorful Red Wine Beef Stew! It’s perfect for sharing with family and friends.
Can I Use a Different Cut of Beef for This Stew?
Absolutely! While beef chuck is ideal for its tenderness and flavor, you can also use brisket or round cuts. Just keep in mind that cooking times may vary based on the cut’s tenderness.
What If I Don’t Have Red Wine?
If red wine isn’t available, you can replace it with beef broth and add a splash of vinegar or lemon juice for acidity. This will help mimic the depth of flavor that wine provides.
How Do I Store Leftover Stew?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the stew for up to 3 months. Just be sure to let it cool completely before freezing!
Can I Make This Recipe in a Slow Cooker?
Yes! You can adapt this recipe for a slow cooker. After browning the beef and sautéing the onions and garlic, transfer everything to the slow cooker and cook on low for 6-8 hours, adding the carrots and potatoes halfway through the cooking time.
