This hearty red wine beef stew is a warm hug in a bowl! Tender chunks of beef simmer with carrots, potatoes, and savory herbs in a rich, flavorful sauce that makes your kitchen smell amazing.
Who could resist a big bowl of this comfort food? I love serving this stew with fresh bread to soak up all that tasty sauce. It’s like a cozy dinner party in my mouth! 😊
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stewing because it becomes tender and flavorful when slow-cooked. If you can’t find beef chuck, you could use brisket or round. Just remember, tougher cuts are key to this dish!
Red Wine: Dry red wine adds depth to the stew. If you prefer not to use wine, replace it with an extra cup of beef broth mixed with a tablespoon of vinegar for acidity or use grape juice for a non-alcoholic version.
Tomato Paste: This ingredient adds a rich umami flavor. If you’re out of tomato paste, crushed tomatoes in a can work fine. Just lessen your other liquids slightly to maintain the consistency.
Fresh Herbs: Fresh thyme and rosemary really enhance the flavor. If you only have dried herbs, use them sparingly—about a teaspoon each should do. Remember, dried herbs are more concentrated than fresh ones!
How Can You Get That Perfect Beef Texture?
Getting that melt-in-your-mouth beef is all about the cooking process. Here’s how to achieve it:
- First, be sure to brown the beef properly. This creates a deeper flavor and that nice crust. Don’t overcrowd the pan; do it in batches if needed.
- Once browned, don’t rush the simmering phase. Letting the stew cook slowly for 2 to 2½ hours allows the collagen in the beef to break down, making it super tender!
- If you want a little extra thickness in your sauce, remember to whisk the flour with some of the cooking liquid first. This prevents lumps when you stir it back into the stew.
Patience is key with this dish! Enjoy the delightful aroma as it simmers away.
Red Wine Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1½-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups baby carrots
- 2 stalks celery, diced
- 1 cup pearl onions (optional)
- 2 tbsp tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 2 bay leaves
- 3-4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh rosemary or thyme, for garnish
How Much Time Will You Need?
This hearty stew takes about 20 minutes of prep time and then 2 to 2½ hours of simmering. You’ll want to set aside some time for the flavors to develop and the beef to become tender. All that waiting is definitely worth it!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. This helps them brown better. Sprinkle them generously with salt and pepper on all sides.
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. In batches, carefully add the beef cubes and brown on all sides, about 4-5 minutes for each batch. Once browned, remove the beef from the pot and set it aside.
3. Cook the Veggies:
Add the remaining tablespoon of oil to the pot. Toss in the chopped onion, diced celery, and minced garlic. Cook these together until the onion is softened and translucent, which should take about 5-7 minutes.
4. Add Tomato Paste:
Next, stir in the tomato paste and let it cook for 1-2 minutes to enhance the flavor.
5. Deglaze With Wine:
Pour in the red wine and use a wooden spoon to scrape the bottom of the pot, lifting any browned bits that stuck to the pan. Let the wine simmer for about 5 minutes to reduce slightly.
6. Combine Everything:
Return the browned beef to the pot. Now, add the beef broth, bay leaves, thyme, rosemary, baby carrots, and pearl onions (if you’re using them).
7. Simmer:
Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Let it simmer for 2 to 2½ hours. You’ll know it’s ready when the beef is tender and falling apart.
8. Thicken the Stew (Optional):
If you prefer a thicker sauce, take a few tablespoons of liquid from the pot, whisk it with the flour until smooth, and then stir it back into the stew. Continue to cook uncovered for an additional 10 minutes to thicken further.
9. Final Touches:
Before serving, remove the bay leaves and herb sprigs. Taste the stew and adjust the seasoning with salt and pepper as needed.
10. Serve and Enjoy:
Garnish with fresh rosemary or thyme sprigs for a beautiful presentation. This stew is fantastic served hot with mashed potatoes, crusty bread, or your favorite side dish!
Enjoy your rich, flavorful red wine beef stew—it’s a perfect cozy meal for any day! 🍲
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for stews due to its tenderness after slow cooking, you can also use brisket or round cuts. Just make sure any cut you choose has enough fat for flavor and tenderness.
Can I Make This Stew in a Slow Cooker?
Yes, you can make this stew in a slow cooker! Follow the same steps for browning the beef and sautéing the vegetables, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it in portions for up to 3 months. Just be sure to let it cool completely before freezing!
What Should I Serve with Red Wine Beef Stew?
This stew pairs wonderfully with mashed potatoes, crusty bread, or even egg noodles! You can also serve it with a fresh salad or roasted vegetables for a complete meal.
