This cozy red wine beef stew is packed with tender beef, hearty vegetables, and rich flavors. It’s perfect for warming you up on chilly days!
The best part? Your kitchen will smell amazing while it simmers away. I like to serve it with crusty bread—so good for dipping! 🍞
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stews since it becomes tender with slow cooking. If you can’t find it, try using brisket or round roast instead. Both work well and add great flavor!
Red Wine: A dry red like Cabernet Sauvignon or Merlot gives depth to the stew. Don’t have those? Use any dry red wine you enjoy drinking, or substitute with extra beef broth for a non-alcoholic version.
Vegetables: Carrots and potatoes are classic choices. Feel free to include other root vegetables like parsnips or turnips. For a low-carb option, you could swap potatoes with cauliflower.
Herbs: Fresh rosemary and thyme enhance the flavor. If you only have dried herbs, just use about one-third the amount. Also, I love adding a splash of balsamic vinegar for extra depth!
How Do You Brown the Beef for Maximum Flavor?
Browning the beef is crucial for building flavor. This caramelization process creates a deep, rich taste that enhances the stew. Here’s how to do it right:
- Ensure your beef is dry by patting it with paper towels before cooking. This helps it sear better.
- Use a heavy pot and preheat it well. Aim for medium-high heat and allow the oil to shimmer before adding the beef.
- Brown in batches if necessary, so the pot isn’t overcrowded. This keeps the heat high and avoids steaming the meat.
- Aim for a deep brown on all sides, about 3-4 minutes per side. No need to rush—this step is key!
By getting that great brown crust on your beef, you’ll add layers of flavor to your stew that makes a huge difference!
Red Wine Beef Stew
Ingredients You’ll Need:
- Beef: 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- Seasoning: Salt and freshly ground black pepper, to taste
- Oil: 3 tbsp vegetable oil or olive oil
- Onion: 1 large onion, chopped
- Garlic: 3 cloves garlic, minced
- Flour: 3 tbsp all-purpose flour
- Wine: 2 cups dry red wine (like Cabernet Sauvignon or Merlot)
- Broth: 2 cups beef broth
- Tomato Paste: 2 tbsp tomato paste
- Herbs:
- 1 tsp dried thyme or 2 tsp fresh thyme
- 2 bay leaves
- 2 sprigs fresh rosemary (one for cooking, one for garnish)
- Vegetables:
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- Garnish: Fresh parsley, chopped
How Much Time Will You Need?
This hearty Red Wine Beef Stew requires about 20 minutes of preparation time and then around 2 to 2.5 hours of cooking time. You’ll spend a little time browning the beef and sautéing the vegetables, but after that, it simmers away, filling your home with delicious aromas!
Step-by-Step Instructions:
1. Season the Beef:
Start by generously seasoning your beef chunks with salt and pepper. This will enhance the flavor of the meat.
2. Brown the Beef:
Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. In batches, if needed, add the beef and brown it on all sides until you get a nice, deep brown crust—about 3-4 minutes per side. Once done, transfer the beef to a plate and set it aside.
3. Sauté the Vegetables:
Reduce the heat to medium. Add the remaining tablespoon of oil and sauté the chopped onion for about 5 minutes, or until it becomes translucent and soft. Add in the minced garlic and cook for another minute until fragrant.
4. Make the Roux:
Sprinkle the flour over the cooked onions and garlic. Stir well to combine and let it cook for 1-2 minutes to remove any raw flour taste.
5. Add the Wine:
Slowly pour in the red wine while stirring to scrape the browned bits from the bottom of the pot. Bring it to a simmer and let it reduce slightly for about 5 minutes.
6. Combine the Ingredients:
Stir in the beef broth, tomato paste, thyme, bay leaves, and the browned beef along with any juices collected on the plate. Add one sprig of rosemary at this stage.
7. Simmer the Stew:
Cover the pot and let it simmer on low heat, or transfer to a preheated oven at 325°F (160°C). Cook for about 1.5 to 2 hours, until the beef is very tender.
8. Add the Vegetables:
After the initial cooking time, add the carrots and potatoes to the pot. Cook uncovered for another 30-40 minutes, until the vegetables are tender and the stew has thickened nicely.
9. Final Adjustments:
Remove the bay leaves and rosemary sprig. Taste the stew and adjust the seasoning with additional salt and pepper if needed.
10. Serve it Up:
Serve the stew hot, garnished with the fresh rosemary and chopped parsley. This stew pairs beautifully with mashed potatoes, crusty bread, or creamy polenta. Enjoy every warm and flavorful bite!
Enjoy your rich, hearty Red Wine Beef Stew!
Can I Substitute the Red Wine in This Recipe?
Yes! If you prefer not to use wine, you can substitute it with extra beef broth or a mixture of broth and a splash of vinegar for acidity. Just keep in mind that the flavor will change slightly.
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for stews due to its tenderness when cooked, you can also use cuts like brisket or round roast. Just ensure they are cut into chunks for even cooking.
Can I Make This Stew in a Slow Cooker?
Definitely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender. Add the vegetables in the final hour of cooking for the best texture.
How Should I Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally to heat evenly. You may want to add a splash of broth or water if it thickens too much while sitting.
