This hearty red wine beef stew is perfect for warming up on chilly days. It’s made with tender beef, rich red wine, and a mix of tasty vegetables. Delicious comfort in every bite!
Nothing beats the cozy smell of it bubbling away on the stove. I love serving it with crusty bread to soak up all the yummy sauce—definitely a family favorite! 🍞❤️
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stews because it becomes tender during long cooking. If unavailable, consider using brisket or shoulder for a similar texture. Just avoid lean cuts like filet mignon, as they could dry out.
Red Wine: I personally love using Cabernet Sauvignon for its bold flavor, but Merlot or even a fruity Shiraz can work beautifully too. If you prefer non-alcoholic options, try grape juice, beef broth, or even water with a bit of vinegar for acidity.
Potatoes: Yukon Gold potatoes are a great choice as they hold their shape well. If you’re looking for a low-carb alternative, turnips or cauliflower can be mashed and added instead.
Fresh Herbs: Rosemary and thyme add depth to the stew’s flavor profile. If you don’t have fresh herbs, dried herbs will work—just use one-third of the amount since they’re more concentrated.
How Do I Get the Beef to be Tender in Stew?
Tender beef can make or break your stew! The key is to let it cook low and slow, which allows the connective tissues to break down. Here are some steps to ensure success:
- Start by browning the beef! This caramelizes the meat and adds flavor.
- Cook it in batches if needed, so you don’t overcrowd the pot—this helps achieve that nice crust.
- Once everything is added back to the pot, ensure the stew simmers gently. Too high heat can result in tough meat.
- Be patient! Let it simmer for 2 to 2.5 hours until the beef is fork-tender. Resist the urge to rush—it’s worth the wait!
With these tips, your beef should be perfectly tender and full of flavor! Enjoy your cooking adventure!
Red Wine Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup all-purpose flour (optional, for thickening)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This cozy red wine beef stew takes about 20 minutes of prep time and then requires around 2 to 2.5 hours to simmer and develop those rich flavors. It’s pretty straightforward—just a little patience for a big reward!
Step-by-Step Instructions:
1. Season and Brown the Beef:
Start by seasoning the beef cubes with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the beef in batches. Make sure not to crowd the pot, as we want a nice golden crust on each piece. Brown them for about 5-7 minutes on all sides, then remove the beef and set aside.
2. Sauté the Vegetables:
In the same pot, add the remaining tablespoon of olive oil. Toss in the diced onion and cook for about 5 minutes, until it’s softened and translucent. Add the minced garlic and cook for another minute until you can smell its delightful aroma.
3. Build the Flavor Base:
Stir in the tomato paste and let it cook for about 2 minutes. This will enhance the sauce’s richness! Now, pour in the red wine, using a wooden spoon to scrape the bottom of the pot. This helps lift those delicious browned bits into the sauce. Bring it to a simmer, then let it reduce by half—around 10-15 minutes.
4. Combine Ingredients and Simmer:
Return the browned beef to the pot, then add the beef broth, carrots, celery, potatoes, rosemary, thyme, and bay leaf. Bring everything to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about 2 to 2.5 hours. This is where the magic happens! Smell that? Deliciousness!
5. Thicken the Stew (Optional):
If you like a thicker stew, mix the flour with a bit of cold water to form a slurry. Stir this mixture into the stew during the last 5-10 minutes of cooking. It’ll help create that lovely, hearty texture!
6. Final Touches and Serve:
After the stew is done simmering, remove the sprigs of rosemary, thyme, and bay leaf. Taste it and adjust the salt and pepper as needed. Now, ladle the stew into bowls, garnish with chopped fresh parsley, and enjoy it hot with some mashed potatoes or crusty bread to soak up all that goodness!
Enjoy this rich, comforting red wine beef stew, perfect for chilly evenings! 🍲
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal for its flavor and tenderness, you can use cuts like brisket or round. Just remember that more tender cuts like filet mignon may not hold up well in long cooking.
Can I Make This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Add the wine and broth, then cook on low for 6-8 hours or 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. For longer storage, consider freezing the stew. Let it cool, then transfer it to freezer-safe containers, where it can last for about 3 months. Thaw overnight in the fridge before reheating.
What Should I Serve With This Stew?
This hearty stew pairs beautifully with crusty bread, mashed potatoes, or over noodles. You can also serve it alongside a simple salad to balance the richness of the dish!