This warm and cozy red wine beef stew is perfect for chilly nights. It’s filled with tender beef, veggies, and rich flavors, making it a comforting and hearty meal.
Honestly, there’s nothing like enjoying a big bowl of this stew after a long day. Plus, the smell while it cooks fills the house with deliciousness—your family will be lining up for dinner!
I love making this stew because it’s so easy to throw together. Just let it simmer while you relax. Pair it with some crusty bread, and you have a meal that warms the heart!
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stewing because it becomes tender after long cooking. If you need a substitute, use beef brisket or round roast, but keep in mind the texture may differ slightly.
Red Wine: A dry red wine, like Cabernet Sauvignon or Merlot, gives depth to the stew. If you’re not a wine drinker, use beef broth or grape juice mixed with vinegar as alternatives.
Thyme: Fresh thyme adds great flavor, but dried thyme works well too. If you don’t have thyme, you can use rosemary or Italian seasoning instead.
Vegetables: I like using baby potatoes and carrots for sweetness and texture. Feel free to swap in other root vegetables like parsnips or turnips according to your taste or what’s on hand.
How Do You Achieve the Perfect Browned Beef?
Browning the beef well is essential to developing flavor. Here’s how to do it right:
- Heat your pot until it’s hot, not smoking. Add oil and wait until it’s shimmering.
- Don’t overcrowd the pot; doing so traps steam and prevents browning. Cook in batches if needed.
- Let the beef cook undisturbed for about 3-4 minutes on each side to get a good crust before flipping.
This technique not only enhances the flavor but also gives a nice color to the stew. Happy cooking!
Red Wine Beef Stew
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil, divided
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 2 cups dry red wine
- 4 cups beef broth
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 bay leaf
- 1 lb baby potatoes, whole or halved if large
- 1 lb carrots, peeled and cut into large chunks
- Fresh rosemary sprig for garnish (optional)
- Fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This delicious red wine beef stew will take about 15 minutes to prep, and around 2 to 2.5 hours to cook. That includes browning the beef, sautéing the veggies, and letting everything simmer together to develop a rich, heartwarming flavor.
Step-by-Step Instructions:
1. Season the Beef:
Generously sprinkle salt and pepper on the beef cubes. This adds a great flavor base right from the start!
2. Brown the Beef:
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Brown the beef in batches—this usually takes about 3-4 minutes per side. Make sure not to overcrowd the pot, or the beef will steam instead of brown. Remove the browned beef and set it aside.
3. Sauté the Onion:
Add the remaining tablespoon of oil to the pot. Sauté the chopped onion until it’s softened and translucent, about 5 minutes. This adds a wonderful sweet flavor to your stew.
4. Add Garlic and Tomato Paste:
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until everything is fragrant. You’ll love the aroma!
5. Pour in the Wine:
Now, pour in the red wine and make sure to scrape the bottom of the pot to mix in all the delicious browned bits. Let the wine simmer and reduce by about half over the next 8-10 minutes; this intensifies the flavor.
6. Combine Everything:
Return the browned beef to the pot. Add the beef broth, thyme, and bay leaf. Bring everything to a gentle simmer. Cover the pot, reduce the heat to low, and let it cook for about 1.5 to 2 hours until the beef is tender and flavorful.
7. Add Vegetables:
After the beef is tender, it’s time to add the baby potatoes and carrots. Let the stew continue to simmer, uncovered, for another 30-40 minutes until the vegetables are cooked through and tender.
8. Season and Serve:
Once everything is cooked, taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
9. Garnish:
Ladle the hearty stew into bowls and optionally garnish with fresh rosemary and chopped parsley. This not only adds flavor, but also makes your dish look beautiful!
10. Enjoy!
Serve this delicious stew hot with some crusty bread or creamy mashed potatoes for a complete and satisfying meal.
This recipe provides a rich and flavorful red wine beef stew, perfect for those cozy nights in or special dinners. Enjoy every bite!
Can I Use a Different Cut of Beef for This Stew?
Absolutely! While beef chuck is ideal for its tenderness after slow cooking, you can also use cuts like brisket or round roast. Just be aware that the texture may vary a bit!
How Can I Thicken the Stew if It’s Too Thin?
If you find the stew is too watery for your liking, you can thicken it by mixing a tablespoon of cornstarch with two tablespoons of water to create a slurry. Stir it into the simmering stew and let it cook for a few more minutes until it thickens up nicely.
Is It Possible to Prepare This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours, or on high for 3-4 hours until the beef is tender and flavors meld beautifully.
Can This Stew Be Frozen for Later?
Definitely! Allow the stew to cool completely before transferring it to an airtight container or heavy-duty freezer bags. It can be frozen for up to 3 months. To reheat, simply thaw it in the fridge overnight and warm it on the stove over low heat.