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Red Wine Beef Stew: A Hearty Recipe for Comforting Flavor

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This hearty beef stew features tender beef chuck, vibrant vegetables, and a rich red wine broth, slow-cooked to perfection for a comforting meal ideal for chilly evenings.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 2 cups red wine (preferably a dry variety like Cabernet Sauvignon)
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Start by patting the beef cubes dry with paper towels. This helps to achieve a nice sear when we brown them.
  2. Season the beef generously with salt and pepper. Let the seasoning sit for about 15 minutes to penetrate the meat.
  3. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once the oil is shimmering, add the beef.
  4. Working in batches, add the beef cubes to the pot, making sure not to overcrowd them. Brown the beef on all sides, about 5-7 minutes per batch. Transfer the browned beef to a plate and set aside.
  5. In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent, scraping up any browned bits from the bottom.
  6. Add the minced garlic and cook for an additional minute, stirring constantly.
  7. Toss in the sliced carrots and diced potatoes. Stir and let cook for about 5 minutes to soften slightly.
  8. Pour in the red wine, scraping the bottom of the pot to release any remaining bits of flavor. Bring to a simmer and cook for about 5 minutes to reduce slightly.
  9. Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Mix well.
  10. Return the browned beef to the pot, along with any accumulated juices. Stir to ensure the beef is submerged in the liquid.
  11. Bring the stew to a gentle boil, then reduce the heat to low. Cover and let simmer for about 2 to 2.5 hours.
  12. Stir gently every 30 minutes and check the consistency. Add more broth or water if too thick, or simmer uncovered for the last 30 minutes if too thin.
  13. After about 2 hours, check the beef for tenderness. It should be fork-tender. If not, give it another 30 minutes.
  14. Once tender, taste the stew and adjust seasoning with more salt and pepper if needed. Remove bay leaves before serving.
  15. Ladle the stew into bowls and garnish with freshly chopped parsley. Serve with crusty bread or over creamy mashed potatoes. Enjoy!

Notes

  • For a deeper flavor, consider using a combination of red wine and beef broth.
  • This stew can be made a day in advance; the flavors will deepen as it sits.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://recipedune.com/red-wine-beef-stew/