This hearty Red Wine Beef Stew is packed with tender beef, carrots, and potatoes, all simmered in rich red wine. It’s a warm hug in a bowl for chilly days!
Nothing warms the soul quite like a big bowl of stew! I love serving it with crusty bread to soak up every last drop. It’s the kind of comfort food that you just can’t get enough of!
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews because it becomes tender when cooked slowly. You can substitute with brisket or round if needed, but chuck is my favorite for its rich flavor!
Red Wine: A dry red wine like Cabernet Sauvignon adds depth. If you’re avoiding alcohol, try using beef broth or grape juice with a splash of vinegar for acidity.
Baby Potatoes: I love baby potatoes for their quick cooking and tender texture. If you can’t find them, use regular potatoes, diced into chunks. Just be sure to adjust cooking time.
Olive Oil: You can swap this with vegetable oil or butter; both will work well for browning the beef and sautéing veggies.
How Do I Brown Beef Properly?
Browning the beef might seem simple, but it’s key for flavor! Here’s how you do it right:
- Pat the beef dry really well; this helps get a nice sear.
- Don’t overcrowd the pan! Brown in batches if you need to. This keeps the heat high, so you get a great crust.
- Let it sit for a few minutes without moving to develop color, then flip and brown on all sides.
Taking your time here will pay off in flavor!
What’s the Best Way to Thicken My Stew?
This stew thickening trick is super easy! Use beurre manié, which is a mix of flour and butter. Here’s how:
- Mix 1 tablespoon flour with 2 tablespoons softened butter until smooth.
- Stir this paste right into your simmering stew towards the end of cooking. This gives it a nice, rich texture without lumps.
- Let it cook for a few more minutes to let the flavors meld.
This is a great way to get a beautifully thick stew!
How to Make Red Wine Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 ½ inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour, divided
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and cut into chunks
- 2 celery stalks, diced
- 1 pound baby potatoes, whole or halved if large
- 2 cups red wine (dry, such as Cabernet Sauvignon or Merlot)
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 sprigs fresh rosemary, plus extra for garnish
- 1 bay leaf
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious Red Wine Beef Stew takes about 30 minutes to prepare and then needs to simmer for 2 to 2 ½ hours. So, in total, plan for about 3 hours, which includes prep time and cooking!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry using paper towels. This helps them brown better. Season the beef all over with salt and pepper, then toss them in 2 tablespoons of flour until they’re evenly coated. This flour will help thicken the stew later!
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Sear the beef until it’s browned on all sides. This should take about 3-4 minutes for each batch. Once browned, remove the beef and set it aside.
3. Sauté the Aromatics:
Reduce the heat to medium. In the same pot, toss in the diced onion, carrots, and celery. Cook these vegetables until softened, about 5-6 minutes. Then, add the minced garlic and cook for about another minute, just until fragrant.
4. Deglaze with Wine:
Stir in the tomato paste and let it cook for 1-2 minutes. Now, pour in the red wine and use a wooden spoon to scrape the bottom of the pot to release all those flavorful browned bits. Bring the mixture to a simmer and let it reduce by about half, which will take approximately 10 minutes.
5. Add Broth and Herbs:
Return the browned beef to the pot. Now, pour in the beef broth and add in the baby potatoes, dried thyme, rosemary sprigs, and bay leaf. Give it all a good stir to combine everything nicely.
6. Simmer the Stew:
Bring the stew to a gentle simmer. Cover the pot and let it cook on low heat for 2 to 2 ½ hours, or until the beef is very tender and the potatoes are cooked through. You can also place the covered pot in a preheated oven at 325°F (160°C) for the same cooking time.
7. Finish the Stew:
Once the stew is ready, remove the rosemary sprigs and bay leaf. In a small bowl, mix the remaining 1 tablespoon of flour with the softened butter to form a paste called beurre manié. Stir this paste into the stew and let it cook for an additional 5 minutes to thicken the sauce.
8. Adjust Seasoning and Serve:
Finally, taste your stew and adjust the salt and pepper as needed. Ladle the steaming stew into bowls and dress it up with fresh rosemary sprigs and chopped parsley if you like! Serve hot with crusty bread or creamy mashed potatoes on the side. Enjoy your hearty, flavorful Red Wine Beef Stew!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is recommended for its tenderness, you can also use brisket or round. Just be mindful that cooking times may vary slightly depending on the cut you choose.
How Can I Make This Recipe Gluten-Free?
To make the stew gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a little cold water before adding it to the stew to avoid clumping.
Can I Freeze Leftover Stew?
Yes, you can freeze leftover stew! Just let it cool completely, then transfer it to an airtight container or freezer-safe bags. It will keep well in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm it gently on the stovetop.
What Can I Serve with This Stew?
This beef stew pairs wonderfully with crusty bread, mashed potatoes, or even a simple green salad. You could also serve it over egg noodles or rice for a heartier meal!