This hearty red wine beef stew is perfect for a cozy dinner. It features tender beef, rich veggies, and, of course, a splash of red wine for extra flavor!
It really warms you up on chilly nights. I love serving it with crusty bread to soak up all that delicious sauce. Trust me, you won’t want to miss a drop! 🍷
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews due to its marbling; it stays tender as it cooks. If you prefer leaner meat, use brisket or round, but you might need to adjust cooking time for tenderness.
Red Wine: A dry red wine like Cabernet Sauvignon adds depth to the stew. If wine isn’t on hand, use additional beef broth or even grape juice with a splash of vinegar as a substitute.
Vegetables: Carrots and celery are classic, but you can mix in other veggies like parsnips, mushrooms, or even bell peppers based on your taste or what you have available.
Thyme: Fresh herbs are always better if you can get them. However, if you only have dried thyme, it works! Just use less; about a third of the amount since dried herbs are more concentrated in flavor.
How Do I Get Tender, Flavorful Beef?
Searing the beef is vital for flavor! This technique builds a nice brown crust that boosts the stew’s richness. Follow these steps:
- Ensure your pot is hot before adding the oil; this helps in browning.
- Don’t overcrowd the pot; cook in batches to avoid steaming the meat.
- Let the beef brown without stirring it too much. Aim for about 4-5 minutes on each side.
This technique locks in moisture, keeping the beef tender and full of flavor throughout cooking!
What’s the Best Way to Thicken the Stew?
If you want a thicker texture, there are a couple of easy options:
- Add a bit of cornstarch mixed with water to the simmering stew and stir well. Let it cook for a few minutes.
- Alternatively, you can mash a few potatoes and stir them back into the stew for a natural thickener!
Experiment with both methods to find your favorite! Enjoy cooking! 😊
Red Wine Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp all-purpose flour
- 3 tbsp olive oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 3 stalks celery, chopped
- 2 cups red wine (dry, like Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce (optional)
- 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
- 2 bay leaves
- 1 lb baby potatoes or diced potatoes
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious stew takes about 20 minutes for prep and about 2.5 to 3 hours total cook time, including simmering in the oven. A little time for big flavor!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (160°C). This will help to cook the stew evenly when it’s time to pop it in!
2. Prepare the Beef:
Pat the beef cubes dry with paper towels. This helps them brown better. Season all sides with salt and pepper. Next, toss the beef in flour until lightly coated. This gives the stew some nice thickness later on.
3. Sear the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Sear the beef in batches until browned on all sides, then remove the beef and set it aside. Don’t rush this step—you want good browning!
4. Cook the Veggies:
Add the remaining tablespoon of oil to the same pot. Sauté the chopped onions, carrots, and celery for about 5-7 minutes until softened. Stir in the minced garlic and cook for 1 more minute. Your kitchen will start smelling wonderful!
5. Add Tomato Paste:
Stir in the tomato paste, letting it cook for a couple of minutes. This deepens the flavor of the stew.
6. Pour in the Red Wine:
Add the red wine to the pot, using a wooden spoon to scrape any browned bits off the bottom. Let it simmer for about 5-7 minutes until it’s reduced by about half. This really enhances the flavor!
7. Combine Everything:
Return the browned beef to the pot. Pour in the beef broth, Worcestershire sauce, thyme, and add bay leaves. Bring the mixture to a gentle simmer.
8. Bake in the Oven:
Cover the pot and transfer it to your preheated oven. Let it cook for 1.5 to 2 hours, or until the beef is fork-tender. Patience is key!
9. Add Potatoes:
After the beef is tender, take the pot out of the oven. Add the potatoes, stirring to combine. Return the pot uncovered to the oven for another 30-40 minutes, until the potatoes are tender and the sauce thickens.
10. Finishing Touches:
Remove the bay leaves and any larger thyme sprigs. Give the stew a taste and adjust seasoning with more salt and pepper if needed.
11. Serve and Enjoy:
Garnish the stew with freshly chopped parsley. Serve it hot with mashed potatoes or crusty bread to soak up all the delicious sauce.
Enjoy this rich and comforting classic red wine beef stew! Perfect for cozy evenings! 😊
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for stews because it becomes tender with slow cooking, you can also use brisket or round. Just keep in mind that cooking times may vary depending on the cut you choose.
What If I Don’t Have Red Wine?
No problem! If you don’t have red wine on hand, you can replace it with extra beef broth, or use a non-alcoholic red wine. Alternatively, a mix of grape juice with a little vinegar can mimic the acidity and depth of flavor.
Can I Make This Stew in a Slow Cooker?
Yes! You can follow the sautéing steps on the stovetop just as you would for the oven method, then transfer everything to a slow cooker. Cook on low for about 6-8 hours or on 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. To freeze, cool the stew completely, then transfer it to freezer-safe containers where it can last up to 3 months. Reheat gently on the stovetop or in the microwave!
