This hearty red wine beef stew is perfect for cozy nights. Tender beef mingles with juicy carrots and potatoes, all in a rich, flavorful sauce that warms you inside out.
When the weather turns chilly, this stew is my go-to! I love how the meat becomes so soft and the vegetables soak up all that delicious wine goodness. Perfect with crusty bread! 🍞
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it’s flavorful and tender when cooked low and slow. If you’re looking for a leaner option, you could use sirloin, but it might not be as tender.
Red Wine: A dry red wine like Cabernet Sauvignon or Merlot enhances the stew’s richness. If you want a non-alcoholic version, try using beef broth instead, but the flavor will change.
Vegetables: Carrots and Yukon gold potatoes are classic choices. If you’re in a pinch, you could swap the Yukon gold potatoes with russet or even sweet potatoes for a different flavor.
Herbs: Fresh thyme adds great flavor, but if you only have dried thyme, use that. Just remember that dried herbs are more potent, so reduce the amount slightly.
How Can I Ensure the Beef is Tender and Flavorful?
The key to tender beef in your stew is browning it properly. This step builds flavor and seals in juices. Follow these steps:
- Make sure to pat the beef dry before browning. This helps achieve that beautiful brown crust.
- Don’t overcrowd the pan! Browning in batches allows the meat to sear instead of steam.
- Once the beef is cooked, let it rest for a few minutes before adding it back to the pot with the broth and veggies. This makes a big difference in texture.
Red Wine Beef Stew with Carrots & Potatoes
Ingredients You’ll Need:
- 2 pounds beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups red wine (dry red wine like Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 4 large carrots, peeled and cut into chunks
- 1.5 pounds baby Yukon gold potatoes or small yellow potatoes, halved or quartered
- 2 teaspoons dried thyme or 4 teaspoons fresh thyme leaves
- 2 bay leaves
- 1 tablespoon Worcestershire sauce (optional)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This flavorful stew will require about 2.5 to 3 hours in total. You’ll need about 30 minutes for prep and then approximately 2 hours for cooking. But don’t worry, the hands-on work is minimal, and your kitchen will smell amazing while it simmers!
Step-by-Step Instructions:
1. Season the Beef:
Begin by patting the beef cubes dry with paper towels. This step helps achieve a better sear. Once dried, generously season the beef with salt and pepper on all sides.
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Working in batches, add the beef cubes to the pot. Brown the meat on all sides, about 3-4 minutes per batch. Once browned, transfer the meat to a plate and set aside.
3. Cook the Onions:
Reduce the heat to medium. If you need more oil, add the remaining tablespoon of oil to the pot. Add the chopped onion and sauté until it softens and turns golden, about 6-8 minutes. Stir occasionally to prevent burning.
4. Add Garlic:
Now stir in the minced garlic and cook for 1 minute until it becomes fragrant—this step adds lots of flavor!
5. Incorporate Flour:
Sprinkle the flour over the onions and garlic. Stir it in well and cook for 2 minutes to cook off the raw flour taste.
6. Pour in the Wine:
Gradually pour in the red wine while stirring to scrape up any delightful browned bits from the bottom of the pot. Let the wine simmer and reduce for about 5 minutes.
7. Add Broth and Seasonings:
Add the beef broth, tomato paste, thyme, bay leaves, Worcestershire sauce (if using), and the browned beef back into the pot. Stir everything well to combine.
8. Simmer the Stew:
Bring the stew to a gentle simmer. Cover the pot with a lid slightly ajar, and let it cook on low heat for about 1.5 to 2 hours, or until the beef is very tender.
9. Add Carrots and Potatoes:
Once the beef is tender, add the carrots and potatoes to the pot. Stir well to incorporate, and continue to simmer uncovered for another 30-40 minutes until the vegetables are tender but maintaining their shape.
10. Adjust Seasoning:
Before serving, taste the stew and adjust the seasoning with more salt and pepper as needed. Don’t forget to remove the bay leaves!
11. Serve and Enjoy:
Serve hot, garnished with freshly chopped parsley. Pair the stew with crusty bread or ladle it over creamy mashed potatoes for a truly comforting meal.
Enjoy your rich and flavorful Red Wine Beef Stew!
Can I Use Different Cuts of Beef?
Yes, you can! While beef chuck is ideal for its tenderness and flavor, you can also use brisket or round roast. Just keep in mind that cooking times may vary depending on the cut.
Can I Make This Recipe in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the beef is tender, then add the carrots and potatoes for the last 1-2 hours of cooking.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze portions for up to 3 months. Just be sure to cool the stew completely before freezing, and reheat it slowly on the stove or in the microwave.
Can I Make This Dish Vegetarian?
Yes! Substitute the beef with hearty vegetables like mushrooms or lentils, and replace the beef broth with vegetable broth. You might want to adjust the cooking times and liquid amounts, as vegetables will cook faster than meat.
