This hearty Red Wine Beef Stew is packed with tender beef, bright carrots, and creamy potatoes, all simmered in a rich red wine sauce. It’s like a big warm hug in a bowl!
On chilly days, this stew is my go-to comfort dish. I love how the flavors get better as it cooks. Grab a big spoon and enjoy it with some crusty bread—perfect for dipping!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes tender and flavorful when cooked low and slow. If you’re looking for alternatives, you can use brisket or even sirloin, but they may require different cooking times.
Red Wine: A dry red wine like Cabernet Sauvignon or Merlot adds deep flavor to the stew. If you prefer non-alcoholic options, substitute with beef broth, or for a lighter version, use grape juice mixed with a bit of vinegar to mimic that acidity.
Carrots: Fresh carrots provide sweetness and color. You can replace them with parsnips if you want a different flavor profile, or even sweet potatoes for a bit of sweetness.
Potatoes: Baby gold potatoes are my favorite here for their creamy texture. You could also use Yukon Golds or even red potatoes, but avoid starchy potatoes like Russets as they may break down too much.
How Do You Get the Best Flavor from Searing the Beef?
Searing beef is a crucial step for flavor! It helps to develop a rich, brown crust. Here’s how to do it well:
- Make sure the beef is dry; pat it with paper towels to remove moisture. This helps it brown nicely.
- Don’t overcrowd the pot. Sear in batches; too much in the pot will steam rather than brown.
- Let the beef sear without moving it for a few minutes. Once it’s browned, it should release easily before flipping.
- Set the beef aside after browning, allowing it to rest while you sauté onions, which then benefit from those tasty brown bits left behind!
Delicious Red Wine Beef Stew with Carrots & Potatoes
Ingredients:
For the Stew:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil, divided
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 3 cups beef broth
- 4 large carrots, peeled and cut into large chunks
- 1 lb baby gold potatoes, halved or left whole if small
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour (optional, for thickening)
For the Garnish:
- Fresh parsley, chopped
Time Estimate:
This comforting stew will take about 15 minutes for prep, followed by 2 to 2.5 hours of cooking time—the beef needs time to become incredibly tender and flavorful. Plus, it’s all easy cooking time, so you can relax while it simmers!
Step-by-Step Instructions:
1. Season the Beef:
Begin by seasoning the beef cubes generously with salt and pepper. This step helps build flavor right from the start!
2. Sear the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once it’s hot, add the beef in batches, being careful not to overcrowd the pot. Sear until the beef is browned on all sides, about 3-4 minutes for each batch. Once browned, remove the beef and set it aside.
3. Cook the Onions:
Lower the heat to medium and add the remaining tablespoon of olive oil. Toss in the chopped onions and sauté, stirring occasionally, until they become softened and translucent, about 5 minutes.
4. Add Garlic and Tomato Paste:
Next, stir in the minced garlic and tomato paste. Cook for 1-2 minutes until everything starts to smell wonderful!
5. Deglaze with Wine:
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the mixture simmer until it reduces by about half—this takes approximately 10 minutes.
6. Combine Ingredients:
Return the seared beef to the pot. Now, add the beef broth, Worcestershire sauce, thyme, and bay leaves. Stir everything to combine.
7. Simmer the Stew:
Bring the stew to a simmer, then cover it loosely with a lid and reduce the heat to low. Let it simmer gently for 1.5 to 2 hours, or until the beef is super tender.
8. Add Veggies:
When the beef is tender, toss in the carrots and potatoes. Let them cook uncovered for another 30-40 minutes, until they are nice and tender too!
9. (Optional) Thicken the Stew:
If you want a thicker stew, mix the flour with a few tablespoons of cold water to make a slurry. Stir it into the simmering stew and cook for another 5-10 minutes until it thickens up.
10. Final Touches:
Remove the bay leaves and taste your stew. Adjust the seasoning with more salt and pepper if needed.
11. Serve It Up!
Serve the stew hot, garnished with freshly chopped parsley. It’s great on its own, but feel free to enjoy it with some crusty bread or over creamy mashed potatoes for a complete meal!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal for its tenderness, you can use brisket or even short ribs. Just be mindful that different cuts may require varying cooking times to become tender.
What Can I Substitute for Red Wine?
If you prefer not to use wine, you can substitute with an equal amount of beef broth mixed with a splash of vinegar (like red wine vinegar) to maintain the acidity. Alternatively, grape juice with a splash of vinegar can work as a non-alcoholic option.
How Long Can I Store Leftover Stew?
Leftover stew can be stored in an airtight container in the fridge for up to 3-4 days. To freeze, let it cool completely, then transfer to a freezer-safe container. It will keep well for up to 3 months—just thaw in the fridge before reheating!
Can I Add Other Vegetables?
Definitely! Feel free to include vegetables like parsnips, celery, or peas for added flavor and texture. Just remember to adjust cooking times based on how long those veggies need to become tender!
