This hearty red wine beef stew is packed with tender chunks of beef, fresh vegetables, and a rich, flavorful broth. The red wine gives it a yummy twist that’s hard to resist!
It’s perfect for a cozy dinner on a cool evening. Just toss everything in a pot and let it slowly cook. My favorite part? The delicious smell that fills the house while it simmers! 🍷🥩
Key Ingredients & Substitutions
Beef Chuck: This is ideal for stews since it becomes very tender when slow-cooked. If you’re looking for a leaner option, you could use sirloin, but it may not be as juicy. Remember to cut into similar size pieces for even cooking!
Red Wine: A good dry red wine like Cabernet Sauvignon adds depth. If you’re avoiding alcohol, you can replace it with extra beef broth or grape juice mixed with a splash of vinegar for acidity.
Vegetables: Carrots and potatoes provide color and texture. Feel free to substitute with parsnips or sweet potatoes for a different flavor. Celery or mushrooms would also be great additions!
Herbs: Fresh rosemary and thyme give amazing flavor. If you only have dried herbs, use about one-third of the amount, as dried herbs are more potent.
How Do You Achieve Perfectly Tender Beef?
The key to tender beef in stew is low, slow cooking. This allows the connective tissues to break down for a melt-in-your-mouth texture. Follow these steps:
- Pat the beef dry before cooking. This helps in browning.
- Don’t rush browning. Sear in batches to avoid crowding the pot, which maintains the temperature.
- Cook on low heat for the entire simmering process. Give it time to work its magic, about 2 to 2.5 hours.
With patience and these steps, your beef stew will be tender and scrumptious! Enjoy the warmth this dish brings. 😊
How to Make Red Wine Beef Stew
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 4 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh thyme or rosemary, for garnish
How Much Time Will You Need?
This delicious Red Wine Beef Stew requires about 30 minutes of prep time and 2 to 2.5 hours for cooking. So, grab a cozy blanket while it simmers away, filling your home with delightful aromas!
Step-by-Step Instructions:
1. Prepare the Beef:
First, pat the beef cubes dry with paper towels to remove excess moisture. This helps to get a nice browning. Season the beef generously with salt and pepper. It’s like giving your beef a warm hug!
2. Brown the Beef:
In a large heavy-bottom pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in small batches, making sure not to overcrowd the pot. Sear the beef until it’s browned on all sides, about 3–4 minutes per batch. Once browned, remove the beef and set it aside. Don’t worry if there are little brown bits stuck on the pot – they add flavor!
3. Cook Aromatics:
In the same pot, add the diced onion. Sauté until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant and delicious!
4. Add Tomato Paste and Deglaze:
Stir in the tomato paste and cook for 1–2 minutes. This brings out a lovely sweetness. Next, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Bring it to a simmer and cook for about 5 minutes to reduce slightly and intensify the flavors.
5. Add Broth and Herbs:
Now it’s time to bring it all together! Return the browned beef to the pot. Add in beef broth, carrots, potatoes, fresh rosemary, thyme sprigs, and bay leaf. Give it a good stir to combine all those lovely ingredients.
6. Simmer:
Bring the stew to a gentle simmer. Then, reduce the heat to low, cover, and let it cook for 2 to 2.5 hours. During this time, your kitchen will smell amazing as the stew slowly cooks until the beef is tender and the veggies are perfectly cooked.
7. Thicken (Optional):
If you prefer a thicker stew, mix the flour with a few tablespoons of cold water until it forms a slurry. Stir this into the stew and let it cook uncovered for another 10-15 minutes until thickened. You’ll end up with a rich, hearty texture!
8. Finish and Serve:
Remove the rosemary, thyme sprigs, and bay leaf. Taste and adjust the seasoning with more salt and pepper if necessary. Ladle the stew into bowls, garnish with fresh thyme or rosemary, and serve hot. This cozy dish is perfect with creamy mashed potatoes or crusty bread!
Enjoy your rich, comforting Red Wine Beef Stew and the delightful flavors that warm your heart! 🍲🥖
Can I Use a Different Cut of Beef?
Yes, you can! While beef chuck is ideal for stews due to its tenderness after slow cooking, you can also use brisket or round for a leaner option. Just keep in mind that the cooking time may vary slightly depending on the cut.
What Can I Substitute for Red Wine?
If you prefer not to use wine, you can substitute it with an equal amount of beef broth and add a splash of vinegar for acidity, or use grape juice mixed with a bit of balsamic vinegar. The taste will be different but still delicious!
How to Store Leftovers?
Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, let it cool to room temperature, then transfer to freezer-safe containers for up to 3 months. Reheat gently on the stove or in the microwave when you’re ready to enjoy it again!
Can I Add Other Vegetables?
Absolutely! Feel free to customize your stew by adding other vegetables like peas, green beans, or bell peppers. Just keep an eye on the cooking time as some vegetables may cook faster than others!
