This hearty red wine beef stew is perfect for chilly evenings. Tender beef, fresh veggies, and rich wine make it super comforting and delicious!
I love how all the flavors blend together as it cooks. Plus, it’s a great way to impress dinner guests—just serve it with some crusty bread! 😉
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stewing because it becomes tender and flavorful as it cooks. You can substitute with brisket or round if needed, but chuck is my go-to for this recipe.
Red Wine: A dry red wine like Cabernet Sauvignon or Merlot adds depth to the stew. If you don’t drink alcohol, substitute with beef broth but keep in mind it may change the flavor.
Thyme and Rosemary: Fresh herbs elevate the stew. If fresh isn’t available, dried thyme is a good substitute (use less). I love adding extra herbs for a more aromatic dish.
Carrots and Celery: These veggies add sweetness and texture. Feel free to swap in parsnips or turnips for carrots, or add bell peppers for a different taste.
How Do You Brown Meat Perfectly?
Brown beef cubes for rich flavor. Here’s how to do it right:
- Pat the beef dry to avoid steaming; moisture can hinder browning.
- Heat oil until shimmering; hot oil helps achieve that lovely brown crust.
- Brown in batches, giving space between pieces. This ensures even cooking and prevents steaming.
- Don’t rush! Brown each side for about 2-3 minutes. Let it sit, then flip.
Taking your time with this step ensures rich flavor in your beef stew that everyone will love!
How to Make Red Wine Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1½-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil, divided
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 2 stalks celery, chopped
- 1-2 sprigs fresh rosemary
- Optional garnish: chopped fresh parsley
Time Needed:
This recipe takes about 20 minutes of prep time and 2 to 2½ hours for cooking. The long simmering time helps the flavors combine beautifully and tenderizes the beef, making it a truly comforting dish!
Step-by-Step Instructions:
1. Prep the Beef:
Start by patting the beef cubes dry using paper towels. This is really important for getting a good sear. Season the beef generously with salt and pepper—don’t be shy!
2. Brown the Beef:
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the beef in batches, making sure not to overcrowd the pot. Brown the beef on all sides until it’s deep golden brown. After browning, remove the beef from the pot and set it aside. This step is key for adding flavor!
3. Sauté Vegetables:
In the same pot, add the remaining tablespoon of olive oil. Toss in the chopped onion and sauté until it’s soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until you can smell the aroma—it’ll make your kitchen smell delicious!
4. Create the Roux:
Sprinkle the flour over the onions and garlic. Stir constantly for about 1-2 minutes to cook the flour. This creates a roux that will help thicken the stew later.
5. Add the Wine:
Slowly pour in the red wine while stirring, scraping up any tasty browned bits stuck to the bottom of the pot. This adds even more depth of flavor.
6. Combine Ingredients:
Add the beef broth, tomato paste, thyme, and bay leaves. Stir everything together until well combined.
7. Let It Simmer:
Return the browned beef to the pot, along with the carrots, celery, and rosemary sprigs. Bring the stew to a simmer, then reduce the heat to low. Cover and cook gently for 2 to 2½ hours, until the beef is tender and the flavors meld beautifully.
8. Final Touches:
Once cooking is complete, remove the bay leaves and rosemary sprigs from the pot. Taste the stew and adjust the seasoning with salt and pepper as needed. This step is important to get the flavors just right!
9. Serve It Up:
Serve the stew hot, garnished with fresh parsley if you like. It pairs wonderfully with creamy mashed potatoes or some crusty bread for dipping. Enjoy every comforting bite of your delicious Red Wine Beef Stew!
Can I Use a Different Cut of Beef?
Yes! While beef chuck is ideal for stewing due to its marbling, you can also use brisket or round. Just keep in mind that lean cuts may result in a less tender stew.
What Can I Substitute for Red Wine?
If you prefer not to use wine, beef broth is a great substitute. It will still be flavorful, but using wine adds a richness that’s hard to replicate. If you want a non-alcoholic option, consider using grape juice mixed with a tablespoon of vinegar for acidity.
How Do I Store Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Add More Vegetables?
Absolutely! Feel free to add vegetables like potatoes, parsnips, or mushrooms. Just keep in mind that root vegetables may take longer to cook, so adjust the cooking time accordingly if you add them.
