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I've been perfecting this red wine beef stew for years, and it's become my go-to comfort dish. Rich, hearty, and bursting with flavor, this stew never fails to impress. Picture tender chunks of beef swimming in a velvety sauce, infused with robust red wine and aromatic herbs. As it simmers, my kitchen fills with an irresistible aroma that'll have your mouth watering. Trust me, once you try this recipe, you'll be hooked – it's the perfect way to warm up on chilly evenings or impress guests at your next dinner party.
Ingredients for Delicious Red Wine Beef Stew
- Beef chuck: Tender and flavorful, beef chuck becomes melt-in-your-mouth delicious when slow-cooked in this hearty stew.
- Red wine: Adds depth and richness to the stew, infusing it with a complex flavor that enhances the overall taste.
- Beef broth: Provides a savory base for the stew, adding depth of flavor and richness to the dish.
- Carrots: Bring a touch of sweetness and vibrant color to the stew, while adding a nutritious element to the dish.
- Potatoes: Add heartiness and texture to the stew, helping to thicken the broth and make the dish more satisfying.
- Onion: Imparts a sweet and savory flavor to the stew, enhancing the overall taste and aroma of the dish.
- Garlic: Infuses the stew with a rich, aromatic flavor, adding depth and complexity to the dish.
- Tomato paste: Adds a concentrated umami flavor to the stew, enhancing the overall depth and richness of the dish.
- Dried thyme: Provides a subtle earthy and floral note to the stew, adding a layer of complexity to the overall flavor.
- Dried rosemary: Offers a pine-like aroma and a slightly peppery flavor, complementing the beef and adding a fragrant element to the stew.
Read more: Beef Stew With Mushrooms And Red Wine Recipe
Essential Tools for Making This Hearty Stew
- Dutch oven: Essential for braising the beef and simmering the stew to tender perfection.
- Chef's knife: Needed for cutting the beef, carrots, potatoes, and onions into uniform pieces for even cooking.
Red Wine Beef Stew
A hearty and flavorful beef stew made with red wine, perfect for a cozy dinner.
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Equipment
- Dutch Oven
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Beef Chuck cut into 1-inch cubes
- 2 cups Red Wine
- 4 cups Beef Broth
- 2 Carrots peeled and chopped
- 2 Potatoes peeled and chopped
- 1 Onion chopped
- 3 cloves Garlic minced
- 2 tbsp Tomato Paste
- 1 tsp Thyme dried
- 1 tsp Rosemary dried
- 2 tbsp Olive Oil
- to taste Salt
- to taste Black Pepper
Read more: Instant Pot Beef Stew with Red Wine Recipe
Instructions:
- 1. Heat olive oil in a Dutch oven over medium-high heat. Add beef and brown on all sides. Remove and set aside.
- 2. In the same pot, add onions and garlic. Cook until softened.
- 3. Stir in tomato paste, thyme, and rosemary. Cook for 1 minute.
- 4. Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and cook for 2 minutes.
- 5. Add beef broth, beef, carrots, and potatoes. Bring to a boil, then reduce heat and simmer for 2 hours, or until beef is tender.
- 6. Season with salt and pepper to taste. Serve hot.
Notes:
For a thicker stew, you can add a slurry of cornstarch and water towards the end of cooking.
Nutrition value:
Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 4mg
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Read more: Red Wine Stew Recipe
Tips for Making Red Wine Beef Stew in Advance
Make Ahead Instructions
- Prepare the stew as directed, but do not add the potatoes.
- Let the stew cool completely, then refrigerate in an airtight container for up to 2 days.
- When ready to serve, reheat the stew on the stovetop, add the potatoes, and simmer until the potatoes are tender.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer the stew to a freezer-safe container, leaving some space for expansion.
- Seal tightly, label with the date, and freeze for up to 3 months.
- To serve, thaw overnight in the refrigerator and reheat on the stovetop until warmed through.
Braising the beef in red wine not only adds flavor but also helps tenderize the meat, making it more succulent and delicious.
Common Questions About Preparing This Stew Recipe
FAQ:
Can I use a different type of meat for this stew?
Yes, you can substitute beef chuck with other cuts like stewing beef or even lamb for a different flavor.
How long can I store the leftover stew?
You can store the leftover stew in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this stew?
Yes, you can freeze this stew. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
Can I make this stew in a slow cooker?
Absolutely! Brown the beef and sauté the onions and garlic before transferring everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
What can I serve with this red wine beef stew?
This stew pairs well with crusty bread, mashed potatoes, or over a bed of creamy polenta.
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