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I've been perfecting this red wine stew for years, and it's become my go-to comfort food. Rich, hearty, and bursting with flavor, this dish never fails to impress. Tender chunks of beef simmer in a velvety wine sauce, absorbing all those delicious herbs and spices. Carrots and potatoes add substance, making it a complete meal in one pot. Trust me, once you try this stew, you'll be hooked. Let's dive into my favorite recipe that's perfect for chilly evenings or when you need a little culinary hug.
Ingredients for Delicious Red Wine Stew
- Olive oil: Adds richness and depth to the stew, enhancing flavors and helping to brown the beef beautifully.
- Beef stew meat: Provides hearty texture and rich flavor, creating a satisfying base for the stew.
- Red wine: Infuses the stew with a deep, complex flavor and tenderizes the meat as it simmers.
- Beef broth: Adds savory depth and richness to the stew, enhancing the overall meaty flavor profile.
- Onion: Adds sweetness and depth of flavor to the stew, creating a flavorful base for the dish.
- Garlic: Enhances the savory notes of the stew and adds a rich, aromatic complexity to the dish.
- Carrots: Bring a natural sweetness and vibrant color to the stew, adding a hint of freshness to the dish.
- Potatoes: Provide hearty substance to the stew, absorbing flavors and adding a comforting element to the dish.
- Tomato paste: Adds a rich umami depth and a touch of sweetness to the stew, enhancing the overall flavor profile.
- Dried thyme: Infuses the stew with a warm, earthy flavor and aroma, complementing the richness of the other ingredients.
- Dried rosemary: Adds a piney, fragrant note to the stew, enhancing the overall herbaceous and savory profile of the dish.
Read more: Lamb Stew Recipe With Red Wine
Essential Tools for Making This Hearty Stew
- Dutch oven: Essential for slow cooking the stew and allowing flavors to meld together perfectly.
- Chef's knife: Needed to cut the beef, onions, garlic, carrots, and potatoes into bite-sized pieces for the stew.
Red Wine Stew Recipe
A hearty and flavorful stew made with red wine, perfect for a cozy dinner.
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Equipment
- Dutch Oven
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 lb beef stew meat cut into chunks
- 2 cups red wine
- 2 cups beef broth
- 1 onion chopped
- 3 cloves garlic minced
- 3 carrots sliced
- 3 potatoes diced
- 2 tbsp tomato paste
- 1 tsp thyme dried
- 1 tsp rosemary dried
- 1 tsp salt to taste
- 0.5 tsp black pepper to taste
Read more: Beef Stew With Mushrooms And Red Wine Recipe
Instructions:
- Heat olive oil in a Dutch oven over medium-high heat. Add beef and brown on all sides.
- Add chopped onion and minced garlic to the pot. Cook until onion is translucent.
- Stir in tomato paste, thyme, and rosemary. Cook for another minute.
- Pour in red wine and beef broth. Bring to a boil, then reduce heat to low and simmer for 1 hour.
- Add carrots and potatoes. Simmer for another 1 hour or until vegetables are tender.
- Season with salt and black pepper to taste. Serve hot.
Notes:
For a richer flavor, you can marinate the beef in red wine overnight.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Red Wine Beef Stew Recipe
Prep Now, Enjoy Later: Make-Ahead Tips
Make Ahead Instructions
- Prepare the stew as directed and let it cool to room temperature.
- Once cooled, store it in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low heat, stirring occasionally.
Freezing Instructions
- Allow the stew to cool completely before freezing.
- Transfer the stew to a freezer-safe container or resealable bag, leaving some room for expansion.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Adding a small square of dark chocolate to this stew towards the end of cooking can enhance the richness and depth of flavors.
Common Questions About This Savory Stew Recipe
FAQ:
Can I use a different type of meat for this stew?
Yes, you can substitute beef with lamb, pork, or even chicken for a different flavor profile.
How long can I store the leftovers?
You can store the leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this stew?
Absolutely! This stew freezes well. Just let it cool completely, then store it in a freezer-safe container for up to 3 months.
Is it necessary to use red wine in this recipe?
Red wine adds depth of flavor, but if you prefer not to use alcohol, you can substitute with additional beef broth.
Can I make this stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the meat and sauté the vegetables before transferring everything to the slow cooker to cook on low for 6-8 hours.
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