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I've been perfecting this stew for years, and it's become my go-to comfort meal. Rich red wine infuses every bite, while tender beef practically melts in your mouth. Trust me, once you smell this simmering on your stove, you'll be counting down minutes till dinner. It's hearty enough for chilly evenings yet elegant for guests. Best part? Leftovers taste even better. So grab your Dutch oven, pour yourself a glass, and let's create some culinary magic together.
Ingredients for Delicious Beef Stew with Red Wine
- Beef chuck: Tender and flavorful cut that becomes melt-in-your-mouth after slow cooking, adding richness and depth to the stew.
- Red wine: Infuses the stew with a rich, complex flavor and helps tenderize the beef while adding a touch of elegance.
- Onion: Provides a savory base flavor and sweetness when caramelized, enhancing the overall depth of the stew.
- Garlic: Adds a robust, aromatic flavor that complements the beef and other ingredients, creating a well-rounded taste profile.
- Carrots: Bring a subtle sweetness and vibrant color to the stew, adding texture and balancing the richness of the dish.
- Celery stalks: Offer a mild, earthy flavor that complements the beef and other vegetables, adding freshness and depth to the stew.
- Beef broth: Enhances the beefy flavor of the stew, providing a savory liquid base for simmering the ingredients to tender perfection.
- Tomato paste: Adds a rich umami depth and a touch of sweetness to the stew, helping to thicken the sauce beautifully.
- Dried thyme: Infuses the stew with a warm, herbaceous flavor that pairs well with beef, adding a subtle aromatic note.
- Bay leaves: Provide a subtle, aromatic flavor that enhances the overall taste of the stew, adding a hint of complexity.
Read more: Venison Stew Recipe With Red Wine
Essential Kitchen Tools for Making Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for cutting the beef and vegetables into uniform pieces for even cooking.
- Cutting board: Provides a stable surface for chopping ingredients safely and efficiently.
- Wooden spoon: Ideal for stirring and scraping the bottom of the pot to prevent sticking and ensure even cooking.
- Measuring cups: Necessary for accurately measuring liquids like wine and broth for the recipe.
Stew Recipe With Wine
A hearty stew with a rich wine base.
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Equipment
- Large pot
- Cutting board
- Knife
- Wooden Spoon
Ingredients:
Main Ingredients
- 1 kg Beef chuck cut into cubes
- 2 cups Red wine
- 1 Onion chopped
- 3 cloves Garlic minced
- 3 Carrots sliced
- 2 Celery stalks chopped
- 2 cups Beef broth
- 2 tbsp Tomato paste
- 1 tsp Thyme dried
- 2 Bay leaves
- to taste Salt and pepper
Read more: Lamb Stew Recipe With Red Wine
Instructions:
- 1. Heat a large pot over medium heat and add a bit of oil.
- 2. Brown the beef cubes in batches, setting them aside once browned.
- 3. In the same pot, add the onion, garlic, carrots, and celery. Cook until softened.
- 4. Stir in the tomato paste and cook for another minute.
- 5. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- 6. Add the beef broth, thyme, bay leaves, and browned beef back to the pot. Bring to a simmer.
- 7. Cover and cook on low heat for about 2 hours, or until the beef is tender.
- 8. Season with salt and pepper to taste before serving.
Notes:
Serve with crusty bread or over mashed potatoes.
Nutrition value:
Calories: 450kcalCarbohydrates: 20gProtein: 35gFat: 20gSaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 5000IUVitamin C: 15mgCalcium: 80mgIron: 5mg
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Read more: Beef Stew With Mushrooms And Red Wine Recipe
Can You Make This Stew Ahead of Time or Freeze It?
Make Ahead Instructions
- Cook the stew as directed and let it cool to room temperature.
- Store it in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely before freezing.
- Transfer it to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Adding a small amount of dark chocolate to this stew recipe can enhance the richness and depth of flavor, creating a unique and delicious twist.
Common Questions About Cooking Beef Stew with Wine
FAQ:
Can I use a different type of meat instead of beef chuck?
Yes, you can use other meats like lamb or pork for this stew recipe.
How long can I store the stew in the refrigerator?
You can store the stew in the refrigerator for up to 3-4 days in an airtight container.
Can I freeze this stew?
Yes, you can freeze this stew. It's best to freeze it in portion-sized containers for easy reheating.
Can I omit the red wine from this recipe?
If you prefer not to use red wine, you can substitute with additional beef broth or a combination of beef broth and vinegar for acidity.
What can I serve this stew with?
This stew pairs well with crusty bread, mashed potatoes, or over a bed of cooked rice.
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