When you want a dish that feels like a warm hug on a chilly day, this Hearty Beef Stew with Red Wine and Vegetables Recipe is exactly what you need. It’s a soul-satisfying blend of tender beef, earthy root vegetables, and a rich, savory broth elevated by a splash of red wine. Every spoonful offers layers of flavor that develop over slow cooking, making it perfect for cozy family dinners or impressing guests with comfort food done right. Once you try this recipe, it will surely become a staple in your kitchen rotation.
Ingredients You’ll Need
Simple, hearty, and packed with flavor, these ingredients are the backbone of the stew. Each one adds depth, texture, or color to create that perfect bowl of comfort.
- 3 pounds chuck roast: The ideal cut for slow cooking—well-marbled for tenderness and flavor.
- Kosher salt and freshly ground black pepper: Essential for seasoning and bringing out the natural taste of the beef and vegetables.
- ¼ cup all-purpose flour: Helps create a beautifully thickened stew broth.
- 2 tablespoons vegetable oil: For searing the beef perfectly without sticking.
- 2 tablespoons unsalted butter: Adds richness and caramelizes the onions for deeper flavor.
- 2 onions: Chopped into chunks, they give sweetness and body to the stew.
- 4 cloves garlic: Minced to infuse the broth with aromatic warmth.
- 2 tablespoons red wine vinegar: A sharp note to balance the richness and brighten the flavors.
- 1 ½ tablespoons tomato paste: For that subtle umami kick and a hint of acidity.
- 1 cup red wine: Adds complexity and depth to the stew’s broth.
- 3 cups low sodium beef broth: The flavorful liquid base that ties everything together.
- 2 cups water: To ensure there’s enough broth for slow simmering.
- 2 bay leaves: Infuse the stew with a subtle herbal aroma.
- 1 teaspoon dried thyme: Earthy herbaceous notes that complement the beef.
- 4 carrots: Chunked for a sweet, tender vegetable addition.
- 1 pound baby gold potatoes: Cut in halves, they soak up the flavors while adding comforting texture.
How to Make Hearty Beef Stew with Red Wine and Vegetables Recipe
Step 1: Season and Flour the Beef
Start by generously seasoning the chuck roast cubes with kosher salt and freshly ground black pepper. This step is crucial because it layers essential flavor right at the start. Next, dredge each piece of beef in all-purpose flour, coating all sides evenly. The flour not only helps brown the beef during searing but also thickens the stew’s broth during cooking.
Step 2: Sear the Beef to Golden Perfection
Heat the vegetable oil and butter together in a large Dutch oven over medium-high heat. Once the butter foam settles, add the beef in batches, making sure not to overcrowd the pot. Let each batch brown deeply on all sides, developing that wonderful caramelized crust that adds both flavor and texture. Then, remove the beef and set it aside.
Step 3: Build the Flavor Base with Onions and Garlic
Reduce the heat slightly to medium, then toss in the chunked onions and minced garlic. Cook them gently until the onions soften and become translucent, about five minutes. This step releases their sweetness and forms the aromatic base for the stew.
Step 4: Add Vinegar and Tomato Paste
Pour in the red wine vinegar, scraping up any browned bits stuck to the bottom of the pot. These bits are packed with flavor and are essential for depth. Stir in the tomato paste and cook for another minute to mellow its acidity and blend it into the base.
Step 5: Pour in Liquids and Herbs
Next, add the red wine, beef broth, and water, stirring to combine everything thoroughly. Toss in the bay leaves and dried thyme, then nestle the seared beef back into the pot. Bring the mixture to a boil, then lower the heat to a steady simmer. Cover it up and let it cook for one and a half to two hours until the beef is meltingly tender.
Step 6: Add Vegetables and Finish Cooking
After the beef has softened, stir in the carrots and baby potatoes. Return the lid and continue to simmer until the vegetables are tender through, which usually takes between thirty to sixty minutes. This final stage transforms the stew into a hearty, complete meal bursting with color and flavor.
How to Serve Hearty Beef Stew with Red Wine and Vegetables Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkled on top bring a bright contrast that livens up the rich stew. A dollop of sour cream or a swirl of crème fraîche can add an extra creamy richness that complements the robust flavors.
Side Dishes
The stew shines on its own but also pairs beautifully with rustic crusty bread or buttery mashed potatoes, perfect for soaking up every bit of that luscious sauce. A fresh green salad can add a crisp, refreshing counterpoint to the warm, slow-cooked flavors.
Creative Ways to Present
For a charming rustic presentation, serve the stew in individual mini Dutch ovens or deep bowls lined with a sprig of fresh herbs. You can also top with crispy fried onions or shredded cheese for an unexpected twist that adds texture and richness.
Make Ahead and Storage
Storing Leftovers
This Hearty Beef Stew with Red Wine and Vegetables Recipe tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to three days to enjoy later.
Freezing
If you want to save some for a future meal, this stew freezes beautifully. Let it cool completely, then transfer to freezer-safe containers. It will keep well for up to three months, ready to be thawed and reheated whenever comfort food calls your name.
Reheating
When reheating, gently warm the stew on the stovetop over medium-low heat, stirring occasionally. This slow warming helps maintain the texture of the beef and vegetables without drying them out. Add a splash of broth or water if it thickens too much.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While chuck roast is ideal for tenderness and flavor, brisket or short ribs can also work beautifully for a rich and hearty result.
What type of red wine is best to use?
A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works well. Choose a wine you’d enjoy drinking since its flavor will influence the stew.
Can I make this stew in a slow cooker?
Yes! After searing the beef and sautéing the aromatics on the stovetop, transfer everything to a slow cooker. Cook on low for about 7-8 hours or until the beef is tender.
Is it necessary to flour the beef before searing?
While not mandatory, dredging the beef in flour really helps in browning and thickening the stew’s broth, resulting in a richer texture overall.
How can I make the vegetables cook evenly?
Cutting the carrots and potatoes into similar-sized chunks ensures they cook at the same rate, so none end up mushy or underdone. Add them after the beef has already simmered to avoid overcooking.
Final Thoughts
There is something truly special about making and sharing this Hearty Beef Stew with Red Wine and Vegetables Recipe. Its rich flavors, tender meat, and vibrant vegetables come together to create a comforting meal that feels like home in every bite. Whether you’re cooking for loved ones or treating yourself, this stew is sure to become a beloved classic in your recipe box. So grab your Dutch oven, pour a glass of your favorite red wine, and enjoy the cozy magic of this wonderful dish.
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Hearty Beef Stew with Red Wine and Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This classic beef stew recipe features tender chuck roast slow-cooked with hearty vegetables in a rich, flavorful broth made from red wine, beef broth, and tomato paste. Perfect for cozy dinners, this comforting dish offers deep savory flavors and melt-in-your-mouth beef, enhanced by aromatic herbs like thyme and bay leaves.
Ingredients
Beef and Seasoning
- 3 pounds chuck roast (cut into 2-inch cubes)
- Kosher salt and freshly ground black pepper (to taste)
- ¼ cup all-purpose flour
Cooking Fat and Aromatics
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter (¼ stick)
- 2 onions (cut into 1-inch chunks)
- 4 cloves garlic (minced)
Liquids and Flavorings
- 2 tablespoons red wine vinegar
- 1 ½ tablespoons tomato paste
- 1 cup red wine
- 3 cups low sodium beef broth
- 2 cups water
Herbs and Vegetables
- 2 bay leaves
- 1 teaspoon dried thyme
- 4 carrots (cut into 1-inch chunks)
- 1 pound baby gold potatoes (cut in half)
Instructions
- Season the Beef: Generously season the chuck roast cubes with kosher salt and freshly ground black pepper to enhance the natural meat flavors.
- Dredge in Flour: Place the all-purpose flour in a shallow bowl and coat the beef chunks thoroughly to help create a flavorful crust and thicken the stew later.
- Sear the Beef: Heat vegetable oil and unsalted butter in a large Dutch oven over medium-high heat. Brown the beef cubes in batches until golden brown on all sides to develop depth in flavor. Remove the beef and set aside.
- Sauté Onions and Garlic: Lower the heat to medium, add the onion chunks and minced garlic to the pot, and cook until softened and fragrant, about 5 minutes.
- Deglaze and Add Tomato Paste: Pour in the red wine vinegar and use a wooden spoon to scrape up any browned bits stuck to the pot’s bottom for added flavor. Stir in tomato paste and cook for another minute to deepen the taste.
- Add Liquids and Herbs: Stir in red wine, low sodium beef broth, water, bay leaves, dried thyme, and return the seared beef to the pot. Bring everything to a boil, then reduce heat to low. Cover and simmer for 1 ½ to 2 hours until the beef becomes tender.
- Add Vegetables and Continue Cooking: Add the carrots and halved baby gold potatoes to the stew. Cover and cook for an additional 30 to 60 minutes until the vegetables are soft and fully cooked. Adjust seasoning if necessary, then serve hot and enjoy your hearty beef stew!
Notes
- Use a heavy-bottomed pot like a Dutch oven for even heat distribution and better browning.
- Do not overcrowd the pot when searing beef; do in batches to ensure proper caramelization.
- Red wine enhances the depth of flavor, but you can substitute with extra beef broth if preferred.
- For a thicker stew, mash some of the potatoes gently into the broth before serving.
- Leftovers taste even better the next day and reheat well on the stovetop or in the oven.
