If you are craving a meal that warms you from the inside out and fills your kitchen with irresistible aromas, this Hearty Beef Stew with Red Wine and Vegetables Recipe is going to be your new best friend. Tender cubes of beef slowly simmered with vibrant carrots, creamy Yukon Gold potatoes, and a splash of rich red wine create a perfect harmony of flavors and textures that feels like a comforting hug in a bowl. Each spoonful offers a savory blend that’s both rustic and refined, making it a go-to for cozy family dinners or impressing guests with minimal fuss.
Ingredients You’ll Need
Getting started with this stew is delightfully simple because each ingredient plays a crucial role in building layers of flavor, color, and texture. From the hearty beef chuck that melts in your mouth to the sweet and earthy vegetables, every component works together to create something truly special.
- 2 pounds cubed beef chuck: This cut becomes tender and flavorful as it slowly simmers, forming the stew’s hearty foundation.
- 2 tablespoons olive oil: Ideal for searing the beef to lock in juices and add a beautiful caramelized crust.
- 1 medium onion: Adds a subtle sweetness and depth when sautéed until soft.
- 3 sticks celery: Provides freshness and a slight crunch that balances the richness.
- 6 cloves garlic: Infuses the stew with a warm, aromatic punch that lifts the flavors.
- 1 cup dry red wine: The secret to complexity, enriching the broth with a robust, fruity backbone.
- 3 cups beef broth: Builds the stew’s savory body and carries all the flavors beautifully.
- 1 pound Yukon Gold potatoes: Creamy with just the right firmness, they absorb the savory liquid perfectly.
- 4 medium carrots: Add a naturally sweet note and vibrant orange color to the dish.
- Salt & pepper to taste: Essential for seasoning and bringing every element into balance.
How to Make Hearty Beef Stew with Red Wine and Vegetables Recipe
Step 1: Prepare Your Ingredients
Before you start cooking, take the time to chop your vegetables just before using them—this keeps their flavors bright and textures fresh. Having everything ready makes the cooking process smooth and enjoyable.
Step 2: Dredge and Brown the Beef
Lightly coat the cubed beef chuck in flour and shake off the excess. Heat olive oil in a Dutch oven over medium-high heat, then sear the beef in batches until each piece develops a rich, browned crust. This step locks in flavor and creates a savory base for your stew. Once browned, set the beef aside for now.
Step 3: Sauté the Aromatics
Using the same pot, sauté the chopped onion and celery until they soften and start to caramelize. This builds the stew’s depth without any extra effort. Then, stir in the minced garlic and tomato paste, letting them cook briefly to release their fragrant oils and sweet, umami character.
Step 4: Deglaze and Simmer
Pour in the dry red wine to deglaze the pot, scraping up all those tasty browned bits from the bottom. This rich wine adds vibrant complexity. Add beef broth, Worcestershire sauce, Italian seasoning, and bay leaves, then return the browned beef to the pot. Bring everything to a gentle boil, reduce the heat, cover, and let it simmer for one hour—this slow cook melts the beef and infuses all the flavors together.
Step 5: Add Vegetables and Finish Cooking
Stir in diced Yukon Gold potatoes and sliced carrots, then cover and simmer for another hour. The vegetables become tender and soak up all the delicious juices, rounding out the stew’s hearty texture. Before serving, remove the bay leaves and taste to adjust the salt and pepper levels to your preference.
How to Serve Hearty Beef Stew with Red Wine and Vegetables Recipe
Garnishes
A sprinkle of fresh parsley or thyme right before serving adds a touch of color and freshness that brightens the rich, hearty stew. A dollop of creamy horseradish or a little cracked black pepper can also elevate presentation and flavor.
Side Dishes
This stew stands beautifully on its own but pairs wonderfully with crusty bread or buttered noodles to soak up every last drop of the luscious sauce. A crisp green salad can add a refreshing contrast to the richness.
Creative Ways to Present
For an inviting presentation, serve the stew in rustic bowls straight from the Dutch oven or ladle it over creamy mashed potatoes or polenta. Adding a swirl of sour cream or a sprinkle of shredded cheese can add an extra layer of indulgence.
Make Ahead and Storage
Storing Leftovers
After enjoying your stew, let any leftovers cool to room temperature before transferring them to an airtight container. Stored in the refrigerator, your stew will stay delicious for up to 3 days, making for a comforting next-day meal that tastes even better.
Freezing
This Hearty Beef Stew with Red Wine and Vegetables Recipe freezes beautifully. Portion it into meal-sized containers, leaving some headspace for expansion, and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge for the best texture.
Reheating
Reheat your stew gently on the stove over low to medium heat, stirring occasionally so it warms evenly without drying out. If it’s too thick after reheating, add a splash of beef broth or water to restore its perfect stew consistency.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While beef chuck is preferred for its tenderness and marbling, other cuts like brisket or round can work. Just be mindful that leaner cuts may require less cooking time to avoid drying out.
Is it necessary to use red wine in the stew?
Red wine adds a lovely depth and complexity to the stew, but if you prefer not to use alcohol, you can substitute with extra beef broth and a splash of balsamic vinegar or grape juice for acidity.
How do I thicken the stew if it’s too watery?
If the stew needs thickening, mix a tablespoon of flour or cornstarch with a little cold water to make a slurry, then stir it into the simmering stew. Cook for a few more minutes until the stew thickens to your liking.
Can I add other vegetables to this recipe?
Definitely! Feel free to add mushrooms, peas, or parsnips during the last half hour of cooking. Just make sure to adjust cooking times accordingly so everything becomes tender.
What’s the best way to reheat leftovers without losing flavor?
Slow reheating over low heat helps preserve textures and flavors. Avoid microwaving aggressively, which can dry out the beef and vegetables. Stirring occasionally ensures even warming and maintains the stew’s lusciousness.
Final Thoughts
This Hearty Beef Stew with Red Wine and Vegetables Recipe is pure comfort in a bowl that brings people together with its rich flavors and satisfying textures. It’s a wonderful dish to savor on chilly evenings or anytime you want to feel nurtured through food. Give it a try—you’ll be amazed at how something so simple can taste so spectacular.
Print
Hearty Beef Stew with Red Wine and Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef Stew recipe delivers tender chunks of beef simmered with fresh vegetables in a rich, flavorful broth. Perfect for a comforting meal, it combines the deep flavors of red wine, garlic, and herbs to create a classic dish that warms the soul.
Ingredients
Meat
- 2 pounds cubed beef chuck
Vegetables
- 1 medium onion, chopped
- 3 sticks celery, chopped
- 6 cloves garlic, minced
- 1 pound Yukon Gold potatoes, diced
- 4 medium carrots, sliced
Liquids & Seasonings
- 2 tablespoons olive oil
- 1 cup dry red wine
- 3 cups beef broth
- Salt & pepper to taste
- Flour for dredging beef
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 2 bay leaves
Instructions
- Prepare ingredients: Chop all vegetables fresh just before cooking to ensure maximum flavor and texture.
- Dredge beef: Coat the cubed beef chuck lightly in flour, shaking off any excess to help create a nice crust when searing.
- Sear beef: Heat olive oil in a Dutch oven over medium-high heat and brown the beef in batches to avoid overcrowding. Remove and set aside once browned.
- Sauté aromatics: In the same pot, cook the chopped onions and celery until softened and fragrant.
- Add garlic and tomato paste: Stir in minced garlic and tomato paste; cook for 1 to 2 minutes to deepen the flavors.
- Deglaze pot: Pour in red wine, beef broth, Worcestershire sauce, Italian seasoning, and bay leaves, scraping the bottom to loosen browned bits.
- Simmer beef: Return the seared beef to the pot, bring to a gentle boil, then reduce heat and cover. Let it simmer gently for one hour to tenderize the meat.
- Add vegetables: Stir in diced potatoes and sliced carrots, cover again, and simmer for an additional hour until the vegetables and beef are tender.
- Finish and season: Remove bay leaves and adjust salt and pepper to taste before serving the stew hot.
Notes
- Using a Dutch oven helps evenly distribute heat for a perfect simmer.
- Dry red wine enhances flavor but can be omitted for a non-alcoholic version using extra beef broth.
- For thicker stew, mix a tablespoon of flour or cornstarch with cold water and stir in at the end to thicken.
- This stew tastes even better the next day as flavors meld.
- Serve with crusty bread or over mashed potatoes for a complete meal.
