This warm and hearty beef stew is packed with juicy pieces of beef, colorful carrots, and fluffy potatoes, all simmered in rich red wine. It’s like a cozy hug in a bowl!
Cooking this stew makes the whole kitchen smell fantastic, and it’s perfect for family dinners. I love serving it with a piece of crusty bread to soak up every delicious drop!
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews due to its tenderness when slow-cooked. If you’re looking for alternatives, you can try brisket or round steak. Just keep in mind that they may have slightly different textures.
Red Wine: A good dry wine adds deep flavor. Cabernet Sauvignon or Merlot are ideal, but any dry red will work. If you’re avoiding alcohol, swap it with extra beef broth or grape juice mixed with a splash of vinegar for acidity.
Carrots: Fresh carrots give sweetness and color. You can substitute with parsnips or sweet potatoes if you prefer. Frozen carrots are fine too, but I recommend adding them later in cooking to avoid mushiness.
Potatoes: Baby potatoes are convenient and hold their shape well. If you don’t have baby potatoes, use regular potatoes, cut into chunks. Just avoid waxy varieties like red potatoes as they won’t break down as nicely in the stew.
Why is Browning the Beef Important?
Browning the beef is crucial. It adds depth to the stew through the Maillard reaction, giving it a robust flavor. Here’s how to do it right:
- Make sure your pot is hot. Too cool, and your beef steams instead of browns.
- Don’t overcrowd the pan. Cook in batches if needed to avoid steaming.
- Let it sit without stirring for a few minutes. This helps build a nice brown crust.
Follow these tips, and you’ll have that rich, deep flavor that makes the stew irresistible!
Red Wine Beef Stew with Carrots & Potatoes
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 3 cups beef broth
- 3 large carrots, peeled and cut into chunks
- 1 lb (450g) baby potatoes, halved if large
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon dried rosemary or 1 sprig fresh rosemary
Optional Ingredients:
- 2 tablespoons all-purpose flour (for thickening)
- 2 tablespoons butter (for finishing)
- Fresh parsley, chopped, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This delicious stew takes about 20 minutes of prep time, and then you’ll let it simmer for about 1.5 to 2 hours. A little patience is rewarded with a flavorful and comforting meal!
Step-by-Step Instructions:
1. Preparing the Beef:
Start by seasoning the beef cubes generously with salt and black pepper. This helps enhance the flavors of the stew. Next, heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the beef in batches, making sure not to overcrowd the pan. You’re looking for a nice deep brown crust on the beef for maximum flavor. Once browned, remove the beef and set it aside.
2. Sautéing the Aromatics:
In the same pot, reduce the heat to medium and add the chopped onion. Sauté for about 5 minutes until it’s softened and translucent. Add in the minced garlic, cooking it for about 1 minute until it becomes fragrant. This will create a wonderful aromatic base for your stew!
3. Building Flavor:
Next, stir in the tomato paste and cook for about 2 minutes. This really helps deepen the flavor of the stew. Then, pour in the red wine to deglaze the pot. Scrape up any browned bits stuck to the bottom—this is where a lot of flavors are hiding! Bring the mixture to a simmer and allow it to reduce for about 5-7 minutes.
4. Combining Ingredients:
Now, return the browned beef to the pot. Add the beef broth, carrots, baby potatoes, thyme sprigs, bay leaves, and rosemary. Stir it all together to combine.
5. Simmering Time:
Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 1.5 to 2 hours until the beef is tender and the vegetables are cooked through. Your kitchen will smell amazing!
6. Thickening the Stew (Optional):
If you prefer a thicker stew, mix the flour with a few tablespoons of cold water to make a slurry. Stir this into the stew and let it simmer uncovered for another 10-15 minutes until it thickens.
7. Final Touches:
Once your stew has reached the desired consistency, remove the herb sprigs and bay leaves. If you’d like, stir in the butter for a lovely velvety finish. Don’t forget to taste and adjust the salt and pepper as needed!
8. Serving:
Serve your hot Red Wine Beef Stew in bowls, garnished with chopped parsley. It’s delightful with a slice of crusty bread for dipping. Enjoy every bite of this rich and comforting dish!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal for stews due to its tenderness, you can also use brisket or round steak. Just remember that cooking times may vary slightly depending on the cut you use, so ensure the beef is tender before serving.
What If I Don’t Have Red Wine?
No problem! If you prefer not to use red wine, you can substitute it with additional beef broth or use grape juice mixed with a dash of vinegar for acidity. The depth of flavor will still shine through!
Can I Make This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender. Just skip the thickening step until the end.
How Do I Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally for even heating. The flavors will continue to develop, making the leftovers even tastier!