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Beef Stew with Red Wine

Beef Stew with Red Wine
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Beef Stew with Red Wine is a hearty, soul-warming classic that combines tender slow-cooked beef, rich red wine, and a medley of fresh vegetables simmered to perfection. This comforting dish features deep, layered flavors and is perfect for chilly evenings or family gatherings, filling your home with irresistible aromas and delivering a satisfying meal every time.

Ingredients

Scale

Meat and Protein

  • 2 pounds beef chuck roast, cut into evenly sized cubes

Vegetables

  • 3 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • Optional (for last 30 mins): 2 medium potatoes or parsnips, chopped

Liquids and Broth

  • 1 1/2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
  • 4 cups beef broth

Flavorings and Thickeners

  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour (or cornstarch/arrowroot powder for gluten-free)
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Prepare and Brown the Beef: Cut the beef chuck into evenly sized cubes and pat them dry to ensure a perfect sear. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until each piece has a deep golden crust, locking in flavor and forming the stew’s foundation.
  2. Sauté the Aromatics: Remove the beef and set aside. In the same pot, add chopped onions, carrots, and celery, cooking until softened and fragrant. Stir in minced garlic and cook for another minute without browning it, releasing its aromatic flavor.
  3. Deglaze with Red Wine: Pour in the dry red wine to deglaze the pot, scraping up all browned bits from the bottom. Let the wine simmer for a few minutes until reduced by about half to concentrate flavors and evaporate harsh alcohol.
  4. Build the Stew Base: Return the browned beef to the pot. Sprinkle flour over the beef and stir to coat, creating a natural thickener. Add beef broth, tomato paste, fresh thyme, and bay leaves. Stir well and bring the stew to a gentle simmer.
  5. Simmer Slowly for Tenderness: Cover the pot and reduce heat to low. Let the stew simmer gently for 2 to 3 hours, allowing the beef to become tender and flavors to meld. Check seasoning midway and adjust salt and pepper as needed.
  6. Finish and Serve: About 30 minutes before serving, add additional vegetables like potatoes or parsnips if desired, cooking them until tender but not mushy. Remove herb stems or bay leaves before serving. Garnish with fresh parsley or thyme sprigs as desired and serve with sides like mashed potatoes, crusty bread, or buttered noodles.

Notes

  • Patience is key: low and slow cooking ensures tender, flavorful beef.
  • Don’t rush searing the beef; the caramelized crust is essential for deep flavor.
  • Choose a dry, full-bodied red wine such as Cabernet Sauvignon or Merlot for the best taste.
  • Use fresh herbs like thyme and bay leaves for more vibrant flavor than dried.
  • Let the stew sit overnight; the flavors develop and improve the next day.
  • Adjust thickness by simmering uncovered to reduce or adding more broth/wine if too thick.
  • For gluten-free, substitute flour with cornstarch or arrowroot powder.
  • Slow cooker option: after searing beef and sautéing vegetables, transfer all to a slow cooker and cook on low for 6 to 8 hours.
  • Add mushrooms, root veggies, or a spicy kick (paprika or cayenne) for variations.

Nutrition

Keywords: beef stew, red wine stew, hearty beef recipe, slow cooked beef, comfort food, winter stew, family dinner

Find it online: https://gourmetglazing.com/beef-stew-with-red-wine/