There’s nothing quite like a cozy, warm embrace from a pot of classic beef stew with red wine. Packed with rich flavors and tender beef, this dish is the epitome of comfort food. Whether you are cooking for family, friends, or just treating yourself, this hearty classic is sure to win hearts and fill stomachs!
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 pound baby potatoes, halved
- 2 cups mushrooms, sliced
Equipments
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
How to Make Classic Beef Stew with Red Wine – Step By Step
Step 1: Prepare the Ingredients. Begin by patting the beef cubes dry with paper towels to ensure that they brown properly. Season generously with salt and pepper. Set aside all your chopped vegetables and minced garlic for easy access during cooking.
Step 2: Brown the Beef. In your large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pan. Brown them nicely on all sides, transferring them to a plate as you work through the batches.
Step 3: Sauté the Vegetables. Lower the heat to medium. Add onions and carrots to the same pot, sautéing for about 5 minutes until onions become translucent. Stir in the minced garlic, cooking for another minute until fragrant.
Step 4: Build the Flavor Base. Add tomato paste and stir to coat the vegetables, letting it cook for about 2 minutes. Pour in the red wine, scraping the bottom of the pot to release all the caramelized bits.
Step 5: Simmer the Stew. Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a gentle simmer, cover, and let it cook slowly over low heat for about an hour and a half.
Step 6: Add the Vegetables. After an hour and a half, add the baby potatoes and mushrooms to the pot. Continue to simmer for another 45 minutes to an hour, until the beef and vegetables are tender.
Step 7: Final Adjustments and Serving. Remove bay leaves and thyme sprigs. Taste and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy!
How to Serve Classic Beef Stew with Red Wine
Garnish your hearty bowl of beef stew with fresh parsley or thyme for a vibrant color contrast and extra flavor. This stew pairs beautifully with crusty bread or a side of mashed potatoes for soaking up all those luscious juices.
Recipe Success Tips & Suggestions
- Use a good quality red wine you would drink, as it greatly contributes to the flavor of the stew.
- For a thicker stew, you can mash a few potato pieces or add a slurry of cornstarch and water towards the end of cooking.
- Feel free to mix and match vegetables according to your preference, adding peas, parsnips, or celery.
Pumped-Up Protein: High Protein Classic Beef Stew
If you’re looking to indulge in a more protein-packed version of this classic dish, you can increase the beef to 3 pounds. Adding some lentils towards the end of the cooking process can also enhance the protein content, along with a nutty flavor that complements the stew perfectly.
Lentils not only boost the protein but also add a wonderful texture that blends beautifully with the tender beef and vegetables.
Low Carb, Big Flavor: Classic Beef Stew on a Low Carb Diet
For those watching their carbohydrate intake, consider omitting the potatoes and swapping them with cauliflower florets. You can also replace the carrots with additional mushrooms or bell peppers to stay low carb.
This low carb version hits all the right flavor notes, ensuring you don’t miss out on a comforting meal while staying aligned with your dietary goals.
Storage Instructions
Store any leftover stew in an airtight container in the refrigerator for up to 4 days. This stew also freezes well for up to 3 months; simply defrost in the refrigerator overnight before reheating gently on the stovetop.
FAQs
- Can I use another type of red wine? Absolutely! Opt for dry red wines like Merlot or Cabernet Sauvignon for the best flavor.
- Can I make this stew in a slow cooker? Yes, brown the beef and sauté the vegetables, then transfer to a slow cooker with the remaining ingredients and cook on low for 6-8 hours.
- What can I use instead of beef chuck? Beef brisket or round steak are great alternatives for this recipe.
- Can I omit the red wine entirely? You can, but it will change the depth of flavor. Substitute with additional beef broth if needed.
Embrace the Comfort: Wrap Up Your Beef Stew Experience
Our classic beef stew with red wine brings warmth, flavor, and a sense of nostalgia right to your dining table. We hope you love this dish as much as we do. Don’t forget to share your experience and let us know how it turned out. Happy cooking!
Classic Beef Stew with Red Wine
Ingredients
Main Ingredients
- beef chuck
- Salt and pepper
- olive oil
- onion
- carrots
- garlic
- tomato paste
- red wine
- beef broth
- Worcestershire sauce
- bay leaves
- fresh thyme
- baby potatoes
- mushrooms
Instructions
Steps
- Pat dry the beef cubes and season with salt and pepper.
- Heat olive oil in a pot over medium-high heat, brown the beef in batches.
- Sauté onions and carrots, add garlic until fragrant.
- Add tomato paste, cook briefly, then deglaze with red wine.
- Return beef to the pot, add broth, Worcestershire, bay leaves, and thyme.
- Simmer covered for 90 minutes, adding potatoes and mushrooms later.
- Remove herbs, adjust seasoning before serving.