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Red Wine Beef Stew: The Ultimate Comfort Food Recipe

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Hearty and flavorful red wine beef stew, simmered low and slow with tender beef, vegetables, and aromatic herbs. Perfect for a cozy night in!

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 bottle (750ml) dry red wine (such as Cabernet Sauvignon, Merlot, or Burgundy)
  • 4 cups beef broth
  • 1 lb small red potatoes, quartered
  • 1 lb cremini mushrooms, quartered
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. In a large bowl, combine the flour, salt, and pepper. Add the beef cubes and toss to coat evenly.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches, being careful not to overcrowd the pot, until browned on all sides (2-3 minutes per side). Remove and set aside.
  3. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and slightly caramelized (5-7 minutes).
  4. Add the minced garlic, tomato paste, thyme, rosemary, and bay leaf to the pot. Cook for another minute, stirring constantly, until fragrant.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 5-7 minutes, allowing the alcohol to evaporate slightly.
  6. Return the seared beef to the pot. Pour in the beef broth, making sure the beef is mostly submerged. Bring to a simmer, then reduce the heat to low, cover, and simmer gently for at least 2-3 hours, or until the beef is very tender. Check the stew occasionally and stir to prevent sticking.
  7. After the beef has simmered for at least 2 hours, add the quartered potatoes and mushrooms to the pot. Stir to combine.
  8. Continue to simmer the stew, covered, for another 30-45 minutes, or until the potatoes are tender and the mushrooms are cooked through.
  9. Remove the bay leaf. Taste the stew and adjust the seasoning with salt and pepper as needed. If the stew is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Stir the slurry into the stew and simmer for a few minutes until it thickens.
  10. Ladle the red wine beef stew into bowls. Garnish with chopped fresh parsley. Serve hot with crusty bread for dipping.

Notes

  • Beef chuck is the best choice for stew because it has a good amount of marbling, which will keep it moist and tender during the long cooking process.
  • Searing the beef is essential for developing flavor. It creates a rich, browned crust that adds depth to the stew.
  • The wine is a key ingredient in this stew, so choose a dry red wine that you enjoy drinking. Cabernet Sauvignon, Merlot, or Burgundy are all good options.
  • The longer the stew simmers, the more flavorful it will become. Be patient and let it simmer for at least 2-3 hours.
  • Taste the stew and adjust the seasoning with salt and pepper as needed. Don’t be afraid to add more salt if it needs it.
  • This stew is even better the next day, as the flavors have had time to meld together. You can make it a day or two in advance and store it in the refrigerator.
  • Feel free to add other vegetables to the stew, such as parsnips, turnips, or sweet potatoes.
  • Serve with a side of mashed potatoes or polenta: These sides are perfect for soaking up the delicious sauce.
  • Beer Beef Stew: Substitute the red wine with a dark beer like stout or porter for a different flavor profile.
  • Slow Cooker Beef Stew: You can easily adapt this recipe for the slow cooker. Sear the beef as directed, then transfer all the ingredients to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.
  • Instant Pot Beef Stew: For a quicker version, use an Instant Pot. Sear the beef using the sauté function, then add the remaining ingredients. Cook on high pressure for 40 minutes, followed by a natural pressure release for 15 minutes.
  • Refrigerate: Store leftover stew in an airtight container in the refrigerator for up to 3-4 days.
  • Freeze: Freeze stew in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

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