This yummy red wine beef stew is perfect for cozy nights. Tender beef, sweet carrots, and hearty potatoes cook together in a rich, tasty sauce. What’s not to love?
I always feel like a chef when making this stew. The house smells amazing! It’s easy to throw together, and it’s perfect for warming you up after a long day. Yum!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes tender with long cooking. If you’re looking for a leaner option, try using sirloin or brisket, but keep in mind that cooking times might vary.
Red Wine: I love using Cabernet Sauvignon for depth, but Merlot or even a nice Pinot Noir works too! If you want a non-alcoholic option, use extra beef broth or grape juice with a splash of vinegar.
Vegetables: Carrots and golden potatoes add sweetness and heartiness. If you’re in a pinch, swap with parsnips or sweet potatoes. You can even toss in peas or green beans for color.
Herbs: Fresh thyme offers a lovely flavor, but dried thyme is a good alternative. If you don’t have thyme, rosemary or Italian seasoning can work well too!
How Do I Brown Beef Properly?
Browning beef is an essential step that builds flavor in your stew. Here’s how to do it right:
- Use a heavy-bottomed pot and get it hot before adding the oil. This creates a great sear!
- Add a little oil, then brown the beef in batches. Don’t overcrowd the pan, as this causes steaming instead of searing.
- Let each side cook without moving it for about 5 minutes. Once browned, flip to sear the other sides.
Remember, taking the time to brown beef well is key to a rich and layered flavor in your stew!
How to Make Red Wine Beef Stew with Carrots & Potatoes
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 to 1 ½ inch cubes
- Salt and pepper, to taste
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 3 cups beef broth
- 4 large carrots, peeled and cut into 2-inch pieces
- 8 small golden potatoes (baby potatoes), washed and halved if large
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- 2 tbsp flour (optional, for thickening)
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Total time for this delightful beef stew is around 3 hours. You’ll need about 20 minutes for prep, and then let it simmer gently for about 2 to 2 ½ hours while you kick back and relax. Perfect for making ahead of time, too!
Step-by-Step Instructions:
1. Seasoning the Beef:
Start by generously seasoning your beef cubes with salt and pepper. This step infuses the meat with great flavor right from the beginning!
2. Browning the Beef:
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches, browning it on all sides. This should take about 5 minutes per batch. Once browned, remove and set aside.
3. Sautéing the Aromatics:
In the same pot, add the remaining tablespoon of oil, and toss in the chopped onion. Cook it for about 5 minutes until softened. Add the minced garlic and let it cook for another minute until it’s nice and fragrant.
4. Adding Tomato Paste:
Stir in the tomato paste, cooking it for 1 to 2 minutes. This will enhance the flavor of the stew.
5. Deglazing with Wine:
Next, carefully pour in the red wine to deglaze the pot. Scrape up any delicious browned bits stuck to the bottom. Allow it to simmer for about 5 minutes to reduce slightly.
6. Adding Broth and Herbs:
Return the browned beef to the pot and add the beef broth, thyme sprigs, and bay leaves. Bring everything to a simmer, reduce the heat to low, cover, and let it cook gently for 1 ½ to 2 hours until the beef is tender.
7. Adding Carrots and Potatoes:
Add the carrots and potatoes to the pot. Stir gently to combine, then cover and cook for another 30 to 40 minutes until the vegetables are soft.
8. Thickening the Stew:
If you like a thicker stew, whisk together 2 tablespoons flour with a little cold water in a small bowl to create a slurry. Stir it into the stew and cook uncovered for an additional 5 to 10 minutes until it thickens up.
9. Final Touches:
Remove the thyme sprigs and bay leaves from the stew. Taste and adjust the seasoning with salt and pepper as needed.
10. Serving:
Ladle that cozy stew into bowls and garnish with freshly chopped parsley. Serve warm with some delicious crusty bread if you’d like!
Enjoy your rich and hearty Red Wine Beef Stew with tender carrots and golden potatoes! Perfect for sharing with friends and family. Happy cooking!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for stews due to its tenderness when cooked low and slow, you can also use cuts like brisket or round. Just remember that some cuts may require slightly different cooking times to become tender.
Can I Make This Stew in a Slow Cooker?
Yes! You can transfer everything to a slow cooker after browning the beef and sautéing the onions. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and the flavors meld beautifully.
What Should I Do If I Don’t Have Red Wine?
If you don’t have red wine on hand, you can substitute with additional beef broth and a tablespoon of vinegar, or use grape juice with a bit of vinegar for a similar acidity without the alcohol.
How to Store Leftover Beef Stew?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew for up to 3 months; just let it cool completely and then transfer to freezer-safe containers. Reheat on the stove or in the microwave before serving.
