This hearty red wine beef stew is filled with tender beef, sweet carrots, and cozy potatoes. The deep flavors mix together to make a comforting dish perfect for chilly nights.
You can’t beat the warm, rich smell that fills your kitchen while it cooks! I love making this stew ahead of time—it tastes even better the next day. Plus, it pairs well with crusty bread! 🥖
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal due to its richness and tenderness when cooked slowly. If you prefer, you can use brisket or round beef, but they may require a bit more cooking time to get tender.
Red Wine: A good dry wine like Cabernet or Merlot enhances the stew’s flavor immensely. If you’d rather not use wine, substitute with an equal amount of beef broth or grape juice—just know it will change the flavor slightly.
Carrots: You can use regular carrots or baby carrots; both work well. If you’re looking for a twist, parsnips or turnips could provide a lovely, unique flavor.
Potatoes: Yukon gold potatoes are creamy and flavorful, but feel free to use russet or red potatoes. Just remember to cut them into similar-sized pieces for even cooking.
How Do I Achieve Perfectly Tender Beef in My Stew?
To make sure your beef comes out tender and flavorful, follow these important steps:
- Brown the Beef: Don’t skip this step! Searing the beef adds depth of flavor. Make sure your pot isn’t overcrowded, so the beef gets that nice brown crust.
- Cook Low and Slow: Use low heat and let the stew simmer gently for 1.5 hours. This helps melt the collagen in the meat, yielding a tender and juicy result.
- Check for Tenderness: After the initial simmering, check if the beef is tender. It should fall apart easily with a fork. If it’s still tough, let it simmer for another 30 minutes.
By following these tips, you’re on your way to making a delicious and comforting Red Wine Beef Stew! Enjoy your cooking! 🍲
Red Wine Beef Stew with Carrots & Potatoes
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 3 tbsp vegetable oil or olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 4 large carrots, peeled and cut into chunks (or baby carrots)
- 1.5 lbs small Yukon gold potatoes or baby potatoes, halved
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious stew requires about 20 minutes of preparation time and approximately 2 hours of cooking time. So, set aside about 2 hours and 20 minutes in total. Your patience will be rewarded with a rich, flavorful stew that’s sure to please!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting dry the beef cubes with paper towels. This helps them sear nicely. Season the beef generously with salt and pepper to enhance the flavor.
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Working in batches, add the beef cubes to the pot. Brown them on all sides (this should take about 3-4 minutes per batch). Once browned, remove the beef and set it aside on a plate.
3. Sauté Onions & Garlic:
Lower the heat to medium and, if needed, add the remaining 1 tablespoon of oil to the pot. Add the chopped onion and cook until they are softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute to release its wonderful aroma.
4. Add Tomato Paste:
Add the tomato paste to the onions and garlic. Stir it in and cook for 1-2 minutes until it darkens slightly, which will deepen the flavor of your stew.
5. Deglaze with Wine:
Pour in the dry red wine to deglaze the pot. Use a wooden spoon to scrape up any bits stuck to the bottom of the pot. Let the wine simmer and reduce by half, which should take about 8-10 minutes.
6. Return Beef to Pot:
Now, return the browned beef along with any juices back into the pot. This way, all that flavorful goodness goes right into the stew.
7. Add Broth and Seasonings:
Pour in the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring the mixture to a simmer, then cover and lower the heat. Let it cook gently for about 1.5 hours, or until the beef is tender and delicious.
8. Add Vegetables:
After the beef is tender, add the carrots and potatoes to the pot. Give it a good stir, cover again, and continue simmering for another 30-45 minutes until the vegetables are tender.
9. Thicken (Optional):
If you’d like a thicker stew, whisk the flour with a bit of cold water to form a slurry. Stir this into the stew and cook uncovered for 5-10 minutes until it thickens to your liking.
10. Final Seasoning and Garnish:
Carefully remove the rosemary, thyme sprigs, and bay leaves. Taste your stew and adjust the salt and pepper as needed. Finish off by sprinkling fresh parsley on top for a pop of color and flavor.
11. Serve:
Serve the hearty stew hot in bowls, and don’t forget some delicious crusty bread on the side to soak up all that yummy broth!
Enjoy your comforting and flavorful Red Wine Beef Stew with Carrots & Potatoes! Happy cooking! 🍲🌿
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for stews due to its marbling and tenderness when cooked low and slow, you can also use brisket or round beef. Just keep in mind that some cuts may take a bit longer to become tender.
What If I Don’t Have Red Wine?
If you’re looking to skip the wine, you can substitute it with an equal amount of beef broth or grape juice. Note that this will slightly change the flavor profile, but it will still yield a delicious stew!
Can I Make This Stew Ahead of Time?
Definitely! This stew can be made a day in advance. In fact, it often tastes better the next day as the flavors develop. Just let it cool completely before refrigerating, and reheat gently on the stove when you’re ready to serve.
How Do I Store Leftover Stew?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the stew for up to 3 months. Just thaw it in the fridge overnight before reheating gently on the stove or in the microwave.
