This cozy red wine beef stew is packed with tender beef, sweet carrots, and hearty potatoes. It’s the perfect dish to warm you up on a chilly day!
Cooking it slowly makes the flavors just amazing. Plus, your kitchen will smell incredible, and I can’t resist sneaking a taste before it’s even done! 😊
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stews, as it becomes tender when slow-cooked. If you can’t find it, you can use brisket or round beef. Just make sure it has some fat for flavor!
Red Wine: A dry red like Cabernet Sauvignon is my favorite, but Merlot or even a good cooking wine will work great. If you prefer to avoid alcohol, use more beef broth or grape juice diluted with vinegar.
Vegetables: Carrots add sweetness and color. If you don’t have them, parsnips or sweet potatoes can be a nice alternative. Baby potatoes are convenient, but regular potatoes work too; just chop them into chunks.
Herbs: Fresh thyme adds depth to the stew. If all you have is dried thyme, that’s fine, just use less, as it’s more concentrated. A sprinkle of rosemary adds a lovely touch too!
How Do I Brown the Beef Without It Sticking?
Getting a good brown crust on your beef is key for flavor! Here’s how to do it:
- Make sure your pot is really hot before adding the oil.
- Don’t overcrowd the pot; brown the beef in batches. If too many pieces go in at once, they’ll steam instead of brown.
- Give the beef time before moving it; about 4-5 minutes on each side should do it. This lets that crust form beautifully.
These tips will help your stew have a richer, deeper flavor that’s hard to resist! Enjoy the process and the aroma filling your kitchen!
How to Make Red Wine Beef Stew with Carrots & Potatoes
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900g) beef chuck, cut into 1½-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil or olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups (480ml) dry red wine (e.g., Cabernet Sauvignon or Merlot)
- 2 cups (480ml) beef broth
- 1 tbsp tomato paste
- 4 large carrots, peeled and cut into chunks or baby carrots
- 1½ lbs (700g) baby potatoes or small new potatoes, halved if large
- 2 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
You’ll need about 15-20 minutes to prep the ingredients, with an additional 2 to 2½ hours of cooking time. So, a cozy afternoon is perfect for this lovely stew!
Step-by-Step Instructions:
1. Seasoning the Beef:
Start by seasoning the beef cubes generously with salt and freshly ground black pepper. This helps to enhance the flavor of the meat, giving it a great taste!
2. Browning the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Once hot, brown the beef cubes in batches; make sure not to overcrowd the pot. Cook until they have a beautiful deep crust on all sides, then remove the beef and set it aside.
3. Sauté the Vegetables:
In the same pot, add the chopped onions. If needed, add the remaining 1 tablespoon of oil. Cook the onions for about 5 minutes until they become soft and translucent. Then add the minced garlic and cook for another minute until fragrant.
4. Making the Base:
Sprinkle the flour over the cooked onions and garlic. Stir constantly for about 2 minutes to cook the flour and remove the raw taste. This will help thicken the stew later.
5. Adding the Wine:
Carefully pour in the red wine while stirring to deglaze the pot. Make sure to scrape up any browned bits stuck to the bottom, as these add a ton of flavor!
6. Combining Ingredients:
Next, add the beef broth and tomato paste to the pot. Stir until the tomato paste is fully dissolved, then return the browned beef to the pot and mix everything together.
7. Adding the Veggies & Herbs:
Now it’s time to add those lovely carrots, potatoes, thyme, and bay leaves. Stir everything well to distribute the ingredients evenly.
8. Simmering the Stew:
Bring the stew to a gentle simmer. Once it’s bubbling softly, cover the pot with a lid and reduce the heat to low. Let it simmer for 2 to 2½ hours, or until the beef becomes fork-tender and the vegetables are cooked through. The longer it cooks, the better the flavor!
9. Final Seasoning & Serving:
Check the seasoning and adjust with more salt and pepper as needed. Don’t forget to remove the bay leaves before serving! Garnish with freshly chopped parsley for a pop of color.
10. Enjoy!
Serve your hearty stew hot with some crusty bread for dipping. Dig in and enjoy this wonderful, comforting meal!
Enjoy this rich, comforting stew that’s perfect for a hearty meal on colder days!
Can I Use Different Cuts of Beef for the Stew?
Absolutely! While beef chuck is ideal for stews due to its tenderness when slow-cooked, you can also use brisket or round cuts if you prefer. Just remember to trim any excess fat for a leaner stew.
What If I Don’t Have Red Wine?
No problem! If you prefer not to use wine, you can substitute it with an equal amount of beef broth, or use grape juice mixed with a splash of vinegar for acidity. Just keep in mind that the flavor profile might change slightly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating. This stew can also be frozen for up to 3 months; just thaw in the fridge overnight before reheating!
Can I Add Other Vegetables?
Definitely! Feel free to add other veggies like peas, green beans, or mushrooms. Just make sure to add them in the last 30 minutes of cooking to keep them from becoming too soft.