Beef Stew with Red Wine Recipe

5 from 1 vote

Beef Stew with Red Wine Recipe

This hearty Beef Stew with red wine is the ultimate comfort food, perfect for chilly evenings. Tender chunks of chuck roast, baby potatoes, and carrots are simmered in a rich, flavorful broth infused with red wine, fresh herbs, and aromatic seasonings. With its melt-in-your-mouth texture and robust flavor, this one-pot classic is as easy to make as it is delicious. Whether served on its own or alongside crusty bread, this stew is sure to become a family favorite!

Prep Time10

Cook Time1 30

Total Time1 40

Course: Dinner, Soup

Cuisine: American

Keyword: Beef Stew with Red Wine

Servings:

Calories: 427kcal

Equipment

Ingredients

3 tablespoons olive oil divided
1.5 pounds chuck roast cut into chunks
1 yellow onion cut into large pieces
4 cloves garlic minced
1/4 cup all-purpose flour gluten-free if needed
1/2 cup red wine
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon stone-ground mustard
1 teaspoon worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
2 carrots peeled and chopped
1.5 pounds gemstone baby potatoes cut in half
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf

Instructions

Sear the beef. In a dutch oven over medium-high heat, add 2 tablespoons of olive oil. Sear the beef on each side. Remove to a plate. Add 1 tablespoon of olive oil and the onions. Cook for about 5 minutes until softened. Add the garlic and cook for 1 minute. Add the flour and cook for another minute.
3 tablespoons olive oil, 1.5 pounds chuck roast, 1 yellow onion, 4 cloves garlic, 1/4 cup all-purpose flour
Add the rest of the ingredients. Add the red wine, beef broth, tomato paste, mustard, Worcestershire sauce, salt, pepper, carrots, potatoes, the seared beef, along with the fresh thyme, rosemary, and bay leaf. Cover.
1/2 cup red wine, 4 cups beef broth, 2 tablespoons tomato paste, 1 tablespoon stone-ground mustard, 1 teaspoon worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon pepper, 2 carrots, 1.5 pounds gemstone baby potatoes, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 1 bay leaf
Cook. Simmer for 1.5 hours.
For extra thick stew make slurry. You can make an optional cornstarch slurry if you want to thicken the stew at the end of the hour and a half. Simply mix 1 tablespoon cornstarch with 1 tablespoon of water. Pour the slurry into the stew and stir until it has thickened to your liking.

Video

Notes

Searing beef is an essential step to develop a deep flavor and enhance the richness of the dish. For best results, pat the beef dry, season generously with salt and pepper before adding to a hot pan.

Turn into slow cooker beef stew with red wine by searing the beef on the stovetop as directed then transferring all ingredients into a crockpot to cook on low for 8-10 hours or high for 6-8 hours. To prevent mushy vegetables, add the potatoes and carrots during the last hour of cooking.

Add the bay leaf to infuse flavor into the stew but remove before serving.

Stew needs time to develop flavors and tenderize the beef. Simmer on low over an extended period of time for best results. Need a beef recipe that you can make in under 30 minutes? Try Spicy Mongolian Beef.

Make ahead! Beef stew often taste better the follow day as the flavors meld together. Make as directed then store in the fridge overnight before reheating when ready to serve.

Nutrition