Picture a pot brimming with tender chunks of beef, nestled amidst vibrant carrots and potatoes, all swathed in a rich, aromatic red wine sauce.
This Red Wine Beef Stew is a symphony of comfort and warmth, perfect for a cozy evening.
The simplicity lies in letting the ingredients simmer slowly, transforming into a hearty masterpiece.
Each bite teases the senses with indulgence. Let’s bring this dish to life and savor its comforting embrace.
Kitchen Tools Required
- 1 Dutch oven or large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef’s knife
- 1 Measuring cup
- 1 Mixing bowl
Ingredients
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups red wine
- 2 cups beef broth
- 4 carrots, cut into chunks
- 3 potatoes, cut into chunks
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper, to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Red Wine Beef Stew, you can follow this timeline:
- Preparation Time (20 minutes):
- 0-5 minutes: Gather all ingredients and equipment. Guarantee you have everything you need on hand.
- 5-10 minutes: Cut the beef chuck into 1.5-inch cubes and season with salt and pepper.
- 10-15 minutes: Chop the onion, mince the garlic, and cut the carrots and potatoes into chunks.
- 15-20 minutes: Measure out the red wine, beef broth, and other ingredients.
- Cooking Time (2 hours 30 minutes):
- 0-10 minutes: Heat olive oil in the Dutch oven over medium-high heat and brown the beef in batches.
- 10-20 minutes: Sauté onions and garlic until soft, then add tomato paste and cook.
- 20-30 minutes: Sprinkle flour over the onion mixture, mix well, and gradually pour in the red wine while scraping the pot.
- 30-40 minutes: Add beef broth, carrots, potatoes, thyme, and bay leaf. Return beef to the pot and bring to a simmer.
- 40 minutes – 2 hours 40 minutes: Reduce heat to low, cover, and cook for 2 hours. Stir occasionally to guarantee even cooking.
- Resting Time (10 minutes):
- 2 hours 40 minutes – 2 hours 50 minutes: Remove the stew from heat and let it rest. This allows flavors to meld and the stew to thicken slightly.
- Additional Time for Reading (5 minutes):
- Use this time to go over the recipe one more time to guarantee you haven’t missed any steps or ingredients.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a Dutch oven over medium-high heat.
Season beef with salt and pepper, then brown in batches, setting aside when done.
Add onion and garlic to the pot and sauté until soft.
Stir in tomato paste and cook for 2 minutes.
Sprinkle flour over the onion mixture and stir to combine.
Gradually pour in red wine, scraping up any browned bits from the bottom of the pot.
Add beef broth, carrots, potatoes, thyme, and bay leaf to the pot.
Return beef to the pot, bring to a simmer, then reduce heat to low.
Cover and cook on low for 2 hours, stirring occasionally.
Remove from heat and let stew rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Perfect for soaking up the flavorful sauce and adding a delightful crunch.
- Mashed Potatoes: Serve alongside for an extra comforting and hearty meal.
- Green Salad: A fresh, tangy salad can provide a revitalizing contrast to the rich stew.
- Roasted Vegetables: Complement the stew with seasonal vegetables for added color and nutrients.
- Steamed Rice: A simple side that pairs well with the rich flavors of the beef stew.
Storage
Store leftover Red Wine Beef Stew in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop.
For longer storage, freeze for up to 3 months.
Freezing
To freeze Red Wine Beef Stew, allow it to cool completely.
Then, transfer to airtight containers.
Label with the date.
Freeze for up to three months.
Thaw overnight in the refrigerator.
Reheating
To reheat Red Wine Beef Stew, gently warm it on the stovetop over low heat.
Stir occasionally until heated through.
Alternatively, use a microwave-safe dish, covering it loosely.
Heat in short intervals.
Final Thoughts
Red wine beef stew is a classic dish that combines tender chunks of beef with a rich and flavorful sauce.
This French-inspired recipe is perfect for a cozy dinner, offering a comforting and delicious meal for the whole family.
The use of red wine not only enhances the taste but also adds depth to the stew, making it a favorite for many.
Whether enjoyed on a chilly evening or during a special gathering, this stew is sure to impress.
Serve it with a side of crusty bread to soak up the savory sauce, and enjoy a taste of France in your own home.
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Beef Chuck?
You can substitute beef chuck with lamb shoulder or pork shoulder for a different flavor profile. Make sure you adjust the cooking time to tenderize the meat properly. Both options blend well with the stew’s rich, savory elements.
Is It Possible to Make This Stew in a Slow Cooker?
Yes, you can make this stew in a slow cooker. Brown the beef first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until tender.
What Is a Good Substitute for Red Wine if I Don’t Have Any?
You can substitute red wine with an equal amount of beef broth mixed with a tablespoon of red wine vinegar. This maintains acidity and flavor depth. Make certain you adjust seasoning to compensate for the wine’s complexity.
How Can I Make This Stew Gluten-Free?
To make the stew gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Verify your beef broth is gluten-free. Check all other ingredients for hidden gluten sources to keep the dish safe.
Can I Add Other Vegetables to the Stew?
Absolutely, you can add other vegetables like mushrooms, parsnips, or peas. Sauté mushrooms with onions for depth, add parsnips with carrots, and stir in peas near the end. Adjust cooking times to maintain texture.
Red Wine Beef Stew
Equipment
- 1 Dutch oven or large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 1 Mixing bowl
Ingredients
- 2 pounds beef chuck cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups red wine
- 2 cups beef broth
- 4 carrots carrots cut into chunks
- 3 potatoes potatoes cut into chunks
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium-high heat.
- Season beef with salt and pepper, then brown in batches, setting aside when done.
- Add onion and garlic to the pot and sauté until soft.
- Stir in tomato paste and cook for 2 minutes.
- Sprinkle flour over the onion mixture and stir to combine.
- Gradually pour in red wine, scraping up any browned bits from the bottom of the pot.
- Add beef broth, carrots, potatoes, thyme, and bay leaf to the pot.
- Return beef to the pot, bring to a simmer, then reduce heat to low.
- Cover and cook on low for 2 hours, stirring occasionally.
- Remove from heat and let stew rest for 10 minutes before serving.
Notes
