Hearty Beef Stew with Vegetables and Red Wine Recipe

Introduction

This classic beef stew is a comforting and hearty dish perfect for chilly days. Tender beef, tender vegetables, and rich flavors come together in a slow-simmered pot that’s both satisfying and easy to make.

Ingredients

• 2 pounds cubed beef chuck or beef stewing meat
• Flour for dredging
• 2 tablespoons olive oil, plus more as needed, divided
• 1 medium onion, chopped
• 3 sticks celery, chopped
• 6 cloves garlic, minced
• 1 (6 ounce) can tomato paste
• 1 cup dry red wine
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon Italian seasoning
• 3 bay leaves
• 1 pound Yukon Gold potatoes, peeled and diced
• 4 medium carrots, peeled and sliced thickly
• 1 cup frozen peas (optional)
• Salt and pepper to taste

Instructions

1. Step 1: Prepare the ingredients by peeling and cutting potatoes and carrots just before they will be added in step 8.
2. Step 2: Coat the beef cubes evenly in flour and shake off any excess.
3. Step 3: Heat 1 tablespoon olive oil in a pot or Dutch oven over medium-high heat. Sear the beef in two batches, turning only after the meat has browned well on one side. Add the remaining oil for the second batch. Transfer browned beef to a plate.
4. Step 4: If the pot is dry, add about a teaspoon more olive oil. Sauté onions and celery for 5 minutes until softened.
5. Step 5: Stir in garlic and tomato paste, cooking while stirring for 1-2 minutes.
6. Step 6: Pour in the red wine, beef broth, and Worcestershire sauce. Scrape the bottom of the pot to loosen browned bits for added flavor.
7. Step 7: Return the beef and any accumulated juices to the pot. Add Italian seasoning and bay leaves. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour. Stir occasionally and adjust heat to maintain a gentle simmer.
8. Step 8: Add the diced potatoes and sliced carrots to the stew. Cover and simmer for another hour until the meat and vegetables are tender, stirring occasionally to prevent sticking.
9. Step 9: Remove bay leaves and stir in frozen peas. Let the peas warm through for a few minutes.
10. Step 10: Season with salt and pepper to taste and serve hot.

Tips & Variations

• For a thicker stew, toss the beef cubes in flour before searing to help thicken the liquid.
• Red wine adds depth, but you can substitute with extra beef broth if preferred.
• Feel free to add other root vegetables like parsnips or turnips for extra flavor and texture.
• If you like a richer stew, finish with a splash of heavy cream or a pat of butter just before serving.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, beef chuck is ideal because it becomes tender with slow cooking. You can also use other stew meat cuts, but avoid very lean cuts which may become tough.

Do I have to use wine in the stew?

No, the wine adds flavor depth, but you can replace it with an equal amount of beef broth if you prefer not to use alcohol.

Hearty Beef Stew with Vegetables and Red Wine Recipe

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4.6 from 140 reviews

A hearty and comforting classic beef stew made with tender chunks of seared beef chuck, aromatic vegetables, rich tomato paste, and a robust blend of red wine and beef broth. This stew is slow-simmered to develop deep flavors and finishes with tender potatoes, carrots, and optional peas for a satisfying meal perfect for cooler days.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Coating

• 2 pounds cubed beef chuck or beef stewing meat
• Flour for dredging

Vegetables and Aromatics

• 1 medium onion, chopped
• 3 sticks celery, chopped
• 6 cloves garlic, minced
• 1 pound Yukon Gold potatoes, peeled & diced
• 4 medium carrots, peeled & sliced fairly thick
• 1 cup frozen peas (optional)

Liquids and Seasonings

• 1 (6 ounce) can tomato paste
• 1 cup dry red wine
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon Italian seasoning
• 3 bay leaves
• 2 tablespoons olive oil + more as needed, divided
• Salt & pepper to taste

Instructions

1. Prep Ingredients: Peel and cut the potatoes and carrots just before cooking to keep them fresh and firm.
2. Dredge Beef: Coat the beef cubes evenly in flour and shake off any excess to help create a nice crust when searing.
3. Sear Beef: Heat 1 tablespoon olive oil in a Dutch oven or heavy pot over medium-high heat. Sear beef in two batches without crowding, allowing each side to brown well before turning. Add remaining oil for the second batch. Transfer browned beef to a plate.
4. Sauté Vegetables: If the pot seems dry, add a teaspoon of olive oil, then add chopped onions and celery. Sauté for 5 minutes until softened and fragrant.
5. Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste. Cook, stirring often, for 1-2 minutes to develop flavor and caramelize the tomato paste.
6. Deglaze: Pour in red wine, beef broth, and Worcestershire sauce. Scrape up any browned bits from the bottom to enrich the stew.
7. Combine and Simmer: Return beef and any juices to the pot along with Italian seasoning and bay leaves. Bring to a gentle boil, reduce heat, cover, and simmer for 1 hour. Stir occasionally to prevent sticking and maintain a gentle simmer.
8. Add Root Vegetables: Stir in diced potatoes and sliced carrots, cover again, and simmer for an additional hour until vegetables and beef are tender. Stir occasionally and adjust heat to maintain simmering.
9. Finish the Stew: Remove bay leaves. Stir in frozen peas and cook until warmed through.
10. Season and Serve: Taste and add salt and pepper as needed. Serve hot for a satisfying meal.

Notes

• Use Yukon Gold potatoes for their creamy texture that holds up well during simmering.
• Red wine enhances the stew’s depth; use a dry variety like Cabernet Sauvignon or Merlot.
• Searing beef in batches prevents steaming and ensures flavorful browning.
• Stir occasionally during simmering to prevent sticking and maintain even cooking.
• Tomato paste adds richness and thickens the stew, caramelize it well for best results.
• The optional peas add color and a subtle sweetness but can be omitted.

Keywords: beef stew, hearty stew, beef chuck recipe, slow simmer, comfort food, traditional stew