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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.

Ingredients

Scale

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

Find it online: https://topreci.com/hearty-beef-stew-with-vegetables-and-red-wine-recipe/