Red Wine Beef Stew Recipe

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There is nothing quite as comforting and soul-satisfying as a hearty, slow-cooked stew bubbling with rich flavors, and this Red Wine Beef Stew Recipe is a shining example of that. Tender chunks of beef chuck roast simmered with red wine, fresh herbs, and a medley of vegetables create a dish that warms you from the inside out. The deep, savory layers combined with the subtle sweetness of carrots and the earthiness of mushrooms offer a truly unforgettable meal that feels like a big, flavorful hug on a chilly day.

Ingredients You’ll Need

This Red Wine Beef Stew Recipe relies on straightforward ingredients that come together beautifully to create deep, balanced flavors and enticing textures. Each item plays a crucial role—from the aromatic herbs to the rich beef broth, every component boosts the dish’s character and harmony.

• 2 ½ pounds beef chuck roast (cut into one and a half inch chunks): The backbone of the stew, providing tender, juicy chunks that soak up all the wonderful flavors.
• 2 onions (diced): Slow-cooked until golden, onions add subtle sweetness and depth.
• 3 tablespoons olive oil: For a perfect caramelization base and to gently cook the vegetables.
• 1 tablespoon tomato paste: Adds a rich, concentrated umami boost that enhances the stew’s body.
• 2 cloves garlic (pressed or finely minced): Provides aromatic warmth and a slight bite.
• 1 tablespoon fresh thyme: Brings a gentle herbal note that pairs beautifully with beef.
• 1 tablespoon fresh rosemary (chopped): Adds fragrant pine-like hints that lift the stew.
• 1-2 bay leaves: Infuse subtle earthiness to complement the other herbs.
• 1 cup red wine (such as syrah or zinfandel): Key for deep, fruity tannins and a robust flavor foundation.
• 3 cups beef stock: The savory, rich liquid that braises the beef and vegetables perfectly.
• 1/4 cup flour: Helps thicken the stew while cooking and adds body.
• 2 yukon gold potatoes (peeled and cut into 1 inch cubes): Creamy and tender, they soak up the delicious sauce.
• 2 carrots (peeled and cut into 1/2 inch coins): Offer sweetness and texture to the broth.
• Kosher salt: Essential for seasoning layers throughout the cooking process.
• Fresh ground black pepper: Adds a punch of mild heat and aroma.
• Chopped fresh parsley for garnish (optional): A fresh, bright finishing touch.
• 1 cup pearl onions (or cipollini onions): Sweet little bursts that balance the savory richness.
• 2-3 carrots (cut into 1 inch pieces): Used in the topping for an extra hearty vegetable boost.
• 8 crimini mushrooms (thickly sliced): Earthy flavor and meaty texture that complement the beef beautifully.
• 2 slices of bacon (cut into 1 inch lardons): Adds smokiness and savory fat that elevate the topping’s flavor.

How to Make Red Wine Beef Stew Recipe

Step 1: Prep and Start the Onion Base

Begin by preheating your oven to 325°F and seasoning the beef chunks generously with kosher salt. In a heavy Dutch oven, heat the olive oil over medium-high heat and add the diced onions, seasoning them lightly with salt. Cook these onions slowly, stirring often, until they turn a gorgeous golden brown which takes about 20 minutes. This step is essential because those caramelized onions develop the stew’s signature depth and sweetness.

Step 2: Building the Flavor Foundation

Next, stir in the tomato paste and garlic, cooking them for about 2 minutes until the tomato paste turns a rich rust color. This enhances the umami flavor dramatically. Then sprinkle in the flour and cook for an additional minute to create a slight thickening base that will help your stew develop a luxurious texture.

Step 3: Adding Liquids and Herbs

Slowly whisk in the beef stock followed by the red wine. Don’t forget to scrape the bottom of the pot with your wooden spoon to lift all those flavorful brown bits—that’s pure magic right there. Add the fresh thyme, rosemary, and bay leaves, then bring everything to a gentle simmer for around 3 minutes to marry the flavors.

Step 4: Simmer the Beef

Stir in the seasoned beef chunks, arranging them so some peek above the liquid. Allow the stew to come back to a simmer, then transfer your Dutch oven uncovered into the preheated oven. Let the beef braise for 1 hour and 45 minutes. This slow oven cooking tenderizes the meat and lets the flavors develop deeply and beautifully.

Step 5: Add Vegetables and Continue Cooking

Once the initial braise is done, remove the pot from the oven and scrape the sides to incorporate those lovely browned bits into the sauce. Stir in the potatoes and 1/2 inch carrot coins, then rearrange the beef so it stays above the veggies. Pop the stew back into the oven uncovered for one more hour until the vegetables are tender and the flavors meld completely.

Step 6: Prepare the Topping

While your stew finishes cooking, take a medium sauté pan and add just enough water to cover the bottom. Add the bacon lardons, cover, and bring to a boil over medium-high heat. Once boiling, remove the lid and toss in pearl onions and the 1-inch carrot pieces from the list, cooking while stirring until the water evaporates. Then add the mushrooms, a pinch of salt (but not too much because of the bacon), and cook on medium-low, stirring often for about 20-30 minutes, until beautifully browned. If needed, drizzle in a touch of olive oil to coat the veggies evenly.

Step 7: Finish and Season

After the stew finishes in the oven, give it a good stir and scrape down any last browned bits from the pot sides. Taste and adjust seasoning with salt and pepper as needed. To serve, spoon generous portions of stew into bowls and crown with the luscious bacon-vegetable topping and a sprinkle of chopped fresh parsley for brightness.

How to Serve Red Wine Beef Stew Recipe

Garnishes

Freshly chopped parsley is a wonderful garnish that brings a pop of color and a burst of fresh, slightly peppery flavor. The bacon-vegetable topping not only adds texture contrast but also layers of smoky, savory goodness that lift the stew to another level of deliciousness. Don’t skip these—it really completes the dish beautifully.

Side Dishes

Serving this Red Wine Beef Stew Recipe with a crusty bread is highly recommended. The bread is perfect for soaking up the rich sauce and adds a satisfying crunch. Creamy mashed potatoes or buttery egg noodles also make excellent companions to nestle beneath the tender beef and veggies.

Creative Ways to Present

For a rustic dinner party, serve the stew in individual mini Dutch ovens or thick ceramic bowls to capture the homey, inviting vibe. You could also ladle it over polenta or even creamy grits for an extra comforting twist. Adding a glass of the same red wine used in cooking alongside the meal creates a coordinated and impressive dining experience.

Make Ahead and Storage

Storing Leftovers

This Red Wine Beef Stew Recipe actually tastes even better the next day because the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for 3-4 days. Make sure to cool it slightly before refrigerating to maintain texture and taste.

Freezing

You can freeze the stew for up to 3 months. Store it in a freezer-safe container, leaving some room for expansion. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove to preserve the tender beef and vibrant vegetables.

Reheating

Gently reheat your stew on the stove over low to medium heat, stirring occasionally to prevent sticking. If the sauce has thickened too much, just add a splash of beef stock or water to loosen it up. Avoid microwaving if possible, as slow, even reheating best preserves the texture and flavor balance.

FAQs

What type of beef is best for this Red Wine Beef Stew Recipe?

Beef chuck roast is ideal because it has the perfect balance of connective tissue and fat that melts down during slow cooking, resulting in tender, flavorful chunks.

Can I use a different type of wine?

Absolutely! Syrah or Zinfandel are recommended for their bold flavor, but any dry red wine you enjoy drinking will work fine and contribute great depth.

Do I have to use fresh herbs?

Fresh herbs are best for their vibrant fragrance and flavor, but if you only have dried, use about a third of the fresh amount and add it earlier in cooking to allow it to soften.

Is there a substitute for pearl onions?

If you can’t find pearl or cipollini onions, small shallots or diced regular onions can work as a substitute in the topping.

How do I thicken the stew if it’s too runny?

Mix a tablespoon of flour or cornstarch with cold water to make a slurry, then stir it into the simmering stew and cook until thickened to your liking.

Final Thoughts

This Red Wine Beef Stew Recipe is a soulful, satisfying meal perfect for any occasion where you want to impress or simply comfort yourself with a home-cooked masterpiece. The harmony of tender beef, rich wine sauce, and hearty vegetables is truly something special. I encourage you to dive in, savor every step of the process, and treat your taste buds to this unforgettable stew — it’s a dish you’ll want to make again and again.

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Red Wine Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 66 reviews

• Author: admin
• Prep Time: 30 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours 15 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: American

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Description

This hearty Red Wine Beef Stew is a rich and flavorful dish that combines tender chunks of beef chuck roast simmered in red wine and beef stock with aromatic herbs, vegetables, and a savory bacon and mushroom topping. Slow-cooked in the oven to develop deep flavors and complemented by caramelized onions and potatoes, this stew makes for a perfect comforting meal, especially in cooler months.

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Ingredients

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Beef Stew

• 2 ½ pounds beef chuck roast, cut into 1½ inch chunks
• 2 onions, diced
• 3 tablespoons olive oil
• 1 tablespoon tomato paste
• 2 cloves garlic, pressed or finely minced
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary, chopped
• 1–2 bay leaves
• 1 cup red wine (such as syrah or zinfandel)
• 3 cups beef stock
• ¼ cup flour
• 2 Yukon Gold potatoes, peeled and cut into 1 inch cubes
• 2 carrots, peeled and cut into ½ inch coins
• Kosher salt, to taste
• Fresh ground black pepper, to taste

Vegetable Topping

• 1 cup pearl onions (or cipollini onions)
• 2–3 carrots, cut into 1 inch pieces
• 8 crimini mushrooms, thickly sliced
• 2 slices bacon, cut into 1 inch lardons
• Olive oil (optional, as needed for cooking)
• Chopped fresh parsley, for garnish (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 325°F to prepare for slow cooking the stew.
2. Season Beef: Season the beef chunks generously with kosher salt and set aside.
3. Sauté Onions: In a Dutch oven over medium-high heat, heat 3 tablespoons of olive oil. Add diced onions and season with kosher salt. Cook, stirring frequently, until onions are golden brown and caramelized, about 20 minutes.
4. Add Tomato Paste and Garlic: Stir in tomato paste and minced garlic; continue cooking, stirring constantly, for about 2 minutes until the mixture turns rust-colored.
5. Incorporate Flour: Sprinkle flour into the mixture and stir continuously for about 1 minute to cook out the raw flavor.
6. Add Liquids: Slowly whisk in the beef stock followed by the red wine. Use a wooden spoon to scrape the browned bits from the bottom of the pot—these add flavor to the stew.
7. Add Herbs: Stir in fresh thyme, chopped rosemary, and bay leaves. Bring the liquid to a simmer and let it cook for about 3 minutes.
8. Combine Beef and Liquid: Add the seasoned beef chunks to the pot, arranging them so some pieces are partially above the liquid. Return mixture to a simmer.
9. Oven Cook First Stage: Transfer the Dutch oven uncovered to the preheated oven and cook for 1 hour and 45 minutes to tenderize the beef and develop flavor.
10. Add Vegetables: Remove pot from oven. Scrape down browned bits from the pot sides. Add the peeled and cubed potatoes and carrot coins. Stir and rearrange beef pieces to rest on top of the vegetables, allowing them to brown during the next cooking phase.
11. Oven Cook Second Stage: Return the pot uncovered to the oven and cook for another hour or until potatoes and carrots are tender.
12. Prepare Vegetable Topping—Water and Bacon: In a medium sauté pan, add enough water to cover the pan’s bottom. Add the bacon lardons, cover with a lid, and bring to a boil over medium-high heat.
13. Add Pearl Onions and Carrots: Once water is boiling, remove the lid and add pearl onions and chopped carrots. Cook, stirring often, until water evaporates.
14. Add Mushrooms: Add sliced crimini mushrooms and season lightly with salt, considering the saltiness of bacon. Reduce heat to medium-low.
15. Brown Vegetable Topping: Cook the vegetables, stirring frequently, until they are thoroughly browned and caramelized, about 20-30 minutes. Add a bit of olive oil if bacon fat is insufficient to coat vegetables evenly.
16. Finalize Stew: When the stew is done cooking, remove it from the oven. Stir well and scrape any browned bits from the pot sides back into the stew. Taste and adjust seasoning with salt and pepper as needed.
17. Serve: Spoon the stew into bowls and top with the sautéed vegetable mixture and chopped fresh parsley if desired.
18. Optional: Serve with crusty bread to soak up the delicious sauce.

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Notes

• Choosing a full-bodied red wine like syrah or zinfandel will complement and deepen the beef stew flavors.
• Searing onions slowly to a deep golden color is key to developing a rich base flavor for the stew.
• Partially exposing the beef during oven cooking helps achieve a lovely browned crust and concentrated flavor.
• Using Yukon Gold potatoes provides a creamy texture that holds up well during slow cooking.
• The bacon and mushroom topping adds smoky and earthy complexity to the stew, enhancing every bite.
• Make sure to scrape the browned bits frequently—they’re packed with umami and deepen the stew’s taste.
• Adjust seasoning at the end after cooking to avoid oversalting, especially with bacon in the topping.
• This stew improves in flavor if prepared a day ahead, making it an excellent make-ahead meal.