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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

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.

Ingredients

Scale

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)

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.

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.

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