Description
This hearty Red Wine Beef Stew is a comforting, slow-simmered dish featuring tender chunks of beef, vibrant vegetables, and rich red wine flavor. Perfect for a cozy dinner, this classic stew delivers deep, savory taste with a luscious, thickened sauce.
Ingredients
Units
Scale
Beef and Seasoning
- 2 pounds stew meat
- 2 teaspoons coarse salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large sweet onion, chopped (about 2 cups)
- 4 carrots, sliced (about 3 cups)
- 2 stalks celery, sliced
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
Liquids and Herbs
- 1 cup beef stock
- 3/4 cup red wine
- 1/4 teaspoon dried thyme
- 1 sprig fresh rosemary
- 2 bay leaves
Thickener
- 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch for gluten free)
- 1/4 cup water
Instructions
- Brown the beef: Season the stew meat with coarse salt and black pepper. Heat a large Dutch oven over medium-high heat and add olive oil. Sear the beef on all sides until browned. Remove the beef and set aside.
- Sauté the veggies: In the same pot, add chopped onion, sliced carrots, celery, and minced garlic. Sauté until vegetables are tender. Stir in tomato paste to coat the veggies and deglaze the pan, scraping up browned bits.
- Simmer the stew: Return the browned beef to the pot. Pour in red wine and beef stock, then add dried thyme, fresh rosemary sprig, and bay leaves. Bring the mixture to a boil.
- Slow cook the stew: Reduce heat to low, cover the pot, and let simmer for 1 hour and 30 minutes, or until the beef is tender and flavors meld together.
- Thicken the sauce: Whisk together flour (or cornstarch) and water until smooth. Increase heat to medium and stir this mixture into the stew. Cook until the liquid thickens, stirring frequently.
- Finish and serve: Adjust seasoning with salt and pepper if needed. Remove herbs before serving. Serve hot and enjoy the rich, hearty flavors.
Notes
- To make this recipe gluten free, use cornstarch instead of flour and ensure your beef stock is gluten free.
- For a deeper flavor, allow the stew to simmer longer until the meat is very tender.
- Use a good quality dry red wine suitable for cooking, like Cabernet Sauvignon or Merlot.
- If you prefer a thicker stew, increase the flour or cornstarch slightly when thickening.
- Leftovers taste even better after a day, as flavors continue to develop.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
