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Beef Stew with Red Wine

Beef Stew with Red Wine
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Discover the rich and hearty flavors of Beef Stew with Red Wine, a classic, slow-cooked dish featuring tender chunks of beef simmered with aromatic vegetables and dry red wine, perfect for cozy evenings and gathering around the table with loved ones.

Ingredients

Scale

Meat and Broth

  • 2 lbs beef chuck, cut into bite-sized cubes
  • 4 cups beef broth
  • 1 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)

Vegetables

  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • Optional: 2 cups potatoes (Yukon gold or red), cut into chunks

Thickening and Flavoring

  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1 tsp salt, or to taste
  • Freshly ground black pepper, to taste

Herbs

  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves

Instructions

  1. Prep Your Ingredients: Cut beef chuck into uniform bite-sized cubes for even cooking. Chop onions, carrots, and celery into medium pieces and mince garlic to release its aroma during cooking.
  2. Brown the Beef: Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown beef pieces in batches without overcrowding, searing all sides until golden crust forms to lock in juices and develop rich flavor.
  3. Sauté the Aromatics: Lower heat and add onions, garlic, carrots, and celery to the same pot. Cook until vegetables soften and onions become translucent, stirring occasionally to incorporate browned bits from beef.
  4. Deglaze with Red Wine: Pour in red wine and scrape the bottom of the pot with a wooden spoon to release all browned bits. Allow wine to reduce slightly to concentrate flavor and mellow acidity.
  5. Add Broth, Herbs, and Tomato Paste: Stir in beef broth, tomato paste, rosemary, thyme, and bay leaves. Return browned beef to the pot and bring to a gentle simmer.
  6. Simmer Until Tender: Cover pot and let stew simmer on low heat for 2 to 3 hours, stirring occasionally until beef is tender and flavors meld.
  7. Thicken the Stew: About 30 minutes before serving, mix flour with cold water to form a slurry. Slowly stir into stew to thicken sauce, cooking until well combined.
  8. Add Potatoes (Optional) and Final Seasoning: If using potatoes, add them during the last 45 minutes of cooking to soften without becoming mushy. Taste and adjust salt and pepper before serving.

Notes

  • Choose well-marbled beef chuck or brisket for optimal tenderness and flavor after slow cooking.
  • Don’t skip browning the beef; it creates savory depth essential to the stew’s rich flavor.
  • Simmer low and slow for tender beef and fully developed flavors.
  • Use a dry red wine you enjoy drinking to ensure the best flavor in your stew.
  • Adjust seasoning at the end to perfectly balance salt and pepper.
  • Optional variations include using hearty mushrooms for a vegetarian twist or adding smoky spices like smoked paprika or cayenne for heat.
  • Try serving over creamy polenta, buttered egg noodles, or fluffy couscous for creative presentations.

Nutrition

Keywords: beef stew, red wine, slow cooked, comfort food, hearty dinner, classic recipe, stew, one-pot meal

Find it online: https://marygourmet.com/beef-stew-with-red-wine/