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Hearty Beef Stew with Red Wine and Veggies

Hearty Beef Stew with Red Wine and Veggies
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Cozy up with our Hearty Beef Stew with Red Wine and Veggies—a rich, slow-cooked one-pot meal that combines tender beef chuck roast, fresh vegetables, and the deep, robust flavor of dry red wine. Perfect for chilly evenings and family dinners, this comforting stew delivers deep, savory flavors and wholesome nutrition with every bite.

Ingredients

Scale

Meat and Liquids

  • 2 pounds beef chuck roast, cut into bite-sized cubes
  • 1 1/2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
  • 4 cups beef stock
  • 2 tablespoons olive oil

Vegetables

  • 3 large carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 3 medium potatoes, peeled and chopped

Other Ingredients and Herbs

  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare and Brown the Beef: Cut the beef chuck roast into even, bite-sized cubes to ensure uniform cooking. Heat olive oil in a large heavy-bottom pot over medium-high heat, and brown the beef pieces in batches. This step locks in juices and develops flavor through the Maillard reaction, essential for a rich base.
  2. Sauté the Aromatics: Once the beef is browned and set aside, add chopped onions, celery, and garlic to the pot. Sauté until softened and fragrant, about 5 minutes, which creates a flavorful foundation for the stew’s broth.
  3. Deglaze with Red Wine: Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the pot’s bottom. This adds concentrated flavor and a slight acidity that balances the richness of the beef.
  4. Add Stock, Vegetables, and Herbs: Return the browned beef to the pot along with beef stock, carrots, potatoes, tomato paste, thyme, and bay leaves. Stir everything together and bring it to a gentle simmer.
  5. Simmer Until Tender: Cover the pot with a lid and let the stew simmer over low heat for about 2 to 3 hours. The slow cooking tenderizes the meat and melds all the flavors into a thick, hearty broth.
  6. Final Seasoning and Serving: Remove the bay leaves and taste the stew. Adjust salt, pepper, or add fresh herbs as desired. Serve piping hot with crusty bread or your favorite sides.

Notes

  • Brown beef in batches to avoid overcrowding the pan and to get a perfect sear on each piece.
  • Use a heavy pot such as a Dutch oven to retain heat and cook evenly.
  • Slow simmering is key; it breaks down collagen for melt-in-your-mouth beef.
  • Don’t skip deglazing with red wine, as it adds a lot of richness to the stew.
  • Let the stew rest for 15 minutes before serving to thicken and deepen flavors.

Nutrition

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

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