Here’s a hearty, flavorful red wine beef stew recipe that’s perfect for cozy meals:
Ingredients (serves 4–6)
- 1.5–2 lb (700–900 g) beef chuck, cut into 1–2 inch cubes
- Salt and pepper, to taste
- 2–3 tbsp olive oil
- 1 large onion, chopped
- 2–3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 2 cups red wine (dry, like Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 1–2 tsp fresh thyme (or ½ tsp dried)
- 1–2 bay leaves
- 1–2 tsp Worcestershire sauce (optional)
- 2–3 medium potatoes, peeled and cubed
- 1 cup mushrooms, sliced (optional)
- 1–2 tbsp flour or cornstarch (optional, for thickening)
Instructions
- Brown the beef:
- Season beef cubes with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef in batches, removing it to a plate once seared. Don’t overcrowd the pan.
- Cook the aromatics:
- In the same pot, add onion, carrots, and celery. Cook 5–7 minutes until softened.
- Add garlic and tomato paste, cook 1–2 more minutes until fragrant.
- Deglaze with wine:
- Pour in red wine, scraping up any browned bits from the bottom. Let it simmer 2–3 minutes.
- Add broth and seasonings:
- Return beef to the pot. Add beef broth, thyme, bay leaves, and Worcestershire sauce.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, or until beef is tender.
- Add vegetables:
- About 30 minutes before done, add potatoes and mushrooms (if using).
- Continue simmering until vegetables are tender.
- Thicken (optional):
- If you want a thicker stew, mix 1–2 tbsp flour or cornstarch with a little cold water and stir into the stew. Simmer 5–10 minutes until thickened.
- Serve:
- Remove bay leaves. Taste and adjust seasoning.
- Serve hot with crusty bread or over mashed potatoes.
If you want, I can give a quick 45-minute version that still packs deep flavor without the long simmering.
Do you want me to do that?
