Description
Red Wine Beef Stew is a classic, hearty dish perfect for cold-weather comfort. The recipe features tender beef slow-cooked with vibrant vegetables, savory herbs, and a wine-infused broth, creating a luxurious and flavorful meal. This timeless dish works for casual dinners or elegant gatherings, making it a versatile favorite.
Ingredients
Units
Scale
- For the Stew:
- 2 lbs beef stew meat (chuck roast or brisket), cut into 1-2 inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 1/2 cups red wine (Merlot, Cabernet Sauvignon, or Pinot Noir)
- 2 cups beef stock
- 2 bay leaves
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- Salt and pepper to taste
- Thickening Agent:
- 2 tablespoons all-purpose flour or cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Beef:
- Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
- Sauté Aromatics:
- In the same pot, sauté the onion, carrots, and celery for 5 minutes until softened.
- Add garlic and tomato paste, cooking for another minute.
- Deglaze and Simmer:
- Pour in the red wine, scraping up the browned bits from the bottom of the pot (deglazing).
- Add beef stock, bay leaves, rosemary, thyme, and the seared beef. Bring to a boil.
- Slow Cook:
- Reduce the heat to low, cover, and simmer for 1 ½ to 2 hours, stirring occasionally, until the beef is tender.
- Thicken the Broth:
- Mix flour or cornstarch with water to create a slurry. Stir it into the stew and simmer uncovered for 5-10 minutes until the broth thickens.
- Serve:
- Remove bay leaves before serving. Serve hot, accompanied by mashed potatoes, crusty bread, or buttered egg noodles.