Savour the succulent flavours of Red Wine Beef

Dear foodies and culinary enthusiasts,

I am thrilled to share with you one of my all-time favorite recipes that is sure to tantalize your taste buds – Beef and Vegetables in Robust Red Wine! This classic dish, known for its rich and savory flavors, is perfect for a cozy night in or an impressive dinner party.

There’s something about the combination of tender beef, hearty root vegetables, and the robust flavor of red wine that makes this dish irresistible. One bite, and you’ll fall in love with its savory depth of flavor that will make all your senses come alive. And the beauty of this recipe? It’s incredibly easy to make!

Whether you’re a seasoned cook or a beginner looking to impress your friends and family, this recipe has everything you need to create an unforgettable meal. The secret is in the marinade; it helps tenderize the beef while giving it an extra boost of flavor. Plus, cooking with wine adds an extra dimension of taste and aroma that complements the naturally sweet flavors of root vegetables.

So why not give it a try? You won’t be disappointed. Whether you’re in the mood for a hearty pot roast or a French-style beef bourguignon, this recipe has got you covered.

Stay tuned for the next sections on Why You’ll Love This Recipe? and the Ingredient List. Trust me; you’ll want to stick around for this one!

Why You’ll Love This Recipe

Beef and Vegetables in Robust Red Wine
Beef and Vegetables in Robust Red Wine

Looking for a hearty meal to warm you up on a chilly day? Look no further than this Beef and Vegetables in Robust Red Wine Recipe. This recipe is packed with flavor and nutrients, and it’s sure to become a new favorite in your household.

What makes this recipe so special? For starters, it features tender, succulent beef that has been slow-cooked to perfection in a rich and savory red wine sauce. This helps to infuse the meat with extra flavor while also helping to tenderize it for a melt-in-your-mouth experience.

But that’s not all! This recipe also features an array of root vegetables – like carrots, potatoes, and turnips – that have been roasted until they’re deliciously crispy on the outside and soft on the inside. These veggies are not only incredibly tasty, but also jam-packed with vitamins, minerals, and fiber.

And let’s not forget about the wine! The dry red wine used in this recipe is not only great for cooking but also gives the dish an elegant flavor profile that is difficult to achieve through other means. Plus, as any good sommelier will tell you, “a little bit of red wine can go a long way” when it comes to enhancing the flavors of your favorite recipes.

So why cook with wine? Not only does it taste amazing, but it also provides numerous health benefits. Red wine contains antioxidants that help reduce inflammation and support heart health. It may even help to prevent certain diseases!

Overall, this Beef and Vegetables in Robust Red Wine Recipe is the perfect choice for anyone looking for a delicious and nutritious meal that will leave them feeling full and satisfied. Give it a try today!

Ingredient List

 Dive into a hearty and flavorful dish of beef and veggies in robust red wine sauce.
Dive into a hearty and flavorful dish of beef and veggies in robust red wine sauce.

Before starting to cook this succulent Beef and Vegetables in Robust Red Wine recipe, let’s take a look at the list of ingredients you will need:


  • 2 1/2 pounds beef chuck roast, trimmed and cut into 1 1/2-inch pieces (can also use beef tenderloin)


  • 2 cups root vegetables (celery, carrots, potatoes), peeled and chopped into large bite-sized pieces
  • 1 cup porcini mushrooms (can also use cremini mushrooms)
  • 2 shallots, finely chopped


  • 2 cups dry red wine (note: cooking with red wine adds extra flavor to the meat)
  • 2 cups beef broth

Flavor Makers:

  • 3 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1/4 cup Dijon mustard
  • 2 bay leaves
  • 1 tablespoon dried marjoram
  • Pinch of nutmeg
  • Fresh ground black pepper and kosher salt to taste


  • 3 tablespoons arrowroot starch


  • Fresh parsley for serving

These ingredients are easy to find in any grocery store or market, and some of them you might already have at home. As a sommelier, I suggest using a robust red wine with bold flavors that hold up to the rich flavors of the stew. Follow the next section to learn why you’ll love this recipe.

The Recipe How-To

 Satisfy your cravings for steak and red wine with this delicious recipe.
Satisfy your cravings for steak and red wine with this delicious recipe.

Now that we’ve gone over the ingredients let’s get started with our Beef and Vegetables in Robust Red Wine recipe.

Step One: Marinade

Before we start cooking the beef, we need to marinate it first. This will help to tenderize the meat and infuse it with extra flavor. In a large bowl, combine 1/2 cup of dry red wine, 1/4 cup of olive oil, and 2 tablespoons of Dijon mustard. Add two cloves of minced garlic, 1 tablespoon of dried marjoram, one bay leaf, 1/4 teaspoon of ground pepper, and salt to taste. Whisk the ingredients together until well combined. Place about 2 pounds of beef cut into cubes into the marinade mixture and toss to coat completely. Cover the bowl with plastic wrap and refrigerate for at least two hours.

Step Two: Sear The Beef

Heat up 1-2 tablespoons of olive oil in a large Dutch oven over medium-high heat until it starts to shimmer. Remove the beef from marinade (reserving the marinade) and pat dry with a paper towel. Season with salt and pepper. Working in batches, add enough beef cubes to create a single layer (do not overcrowd) in the pot and sear on all sides for approximately 5-6 minutes or until browned (but not fully cooked through). Remove seared beef from pot and set aside on a plate. Repeat with remaining batches until all beef is browned.

Step Three: Add Vegetables

To the same pot add one diced onion, diced celery stalks, about 10 oz. sliced mushrooms (button or crimini), and chopped carrots cook for approximately five minutes or until softened.

Step Four: Saute

Add any additional tablespoon of olive oil as needed then add minced garlic cloves cook for an additional minute.

Step Five: Make the Sauce

Pour the remaining marinade into a saucepan and heat over medium-high heat while stirring occasionally until reduced by half.

Step Six: Combine the Sauce and Vegetables with Beef

Add the seared beef to the pot along with 2 tablespoons of tomato paste, 1 peeled and diced Roma tomato, 4 cups of beef stock, 1/4 teaspoon of ground nutmeg, and the reduced red wine marinade to the pot.

Stir well and bring to a boil. Then lower the heat down to a slight simmer for 2 hours or until beef is fully cooked and tender. Use arrowroot starch to thicken stew if needed. Remove bay leave before serving.

**Enjoy your delightful Beef and Vegetables in Robust Red Wine recipe!

Substitutions and Variations

 A perfect cold winter night dinner that warms your heart and soul, just like a glass of red wine.
A perfect cold winter night dinner that warms your heart and soul, just like a glass of red wine.

When it comes to beef stew, there are many variations and substitutions that can be made to the recipe, depending on your taste preferences or dietary restrictions. Here are some suggestions to help tailor the recipe to fit your needs:

– Vegetarian: Simply omit the beef and replace it with another protein source, such as chickpeas or tofu. You can also use a vegetable broth instead of beef broth.

– Gluten-free: Arrowroot can be used instead of flour as a thickener for the sauce, and ensure that all ingredients, such as the Worcestershire sauce are gluten-free.

– Low-carb: To make this recipe low-carb, you can swap in low-carb root vegetables like turnips and rutabagas instead of potatoes. You can also omit the arrowroot or flour altogether as a thickener.

– Slow-Cooker: This recipe can easily be adapted for slow-cooker cooking. Simply brown the beef and sauté the vegetables as directed in Step 1, then transfer everything to a slow cooker along with the rest of the ingredients. Cook on low for 8-10 hours or high for 4-6 hours, until beef is tender.

– Beef Tenderloin: If you want to splurge on a more expensive cut of meat, you can use beef tenderloin instead of chuck roast. The tenderloin will cook faster than the chuck roast so adjust cooking time accordingly.

– Porcini Mushroom Ragout: For an extra hearty twist on this recipe, add some porcini mushrooms to the vegetable mix and make a mushroom ragout to top off each bowl. Be sure to use dried porcini mushrooms that have been soaked in hot water so that they rehydrate fully.

By experimenting with these substitutions and variations, one can create their own unique version of this classic beef stew recipe.

Serving and Pairing

 Take a bite and experience the melt-in-your-mouth perfection of slow-cooked beef.
Take a bite and experience the melt-in-your-mouth perfection of slow-cooked beef.

This hearty beef and vegetable stew is a full-flavored meal on its own, but you can take it up a notch by pairing it with the perfect wine. Since this recipe features robust red wine as one of its main ingredients, it’s only fitting to serve it with a glass (or bottle!) of red wine. As a sommelier, I’d recommend Chianti or Cabernet Sauvignon for their dry and bold flavors.

To balance out the richness of the dish and round out the flavors, consider serving this stew with crusty bread or creamy mashed potatoes. The soft texture of the potatoes complement the tender chunks of beef and vegetables, while crusty bread adds crunch and pulls together all the flavors in every bite.

If you’re feeling adventurous, try serving this dish as part of a French-inspired meal. Pairing this recipe with a classic red Burgundy (also known as Pinot Noir) is a perfect match since both are hearty and flavorful. Additionally, you can serve some buttered noodles or ratatouille on the side for an indulgent and satisfying French meal.

Lastly, if there are any leftovers (which I doubt), make sure to store them properly in an airtight container in the refrigerator for up to three days. This dish reheats beautifully, so feel free to reheat it over low heat until warmed through. And voila! You have another delicious meal ready to go.

Make-Ahead, Storing and Reheating

 Red wine isn't just for sipping; it's the secret to this dish's rich and intense flavor.
Red wine isn’t just for sipping; it’s the secret to this dish’s rich and intense flavor.

This beef and vegetables in robust red wine recipe is a great candidate for make-ahead meals. You can prepare it in advance and store it in the fridge or freezer until you’re ready to eat it. Just be sure to cool the stew completely before storing it, and use airtight containers or freezer bags to prevent any freezer burn.

When reheating, you can either thaw the frozen stew overnight in the fridge or reheat it straight from the freezer using a microwave or stovetop. To reheat on the stove, add a little bit of water or beef broth to the pot and gently simmer until heated through. Alternatively, you can reheat individual portions in the microwave.

If you’re making this recipe ahead of time, I suggest preparing and storing the stew without adding the root vegetables. You can add them in later when reheating so they don’t become overcooked and mushy.

To store leftovers, transfer them to an airtight container or cover the pot with plastic wrap and chill in the fridge for up to four days. Reheat in the microwave or on the stove following the instructions above.

Overall, this recipe is incredibly versatile and can be made ahead of time for easy meal prep or as a delicious option for leftovers. It’s perfect for busy weeknights or lazy weekends, and it tastes just as good reheated as it does fresh out of the pot!

Tips for Perfect Results

 This dish is a powerful combination of meat and vegetables that will tantalize your taste buds.
This dish is a powerful combination of meat and vegetables that will tantalize your taste buds.

When it comes to making beef and vegetables in robust red wine, there are a few tips that can make all the difference between an average dish and one that is truly outstanding. Here are some tips that I have learned from my experience as a sommelier and home cook:

1. Use a Dutch oven or heavy-bottomed pot.

A Dutch oven or heavy-bottomed pot will help the beef to cook evenly and prevent burning. These types of pots also conduct heat well, meaning that your stew will simmer gently and evenly, resulting in meat cooked to perfection.

2. Do not skip the flour coating and brown the meat in batches.

The flour coating on the meat will help thicken the sauce while browning the meat in batches will create a deeply flavorful stew. This step may take some time but it is worth it as it adds more depth of flavor to your dish.

3. Choose beef that has good marbling.

The fat running through the beef helps keep it moist and adds richness to your dish. Look for beef chuck or beef tenderloin if you want a more tender cut.

4. Use dry red wine for braising.

Wine not only adds flavor but it also helps tenderize the beef while cooking in low heat. Dry red wine such as Merlot or Cabernet Sauvignon works best for this recipe.

5. Add root vegetables towards the end of cooking time.

Root vegetables like potatoes and carrots need more time to cook than other vegetables like celery and onions, so add them towards the end of your cooking time to avoid overcooking them.

By following these tips, you can make a delicious beef and vegetable stew that is sure to impress anyone who tries it. Happy cooking!


Now that you know how to make this delicious beef and vegetable stew in robust red wine, let’s address some common questions that might arise while prepping or cooking it. In this section, I’ll answer some of the frequently asked questions about the recipe, providing tips, alternatives, and solutions to any possible doubts. These FAQs will help you become an expert in making this hearty and mouth-watering dish every time.

Why do you cook beef in red wine?

Using wine in your marinade not only helps tenderize your beef but also adds extra taste to your dish. This is because alcohol has the ability to denature proteins in meat which breaks them down making them tender. Additionally, when wine or any other type of spirit is cooked with meat, it doesn’t all evaporate, allowing its flavors to transfer into the dish.

What does cooking vegetables in wine do?

Incorporating wine into your culinary adventures can elevate your dish’s flavor profile and enhance its moisture level. It’s worth noting that opting for a wine that you genuinely enjoy drinking is preferable over purchasing designated “cooking wine.”

What does soaking meat in wine do?

Marinating beef with wine not only infuses it with flavor but also helps to tenderize it due to the acidic properties of wine. When it comes to red meat, red wine makes for a natural flavor companion and is an excellent option to consider as a marinade ingredient.

What is the best red wine to cook with beef?

When it comes to cooking beef roast, it’s ideal to use red wine that has a deep color and a good amount of tannins. The fresher Merlot and Pinot Noir are excellent options as they retain their fruity taste even after being used for cooking. It’s recommended to avoid aged wine for this purpose.

Bottom Line

In conclusion, this recipe for beef and vegetables in robust red wine is sure to impress both your taste buds and your dinner guests. The combination of red wine sauce, tender beef, and root vegetables creates a warm and satisfying dish that is perfect for special occasions or weeknight dinners alike. With a few simple tips and substitutions outlined in this article, you can easily tailor this recipe to suit your own preferences and ingredients on hand.

So why not give it a try? Not only will you enjoy the delicious flavors of this dish, but the cooking process itself can be an enjoyable way to learn about the techniques and ingredients that go into French-style beef stews like bourguignon. Plus, using a marinade that helps tenderize the beef adds extra flavor and value to your meal.

Next time you’re looking for a hearty and flavorful dish to impress friends or family with, consider making beef and vegetables in robust red wine. Whether you’re using a slow cooker or dutch oven, following our recipe or improvising with your own ingredients, you’re sure to create a dish that is both delicious and memorable.

Beef and Vegetables in Robust Red Wine

Beef and Vegetables in Robust Red Wine Recipe

This is a great dish to make in the afternoon and leave simmering until dinnertime, enticing everyone to the table. It features beef, mushrooms, carrots, onions, robust dry red wine, and a variety of herbs. You'll be pleased to find out that the meat and vegetables are even better tasting when served as leftovers the next day.
No ratings yet
Prep Time 1 d
Cook Time 3 hrs
Course Main Course
Cuisine French
Calories 1033 kcal


  • 1 lb top-round beef, cut into large chunks


  • 2 stalks celery, finely chopped
  • 1 1/2 cups baby carrots
  • 5 shallots, finely chopped
  • 1 teaspoon dried marjoram, rub between finges to waken flavor
  • 1 bay leaf
  • 1/2 teaspoon Dijon mustard
  • 4 cups dry red wine (a robust red wine is preferred)


  • 2 tablespoons olive oil
  • 3 garlic cloves, finely chopped
  • 1 cup roma tomato, seeded and coarsely chopped
  • 1 teaspoon tomato paste
  • 1 pinch nutmeg
  • 1/4 cup fresh parsley, coarsely chopped
  • kosher salt, to taste
  • fresh ground black pepper, to taste
  • 1 teaspoon arrowroot
  • 5 medium red potatoes, quartered
  • 1 lb fresh button mushrooms, halved


  • Combine the wine marinade ingredients in a gallon-size zip-loc plastic bag; add the beef. Marinate overnight, turning occasionally.
  • In a medium, heavy-bottom saucepan heat the oil. Remove the beef from the wine marinade, drain, and pat dry. (Reserve the marinade.) Brown the meat over high heat. Add garlic and cook for another minute.
  • Add the marinade with its vegetables and herbs to the saucepan. Cook over medium to high heat until about two-thirds of the liquid cooks out.
  • Next, add the tomatoes, tomato paste, nutmeg, parsley, salt, pepper, and enough water to cover the beef. Simmer for 2 hours.
  • Stir in the arrowroot and potatoes; cook slowly for an additional hour. Add the mushrooms during the last 1/2 hour of cooking.

Add Your Own Notes


Serving: 588gCalories: 1033kcalCarbohydrates: 51.7gProtein: 15.9gFat: 70.6gSaturated Fat: 27.6gCholesterol: 89.9mgSodium: 137.3mgFiber: 6.6gSugar: 9g
Keyword Meat, One-Dish Meal, Potato, Roast Beef, Stew, Stove Top, Vegetable, Weeknight
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You