Welcome to my kitchen, where good food is king and wine reigns supreme. Today, I’m excited to share with you a recipe that will take your taste buds on a culinary adventure: Beef Stew in Red Wine.
This recipe is packed with flavor and hearty ingredients that will satisfy any comfort food craving, but it’s also elevated with the elegance of red wine. The combination of tender beef, savory vegetables, and the rich complexity of red wine creates a stew that is beyond compare.
But what makes this recipe truly special is the cooking process itself. Slowly simmering this stew in red wine and herbs like thyme and bay leaf intensifies the flavors and results in succulent, tender beef chuck that literally melts in your mouth.
So grab a glass of your favorite red wine, roll up your sleeves, and let’s get cooking. This Beef Stew in Red Wine recipe is sure to impress any guest or warm up any family dinner table.
Why You’ll Love This Recipe
If you’re a fan of hearty, slow-cooked stews, this beef stew in red wine recipe is a must-try. Not only is it savory and mouthwatering, but it’s also made with affordable ingredients that are easy to find.
What makes this dish truly special is the rich and complex flavors that the red wine brings to the sauce. The wine adds depth and body to the stew, making every bite burst with flavor. I guarantee that once you try this recipe, you’ll never go back to plain old beef stew again.
Plus, this recipe is incredibly versatile. You can make it in a slow cooker or Dutch oven depending on your preferences, so there’s no excuse not to give it a try. The stew meat can be swapped out for any tough cuts of meat that you have on hand, making this recipe perfect for those on a budget.
Another great thing about this stew is that it’s easily customizable. If you prefer more veggies, feel free to add some diced potatoes or even sweet potatoes to the mix. And if you’re looking for a low-carb option, simply skip the potatoes altogether and serve the stew over mashed cauliflower instead.
Overall, there are so many reasons why you’ll fall head over heels for this beef stew in red wine recipe. From its complex flavors to its affordability and versatility, it’s a must-try for any home cook who loves comfort food with a gourmet twist. So what are you waiting for? Grab your apron and get cooking!
Before diving into the recipe, let’s take a moment to review the ingredients you’ll need to make this Beef Stew in Red Wine recipe. Most of these ingredients are pantry staples, so you may already have them in your kitchen. However, if you’re missing one or two items, be sure to add them to your grocery list.
Here’s what you’ll need:
- 1 1/2 pounds beef chuck, cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 large carrots, peeled and diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 6 cups beef broth (or chicken broth)
- 2 cups dry red wine (such as Cabernet Sauvignon or Pinot Noir)
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 medium potatoes, peeled and diced into bite-sized pieces
This stew can be easily customized according to your taste preferences. Feel free to replace potatoes with other root vegetables such as parsnips or turnips. You can also add mushrooms or green beans for extra flavor and texture. Keep in mind that these adjustments may affect the cooking time and liquid ratio, so adapt accordingly.
The Recipe How-To
Preparing the Beef and Vegetables
- Start by seasoning 2 lbs of beef stew meat with 1 tsp of salt and 1 tsp of pepper
- In a large Dutch oven or pot, heat up 2 tbsp of olive oil on medium-high heat.
- Brown the seasoned beef in batches until it develops a nice crust. Be sure not to overcrowd the pot otherwise the meat will boil instead of searing.
- Remove the browned beef then add in 1 diced onion, 4 diced carrots, and 3 cloves of minced garlic to the pot. Sauté for about 5 minutes or until they start to soften.
- Sprinkle in 2 tbsp of all-purpose flour and stir it into the vegetables for about one minute before adding back in the beef.
Adding the Liquid and Herbs
- Pour in 2 cups of dry red wine into the pot and bring to a simmer over medium heat, scraping off any brown bits sticking to the bottom with a wooden spoon. This will help flavor your stew and produce a rich sauce.
- Add in 2 cups of beef broth, 2 tbsp of tomato paste, 2 bay leaves, and a few sprigs of fresh thyme (or sprinkle some dried thyme).
- Bring to a boil, then reduce to low heat and cover your pot with a lid.
Let simmer for about two hours or until the beef is tender.
Slow Cooker Method
Cook on low for 8-10 hours until tender.
Pressure Cooker Method
Cook at high pressure for 30 minutes, then natural release.
Adding the Vegetables
- Peel and dice about 4 medium-sized potatoes (russet, red or yukon gold) into big chunks.
- Cut about 4 more carrots in big chunks and add them to your pot.
- Let cook for another 30-45 minutes until the vegetables are soft and tender.
Thickening the Sauce
- Remove the bay leaves from the stew and discard.
- In a separate small saucepan, melt 2 tbsp of unsalted butter, then mix in 2 tbsp of all-purpose flour to form a paste or roux.
- Gradually pour in a cup of hot broth from the stew into the saucepan, whisking continually until smooth.
- Pour this mixture back into your pot and stir.
Serving and Pairing
Serve hot with mashed potatoes or crusty bread. A side salad would lighten up the richness of this French beef stew. You can also pair it with some red wine or beef broth.
Store leftover beef stew in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on low heat on a stovetop, adding more
Substitutions and Variations
If you’re looking to change things up a bit, there are plenty of substitutions and variations that will work with this beef stew in red wine recipe. Here are some ideas to get your creative juices flowing:
– Vegetarian version: If you don’t eat meat, you can easily make this stew with mushrooms instead of beef. Use a variety of mushrooms for depth of flavor, such as portobello, shiitake, and oyster mushrooms.
– Different cuts of meat: While chuck roast is the classic choice for beef stew, you can certainly use other tough cuts of meat such as brisket, short ribs or even lamb shanks.
– Wine choice: The recipe calls for a dry red wine such as Cabernet Sauvignon or Merlot but you can try another type of red wine too such as Pinot Noir or Burgundy. It’s important to choose a wine that you would enjoy on its own as it will contribute to the flavor of the beef stew.
– Spice things up: If you like your food spicy, add a pinch of cayenne pepper or red pepper flakes to the pot when adding salt and black pepper.
– Gluten-free: To make this recipe gluten-free, substitute all-purpose flour with gluten-free flour blend or use cornstarch as a thickener instead.
– Slow cooked: This recipe is already slow cooked on the stove top but you can always throw everything in the slow cooker and let it cook while you’re at work. Just brown the meat and sautee onions before adding everything else in. Or try pressure cooking it!
– Add-ins: You can add more vegetables like mushrooms, bell peppers, celery root, parsnips etc. You can also place other root vegetables like turnips or rutabagas instead of potatoes if desired. And if you want it creamier and thicker try adding diced potatoes in during the last 30 minutes of cooking.
No matter what substitutions or variations you choose, make sure to adhere to the foundational components of this recipe – a red-wine-against-hearty-meat dish. If you’d like extra inspiration, food blogger Alejandra Ramos suggests trying out Julia Child’s beef bourguignon.
Serving and Pairing
As a sommelier, pairing dishes with wine is my favorite part of the job. When it comes to this beef stew in red wine recipe, I can assure you that it goes wonderfully with a good bottle of red. The richness of the stew, combined with the bold flavors from the red wine, creates a match that will give your taste buds a treat.
If you opt for a dry red wine to cook this beef stew (which I highly recommend), then serve it alongside a Bordeaux or a Cabernet Sauvignon. For those who prefer white wine, try an oaked Chardonnay to bring out the buttery notes in the sauce of this recipe.
Serving wise, this stew is best enjoyed with some mashed potatoes or crusty bread on the side. The potatoes will help soak up any extra sauce and provide a soft contrast to the savory meat in every bite. Alternatively, you can also serve it with some roasted carrots and potatoes to add some texture to your plate.
A word of caution: beware of serving portions as this dish is incredibly satisfying and often results in second (and sometimes third!) helpings.
Make-Ahead, Storing and Reheating
One of the advantages of beef stew is that it can be made ahead and stored without losing its depth of flavor. Because this is a slow-cooking dish, it’s also a good option for those days when you have a lot to do and want to come home to a delicious meal. To make ahead of time, you’ll want to refrigerate the finished product in an airtight container for up to three days. You can also freeze the beef stew in batches.
When reheating, add some beef broth or water if necessary and let simmer until heated through. It’s important not to overcook the beef as it could become tough. The best way to reheat beef stew is on the stovetop or in a slow cooker as it gently warms the food without changing its flavor or texture.
For easy meal prep, I like to store this stew in individual servings so I can grab them on my busiest days. When making large batches, storing in freezer bags works well too.
Additionally, this recipe is perfect for use with a pressure cooker. With a pressure cooker, the cooking time will be reduced by about half while preserving ideal flavors and texture. If using a pressure cooker for this recipe, add diced potatoes at the end of the cooking process since they tend to turn mushy when cooked under high pressure.
Whether you make this recipe ahead of time or just need to store leftovers, properly storing and reheating your beef stew will ensure that its rich flavors and tender beef remain intact.
Tips for Perfect Results
When it comes to making beef stew in red wine, there are a few tips and tricks that can help you achieve the perfect results. Whether you’re using a dutch oven, slow cooker, or pressure cooker, these tips will come in handy to ensure that your stew is tender, flavorful, and delicious.
1. Use tough cuts of meat
Beef chuck or stew meat are ideal for making beef stew in red wine. These cuts of meat have a lot of connective tissue and collagen that break down during cooking, resulting in tender and flavorful beef.
2. Brown the meat
Before adding the meat to the pot, be sure to brown it on all sides. This helps to create a crust on the outside of the meat that adds flavor and depth to the stew.
3. Deglaze the pan
After browning the meat, use red wine or beef broth to deglaze the pan. This means pouring liquid into the hot pot and scraping up any browned bits from the bottom with a wooden spoon. This step helps to incorporate those flavors back into the stew.
4. Add acid
Stews can be heavy and rich, so adding a bit of acid like tomato paste or a splash of red wine vinegar can help to balance out the flavors.
5. Don’t overcook
It’s important not to overcook the beef in your stew. This can lead to tough, stringy meat instead of tender beef that melts in your mouth.
By following these simple tips, you’ll be able to create a delicious beef stew in red wine that is sure to become a staple recipe in your kitchen.
As an experienced cook, I know that even the best-written recipe can leave questions unanswered. To help you achieve the perfect beef stew in red wine, I’ve compiled a list of frequently asked questions and provided answers and tips based on my experience. Let’s dive right in!
What does red wine do to beef stew?
As a sommelier, I’ve learned that adding red wine to beef stew can work wonders in terms of taste and texture. The acid in the wine helps to break down tough cuts of beef, resulting in a more tender and succulent flavor. Additionally, as the stew simmers low and slow in the oven, the wine’s flavors become more concentrated, producing a rich and flavorful dish.
Is beef stew better with red wine?
Pairing a rich and flavorful beef stew with the ideal red wine can make all the difference. Opt for a dry red wine that’s high in tannin to accentuate the meaty taste and elevate the dish’s rustic allure.
What red wine to use in beef stew?
Pairing the right wine with Beef Stew enhances the fullness of the meal. A tomato-based stew calls for a red wine that’s well-balanced with acidity. Ideal options for this are Barolo, Barbaresco or even a Zinfandel. On the other hand, if the sauce is not too dense, a less robust wine like Vinsobres, Burgundy, Nero D’Avola, or a red Côtes du Rhône would be a perfect match.
What is the secret to tender beef stew?
Achieving perfectly tender stew meat requires patience and attentive cooking techniques. By utilizing low heat cooking methods such as simmering in a Dutch oven or slow cooking in a crockpot, the beef will need to stew for several hours to reach optimal tenderness.
Can you put too much red wine in stew?
Adding excess wine to a sauce isn’t necessarily a recipe-ruiner— the dish can still turn out delicious! However, it may require a longer cook time to allow the excess wine to reduce and balance out the flavors. As advised by Alejandra Ramos, a cooking instructor and owner of Alejandra Ramos Culinary & Lifestyle, if it’s a stew or braised dish, simply let it cook down for a longer period of time.
What is the secret to good stew?
When it comes to making a delectable stew, it’s important to have some patience. In general, stews are made using tough cuts of meat that are rich in collagen. These cuts require a minimum cooking time of two hours to properly tenderize. Fast-cooking or boiling can cause the muscle fibers to shrink and become leathery, resulting in a less pleasing texture. Thus, giving considerable time to this cooking process is crucial in order to attain the desired flavor and texture.
In conclusion, this beef stew in red wine recipe is a must-try for anyone who wants to indulge in a hearty and delicious meal. Its rich flavor and tender beef make it an instant classic that will satisfy your cravings all year round. Plus, with the variety of options for cooking and serving, you can easily adapt it to any occasion or taste preference.
Whether you’re a seasoned cook or just starting out, this recipe is easy to follow and will yield impressive results that will wow your friends and family. So why not give it a try? Gather your ingredients, set aside some time, and get ready to experience the deliciousness of this flavorful dish.
And don’t forget to pair the stew with some crusty bread or mashed potatoes – it’s the perfect way to soak up all those savory juices. I guarantee that with this recipe in your arsenal, you’ll be able to impress your dinner guests and create memories that last a lifetime. So go ahead, grab that dutch oven, and let’s get cooking!
Beef Stew in Red Wine Recipe
- 2 lbs chuck, cut in to cubes
- 1 teaspoon pepper
- 1/4 cup all-purpose flour
- 1/4 cup corn oil
- 1 large onion
- 3 medium carrots, thinly sliced
- 1 cup red wine, perferably zinfandel
- 12 cups beef stock
- 1 bay leaf
- 1 teaspoon thyme
- sprinkle meat cubes with pepper. lightly dredge them in the flour.
- in a large pan bown meat on all side,in two batches in oil.
- drain off all but 1 TP of oil. then saute' the carrot,onions over 'mod' heat until slightly tender.
- add meat back to pan, and the wine,stock,bay leaf and thyme.bring to boil.
- reduce heat to low, cover and simmer until meat is tender about 2 hours season with salt and additional pepper to taste -- enjoy!