Delicious Beef Stew Recipe with Red Wine
I don’t know about you, but nothing warms me up on a chilly evening quite like a perfectly crafted beef stew. It’s a classic comfort food that delivers both hearty flavors and nourishment, perfect for those seeking warmth and comfort in these colder months. And when you add the boldness and richness of red wine to the mix, you’ve got yourself a winning combination!
This beef stew recipe with red wine and vegetables is one of my all-time favorites. It’s simple yet refined, delivering deep, warm flavors that are sure to have you savoring every bite. With a creamy finish that complements the tender cuts of beef, this dish is pure delicious indulgence fit for any gathering.
But it’s not just about flavor. This recipe is also jam-packed with nutrient-dense ingredients like root vegetables and shiitake mushrooms that are sure to leave you feeling full and satisfied.
So if you’re looking for an easy but impressive dinner option that can be made ahead and reheated, look no further than this stunning beef stew with red wine and vegetables recipe!
Why You’ll Love This Recipe
Are you craving a warm bowl of comfort food that is both rich and hearty? Look no further because this Beef Stew with Red Wine and Vegetables recipe is just what you need! Here’s why you’ll love this recipe:
Firstly, it’s versatile. The stew can be made with different cuts of meat and vegetables, depending on your preferences. Tough cuts of meat, like boneless beef chuck, work particularly well in this recipe as they become melt-in-your-mouth tender when slow-cooked. Adding root vegetables like carrots and yellow potatoes also gives the stew a lovely earthy flavor.
Secondly, the red wine sauce is to die for. Dry red wine, tomato paste, and low-sodium beef broth form the base of this flavorful sauce. The dark brown sugar adds a hint of sweetness while the fresh thyme and marjoram give it an herby note. It’s the perfect combination of savory and tangy flavors that complement the beef perfectly.
Thirdly, it’s easy to make. Yes, it takes a bit of time to prepare, but most of that time is spent simmering on the stovetop or slow-cooking in a Dutch oven. Plus, you only need one pot to make this dish – less washing up means more time to relax!
Lastly, it’s a classic dish that never goes out of style. Beef stew has been around for centuries in various forms and adaptations, but this recipe is a French-inspired classic that will never disappoint.
In summary, if you’re looking for a comforting meal that’s versatile, flavorful, easy to make and a classic crowd pleaser, then this Beef Stew with Red Wine and Vegetables recipe is exactly what you need.;
Ingredient List
Here are the ingredients that you will need to make this hearty Beef Stew with Red Wine and Vegetables:
- 2 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch cubes
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup dry red wine, such as Cabernet Sauvignon or Pinot Noir
- 4 cups low-sodium beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dark brown sugar
- 2 bay leaves
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh marjoram leaves, chopped
- 4 medium carrots, peeled and cut into 1/2-inch pieces on the diagonal
- 3 stalks celery, cut into 1/2-inch pieces
- 2 yellow onions, peeled and cut into wedges
- 3 cloves garlic, minced
- 1 pound small yellow potatoes, halved or quartered depending on size
- 8 ounces shiitake mushrooms, stemmed and halved if large
Other ingredients that could also be used in this beef stew recipe include root vegetables like turnips, parsnips or rutabagas. You can also add leeks for a milder onion flavor. The addition of red wine is what brings a depth of flavor and richness to the dish. Low tannin and full-bodied options are best for this recipe. Don’t use wines that you wouldn’t drink since wine is one of the key flavors in the dish. Additionally, the dry red wine can be replaced by red wine vinegar mixed with same amount of water.Bay leaves and thyme give it a classic beef soup taste while the tomato paste adds depth and richness to the flavor. Flour provides thickness to the stew sauce.
The Recipe How-To
Preparing the Meat and Vegetables
To start this hearty and flavorful stew recipe, I usually choose tough cuts of meat like the boneless beef chuck. First, I season the diced beef with salt and freshly ground black pepper. Then, I coat it with flour.
Next, in a large Dutch oven, I heat 2 tablespoons of olive oil over medium-high heat until it becomes shimmery. I add half of the coated beef in the pot and cook it until all sides are brown. Once done, I take the cooked beef out of the pot and put it into a plate.
After that, I add another tablespoon of olive oil into the Dutch oven to sautee the chopped onions, sliced leeks, diced carrots, and yellow potatoes until they become translucent or tender. As soon as they are soft enough, I stir in 3 cloves of minced garlic and 2 tablespoons of tomato paste to impart more flavor into the stew.
Deglazing With Red Wine
Once all vegetables are softened to perfection, and tomato paste has coated everything nicely, I pour a ½ cup of dry red wine into it to deglaze the bottom of the Dutch oven by stirring all that lovely stuck-on bits on the pan.
Then I pour 2 cups of low-sodium beef broth and one cup of water into my pot to make sure there is enough liquid to cover everything inside. At this point, I also include 1 tablespoon dark brown sugar which adds a touch more depth to the taste.
Braising in Oven or Slow Cooker
Once you get your braising liquid right, you can add back your cooked beef pieces on top of your pot’s vegetable mixture, along with several sprigs of fresh marjoram and thyme leaves tied together with kitchen twine. Now comes bay leaves; stir in two into your mixture.
If you are cooking in the oven, preheat it to 350°F first. Cover the pot with a lid and bake in the oven for about two hours and a half or until the stew is thick and the beef is tender.
If you want to use your slow cooker instead, transfer everything from the Dutch oven to your slow cooker, cover with a lid, and let it slow cook for six to eight or up to ten hours on low.
Finishing Touches
When it’s almost time to serve your stew, take out the marjoram and thyme from your stew mix – no one likes tough herb stalks in their mouth- and replace them with thinly sliced shiitake mushrooms.
Now comes an optional but top-notch tip: adding 1 tablespoon of red wine vinegar at this point brings some acidity that adds refreshing contrast while tying all flavors together.
Serve hot in a bowl with some mashed potatoes or crusty bread on the side for dipping.
Substitutions and Variations
If you are looking to make some changes and put your own spin on this recipe, there is a lot of room for variations and substitutions. Here are some ideas to get you started:
– Vegetables: While the recipe calls for root vegetables like carrots and yellow potatoes, you can mix it up with other options like parsnips, turnips or leeks.
– Meat: This beef stew recipe is perfect for tough cuts of meat like boneless beef chuck. However, you can switch it out for other meats such as lamb, pork or even chicken.
– Wine: The type of wine you use for this recipe can vary depending on your taste preference. Try using a different red wine variety or even substitute with white wine instead.
– Mushrooms: The shiitake mushrooms in this recipe provide a delicious earthy flavor, but feel free to use any type of mushroom that you enjoy.
– Cooking method: This recipe calls for a dutch oven and oven cooking, but if you would rather use a slow cooker or instant pot, it can easily be adapted to suit those cooking methods.
– Sauce thickness: Adjust the amount of flour used in the recipe to thicken or thin out the sauce to your liking.
No matter what substitutions or variations you choose to make, this beef stew is a classic comfort food that will warm your belly and fill your home with an incredible aroma.
Serving and Pairing
This hearty beef stew with red wine and vegetables is a classic comfort food dish that pairs perfectly with a nice glass of red wine. When it comes to serving, you can ladle the stew into bowls and serve with a crusty bread or some fluffy mashed potatoes.
For a perfect pairing, I suggest serving this beef stew with a full-bodied dry red wine – such as Cabernet Sauvignon, Merlot or Syrah – which will complement the deep flavors of the dish. The rich and robust taste of the wine works well with the tender cuts of beef and the seasoned vegetables, enhancing the overall dining experience.
If you’re feeling adventurous, you can also try pairing this beef stew with a nice dark beer, like an Imperial Stout, Porter or Belgian Dubbel; their malty undertones will match perfectly with the savory flavors of the dish.
For a vegetarian option, substitute the beef broth for vegetable broth and omit the meat from the recipe. This way, you can enjoy all the deliciously cooked vegetables in this stew on their own or pair them with a white wine such as Chardonnay or Pinot Grigio.
Whatever your preference may be, remember to savor each bite of this delicious stew and enjoy it with your favorite glass of wine or beer for an exceptional dining experience that will warm both your heart and soul.
Make-Ahead, Storing and Reheating
This beef stew recipe is perfect for making ahead and storing for future meals. In fact, it’s even better if made ahead of time as the flavors will deepen overnight in the refrigerator.
To store the stew, let it cool to room temperature and then transfer it to an airtight container. You can keep it in the refrigerator for up to 5 days or in the freezer for up to 3 months. Be sure to label the container with the date so you know when you made it.
When reheating, I recommend doing so on the stove over medium heat, stirring frequently until it comes to a simmer. If it’s too thick, you can add a little bit of water or beef broth. If you don’t have access to a stove, you can also reheat this in the microwave or even in a slow cooker on low.
Keep in mind that root vegetables like carrots and potatoes tend to get softer when reheated, so you may want to add them back in fresh when reheating rather than leaving them in with the initial cooking process.
Overall, this beef stew recipe is incredibly versatile and perfect for those busy nights when you need a warm meal waiting for you at home but don’t have time to cook from scratch.
Tips for Perfect Results
When it comes to making the perfect beef stew, there are a few tips and tricks that can make all the difference in achieving the best possible results. Here are some essential suggestions to follow when making this classic dish:
1. Choose the right cut of meat.
Opt for tougher cuts of beef, such as boneless chuck, which has plenty of marbling and will become tender and flavorful when braised slowly in liquid.
2. Brown the meat well.
Before adding the liquid to your Dutch oven or slow cooker, make sure to brown your beef cubes thoroughly. This will give your stew a rich color and deepen its flavor profile.
3. Use fresh herbs.
Invest in fresh herbs like thyme and marjoram instead of using dried ones – this will help your stew have more aromatic flavors.
4. Don’t skimp on tomato paste.
Tomato paste is what will give your beef stew its signature depth and sweetness. Be sure not to omit it from the recipe or reduce its amount!
5. Take your time.
The key to making a hearty, flavorful beef stew is to take your time with each step in the cooking process. Low-and-slow cooking allows all those flavors to marry together into something truly special.
By following these tips, you can create a delicious beef stew infused with rich red wine and slow-cooked root vegetables, perfect for any fall evening or dreary winter day.
FAQ
Now, as we come towards the end of this recipe article, I am sure you might have a lot of questions on your mind. Therefore, let’s move on to the FAQ section and address any queries you may have regarding this mouth-watering Beef Stew with Red Wine & Vegetables Recipe.
What does red wine do to beef stew?
As a sommelier, I’ve found that a great way to tenderize tough cuts of beef, like chuck, is to slow-cook them with red wine. The acidity in the wine works to break down the meat, creating a melt-in-your-mouth texture that’s hard to resist. Plus, when you add wine to a beef stew, it infuses the dish with a rich depth of flavor that only gets better as it simmers away. As the liquid evaporates from the pot, the remaining ingredients become more concentrated, resulting in a delicious, hearty meal.
When should I add vegetables to beef stew?
To create a deliciously balanced and textured stew, it’s best to layer the ingredients and add heartier vegetables, such as turnips, potatoes, and carrots, halfway through cooking. For more delicate veggies like peas, it’s better to wait and add them just a few minutes before taking the stew off the heat. This will retain their flavor and texture while ensuring they don’t become too mushy.
Should I put red wine in my stew?
When it comes to pairing red wines with beef stew, it’s important to choose a wine that can really enhance the flavor profile of the dish. Dry red wines that are rich in tannins can do just that. The presence of tannins in the wine can help elevate the taste of the meat and complement the rustic and hearty nature of the stew.
What is the secret to good stew?
When it comes to preparing stew, time is of essence. It takes a considerable amount of time for the dish to develop its characteristic taste. Typically, this dish uses cuts of meat that are tough and high in collagen content. To ensure that the meat is tender and flavourful, one needs to let it simmer for at least two hours. Any attempt to rush the process and cook it at a high temperature will cause the muscle fibers to shrink, thereby making it tough to chew. Hence, it is essential to give it some time to work its magic.
Bottom Line
This beef stew with red wine and vegetables recipe is a crowd-pleaser that will leave everyone wanting more. The perfect combination of tender meat, root vegetables, and a flavorful red wine sauce makes this dish one of the best out there. This recipe is perfect for any occasion – from a cozy night in with loved ones to a fancy dinner party.
By following the tips and tricks provided in this article, you will be able to make the most delicious beef stew possible. Remember that slow-cooking tough cuts of meat like chuck are essential for bringing out their flavor and tenderness. Don’t hesitate to add as many vegetables as you like to make the stew both hearty and nutritious.
I highly recommend serving this beef stew with mashed potatoes or crusty bread to soak up all the rich wine sauce. And why not pair it with a glass of red wine? The flavors will complement each other perfectly.
In summary, this beef stew with red wine and vegetables recipe is a classic dish that should be in everyone’s cooking repertoire. With its simple ingredients, easy preparation, and customizable variations, it is perfect for beginner cooks and experienced chefs alike. So go ahead, grab your Dutch oven, fire up your stove, and make this delicious meal today!
Beef Stew With Red Wine & Vegetables Recipe
Ingredients
- 1/2 cup all-purpose flour
- 2 tablespoons butter
- 4 tablespoons olive oil
- 2 lbs boneless beef chuck (cut into large cubes)
- 1 brown onion, diced
- 1/4 cup tomato paste
- 2 cups dry red wine
- 1 cup water
- 4 cups low sodium beef broth
- 1 tablespoon dark brown sugar
- 1 teaspoon sea salt
- 4 yellow potatoes, cut into quarters
- 4 carrots, cut into thick slices
- 15 shiitake mushrooms, stemmed and caps cut into thick slices
- 2 tablespoons fresh marjoram or 2 tablespoons fresh thyme
- 1/2 teaspoon black pepper, freshly ground
Instructions
- Place flour in mixing bowl. Season with 1/2 tsp of salt and pepper.
- Melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat.
- Working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. Use a slotted spoon to transfer browned beef to a plate. Set aside.
- Add a another 2 tablespoons of oil to the saucepan and add the onions; sauté until tender and translucent for about 5 minutes.
- Mix in the tomato paste, then wine. Bring to the boil, scraping up any browned bits. Add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected.
- Bring to boil then reduce heat to very low. Cover saucepan with a lid but leave the lid open just a sliver. Simmer for 1 1/2 hours.
- After this time, turn up the heat to medium and add the potatoes. Simmer for 25 minutes.
- Add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. Add mushrooms and marjoram; simmer for another 5 minutes.