Mouth-Watering Red Wine Beef Stew Recipe
Welcome, my dear friends! Today, I am excited to share with you a delicious recipe that is close to my heart. This recipe has been passed down from generation to generation in my family and it never fails to impress.
Introducing the Red Wine Beef Stew Recipe! A warm comforting meal that will tantalize your taste buds and soothe your soul. This stew is perfect for any occasion, whether it’s a relaxing family dinner or a cozy weekend meal.
Now, let me tell you why this recipe is worth trying. First of all, the ingredients are simple, wholesome and easily available. It has all the basic components of a beef stew – tender beef chunks, seasoned vegetables like onions, carrots and mushrooms, and an aromatic broth.
What sets this recipe apart is the addition of dry red wine as the base of the stew. The wine adds depth of flavor and richness to the broth without overpowering it. The flavors meld together over slow cooking resulting in a succulent meat that falls off the bone, paired with a savory sauce or gravy that everyone will relish.
This recipe can be cooked in various ways depending on personal preference. Whether through braising in a dutch oven over low heat on a stovetop or oven or slowly cooking in a crockpot, it just gets better over time. You can even make larger batches to freeze and savor during colder months.
All in all, this Red Wine Beef Stew Recipe is one that I highly recommend you try. It’s perfect for novice cooks who are looking to dive into their culinary skills while being enjoyed by more experienced ones who can swap ingredients based on availability or preference.
Without further ado, let’s get started and create a dish that will make you feel right at home.
Why You’ll Love This Recipe
Have you ever tasted a rich, savory beef stew that has been slow-cooked in dry red wine? If not, then it’s time to try this mouth-watering Red Wine Beef Stew recipe. This recipe is perfect for those who are looking for comfort food on a cold evening or to impress dinner guests with an impressive meal.
What makes this beef stew recipe so special is the use of high-quality ingredients such as fresh rosemary, thyme, garlic, and cremini mushroom that give it the depth of flavor that you cannot find in a canned version. It also includes adding tomato paste which adds richness and body to the stew. The combination of these ingredients produces a delicious and well-rounded flavor profile.
Not only does the Red Wine Beef Stew taste great, but it’s also an easy meal to prepare either in a Dutch oven on the stovetop or in a slow cooker. The longer cooking time allows the flavors to meld together perfectly, resulting in tender and juicy meat that falls apart with each bite.
Additionally, one can’t forget about the wine sauce that comes with this recipe. Using dry red wine, beef broth, and butter creates an indulgent sauce that is perfect for mopping up with some crusty bread.
Overall, this Red Wine Beef Stew recipe offers the perfect balance of rich flavors and simplicity – which makes it hard not to love. Trust me; once you have tried this dish, it will become a regular on your home menu!
Ingredient List
Here are the ingredients you’ll need for this delicious red wine beef stew recipe:
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Beef: Use about 2 pounds of beef stew meat or beef chuck, cut into bite-sized pieces. The chuck cut is particularly good for slow cooking because it becomes tender and flavorful.
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Vegetables: You’ll need one large onion, diced; 3-4 cloves of garlic, minced; 3-4 medium carrots, peeled and chopped; and 8-10 ounces of cremini mushrooms, sliced. These vegetables will add flavor and texture to your stew.
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Tomato paste: Two tablespoons of tomato paste will give your stew a rich, savory undertone.
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Herbs: For the best flavor, use two tablespoons of fresh rosemary leaves and two tablespoons of fresh thyme leaves. If you don’t have fresh herbs on hand, you can use dried herbs instead.
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Olive oil and butter: A combination of olive oil and butter will provide a robust base for the stew.
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All-purpose flour: Use half a cup of all-purpose flour to coat the beef. This will help lock in the juices and create a thick sauce.
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Salt and pepper: To taste.
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Red wine: Choose a dry red wine for this recipe. Aim for something that you would enjoy drinking as well because the flavors in the wine will infuse into your stew.
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Beef broth: Use about 2 cups of beef broth to create a deliciously rich sauce.
That’s it! With just these few ingredients, you can create an incredibly flavorful red wine beef stew that’s perfect for chilly days or special occasions.
The Recipe How-To
Now that we have gathered all the ingredients, it’s time to get cooking! This red wine beef stew recipe is perfect for a cozy night in or a gathering with friends. It’s also an easy recipe to prepare because it can be cooked in either a slow cooker or a dutch oven. Let’s dive into the recipe how-to.
Cooking the Beef
First, let’s prepare the beef. Cut 3 pounds of beef chuck into 1-1/2 inch cubes and season them generously with salt and pepper. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef and cook until it’s evenly browned on all sides, about 8-10 minutes. Remove the meat from the pot and set it aside.
Preparing the Veggies
Next, let’s prepare the veggies. In the same pot, add 2 tablespoons of butter and melt it over medium heat. Add in one diced yellow onion and two minced garlic cloves, stirring occasionally until softened.
Next, add in two diced carrots, one cup of sliced cremini mushrooms, two tablespoons of tomato paste, one teaspoon each of fresh chopped rosemary and thyme, and two bay leaves. Stir everything together until well combined.
Adding Wine and Broth
Now it’s time to add in some liquid. Pour in one cup of dry red wine, like cabernet sauvignon, as well as four cups of low-sodium beef broth. Stir everything together then add back in your cooked beef that you had set aside earlier.
Cooking Stovetop or Slow Cooker
If you’re cooking on the stovetop, bring everything to a boil then reduce heat to low and cover the pot with a lid. Simmer for about 2-3 hours or until the beef is tender.
If you’re using a slow cooker, transfer everything into the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Thicken it Up
If you want a thicker stew, slowly whisk in 1/4 cup of all-purpose flour mixed with 1/4 cup of water. Cook for an additional 15 minutes or until the stew has thickened.
Final Touches
Before serving, taste your stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaves and discard them.
This red wine beef stew recipe pairs perfectly with a crusty baguette or fluffy mashed potatoes. It’s also great to serve with a glass of red wine that complements the flavors in the stew.
Enjoy!
Substitutions and Variations
My dear readers, I understand that sometimes you may not have all of the ingredients on hand or may want to switch things up a bit. Fear not, for I have some substitutions and variations that will still result in a fantastic meal.
– Fresh herbs: if you don’t have fresh rosemary or thyme, you can substitute with dried herbs. Use 1 tsp of dried rosemary and ½ tsp of dried thyme for every tablespoon of fresh herb called for.
– Mushrooms: Cremini mushrooms can be substituted with other mushrooms such as button or shiitake.
– Beef stew meat: If you cannot find beef stew meat, you can use chuck roast cut into bite-sized pieces. Keep in mind that it might take longer to cook than stew meat because it is a tougher cut of meat.
– Dry Red Wine: The type of red wine used in the recipe can vary, depending on your preference. A dry red like a Cabernet Sauvignon or Merlot works best as they give depth to the stew but are not too overpowering.
Now let’s talk variations. Looking to add a twist to the classic beef stew? Here are some ideas:
– Tomato paste: Switch it up and use canned diced tomatoes or tomato sauce instead.
– Dutch oven vs Slow cooker: Try making the stew in a Dutch oven instead of a slow cooker for an even richer flavor.
– French Beef Stew: Make it more indulgent by using beef Bourguignon cuts seasoned with garlic, salt and pepper added with bay leaves , mimicking a classic Boeuf Bourguignon recipe.
No matter what substitution or variation you go with, always remember to taste as you go and adjust accordingly. That being said, I am confident that any version of this recipe will be nothing short of pure gastronomical delight!
Serving and Pairing
Now the fun part! Serving and pairing your delicious red wine beef stew.
I personally love to serve this hearty stew with a side of crusty bread or mashed potatoes. The bread is perfect for soaking up every bit of that savory sauce, while the creamy potatoes add a great balance to the rich flavors of the stew.
As for wine pairing, it only makes sense to go with a red since it’s already in the recipe. I’d recommend staying within the same region and choosing a dry red wine, such as a Burgundy or Cabernet Sauvignon. These types of wines pair well with beef dishes and will enhance the flavor of your stew.
But if you want to switch things up a bit, why not try a Spanish Rioja? The boldness and earthy flavors of this wine complement the dish perfectly.
For those who prefer beer over wine, I suggest going for a brown ale or porter to accompany your meal. The richness and caramel notes in these beers are a great match with the stew.
No matter what you choose, just remember that the key is to have fun experimenting until you find your perfect pairing!
Make-Ahead, Storing and Reheating
Now that you’ve made this delicious Red Wine Beef Stew Recipe, you may be wondering how to store it properly for later. The good news is that this dish is perfect for storing and reheating. Here are some tips to help you make the most of your leftovers.
Make-Ahead:
If you don’t plan on serving the stew immediately, it’s best to let it cool down before storing it in an airtight container. You can keep it in the refrigerator for up to three days or in the freezer for up to three months. When reheating, place it in a pot, add some water or broth as needed, and heat over low-medium heat until hot.
Storing:
The best way to store beef stew is to keep it chilled in the fridge or frozen, and make sure it doesn’t sit out at room temperature for more than two hours at a time. If the stew sits out too long without refrigeration, bacteria may start growing and cause food poisoning when eaten.
Reheating:
When you’re ready to reheat the stew, there are several ways you can do this depending on your preference. The easiest option is simply microwaving it until hot. Be sure to stir occasionally to ensure even heating. If you prefer not to use a microwave, then transfer the refrigerated stew into a saucepan with some water or broth and heat over medium heat until hot.
Tips:
For best results when reheating the stew, add a little broth or water when heating to prevent scorching and sticking of the bottom. You can also use this opportunity to add more herbs or spices if necessary.
Overall, this Red Wine Beef Stew Recipe is perfect for making ahead of time and storing for later consumption or freezing. Just follow these tips, and you’ll be enjoying delicious homemade beef stew anytime you want!
Tips for Perfect Results
When it comes to cooking beef stew, perfecting the recipe can be a challenge. The key to a delicious beef stew recipe is finding the balance between ingredients and cooking methods that make the meat tender and flavorful.
Here are some tips for getting the perfect results every time you make a red wine beef stew:
1. Choose the right cuts of beef: Not all cuts of beef are created equal when it comes to making a beef stew. Opt for chuck cut stew meat, which has just the right amount of fat and connective tissue to break down perfectly during the long cooking process.
2. Don’t skimp on the wine: The wine you use in your recipe should be dry and full-bodied for maximum flavor. Alejandra Ramos, a food writer, suggests using Cabernet Sauvignon or Merlot for a classic French beef stew.
3. Use fresh herbs: Adding fresh rosemary and thyme to your stew gives it a depth of flavor that dried herbs just can’t match.
4. Let your stew simmer low and slow: A low and slow cooking method allows the meat to break down and become fork-tender. Cooking in a slow cooker or Dutch oven is perfect for these types of recipes.
5. Take time to deglaze your pot: After sautéing your meat, use red wine to deglaze your pot, scraping up all those delicious brown bits that have formed at the bottom.
By following these tips, you’re sure to impress with your next batch of red wine beef stew.
FAQ
Now that you have learned how to make an incredible Red Wine Beef Stew, you may still have some doubts or questions about the recipe. In this section, we’ll be addressing the most frequently asked questions that can help you to avoid issues and achieve the best results possible. Let’s see what people usually ask about this delicious stew!
What does red wine do for beef stew?
As a sommelier, I know that when cooking beef stew with tough cuts of meat, red wine can work wonders. The acid present in the wine slowly breaks down the meat, making it incredibly tender. Moreover, when the stew is cooked in the oven, some of the liquid evaporates, which intensifies the flavors present in the pot.
What red wine to use in beef stew?
When it comes to pairing red wine with beef stew, cabernet sauvignon is a popular choice. Its dry taste is attributed to its high tannin levels, which have the ability to enhance the taste of beef. This makes it a perfect match for a hearty stew that is brimming with meat and vegetables, without overpowering the flavors of the dish.
Can you put too much red wine in stew?
Sometimes pouring too much wine in a sauce can happen, but it’s not the end of the world. Despite the difference in taste, the resulting dish can still be delectable. To remedy this, simply give it a bit more time to simmer and cook down. As advised by Alejandra Ramos, a renowned cooking instructor and owner of Alejandra Ramos Culinary & Lifestyle, it’s best to prolong the cooking time if the wine was added to a stew or braised dish.
What is the best red wine to cook with beef?
When it comes to picking red wine for cooking a beef roast, it’s advisable to go for Merlot or Pinot Noir. These two types of wine have a dark hue and heavy tannins that make them an ideal choice. It’s recommended to choose a fresher bottle of wine as it will retain its fruity flavor instead of an aged one.
Bottom Line
In conclusion, this red wine beef stew is a meal that you will not regret making. Not only is it easy to make, with just a few simple ingredients, but it is also incredibly flavorful and satisfying. The addition of fresh rosemary and thyme, the cremini mushrooms, and the red wine create a depth of flavor that will leave your taste buds singing.
If you pair it with crusty bread or roasted vegetables, you will have a complete meal that everyone will enjoy. Additionally, with the option to cook it in a slow cooker or Dutch oven, you can adjust the recipe depending on your preference.
So next time you’re in the mood for a hearty, comforting meal, give this red wine beef stew recipe a try. I promise it will be worth it!
Red Wine Beef Stew Recipe
Ingredients
- 3 lbs beef stew meat, cut into 2-inch chunks
- 2 1/4 teaspoons salt
- 2 1/4 teaspoons pepper
- 1/3 cup all-purpose flour
- 3 tablespoons butter
- olive oil
- 1/2 lb cremini mushroom, quartered
- 2 large carrots, cut into 1/4-inch rounds
- 1 large yellow onion, finely chopped
- 1 large garlic clove, minced
- 2 tablespoons tomato paste
- 1 (750 ml) cabernet sauvignon wine (or other full-bodied red wine)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Season the meat all over with 2 teaspoons each of the salt and pepper.
- Dip the meat in the flour, then shake off any excess.
- In a large Dutch oven, melt 2 T of the butter in 2 T oil over medium-high ehat until very hot.
- Working in batches, brown the beef until golden all over, about 10 minutes.
- Transfer the meat to a paper towel-lined platter to drain.
- Add more oil, a tablespoon at a time, as needed, if the pat starts to dry up.
- Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pan.
- Stir in the mushrooms, carrots, onion, and garlic.
- Cook until the vegetables have softened, about 7 minutes.
- Stir in the remaining ¼ teaspoon each salt and black pepper.
- Stir in the tomato paste and cook for 1 minute.
- Transfer the vegetables to the platter with the meat.
- Pour the wine into the pan; simmer, scraping up any browned bits from the bottom of the pan, until the wine has reduced by half, 15-20 minutes.
- Return the meat and vegetables to the pan.
- Tie the thyme and rosemary together with kitchen string and drop the bundle into the pan.
- Bring the mixture to a boil.
- Immediately reduce to a simmer, cover, and cook until the meat is very tender, 2 to 2 ½ hours.