If you are searching for a soul-soothing meal that truly satisfies, this Hearty Classic Beef Stew with Vegetables and Red Wine Recipe is about to become your go-to comfort dish. Brimming with tender beef cubes, fresh garden veggies, and a rich, red wine-infused broth, every spoonful delivers a perfect balance of deep flavors and hearty textures. It’s the kind of stew that wraps you in warmth on a chilly day and fills your kitchen with an irresistible aroma that invites everyone to the table.
Ingredients You’ll Need
Putting together this dish is straightforward, yet each ingredient plays a crucial role in building the stew’s comforting character. From the robust beef chuck to fragrant herbs and vibrant vegetables, these essentials come together to create an unforgettable meal.
- 2 pounds beef chuck, cut into 1-inch cubes: The foundation of the stew, known for becoming meltingly tender when slow-cooked.
- 2 tablespoons all-purpose flour: Helps to lightly coat the beef, ensuring a gorgeous sear and a thicker stew.
- 2 tablespoons olive oil: For browning the beef and boosting flavor with a silky texture.
- 1 large onion, chopped: Adds a subtle sweetness and depth when softened.
- 3 cloves garlic, minced: Gives the stew aromatic richness and savory warmth.
- 4 cups beef broth: The hearty liquid base that melds flavors seamlessly.
- 1 cup red wine (or additional broth): Introduces a lovely acidity and complexity to the stew’s taste.
- 3 carrots, peeled and sliced: Provide a natural sweetness and vibrant color contrast.
- 3 potatoes, peeled and cubed: Offer bulk and soak up the stew’s flavorful juices.
- 2 celery stalks, sliced: Add a gentle crunch and brightness.
- 2 tablespoons tomato paste: Concentrates the stew’s savory essence and adds richness.
- 1 teaspoon dried thyme: Brings an earthy herbal note for balance.
- 1 teaspoon dried rosemary: Adds piney, aromatic undertones.
- 2 bay leaves: Infuse the stew with subtle depth and fragrance.
- 1/2 teaspoon salt: Enhances all the flavors without overwhelming.
- 1/2 teaspoon black pepper: Provides a hint of spicy warmth.
- 1 tablespoon cornstarch (optional, for thickening): Helps give the stew a luxuriously thick consistency if desired.
How to Make Hearty Classic Beef Stew with Vegetables and Red Wine Recipe
Step 1: Prepare and Brown the Beef
Start by tossing the beef cubes with all-purpose flour, coating them evenly. This little step locks in moisture and helps create a beautifully caramelized exterior. Heat the olive oil in a large pot over medium-high heat, then carefully brown the beef cubes in batches. Browning each side seals in flavor and builds that irresistible stew base. Once golden all over, remove the beef and set aside.
Step 2: Sauté Aromatics
In the same pot, add your onion and minced garlic. Let them cook for 2 to 3 minutes until soft and fragrant. This step releases sweet and savory notes that complement the richness of the beef. Stir in the tomato paste along with thyme, rosemary, salt, and pepper, allowing the spices to toast slightly and deepen the flavor.
Step 3: Combine Liquids and Beef
Return the browned beef to the pot and pour in the beef broth and red wine. The wine adds a wonderful depth and complex fruitiness that elevates the whole stew experience. Toss in the bay leaves and bring everything to a boil. Then, reduce the heat, cover the pot, and let it simmer gently for one hour, giving the meat time to become tender and soak up all those delicious flavors.
Step 4: Add Vegetables and Continue Cooking
After the initial simmer, add your carrots, potatoes, and celery to the pot. Cooking uncovered for another 45 to 60 minutes lets the vegetables soften perfectly, while the stew thickens naturally. You’ll notice the aroma intensifies, giving you that comforting feel you crave. If you want a thicker stew, mix the optional cornstarch with cold water and stir it in, letting it simmer a few minutes more until it reaches your ideal consistency. Don’t forget to remove the bay leaves before serving!
How to Serve Hearty Classic Beef Stew with Vegetables and Red Wine Recipe
Garnishes
Sprinkle fresh chopped parsley or thyme leaves over the stew for a pop of color and freshness. A dollop of creamy sour cream or a swirl of thick Greek yogurt adds a lovely tang and richness that pairs beautifully with the savory broth.
Side Dishes
This classic beef stew is hearty enough to be a meal all on its own, but serving it with crusty artisan bread or buttery mashed potatoes makes it even more comforting. A simple green salad on the side can lighten the plate and provide a crisp contrast.
Creative Ways to Present
For a cozy dinner party or special family meal, serve the stew in rustic individual crocks or mini cast iron pots. Top with a sprinkle of grated sharp cheddar or parmesan cheese and set alongside a glass of the same red wine you used to cook it. This elevates the experience and makes the dish truly shine.
Make Ahead and Storage
Storing Leftovers
Your Hearty Classic Beef Stew with Vegetables and Red Wine Recipe tastes even better the next day once the flavors have had a chance to marry fully. Store leftover portions in an airtight container and refrigerate for up to 3 days. Just be sure to cool the stew before sealing it up.
Freezing
If you want to keep this delicious stew on hand for a busy day, freezing is a great option. Portion it into freezer-friendly containers, leaving room for expansion, and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the stew is too thick after refrigeration or freezing, add a splash of beef broth or water to loosen it. This ensures every bite stays luscious and comforting.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While beef chuck is ideal for its marbling and tenderness after slow cooking, you can also use brisket or short ribs. Just adjust cooking times to ensure the meat becomes soft and flavorful.
Is red wine essential for flavor?
Red wine adds wonderful depth and complexity, but if you prefer not to use alcohol, simply replace it with an equal amount of beef broth. Your stew will still be delicious and hearty.
How can I thicken the stew without cornstarch?
You can mash a few potatoes right in the pot or add a beurre manié (a paste of butter and flour) to thicken the stew naturally. Both options work great and add richness.
Can this recipe be adapted for a slow cooker?
Yes! After browning the beef, transfer all ingredients to a slow cooker and cook on low for 8 hours or on high for 4–5 hours. This is perfect for hands-off preparation.
Is this stew gluten-free?
To keep the stew gluten-free, use gluten-free flour instead of all-purpose flour and ensure your beef broth contains no gluten additives. The rest of the ingredients are naturally gluten-free.
Final Thoughts
This Hearty Classic Beef Stew with Vegetables and Red Wine Recipe is more than just a meal; it’s a warm hug in a bowl and a celebration of simple ingredients coming together beautifully. Whether you’re cooking for loved ones or indulging yourself, this recipe promises depth, comfort, and satisfying flavors. Give it a try and discover why it’s a timeless favorite!
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Hearty Classic Beef Stew with Vegetables and Red Wine Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This classic American beef stew is a hearty and comforting dish perfect for chilly days. Tender beef chuck cubes are browned and slow-simmered with aromatic herbs, vegetables, and a rich broth, resulting in a flavorful and satisfying meal. The stew can be thickened to your preference and is ideal for making ahead, enhancing the depth of flavors.
Ingredients
Beef and Coating
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
Vegetables and Flavorings
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 2 celery stalks, sliced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Liquids
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 cup red wine (or additional broth)
Optional
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Coat the beef: In a large bowl, toss the beef cubes with flour until evenly coated to help create a nice crust when browning and to slightly thicken the stew later.
- Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, turning to sear all sides. Remove browned beef and set aside to prevent overcrowding the pot and ensure even browning.
- Sauté aromatics: In the same pot, add chopped onion and minced garlic. Cook for 2 to 3 minutes until softened and fragrant, scraping up any browned bits from the meat for added flavor.
- Add flavorings: Stir in tomato paste, dried thyme, dried rosemary, salt, and black pepper, allowing the tomato paste to slightly caramelize and the herbs to release their aroma.
- Combine and simmer: Return the browned beef to the pot and pour in the beef broth and red wine. Add the bay leaves and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let it simmer gently for 1 hour to tenderize the meat and blend flavors.
- Add vegetables: Add sliced carrots, cubed potatoes, and celery to the pot. Continue simmering uncovered for an additional 45 to 60 minutes, until both vegetables and beef are fork-tender and the stew has thickened slightly.
- Thicken stew (optional): If you prefer a thicker stew, mix cornstarch with a small amount of cold water to make a slurry. Stir this into the stew and simmer for a few more minutes until thickened.
- Finish and serve: Remove and discard bay leaves before serving. Serve hot and enjoy your hearty beef stew.
Notes
- For deeper flavor, prepare the stew a day ahead and refrigerate. Reheat before serving to allow flavors to meld beautifully.
- You can use a slow cooker alternative: after browning the beef, transfer all ingredients to the slow cooker, and cook on low for 8 hours or high for 4–5 hours.
- To keep the recipe gluten-free, use gluten-free flour instead of all-purpose flour for coating the beef and ensure the cornstarch is gluten-free.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
