If you are craving a meal that feels like a warm hug on a chilly day, look no further than this Hearty Beef Stew with Red Wine and Vegetables Recipe. It’s a beautiful symphony of tender beef, vibrant vegetables, and the rich complexity of red wine that melds everything together. This stew doesn’t just satisfy hunger; it nourishes the soul with every spoonful, making it a favorite to share with family or friends on any day you want comfort and flavor in one bowl.
Ingredients You’ll Need
Gathering the right ingredients is the secret to turning simple elements into a standout dish. Each one here is carefully chosen to contribute to the stew’s hearty texture, deep flavor, and colorful presentation.
- 2 pounds beef stew meat, cut into 1-inch cubes: Provides the rich, meaty base that is the heart of the stew.
- 2 tablespoons olive oil: Essential for browning the beef and building a flavorful foundation.
- Salt and black pepper, to taste: Basic seasonings that enhance every layer of flavor.
- 1 large onion, chopped: Adds sweetness and depth when sautéed gently.
- 3 cloves garlic, minced: Infuses a warm, savory aroma throughout the stew.
- 4 cups beef broth: The liquid backbone that brings the whole dish together.
- 1 cup red wine (optional for depth of flavor): Boosts complexity and adds subtle acidity and richness.
- 2 tablespoons tomato paste: Gives a concentrated umami punch and thickens the stew slightly.
- 1 teaspoon Worcestershire sauce: Adds a tangy, savory note that rounds out the flavors.
- 4 large carrots, sliced: Contribute sweetness and vibrant color.
- 4 medium potatoes, diced: Provide comforting heartiness and soak up the stew’s flavors.
- 2 stalks celery, chopped: Bring a subtle earthiness and crunch to balance textures.
- 1 teaspoon dried thyme: Offers a gentle herbal earthiness that ties the ingredients together.
- 1 teaspoon dried rosemary: A fragrant woodsy note that elevates every bite.
- 1 bay leaf: Imparts a delicate background aroma during simmering.
- 1 cup frozen peas: Added at the end for a burst of bright green freshness.
- Fresh parsley, chopped, for garnish: Adds a pop of color and freshness just before serving.
How to Make Hearty Beef Stew with Red Wine and Vegetables Recipe
Step 1: Brown the Beef
Start by heating olive oil in a large pot over medium-high heat. Season your beef cubes generously with salt and black pepper. Brown the meat in batches so it sears perfectly on all sides—this is key for flavor development. Once beautifully browned, remove the beef and set it aside carefully to preserve those caramelized edges.
Step 2: Sauté Aromatics
In the same pot, now filled with the lovely beef drippings, add chopped onion and sauté for about 3 to 4 minutes until softened and fragrant. Add minced garlic next and cook for only another minute to prevent it from burning, releasing all those wonderful scents that signal great taste ahead.
Step 3: Deglaze and Build the Base
Return the browned beef to the pot. Pour in beef broth paired with red wine if using, which adds incredible depth. Stir in tomato paste and Worcestershire sauce as well. This combination starts layering rich, complex flavors, setting the stage for a stew that will sing with every bite.
Step 4: Add Veggies and Herbs
Time to add your carrots, potatoes, celery, thyme, rosemary, and the bay leaf. These ingredients will lend the essential heartiness and fragrant herbal notes. Bring the entire pot to a vigorous boil, allowing all these elements to mingle and prepare for slow cooking.
Step 5: Simmer to Tender Perfection
Reduce the heat to low and cover the pot. Let your stew simmer gently for one and a half to two hours, stirring occasionally. This slow cooking transforms the beef into tender perfection, while the vegetables absorb the savory broth to become melt-in-your-mouth delicious.
Step 6: Finish with Peas and Seasoning
About 10 minutes before you’re ready to eat, stir in frozen peas. They add a fresh pop of color and a subtle sweetness that balances the richness. Taste the stew and adjust salt and black pepper as needed—a final seasoning tweak makes all the difference.
Step 7: Serve and Garnish
Ladle your stew into bowls and sprinkle freshly chopped parsley on top. This brightens the dish and adds a light, herbal lift right before enjoying the first spoonful of your home-cooked delight.
How to Serve Hearty Beef Stew with Red Wine and Vegetables Recipe
Garnishes
Fresh parsley is the classic choice to garnish this stew, offering a lively color contrast and fresh herbal aroma. For an extra touch, a spoonful of sour cream or a pinch of grated Parmesan can be delightful, adding creaminess or umami to elevate the experience even more.
Side Dishes
This stew pairs wonderfully with crusty bread, perfect for soaking up every bit of that rich broth. A side of creamy mashed potatoes or buttered egg noodles can turn the meal into an indulgent feast. For lighter options, a crisp green salad with a tangy vinaigrette balances the stew’s richness beautifully.
Creative Ways to Present
For a rustic presentation, serve your stew in individual cast iron pots or sturdy ceramic bowls, garnished with parsley sprigs. You might also fill hollowed-out bread bowls with the stew for a charming and edible serving vessel that delights guests and family alike.
Make Ahead and Storage
Storing Leftovers
Allow your stew to cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh and flavorful for up to four days. The amazing thing about beef stew is how the flavors deepen overnight, making leftovers potentially even better than day one!
Freezing
This Hearty Beef Stew with Red Wine and Vegetables Recipe freezes beautifully. Place cooled stew in freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. Frozen stew will keep well for up to three months, making it a perfect candidate for meal prep or comfort food on demand.
Reheating
Reheat your stew gently on the stovetop over low heat, stirring occasionally to prevent sticking. If thawed from frozen, it’s best to thaw overnight in the fridge first. Alternatively, microwave reheating works well—just heat in brief intervals, stirring in between for even warming.
FAQs
Can I make this stew without red wine?
Absolutely! The red wine adds a lovely depth and richness, but if you prefer to skip it or don’t have any on hand, simply use extra beef broth. Your stew will still be hearty and delicious.
What cut of beef works best for stew?
Look for tougher cuts like chuck roast or stew meat that have good marbling. These cuts become wonderfully tender when simmered low and slow, giving you that melt-in-your-mouth texture.
How do I prevent the vegetables from turning to mush?
Cut your vegetables evenly and add harder veggies like carrots and potatoes early in the cooking process, reserving delicate ones like peas until the last 10 minutes. This keeps textures balanced and vibrant.
Can I prepare this stew in a slow cooker?
Yes! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Add frozen peas at the end to maintain their freshness.
What wine pairs well with this stew when serving?
Since the stew has red wine in the recipe, pairing it with a medium-bodied red like Merlot or Cabernet Sauvignon complements those flavors nicely, enhancing the dining experience.
Final Thoughts
There’s nothing quite like cozying up with a bowl of this Hearty Beef Stew with Red Wine and Vegetables Recipe when you want comfort and robust flavors all in one meal. I hope you’ll enjoy making it as much as I do, sharing it with those you love, and savoring the simple joy of a home-cooked classic stew that never goes out of style.
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Hearty Beef Stew with Red Wine and Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty beef stew is a comforting classic, featuring tender beef cubes simmered with fresh vegetables and aromatic herbs in a rich, flavorful broth. Perfect for a cozy family dinner, it combines savory notes of garlic, tomato paste, and optional red wine for depth, making it a satisfying one-pot meal.
Ingredients
Beef and Seasoning
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Vegetables and Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, sliced
- 4 medium potatoes, diced
- 2 stalks celery, chopped
- 1 cup frozen peas
Liquids and Flavorings
- 4 cups beef broth
- 1 cup red wine (optional for depth of flavor)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
Herbs and Garnish
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Fresh parsley, chopped, for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Season beef cubes with salt and pepper, then brown in batches until seared on all sides. Remove the beef and set aside to retain juices and develop flavor.
- Sauté Aromatics: In the same pot, sauté the chopped onion for 3-4 minutes until softened and translucent. Add minced garlic and cook for an additional minute to release its fragrance.
- Add Liquids and Seasonings: Return the browned beef to the pot. Pour in beef broth, add red wine if using, tomato paste, and Worcestershire sauce. Stir the mixture well to combine all flavors.
- Add Vegetables and Herbs: Incorporate carrots, potatoes, celery, dried thyme, dried rosemary, and the bay leaf. Bring the stew to a boil, preparing it for slow simmering.
- Simmer the Stew: Reduce heat to low, cover the pot, and let the stew simmer gently for 1 1/2 to 2 hours. Stir occasionally until the beef is tender and the flavors meld beautifully.
- Finish with Peas and Seasoning: Add frozen peas during the last 10 minutes of cooking to retain their texture and color. Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Remove the bay leaf, then ladle the hot stew into bowls. Garnish with freshly chopped parsley and serve warm for a comforting meal.
Notes
- For a richer flavor, sear the beef in batches to avoid overcrowding the pan.
- Red wine is optional but adds depth; you can substitute with additional beef broth if preferred.
- Frozen peas are added at the end to preserve their bright color and sweetness.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
- To make it gluten-free, ensure Worcestershire sauce and broth are labeled gluten-free.
