If you are craving comfort food that feels like a warm hug on a chilly day, this Hearty Beef Stew with Red Wine and Vegetables Recipe is the dish you need. It combines tender chunks of beef, vibrant vegetables, and a rich, flavorful broth that’s been slowly simmered to perfection. The addition of red wine adds a beautiful depth and complexity, balancing the rustic flavors and making each spoonful utterly satisfying. Whether you’re cooking for a family dinner or meal prep for the week, this stew promises to deliver a hearty, soulful experience that you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a vital role in creating the rich taste, texture, and inviting color of this stew. From the perfectly browned beef to the aromatic herbs and bright vegetables, everything works in harmony to build the perfect bowl of comfort.
- 2 pounds beef stew meat, cut into 1-inch cubes: Choose well-marbled beef for tender, flavorful bites after slow cooking.
- 2 tablespoons olive oil: Provides a subtle fruity base for browning the meat and sautéing the vegetables.
- Salt and black pepper, to taste: Simple seasonings that enhance and bring out the natural flavors.
- 1 large onion, chopped: Adds sweetness and depth when softened.
- 3 cloves garlic, minced: Infuses the stew with a warm, aromatic undertone.
- 4 cups beef broth: The foundation of the stew, offering savory richness.
- 1 cup red wine (optional): Adds complexity and helps tenderize the beef.
- 2 tablespoons tomato paste: Contributes a mild tanginess while thickening the broth.
- 1 teaspoon Worcestershire sauce: Boosts the umami factor.
- 4 large carrots, sliced: Bring sweetness and a pop of color.
- 4 medium potatoes, diced: Provide hearty texture and soak up the delicious broth.
- 2 stalks celery, chopped: Add aromatic freshness and subtle crunch.
- 1 teaspoon dried thyme: Offers earthy, herbal notes.
- 1 teaspoon dried rosemary: Adds piney flavors that complement the beef.
- 1 bay leaf: Infuses a gentle, fragrant backdrop.
- 1 cup frozen peas: Stirred in last for a burst of color and sweetness.
- Fresh parsley, chopped, for garnish: Brightens the dish and adds a fresh finish.
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 pepper, then brown them in batches to ensure each piece gets a beautiful sear. This step locks in juices and layers deep flavor, which makes all the difference. Once browned, remove the beef and set it aside—you’ll bring it back to the pot soon.
Step 2: Sauté Onions and Garlic
Using the same pot, sauté chopped onions for about 3-4 minutes until they become soft and translucent. This gentle cooking releases their sweetness, laying the flavor foundation. Then add minced garlic and cook for an additional minute. Garlic’s aroma will fill your kitchen and give a lovely warmth to the stew.
Step 3: Build the Broth
Return the browned beef to the pot. Pour in the beef broth, add the optional red wine, along with tomato paste and Worcestershire sauce. Stir everything together, making sure the tomato paste is evenly distributed; this thickens the broth and gives it a rich, intense taste that complements the meat and vegetables beautifully.
Step 4: Add Vegetables and Herbs
Next, it’s time for the hearty vegetables—carrots, potatoes, and celery—along with dried thyme, rosemary, and the bay leaf. These aromatic herbs enhance the earthiness of the beef and bring a complexity that’s irresistible. Bring the pot to a boil at this point; it’s a signal that all those flavors are starting to mingle beautifully.
Step 5: Simmer to Perfection
Reduce the heat, cover your pot, and let it simmer gently for 1 1/2 to 2 hours. This slow cooking allows the beef to tenderize until it melts in your mouth, and the vegetables to soak up all the savory goodness. Stir occasionally to prevent sticking and make sure all flavors continue to meld deliciously.
Step 6: Final Touches
Ten minutes before your stew is ready, stir in the frozen peas for a burst of color and sweet flavor that balances the richness of the broth. Taste and adjust the seasoning with salt and pepper as needed—this last step helps the recipe sing with flavor.
Step 7: Serve Hot and Garnished
Serve your Hearty Beef Stew with Red Wine and Vegetables Recipe piping hot, generously sprinkled with freshly chopped parsley. This not only adds a pop of green but also a fresh brightness that lifts every bite. Now, get ready to enjoy the coziness and satisfaction packed in each spoonful!
How to Serve Hearty Beef Stew with Red Wine and Vegetables Recipe
Garnishes
Fresh parsley is my favorite garnish to finish this dish, introducing a lively herbal note that beautifully contrasts the stew’s richness. You can also sprinkle a little cracked black pepper or add a swirl of sour cream for extra creaminess if you prefer.
Side Dishes
This stew is very hearty on its own but pairs wonderfully with a slice of crusty bread or warm dinner rolls to soak up every last bit of the luscious broth. You could also serve it alongside a simple green salad for a bit of freshness to cut through the richness.
Creative Ways to Present
For a cozy, rustic vibe, serve the stew in individual earthenware bowls. Consider topping with grated aged cheese or drizzling some extra virgin olive oil over the surface. For a special occasion, a sprinkle of pancetta crisps or roasted garlic cloves makes an elegant touch that amplifies the flavors further.
Make Ahead and Storage
Storing Leftovers
Leftover Hearty Beef Stew with Red Wine and Vegetables Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits, making your second serving just as, if not more, delicious.
Freezing
If you want to save it longer, this stew freezes exceptionally well. Portion it into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months. This way, you can enjoy a comforting meal anytime with minimal effort.
Reheating
When reheating, do so gently on the stove over low heat, stirring occasionally. Add a splash of water or broth if the stew feels too thick. Microwave reheating works, too—just cover and heat in intervals to avoid drying out the meat and vegetables.
FAQs
Can I make this stew without red wine?
Absolutely! The red wine adds depth and complexity, but if you prefer to skip it, simply use extra beef broth. The stew will still be delicious and hearty.
What cut of beef is best for this stew?
Look for well-marbled stew meat or chuck roast cut into cubes. These tougher cuts become tender and flavorful when simmered slowly.
Can I use fresh herbs instead of dried?
Yes, fresh herbs like thyme and rosemary can be used—just use about three times the amount to replace dried since they’re less concentrated.
Is this stew suitable for a slow cooker?
Definitely! Brown the beef and sauté the aromatics first, then transfer everything to your slow cooker and cook on low for 6-8 hours or until tender.
How thick should the stew be?
The broth should be thick enough to coat the back of a spoon but still spoonable. If it’s too thin, you can uncover the pot near the end of cooking to let some liquid evaporate.
Final Thoughts
You really can’t go wrong with this Hearty Beef Stew with Red Wine and Vegetables Recipe. It embodies cozy comfort, rich flavors, and nourishing ingredients that come together effortlessly. Whether you’re new to cooking stews or a seasoned pro, this recipe will quickly become a cherished favorite. So grab your pot, gather your ingredients, and treat yourself to a meal that feels like home in a bowl.
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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
A hearty and flavorful classic beef stew made by slow simmering tender beef cubes with vegetables like carrots, potatoes, and celery in a rich broth infused with red wine, tomato paste, and herbs. Perfect for cozy dinners and family gatherings.
Ingredients
Main Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional for depth of flavor)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 4 large carrots, sliced
- 4 medium potatoes, diced
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- Fresh parsley, chopped, for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Season the beef cubes with salt and pepper, then brown in batches until seared on all sides. Remove the browned beef and set aside to keep warm.
- Sauté Aromatics: In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional minute to release its fragrance.
- Add Broth and Flavors: Return the browned beef to the pot. Pour in the beef broth and optional red wine. Stir in the tomato paste and Worcestershire sauce, mixing well to combine all flavors.
- Add Vegetables and Herbs: Add sliced carrots, diced potatoes, chopped celery, dried thyme, dried rosemary, and bay leaf to the pot. Bring the mixture to a boil over medium-high heat.
- Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for 1 1/2 to 2 hours. Stir occasionally to prevent sticking and ensure even cooking, until the beef is tender and flavors meld beautifully.
- Add Frozen Peas: Stir in the frozen peas during the last 10 minutes of cooking to heat through without overcooking the peas. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Remove the bay leaf, ladle the hot beef stew into bowls, and garnish with freshly chopped parsley. Serve immediately for a warm and comforting meal.
Notes
- For a thicker stew, you can mash some of the potatoes or add a slurry of flour or cornstarch mixed with water during the last 10 minutes of cooking.
- Red wine is optional but adds depth to the flavor; substitute with additional beef broth if preferred.
- Leftovers keep well in the refrigerator for up to 3 days and often taste better the next day as flavors develop.
- This stew can be made in a slow cooker by browning the beef and sautéing onions separately, then combining all ingredients and cooking on low for 7-8 hours.
