This hearty beef stew is simmered in rich red wine, giving it a deep flavor. With tender chunks of beef, sweet carrots, and creamy potatoes, it’s perfect for warming you up!
Honestly, it’s like a cozy hug in a bowl. I can’t resist adding some crusty bread on the side to soak up all that delicious sauce. Yum! 🍞❤️
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it’s meaty and gets tender with slow cooking. If you’re looking for a leaner option, consider using sirloin or brisket, but keep in mind they may not be as tender.
Red Wine: A dry red wine enhances the flavor of the stew. I like to use Merlot or Cabernet Sauvignon. If you want to avoid alcohol, you can use additional beef broth or grape juice mixed with a little vinegar for acidity.
Carrots: I love big chunks of carrots for their sweetness. If you’re short on time, pre-cut baby carrots would work too. You can also swap in parsnips for a different twist!
Potatoes: Yukon golds add a creamy texture, but baby potatoes are great too. If you’re watching carbs, consider using cauliflower florets for a lighter option.
Herbs: Fresh herbs make a big difference. Thyme and rosemary are fantastic, but if you have Italian seasoning, it can be a good substitute in a pinch.
How Do You Achieve Perfectly Tender Beef in a Stew?
The secret to tender beef is low and slow cooking. Browning the beef first is essential as it develops flavor. Here’s how to do it:
- Use a heavy pot to distribute heat evenly.
- Don’t crowd the pan; brown the beef in batches. This ensures a good sear.
- After browning, simmering on low for 1.5 to 2 hours softens the meat perfectly.
It might be tempting to crank up the heat, but patience is key here. Enjoy the process as the scents fill your kitchen!
What’s the Best Way to Thicken Your Stew?
If you prefer a thicker stew, there are a couple of methods:
- Add a flour slurry: Mix flour with cold water until smooth, then stir it in towards the end of cooking.
- Use a mashed potato method: Remove a few potatoes, mash them, and stir back into the stew for a natural thickener.
Both methods work well! I usually go for the slurry for convenience. Just remember to give it some time to cook after adding to let it thicken properly.
How to Make Red Wine Beef Stew with Carrots & Potatoes
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups red wine (a good quality dry red wine)
- 3 cups beef broth
- 1 tbsp Worcestershire sauce (optional)
- 4 large carrots, peeled and cut into large chunks
- 1.5 lbs baby potatoes or Yukon gold potatoes, halved or quartered
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 tsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 2 bay leaves
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This comforting beef stew takes about 20 minutes for prep and about 3 hours in total (including cooking time). You’ll spend time browning the beef, sautéing the vegetables, and letting it all simmer until it’s tender and flavorful. Totally worth the wait!
Step-by-Step Instructions:
1. Season and Brown the Beef:
Begin by generously seasoning the beef cubes with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Working in batches, brown the beef on all sides for about 5-7 minutes per batch. After browning, remove the beef and set it aside on a plate.
2. Cook the Aromatics:
Lower the heat to medium, and add the last tablespoon of oil if necessary. Toss in the chopped onion and sauté until softened and translucent, roughly 5 minutes. Add the minced garlic and allow it to cook for another minute until you can smell its delicious aroma.
3. Incorporate Tomato Paste:
Stir in the tomato paste and let it cook for about 2 minutes. This step helps to enhance the flavors of your stew.
4. Deglaze with Red Wine:
Pour in the red wine to deglaze the pot, making sure to scrape up all those lovely brown bits from the bottom with a wooden spoon. Let the wine simmer for about 5 minutes to reduce slightly.
5. Add the Broth and Seasonings:
Return the browned beef to the pot, then add in the beef broth, Worcestershire sauce (if you’re using it), thyme, rosemary, and bay leaves. Stir everything together to combine.
6. Simmer the Stew:
Bring the mixture to a gentle boil. After that, reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is nice and tender.
7. Add Vegetables:
Once the beef is tender, add the carrots and potatoes into the mix. Continue to simmer uncovered for another 30-40 minutes until the vegetables are also tender.
8. Thicken the Stew (Optional):
If you prefer a thicker stew, mix the flour with a few tablespoons of cold water to create a smooth slurry. Stir this into the stew and cook for an additional 5 minutes until the sauce thickens to your liking.
9. Final Touches:
Remove the bay leaves from the pot. Taste the stew and adjust the seasoning with additional salt and pepper if needed.
10. Serve and Enjoy:
Serve the stew hot, garnished with freshly chopped parsley. This stew pairs beautifully with crusty bread for dunking!
There you have it! Your flavorful Red Wine Beef Stew with Carrots & Potatoes is ready to be enjoyed. Cozy up and dig in!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal for stews due to its marbling and tenderness, you can also use brisket or round cuts. Just keep in mind that leaner cuts might not be as tender after long cooking.
Can I Make This Stew Ahead of Time?
Yes! Beef stew actually tastes better the next day as the flavors meld together. You can make it up to 2 days in advance and store it in the fridge. Just reheat on the stovetop or microwave, adding a splash of broth if it thickens too much.
What Should I Serve with This Stew?
This stew pairs perfectly with crusty bread, rice, or mashed potatoes to soak up all that delicious sauce. For a lighter option, a simple green salad on the side works well too!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the stew for up to 3 months. Just thaw it in the fridge overnight before reheating!