If you’re craving a comfort meal that warms you from the inside out, the Hearty Beef Stew with Red Wine and Vegetables Recipe is the perfect answer. It’s a luscious, flavorful stew packed with tender beef, vibrant vegetables, and a rich tomato and red wine broth that speaks of home-cooked goodness. Every spoonful offers a satisfying blend of textures and tastes, making it an ideal dish for family dinners or when you want to impress guests with something hearty yet approachable.
Ingredients You’ll Need
Gathering these simple ingredients sets the stage for a stew that’s comfort in a bowl. Each item plays a key role, whether it’s the depth the red wine adds, the earthiness from herbs like thyme and rosemary, or the balanced sweetness of carrots and potatoes.
- 2 pounds beef stew meat: Choosing well-marbled stew meat ensures tender, juicy bites after slow cooking.
- 2 tablespoons olive oil: Used for browning the beef and developing rich flavors.
- Salt and black pepper: Simple seasonings that bring out the natural flavors of the meat and vegetables.
- 1 large onion, chopped: Provides sweetness and a savory base when sautéed.
- 3 cloves garlic, minced: Adds a punch of aromatic flavor that complements the beef perfectly.
- 4 cups beef broth: The hearty liquid that simmers everything into tender perfection.
- 1 cup red wine (optional): Introduces depth and complexity, making the stew truly special.
- 2 tablespoons tomato paste: Enhances richness and adds a slight tangy undertone.
- 1 teaspoon Worcestershire sauce: Boosts umami and ties together the savory notes.
- 4 large carrots, sliced: Contributes color, sweetness, and texture.
- 4 medium potatoes, diced: Provides heartiness and complements the beef beautifully.
- 2 stalks celery, chopped: Adds subtle earthy flavor and crunch.
- 1 teaspoon dried thyme: Supplies a fragrant herbal note.
- 1 teaspoon dried rosemary: Offers an aromatic punch reminiscent of rustic cooking.
- 1 bay leaf: Adds subtle depth to the broth.
- 1 cup frozen peas: Stirred in late for freshness and a pop of green color.
- Fresh parsley, chopped: A bright garnish that lifts the dish 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 pepper, then brown them in batches. This step is crucial because it caramelizes the meat’s surface, locking in juices and building the base of your stew’s deep flavor. After browning, remove the beef and set it aside to keep the pot ready for your next step.
Step 2: Sauté Aromatics
In the same pot, toss in the chopped onion. Cook for about 3 to 4 minutes until the onion turns translucent and sweet. Add the minced garlic and let it cook for another minute, just until fragrant. These aromatics infuse the stew with a savory backbone that complements the rich beef.
Step 3: Combine Broth and Flavor Enhancers
Return the browned beef to the pot. Pour in the beef broth alongside the red wine, tomato paste, and Worcestershire sauce. Stir everything together so the tomato paste dissolves and the flavors marry. The wine is optional but highly recommended for adding a lovely complexity that elevates the whole stew experience.
Step 4: Add Vegetables and Herbs
Next, add your sliced carrots, diced potatoes, chopped celery, thyme, rosemary, and bay leaf. These ingredients are the heart and soul of the stew, each contributing layers of flavor and hearty texture. Bring this mixture to a rolling boil to kickstart the slow cooking process.
Step 5: Simmer to Perfection
Reduce the heat, cover the pot, and let your stew gently simmer for 1 1/2 to 2 hours. Stir occasionally and allow the beef to become tender and the flavors to deepen beautifully. This low and slow cooking is what transforms simple ingredients into a bowl of unforgettable comfort.
Step 6: Add Peas and Season
About 10 minutes before serving, stir in the frozen peas. They add a fresh burst of color and a slightly sweet crunch. Taste and adjust the seasoning with additional salt and pepper as needed to balance everything perfectly.
How to Serve Hearty Beef Stew with Red Wine and Vegetables Recipe
Garnishes
Just before serving, sprinkle freshly chopped parsley on top. The bright green adds a pop of color and freshness that contrasts wonderfully with the rich, savory broth. Breadcrumbs or a sprinkle of grated cheese can also be fun and tasty additions.
Side Dishes
This stew shines when paired with crusty bread or buttered noodles to soak up the luscious sauce. A simple green salad on the side can add a crisp bite to balance the richness of the stew, making your meal well-rounded and satisfying.
Creative Ways to Present
For a rustic vibe, serve the stew in individual rustic bowls or even hollowed-out bread bowls. If you’re entertaining, pairing it with a glass of the same red wine used in the recipe will make your meal feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
After enjoying your stew, let any leftovers cool to room temperature before storing in an airtight container. It stays fresh in the refrigerator for up to 3 days, making it a great option for next-day meals that taste even better after resting overnight.
Freezing
Hearty Beef Stew with Red Wine and Vegetables Recipe is freezer-friendly! Place cooled stew in freezer-safe containers or heavy-duty freezer bags, and freeze for up to 3 months. Label your containers for easy identification when you’re ready to enjoy it later.
Reheating
To reheat, simmer the stew gently on the stovetop over low heat until warmed through, stirring occasionally. Avoid microwaving as it may heat unevenly. Adding a splash of broth or water while reheating can help maintain that perfect stew consistency.
FAQs
Can I skip the red wine in this stew?
Absolutely! The red wine adds depth and richness, but if you prefer to skip it or avoid alcohol, you can simply increase the beef broth slightly or add a splash of grape juice for a touch of sweetness without the alcohol.
What cut of beef works best for beef stew?
Look for beef chuck, which is perfect for slow cooking because it becomes tender and flavorful when simmered slowly. It has enough fat marbling to keep the meat juicy throughout the long cooking process.
How thick should the stew be?
A good stew should have a thick, hearty broth that clings slightly to the meat and veggies. If yours ends up too thin, you can simmer uncovered for a bit longer or stir in a flour or cornstarch slurry to thicken it up.
Can I use fresh herbs instead of dried?
Yes! Fresh herbs add brightness but are less concentrated than dried ones. Use about three times the amount of fresh herbs as dried and add them toward the end of cooking to preserve their flavor.
What’s the best way to reheat leftover stew without drying it out?
Slowly reheat on the stove over low heat, adding a bit of beef broth or water if necessary to keep the stew moist. Stir occasionally to distribute the heat evenly and prevent sticking.
Final Thoughts
I truly believe the Hearty Beef Stew with Red Wine and Vegetables Recipe is a timeless bowl of comfort that never fails to impress and satisfy. Whether you’re cooking for a family dinner or a cozy night in, this stew offers warmth, flavor, and a little bit of love in every bite. Don’t hesitate—give it a try and experience the magic of homemade stew at its finest!
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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 classic beef stew recipe features tender cubes of beef simmered with hearty vegetables like carrots, potatoes, and celery in a rich, flavorful broth enhanced with red wine, tomato paste, and fragrant herbs. Perfect for a comforting meal, it’s simmered slowly to develop deep, savory flavors and topped with fresh parsley for a bright finish.
Ingredients
Meat and Seasoning
- 2 pounds beef stew meat, cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tablespoons olive oil
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
- Fresh parsley, chopped, for garnish
Liquids and Herbs
- 4 cups beef broth
- 1 cup red wine (optional for depth of flavor)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Instructions
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Season the beef cubes with salt and black pepper, then brown them in batches until all sides are seared. Remove the beef and set aside.
- Sauté aromatics: Using the same pot, sauté the chopped onion for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute to release its aroma.
- Deglaze and combine: Return the browned beef to the pot. Pour in the beef broth and optional red wine, then stir in tomato paste and Worcestershire sauce until well combined.
- Add vegetables and herbs: Stir in the carrots, potatoes, celery, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil.
- 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 until the beef is tender and the flavors meld together.
- Finish with peas: Add the frozen peas during the last 10 minutes of cooking. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the hot stew into bowls and garnish with freshly chopped parsley before serving.
Notes
- For richer flavor, use red wine; omit if preferred.
- Brown the beef in batches to avoid overcrowding and ensure a good sear.
- Simmer gently to keep the beef tender and prevent vegetables from overcooking.
- Frozen peas are added last to keep their texture and bright color.
- This stew can be made a day ahead; flavors deepen with time.
- Use fresh herbs if available, adjusting quantities accordingly.
