Red Wine Beef Stew with Potatoes and Carrots Recipe

If you love classic comfort food that’s hearty, flavorful, and just a little bit elegant, then settle in for this Red Wine Beef Stew with Potatoes and Carrots. This is the kind of meal that fills your kitchen with an irresistible aroma, delivers tender bites of beef nestled among savory vegetables, and spoons up a silky, satisfying broth thanks to a splash of good red wine. Whether you’re feeding family on a chilly night or hosting friends for a cozy dinner, this stew guarantees cheerful compliments and empty bowls all around.

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Ingredients You’ll Need

Putting together Red Wine Beef Stew with Potatoes and Carrots only asks for a handful of familiar ingredients, but each one is essential to building that unforgettable rich flavor and heartwarming texture. Everything here plays a starring role, making simple magic possible with every step.

• Beef Chuck Roast (2 pounds, cut into 1.5-inch cubes): This well-marbled cut becomes meltingly tender as it simmers, infusing the stew with deep beefy flavor.
• Salt and Black Pepper: Seasoning before you sear is key – it brings out the best in your beef and gives every layer extra oomph.
• Flour (1/4 cup): Tossing the beef in flour creates a gorgeous brown crust and naturally thickens the stew.
• Olive Oil (2 tablespoons): Adds richness and helps get a perfect sear on your beef chunks.
• Onion (1 large, chopped): Lends sweetness and helps form the flavor base of the stew.
• Garlic (4 cloves, minced): Just four cloves add subtle bite and warmth that elevates every spoonful.
• Carrots (3 large, thickly sliced): Their natural sweetness perfectly balances the richness of the beef and wine.
• Yukon Gold Potatoes (4 medium, cubed): These potatoes hold their shape and soak up all that flavorful broth.
• Tomato Paste (2 tablespoons): Provides color, body, and a boost of umami to deepen the stew’s complexity.
• Red Wine (2 cups, dry): The star ingredient adds sophisticated depth and creates a seductive, glossy sauce.
• Beef Broth (2 cups): Essential for a lush, savory base that ties everything together.
• Fresh Thyme (4 sprigs) and Bay Leaf (1): A hint of herbal brightness and a classic stew aroma.

How to Make Red Wine Beef Stew with Potatoes and Carrots

Step 1: Sear the Beef

Start by generously seasoning your beef cubes with salt and black pepper, then toss them with flour to ensure a great crust. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches, letting each side get a nice deep brown before removing to a plate. This step isn’t just for looks – those flavorful brown bits on the bottom of your pan will boost your stew in a big way.

Step 2: Build the Flavor Base

Lower the heat and add your chopped onions straight into the same pot. Sauté until softened and golden, scraping up any meaty bits. Add the garlic and tomato paste, stirring until fragrant and well combined. This aromatic trio lays down the foundation of flavor that defines Red Wine Beef Stew with Potatoes and Carrots.

Step 3: Deglaze and Simmer

Pour in the red wine, scraping up every last bit from the bottom and sides of the pot. Let it bubble and reduce slightly, which deepens the wine’s flavor and helps meld everything together. Stir in the seared beef, beef broth, carrots, potatoes, thyme, and bay leaf. Bring to a gentle simmer, then cover and let time work its magic for about two hours, stirring occasionally, until the beef is fork-tender and your kitchen smells incredible.

Step 4: Adjust and Finish

Once the beef is meltingly tender, taste and adjust salt and pepper as needed. Discard the thyme sprigs and bay leaf. If you like your stew broth a little thicker, simmer uncovered for a few minutes to reduce. Otherwise, you’re ready to ladle up and look forward to cozying in with a bowl of Red Wine Beef Stew with Potatoes and Carrots.

How to Serve Red Wine Beef Stew with Potatoes and Carrots

Garnishes

A handful of freshly chopped parsley or chives adds a speedy splash of color and freshness just before serving. A little sprinkle of flaky salt or a twist of cracked pepper on top takes the flavors to the next level. Don’t be shy with a drizzle of fruity olive oil either, if you want a touch of richness to finish.

Side Dishes

This stew goes hand in hand with a crusty loaf of rustic bread, just begging to soak up every drop of that savory sauce. For a lighter meal, serve alongside a green salad with a vinegary dressing to cut through the richness. If you’re planning a true comfort feast, creamy polenta or buttered egg noodles are a luscious bed for that tender beef and gravy.

Creative Ways to Present

Elevate Red Wine Beef Stew with Potatoes and Carrots by dishing it up in individual bowls for a homey touch or presenting it family-style for everyone to help themselves. For entertaining, ladle the stew over mashed potatoes in wide, shallow plates and top with microgreens for a restaurant-style flourish. Leftovers (if you have any!) make an amazing savory pie filling – just spoon into puff pastry cups for a whole new take.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Red Wine Beef Stew with Potatoes and Carrots in airtight containers in the refrigerator. It keeps beautifully for up to 4 days and, if anything, improves in flavor as it rests.

Freezing

This stew freezes well, making it a dream for meal prep. Divide cooled portions into freezer-safe containers or heavy-duty zip-top bags (lay flat for easy stacking). It’ll stay delicious for up to 3 months – just remember to thaw gently overnight in the fridge before reheating.

Reheating

To reheat, simply warm gently in a saucepan over medium-low heat until hot, stirring occasionally. Add a splash of extra broth or water if it needs loosening up. Microwaving in short bursts also works for single portions, but avoid overheating to keep the beef tender.

FAQs

Can I use a different cut of beef?

Absolutely! While chuck roast is the best option for tenderness and flavor, cuts like brisket or round will work too. Just make sure to simmer long enough so the meat breaks down until it’s fork-tender in your Red Wine Beef Stew with Potatoes and Carrots.

Is there a non-alcoholic substitute for the wine?

If you want the flavor without the wine, use an equal amount of extra beef broth plus a tablespoon of balsamic vinegar or a splash of grape juice. You’ll still get a complex, savory base even without the alcohol.

Can I make this in a slow cooker?

Definitely! Brown your beef and build the flavor base in a skillet as described, then transfer everything to your slow cooker. Cook on low for about 8 hours or high for 4-5 hours, adding potatoes and carrots halfway through so they don’t get too soft.

Which type of red wine should I use?

Choose a dry red wine you enjoy drinking – something like Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid overly sweet or cheap cooking wines; the better the wine, the more vibrant your Red Wine Beef Stew with Potatoes and Carrots will taste.

Can I add other vegetables?

Yes! Mushrooms, parsnips, or celery all make wonderful additions to this stew. Just chop them chunky so they don’t fall apart, and adjust the simmering time if needed for perfect tenderness.

Final Thoughts

If there’s any dish that proves comfort and sophistication can go hand in hand, it’s Red Wine Beef Stew with Potatoes and Carrots. There’s something undeniably special about how a few humble ingredients transform into such a satisfying, nourishing meal. Gather your ingredients, give it a try, and get ready to add this cozy classic to your regular rotation!

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