If you are searching for a hearty, soul-warming meal that delivers rich flavors and comforting textures, this Classic Beef Stew Recipe with Red Wine and Vegetables Recipe will become your new favorite. With tender chunks of beef slowly braised in a savory red wine and beef stock base, combined with a vibrant mix of garden vegetables, it’s the kind of dish that warms your heart from the inside out. Each spoonful offers a perfect balance of robust seasoning, deep aromas, and satisfying textures that make this stew a timeless classic. Prepare to fall in love with the way simple ingredients transform into a magnificent, nourishing feast.
Ingredients You’ll Need
Gathering the right ingredients is the first exciting step towards crafting an unforgettable stew. Each component in this stew plays a vital role, from the fragrant herbs adding depth to the rich red wine that balances the savory beef. Get ready for a wonderful adventure of flavors and textures!
- 1/4 cup flour: Helps create a golden crust on the beef, locking in flavor and juiciness.
- 1 tablespoon paprika: Adds warmth and a subtle smokiness that complements the meat.
- 1 teaspoon salt: Essential for seasoning and enhancing all the other flavors perfectly.
- 1 teaspoon black pepper: Brings a mild heat and sharpness that livens the stew.
- 3 pounds beef chuck, cut into 1.5 inch chunks: The star ingredient, tenderizing beautifully during slow cooking.
- 4 tablespoons olive oil, divided: Used for searing and sautéing, adding richness to the stew.
- 1 large white onion, chopped: Adds sweetness and body to the broth.
- 1 green bell pepper, chopped: Provides a fresh, crisp flavor contrast (jalapenos for a spicy kick).
- 1 stalk celery, chopped: Contributes a subtle earthiness and texture.
- 5 garlic cloves, chopped: Infuses the stew with depth and aromatic complexity.
- 3 tablespoons tomato paste: Gives a concentrated tomato richness and helps thicken the stew.
- 2 cups red wine (such as Cabernet Sauvignon): Adds acidity and richness that tenderizes the meat and enhances flavor; beef stock can be used as a substitute.
- 2 cups beef stock: The flavorful liquid base that brings everything together.
- 1 tablespoon Worcestershire sauce: Boosts umami and depth in the stew.
- 1 tablespoon Italian seasoning: A fragrant herb blend that layers in Mediterranean notes.
- 2 bay leaves: Add subtle bittersweet and herbal undertones.
- 1 pound yellow potatoes, cut into bite-sized pieces: Tender and creamy, perfect for absorbing the stew’s rich flavors.
- 3 large carrots, cut into bite-sized pieces: Add natural sweetness and vibrant color.
How to Make Classic Beef Stew Recipe with Red Wine and Vegetables Recipe
Step 1: Prepare the Coating
Start by mixing the flour, paprika, salt, and pepper in a large bowl. This simple blend will coat the beef chunks and help create a beautiful, flavorful crust when seared. Lightly dipping each piece ensures the beef browns evenly, locking in juices and adding that irresistible texture to your stew.
Step 2: Sear the Beef
Heat one tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. In batches, brown the beef chunks on all sides, about 5 minutes per batch, adding a tablespoon of oil between batches to keep the meat from sticking. Searing beef this way builds a deep, rich flavor base essential to a hearty stew.
Step 3: Sauté the Aromatics
Once all beef is seared and set aside, add the remaining olive oil to the pot. Toss in the chopped onion, green bell pepper, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and release their wonderful aromas—this is where your stew’s flavor magic begins.
Step 4: Add Garlic and Tomato Paste
Stir in the chopped garlic and tomato paste, cooking for about a minute. This brief step deepens the tomato paste’s sweetness and the garlic’s pungency, enriching the stew’s overall character.
Step 5: Deglaze the Pot
Pour in the red wine, beef stock, and Worcestershire sauce. Use a wooden spoon to scrape any browned bits off the bottom of the pot—these caramelized morsels carry immense flavor that will transform your stew from good to unforgettable.
Step 6: Combine Ingredients and Braise
Return the seared beef and any collected juices to the pot. Add Italian seasoning and bay leaves, giving everything a good stir. Bring it to a boil, then reduce heat to a gentle simmer, cover, and let braise for about two hours. This slow cooking is key to tenderizing the beef and melding all the flavors deeply.
Step 7: Add Vegetables and Finish Cooking
After two hours, uncover and toss in the potatoes and carrots. Simmer uncovered for an additional hour, allowing the vegetables to soften perfectly while the broth thickens slightly. The stew is done when the beef is fork-tender and the veggies just melt in your mouth.
Step 8: Rest and Reheat
For the absolute best flavor, let the stew cool down and refrigerate it overnight. This resting time allows the flavors to meld and deepen beautifully. When ready to enjoy, simply reheat gently on the stove until piping hot.
How to Serve Classic Beef Stew Recipe with Red Wine and Vegetables Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a burst of color and bright, fresh notes that contrast nicely with the rich stew. A sprinkle of cracked black pepper right before serving also adds a lively kick.
Side Dishes
This stew shines on its own, but pairing it with crusty bread or buttered egg noodles can elevate your meal, helping you soak up every drop of that luscious sauce. For lighter sides, a crisp green salad balances the stew’s richness beautifully.
Creative Ways to Present
Serve the stew in rustic bowls that show off the vibrant vegetables and hearty beef. For a special touch, place it in hollowed-out bread bowls or over creamy mashed potatoes. Garnish with a swirl of sour cream or a dash of smoked paprika for extra flair.
Make Ahead and Storage
Storing Leftovers
Place any leftover stew in airtight containers and refrigerate for up to four days. The flavors continue to marry beautifully as the stew rests, making leftovers even more delicious.
Freezing
This classic beef stew freezes wonderfully. Let it cool completely, then transfer portions to freezer-safe bags or containers. It will keep for up to three months, making it perfect for quick meals on busy days.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Adding a splash of beef stock or water can refresh the texture if needed. Avoid microwaving as slow reheating preserves the stew’s delicious consistency best.
FAQs
Can I use a different cut of beef for this stew?
Yes! While beef chuck is ideal because it becomes wonderfully tender during slow cooking, you can also use other braising cuts like brisket or short ribs. Just ensure the meat has enough marbling for flavor and tenderness.
What red wine works best in this Classic Beef Stew Recipe with Red Wine and Vegetables Recipe?
A full-bodied dry wine like Cabernet Sauvignon or Merlot pairs beautifully. Avoid very sweet wines, as their flavors won’t complement the savory elements of the stew as well.
Can I make this stew in a slow cooker?
Absolutely! After searing your beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours or until tender. Add the potatoes and carrots in the last 1 to 2 hours of cooking.
How can I adjust this stew to be spicier?
Try swapping the green bell pepper for jalapenos or adding a pinch of cayenne pepper along with the paprika in the coating mix. A few dashes of hot sauce or chili flakes near the end of cooking will also turn up the heat.
Is this recipe suitable for meal prepping?
This stew is perfect for meal prep because it tastes even better the next day and freezes well. Portion it into containers for easy grab-and-go lunches or dinners throughout the week.
Final Thoughts
Nothing beats the cozy satisfaction of a homemade stew that’s been simmering with love and good ingredients. I truly hope you enjoy making and sharing this Classic Beef Stew Recipe with Red Wine and Vegetables Recipe as much as I do. It’s a dish that promises warmth, flavor, and a touch of comfort any time you need it. So go ahead, gather your ingredients, and let this timeless classic fill your kitchen with irresistible aromas and happy memories.
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Classic Beef Stew Recipe with Red Wine and Vegetables Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Classic Beef Stew recipe features tender chunks of beef chuck simmered in a rich broth with aromatic vegetables, red wine, and herbs. Slow-cooked for hours to develop deep, comforting flavors, this hearty dish is perfect for a satisfying family meal, especially when served warm after allowing the stew to rest for optimal flavor melding.
Ingredients
For the Beef Coating
- 1/4 cup flour
- 1 tablespoon paprika
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
Main Ingredients
- 3 pounds beef chuck, cut into 1.5 inch chunks
- 4 tablespoons olive oil, divided
- 1 large white onion, chopped
- 1 green bell pepper, chopped (or jalapenos for a spicier version)
- 1 stalk celery, chopped
- 5 garlic cloves, chopped
- 3 tablespoons tomato paste
- 2 cups red wine (such as Cabernet Sauvignon; beef stock may be substituted)
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning (your favorite dried herb blend)
- 2 bay leaves
- 1 pound yellow potatoes, cut into bite-sized pieces
- 3 large carrots, cut into bite-sized pieces
Instructions
- Prepare the Coating: In a large bowl, mix together the flour, paprika, salt, and black pepper. This seasoned flour mixture will create a flavorful crust on the beef.
- Coat the Beef: Dip each piece of beef chuck into the flour mixture, ensuring it’s lightly coated on all sides. Set aside to prepare for browning.
- Sear the Beef: Heat 1 tablespoon of olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear beef chunks on all sides for about 5 minutes per batch until nicely browned. Transfer browned beef to a plate. Add 1 tablespoon oil before each new batch to prevent sticking and ensure even searing.
- Sauté the Aromatics: Add the remaining tablespoon of olive oil to the now-empty pot. Add chopped onion, green bell pepper (or jalapenos for heat), and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add Garlic and Tomato Paste: Stir in chopped garlic and tomato paste. Cook for about 1 minute, stirring constantly until the tomato paste darkens slightly and blends well with the vegetables.
- Deglaze the Pot: Pour in red wine, beef stock, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These bits add deep flavor to the stew base.
- Combine Ingredients: Return the browned beef along with any juices that have accumulated on the plate back into the pot. Stir in Italian seasoning and bay leaves, ensuring the meat is covered with liquid.
- Braise the Stew: Bring the stew to a boil, then reduce the heat to low. Cover and simmer gently for 2 hours to tenderize the beef and allow flavors to meld.
- Add Vegetables: After 2 hours, remove the lid and add the bite-sized potatoes and carrots. Simmer the stew uncovered for an additional 1 hour until the vegetables are tender and the beef is fork-tender. If needed, cook longer for more tenderness.
- Rest and Serve: Remove from heat. For best flavor, cool the stew and refrigerate overnight to let the flavors deepen. Reheat gently on the stovetop and serve hot for a comforting meal.
Notes
- For a spicier stew, substitute green bell pepper with jalapenos.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution during braising.
- Red wine adds depth but can be substituted with additional beef stock if preferred.
- Allowing the stew to rest overnight enhances the flavor by letting ingredients fully meld.
- Thicken the stew by mixing a tablespoon of flour with cold water and stirring it in during the last 15 minutes of cooking if needed.
- Leftovers store well in the refrigerator for up to 3 days and freeze comfortably for up to 3 months.
