Red Wine Beef Stew
Servings: 6 people
Calories: 640kcal
Cozy up with a bowl of Red Wine Beef Stew, a classic dish that slowly cooks beef, potatoes, and carrots in a flavorful red wine sauce. It’s a perfect cold-weather meal for any occasion! Stovetop, slow cooker, and Instant Pot instructions included.
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Equipment
Ingredients
- 3 pounds beef chuck roast excess fat trimmed, cut into 1-inch pieces
- ¼ cup all-purpose flour
- 1 Tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 2 Tablespoons olive oil divided
- 1 medium onion thinly sliced
- 6 cloves garlic minced
- 2 Tablespoons tomato paste
- 3 cups beef broth
- 1 1/2 cups dry red wine
- 2 Tablespoons Worcestershire sauce
- 1 12-oz. bag baby carrots or 3 carrots, peeled and cut into large chunks
- 1 1/2 pounds Yukon Gold potatoes about 5 medium potatoes, peeled and cut into 1-inch pieces
- 2 Tablespoons fresh lemon juice plus more to taste
- *** To thicken 1 Tablespoon cornstarch mixed with 1 Tablespoon water
- Fresh parsley minced
Instructions
- In a large bowl, toss the 3 pounds beef chuck roast with the ¼ cup all-purpose flour, 1 Tablespoon kosher salt, 1 teaspoon dried rosemary, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon black pepper, and 1 teaspoon onion powder.
- Add 1 TBSP olive oil to a large dutch oven, or heavy pot, and heat over medium-high heat. Once hot, add half the beef and cook until browned on all sides, about 5-7 minutes. Transfer the meat to a bowl and brown the second batch. Transfer the second batch to the bowl and set aside.
- Add the remaining 1 TBSP olive oil to the now empty pot. Once hot, add the 1 medium onion and cook for 5-6 minutes, until softened. Add the 6 cloves garlic and cook 30 seconds longer. Add the 2 Tablespoons tomato paste and cook for 1 minute.
- Add the 1 1/2 cups dry red wine and cook for 2-3 minutes, until reduced by about half, scraping any browned bits from the bottom of the pot.
- Add the 3 cups beef broth, 2 Tablespoons Worcestershire sauce, 1 12-oz. bag baby carrots, 1 1/2 pounds Yukon Gold potatoes and browned beef to the pot.
- Bring the stew to a simmer, and cook, covered, for about 1 1/2 hours, until the beef is tender, stirring occasionally.
- Add the 2 Tablespoons fresh lemon juice and season to taste with more salt and pepper and lemon juice, as needed.
- Sprinkle with fresh parsley and enjoy!
Notes
*** If you would like a thicker stew, whisk together 1 TBSP cornstarch and 1 TBSP water. Add it to the stew and cook for 2-3 minutes, until thickened.
Variations
Consider these veggie variations to make this classic red wine beef stew recipe your own:
- Mushrooms: Sauté sliced cremini or baby bella mushrooms with the onions for an earthy, umami boost.
- Root veggies: In addition to carrots and potatoes, try adding parsnips, turnips, or rutabaga.
- Pearl onions: Use peeled pearl onions instead of yellow or white onions for a gourmet touch.
- Peas: Stir in frozen peas during the last few minutes of cooking for a pop of color and sweetness.
- Dry the pieces of beef with paper towels before coating them in the seasonings to help them stick.
- You may need to brown the beef in two batches depending on the size of your pot. By leaving some space in between each piece, the beef will caramelize and brown beautifully.
- Don’t rush the process! The stew needs time to simmer gently over medium heat in order to develop its wonderful comforting flavors. Feel free to add an extra splash or two of broth if you find that the liquid is reducing too much.
- Do you prefer a thicker stew? Whisk 1 tablespoon of cornstarch and 1 tablespoon of water together, then stir the slurry into the stew and simmer until it’s thickened to your liking.
- Beef stews taste even better when the flavors have plenty of time to get to know each other. That’s why I recommend making the stew 1 day ahead of serving and warming it up on the stove before it’s time to eat.
Nutrition
Calories: 640kcal | Carbohydrates: 32g | Protein: 49g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1918mg | Potassium: 1460mg | Fiber: 3g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 29mg | Calcium: 85mg | Iron: 7mg