If you are craving a comforting, filling dish that warms you from the inside out, this Hearty Beef Stew with Vegetables and Red Wine Recipe is exactly what you need. Imagine tender cubes of beef slowly simmered to perfection alongside vibrant carrots, potatoes, and celery in a rich, flavorful broth enhanced by a splash of red wine and a touch of rosemary. Every spoonful bursts with deep, savory goodness complemented by a luscious, thickened sauce. This stew perfectly balances rustic charm with sophisticated flavors, making it a go-to meal for cozy dinners or gathering with loved ones.
Ingredients You’ll Need
Gathering the right ingredients for this stew is straightforward, and each plays a crucial role in building the layers of taste and texture. From the robust beef to the fresh vegetables, every element adds heart and soul to the dish.
- 2 pounds stewing beef, trimmed and cubed: Choose good-quality beef for tenderness and flavor that stands up to slow cooking.
- 3 tablespoons all-purpose flour: Helps create a light coating on the beef that thickens the stew later.
- ½ teaspoon garlic powder: Adds a subtle depth of savory aroma.
- ½ teaspoon salt: Essential for seasoning every component evenly.
- ½ teaspoon black pepper: Offers a gentle peppery bite that brightens up the stew.
- 3 tablespoons olive oil: Perfect for searing the beef and onions to develop rich caramelized flavors.
- 1 onion, chopped: Sautéed until soft and golden, this adds sweetness and body to the base.
- 6 cups beef broth: Forms the savory foundation of the stew’s liquid and infuses meaty richness.
- ½ cup red wine (optional): Brings acidity and complexity, complementing the meat exquisitely.
- 1 pound potatoes, peeled and cubed: Adds comfort and heartiness, soaking up all the stew’s delicious flavors.
- 4 carrots, cut into 1-inch pieces: Provide natural sweetness and vibrant color.
- 4 ribs celery, cut into 1-inch pieces: Introduce a subtle crunch and aromatic freshness.
- 3 tablespoons tomato paste: Deepens the stew’s flavor with a concentrated tomato essence.
- 1 teaspoon dried rosemary (or 1 fresh sprig): Imbues a fragrant herbal note that elevates the stew beautifully.
- 2 tablespoons cornstarch + 2 tablespoons water: Used to thicken the stew into a silky, luscious sauce.
- ¾ cup peas: Stirred in last for bursts of sweet freshness and a pop of color.
How to Make Hearty Beef Stew with Vegetables and Red Wine Recipe
Step 1: Prepare the Beef
Start by tossing the cubed beef in a mixture of flour, garlic powder, salt, and black pepper. This coating is what helps seal in moisture and gives the stew a wonderful texture later on. It also acts as a thickening agent once the stew simmers.
Step 2: Sear the Beef and Sauté the Onions
Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until they have a beautiful golden crust, then add the chopped onions and cook until softened and fragrant. This step develops a deep caramelized flavor base that you will taste in every bite.
Step 3: Build the Broth
Pour in the beef broth and red wine, stirring and scraping the bottom of the pot to lift all those delicious browned bits. This deglazing step infuses the liquid with rich, concentrated flavors, making your stew anything but ordinary.
Step 4: Simmer the Stew
Next, add your potatoes, carrots, celery, tomato paste, and rosemary. Cover the pot and let everything simmer gently for about an hour, or until the beef is tender and the vegetables are cooked through. This slow cooking melds all the flavors and softens the ingredients just right.
Step 5: Thicken the Stew
Mix the cornstarch and water to create a slurry, then gradually stir it into the stew. This simple trick results in a velvety sauce that perfectly coats every morsel without being too heavy.
Step 6: Add the Peas
Stir in the peas during the last few minutes of cooking to retain their vibrant color and fresh sweetness. They add a lovely contrast to the earthy flavors of the stew.
Step 7: Serve and Enjoy
After letting the stew cool slightly, ladle it generously into bowls. It’s wonderful with rustic bread or buttery biscuits that soak up the sauce magnificently. Enjoy each warm, satisfying spoonful!
How to Serve Hearty Beef Stew with Vegetables and Red Wine Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme adds an herbal brightness that lifts the rich flavors even more. A dollop of sour cream or a grating of sharp cheddar cheese can also be delightful toppings to personalize your stew experience.
Side Dishes
This stew is a meal on its own, but serving it alongside crusty bread, creamy mashed potatoes, or a light green salad balances the richness and rounds out the meal beautifully.
Creative Ways to Present
For a fun twist, serve the stew in individual bread bowls or over a bed of buttered egg noodles. Garnish with a swirl of pesto or drizzle a little flavored oil to elevate the presentation whenever you want to impress!
Make Ahead and Storage
Storing Leftovers
After the stew has cooled completely, transfer it to airtight containers and refrigerate. It keeps wonderfully for up to 3 days, allowing flavors to deepen even further overnight.
Freezing
This stew freezes like a dream. Portion it out into freezer-safe containers or bags, removing as much air as possible. It will maintain its taste and texture for up to 3 months, perfect for easy future meals.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to avoid sticking, or microwave in intervals until hot throughout. Adding a splash of broth or water helps regain that perfect stew consistency after chilling or freezing.
FAQs
Can I make this stew without red wine?
Absolutely! While the red wine adds a wonderful depth of flavor, you can simply increase the beef broth or add a splash of balsamic vinegar for acidity. The stew will still be delicious and hearty.
What cut of beef works best for this stew?
Look for stewing beef or beef chuck, as these cuts become tender and flavorful when cooked low and slow, absorbing all the stew’s tasty juices.
Can I use frozen vegetables instead of fresh?
Yes, you can substitute fresh vegetables with frozen ones for convenience. Just add them at the same stages as you would fresh, though cooking times might be slightly shorter.
How can I thicken the stew without cornstarch?
You can use an equal amount of flour mixed with a little cold water or even mashed potatoes to thicken. Another great option is letting the stew simmer uncovered a bit longer to reduce and concentrate naturally.
Is this recipe suitable for slow cookers?
Definitely! Brown the beef and onions first for best flavor, then transfer all ingredients to your slow cooker. Cook on low for 6 to 8 hours until everything is tender and delicious.
Final Thoughts
I hope you’ll give this Hearty Beef Stew with Vegetables and Red Wine Recipe a try soon because it truly is a timeless classic that brings warmth and comfort to any kitchen. Its blend of tender meat, vibrant vegetables, and that luxurious red wine-infused broth will make it an instant favorite for weeknights or special occasions alike. Cooking and sharing this stew is like passing on a hug through food, and I can’t wait for you to experience that joy in every mouthful.
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Hearty Beef Stew with Vegetables and Red Wine Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef Stew is a classic comfort food made by searing tender beef cubes, then simmering them with potatoes, carrots, celery, and aromatic herbs in a rich beef broth enhanced with a splash of red wine. The stew is thickened with a cornstarch slurry and finished with sweet peas, resulting in a flavorful, warming dish perfect for family dinners.
Ingredients
Beef and Seasoning
- 2 pounds stewing beef, trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Base
- 3 tablespoons olive oil
- 1 onion, chopped
- 6 cups beef broth
- ½ cup red wine (optional)
Vegetables and Flavorings
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1-inch pieces
- 4 ribs celery, cut into 1-inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary (or 1 fresh sprig)
Thickening and Finishing
- 2 tablespoons cornstarch
- 2 tablespoons water
- ¾ cup peas
Instructions
- Prepare the beef: In a bowl, toss the stewing beef cubes with the all-purpose flour, garlic powder, salt, and black pepper until they are evenly coated. This helps to create a flavorful crust when searing and thickens the stew later.
- Sear the beef: Heat 3 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and the chopped onion, browning them until the beef is nicely seared on all sides and the onions are softened and fragrant. This step builds deep flavor for the stew.
- Build the broth: Pour in 6 cups of beef broth and ½ cup of red wine if using. Scrape up any browned bits stuck to the bottom of the pot with a wooden spoon; those bits add rich flavor. Stir to combine all the ingredients.
- Simmer the stew: Add the peeled and cubed potatoes, carrot pieces, celery pieces, tomato paste, and rosemary to the pot. Stir well, cover, and reduce the heat to low. Let the stew simmer gently for 1 hour, or until the beef is tender and the vegetables are cooked through.
- Thicken the stew: In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Slowly stir this slurry into the simmering stew to thicken the broth. Cook for a few more minutes until the stew has thickened to your liking.
- Add the peas: Stir in ¾ cup of peas during the last few minutes of cooking to warm them through without losing their bright color and texture.
- Serve & enjoy: Allow the stew to cool slightly before serving. Enjoy it with fresh bread or biscuits for a complete and comforting meal.
Notes
- Red wine is optional but adds depth of flavor; you may substitute with more beef broth if preferred.
- For a thicker stew, you can increase the cornstarch slurry quantities slightly.
- Feel free to add other root vegetables like parsnips or turnips for variation.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
- This stew freezes well; cool completely before storing in airtight containers for up to 3 months.
