If you’re craving a comforting, soul-warming meal that feels like a big hug on a plate, this Hearty Beef Stew with Vegetables and Red Wine Recipe is exactly what you need. Tender chunks of beef slowly simmered with vibrant carrots, potatoes, celery, and a splash of red wine come together to create rich layers of flavor that will satisfy your appetite and brighten even the coldest days. This dish is a timeless classic that brings the family together and turns any regular dinner into a celebration of simple, hearty goodness.
Ingredients You’ll Need
Gathering these ingredients is easier than you might think, and each plays a vital role in building the stew’s complex but approachable flavor. From the tender beef and bright vegetables to the red wine that adds deep richness, every component works in harmony to deliver a stew that’s as delicious as it is nourishing.
- 2 pounds beef stew meat: Choose chuck or another cut with good marbling for maximum tenderness and flavor.
- 2 tablespoons olive oil: Perfect for browning the beef and adding a subtle fruity note.
- Salt and black pepper: Essential for seasoning and enhancing all the ingredients.
- 1 large onion, chopped: Brings sweetness and depth when softened.
- 3 cloves garlic, minced: Adds a savory kick that complements the beef beautifully.
- 4 cups beef broth: Forms the rich, hearty base of the stew’s liquid.
- 1 cup red wine: Optional, but highly recommended for its ability to add a luxurious depth of flavor.
- 2 tablespoons tomato paste: Contributes a slight tang and thickens the stew perfectly.
- 1 teaspoon Worcestershire sauce: Brings umami and subtle complexity.
- 4 large carrots, sliced: Provide sweetness and vibrant color.
- 4 medium potatoes, diced: Offer creaminess and substance to every spoonful.
- 2 stalks celery, chopped: Add a fresh, aromatic crunch.
- 1 teaspoon dried thyme: Introduces a gentle earthiness.
- 1 teaspoon dried rosemary: Adds a piney, fragrant note.
- 1 bay leaf: Infuses subtle herbal undertones during simmering.
- 1 cup frozen peas: Stirred in at the end for a pop of color and sweetness.
- Fresh parsley, chopped: Used as a finishing garnish to brighten the dish.
How to Make Hearty Beef Stew with Vegetables and Red Wine 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 black pepper, then brown them in batches, making sure each piece gets a nice sear on all sides. This step locks in flavor and creates that irresistible caramelized crust that forms the foundation of your stew. Once browned, remove the beef and set it aside—don’t skip this step as it’s key to building depth.
Step 2: Sauté the Aromatics
Using the same pot, toss in the chopped onion and sauté for 3 to 4 minutes until it softens and turns translucent. Add the minced garlic and cook for another minute until fragrant. These aromatics will mingle with the browned bits stuck to the pot, enhancing the stew’s savory backbone.
Step 3: Simmer the Stew
Return your beautifully browned beef to the pot. Pour in the beef broth and red wine—the latter is optional but adds an incredible richness that’s worth including if you can. Stir in tomato paste and Worcestershire sauce to deepen the flavor. Give everything a good mix to combine all those wonderful elements.
Step 4: Add Vegetables
Time to add in the sliced carrots, diced potatoes, chopped celery, dried thyme, rosemary, and the bay leaf. These ingredients not only provide texture and nutrition but also contribute subtle layers of flavor and a vibrant color palette that make the stew visually inviting. Bring the pot to a boil to bring all the components together.
Step 5: Slow Simmer
Reduce the heat, cover the pot, and let everything simmer gently for 1 1/2 to 2 hours. Stir it occasionally to prevent sticking and to check for tenderness. This slow cooking transforms the beef into fork-tender bites infused with rich, comforting flavors that only time can develop.
Step 6: Finish the Stew
In the last 10 minutes of cooking, stir in the frozen peas to add bursts of sweetness and a fresh, bright green color. Taste and adjust the seasoning with salt and pepper as needed. This final touch rounds out your Hearty Beef Stew with Vegetables and Red Wine Recipe beautifully.
Step 7: Serve
Ladle the stew into bowls and garnish with freshly chopped parsley for a hint of herbal freshness and a pop of inviting color. Serve it hot and enjoy each warm, satisfying spoonful.
How to Serve Hearty Beef Stew with Vegetables and Red Wine Recipe
Garnishes
Fresh chopped parsley is a classic finish that adds vibrant color and a subtle freshness. You can also sprinkle a bit of cracked black pepper or even a couple of thyme sprigs for an elegant touch that complements the stew’s savory depth.
Side Dishes
This hearty stew shines beautifully alongside crusty artisan bread, perfect for soaking up every last bit of the rich broth. Creamy mashed potatoes, buttered noodles, or even a fresh green salad can also balance the hearty flavors and textures perfectly.
Creative Ways to Present
For a unique twist, serve your stew in individual bread bowls for a rustic, fun presentation that doubles as an edible dish. You could also garnish with a dollop of sour cream or crème fraîche for extra creaminess and acidity that brightens the flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. The flavors meld and intensify overnight, often making the second day even more delicious than the first.
Freezing
Hearty Beef Stew with Vegetables and Red Wine Recipe freezes wonderfully. Place cooled stew in freezer-safe containers or bags, leaving space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking or drying out. You can add a splash of broth or water if the stew thickens too much. Microwave reheating works too—just cover and heat in short bursts, stirring in between.
FAQs
Can I skip the red wine in the Hearty Beef Stew with Vegetables and Red Wine Recipe?
Absolutely! The red wine adds depth and richness but is optional. If you prefer not to use it, increase the beef broth slightly or add a splash of balsamic vinegar for a bit of acidity and complexity.
What cut of beef is best for this stew?
Chuck roast or beef stew meat is ideal because it’s well-marbled and becomes tender when slow-cooked. Avoid lean cuts, which can become tough and dry.
How long should I simmer the stew?
Simmering for 1 1/2 to 2 hours gives the beef time to become tender and allows flavors to blend beautifully. You can go longer if needed, just keep the heat low and check occasionally.
Can I prepare this stew in a slow cooker?
Yes! After browning the beef and sautéing the aromatics, transfer everything to your slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef is tender.
How can I thicken the stew if it’s too thin?
If your stew is thinner than you like, mix a tablespoon of cornstarch with cold water and stir it into the stew. Let it simmer a few more minutes until thickened. Alternatively, mash some of the potatoes in the stew to naturally thicken it.
Final Thoughts
There’s something truly special about a homemade Hearty Beef Stew with Vegetables and Red Wine Recipe that nourishes both body and soul. Whether you’re cozying up on a chilly evening or cooking for loved ones, this dish delivers comfort, warmth, and satisfaction in every bite. I encourage you to dive in and make this stew your own—it’s a timeless recipe that will quickly become a beloved favorite in your kitchen!
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Hearty Beef Stew with Vegetables and Red Wine Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This hearty beef stew recipe features tender, slow-simmered beef cubes cooked with a medley of vegetables, herbs, and a rich broth infused with tomato paste and optional red wine. Perfect for a comforting meal, this stew is simmered until the meat is melt-in-your-mouth tender and the flavors are deeply developed, then finished with fresh peas and parsley for a burst of freshness.
Ingredients
Beef and Seasoning
- 2 pounds beef stew meat, cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
Broth and Flavorings
- 4 cups beef broth
- 1 cup red wine (optional for depth of flavor)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
Vegetables and Herbs
- 4 large carrots, sliced
- 4 medium potatoes, diced
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Season beef cubes with salt and black pepper, then brown them in batches until well-seared on all sides. Remove the browned beef and set aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Simmer the Stew: Return the browned beef to the pot. Add beef broth, red wine if using, tomato paste, and Worcestershire sauce. Stir well to combine all ingredients.
- Add Vegetables: Incorporate the sliced carrots, diced potatoes, chopped celery, dried thyme, dried rosemary, and bay leaf into the pot. Bring the mixture to a boil over high heat.
- Slow Simmer: Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for 1 1/2 to 2 hours. Stir occasionally to prevent sticking and ensure even cooking, until the beef is tender and the flavors meld together.
- Finish the Stew: Add the frozen peas into the stew during the last 10 minutes of cooking. Taste and adjust seasoning with additional salt and black pepper as needed.
- Serve: Ladle the hot stew into bowls and garnish generously with freshly chopped parsley. Serve immediately for a comforting and satisfying meal.
Notes
- For deeper flavor, allow the stew to rest for a few hours or overnight in the refrigerator and reheat before serving.
- Red wine is optional but adds a rich complexity to the broth; you can substitute with extra beef broth if preferred.
- Use fresh herbs if available for a more vibrant taste, adjusting the quantity to your liking.
- This stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Ensure to brown the beef in batches to avoid steaming and to achieve a better sear and richer flavor.
