If you’re craving a dish that wraps you in cozy, deep flavors and fills your kitchen with irresistible aromas, then this Hearty Beef Stew with Red Wine and Root Vegetables Recipe is your new best friend. Imagine tender chunks of well-marbled beef, slow-braised to perfection in rich red wine and beef broth, mingling with earthy carrots and baby potatoes that soak up all that savory goodness. It’s comfort food elevated, delivering satisfying warmth and vibrant color in every hearty spoonful.
Ingredients You’ll Need
These ingredients come together in a way that’s simple yet incredibly satisfying, each piece playing its part to create depth of flavor, texture, and a beautiful presentation that’s as delightful to the eyes as to the palate.
- 3 pounds boneless beef chuck (well-marbled): The star that ensures tender, juicy meat after slow cooking.
- 2 teaspoons salt: Enhances all the flavors without overpowering.
- 1 teaspoon freshly ground black pepper: Adds a gentle heat and complexity.
- 3 tablespoons olive oil, divided: Used for browning the beef and sautéing the aromatics.
- 2 medium yellow onions, cut into 1-inch chunks: Bring sweetness and body to the stew.
- 7 cloves garlic, peeled and smashed: For that irresistible aromatic depth.
- 2 tablespoons balsamic vinegar: Adds a subtle tang and richness.
- 1½ tablespoons tomato paste: Contributes a concentrated tomato flavor and deeper color.
- ¼ cup all-purpose flour: Helps thicken the stew to a perfect consistency.
- 2 cups dry red wine: Infuses the stew with bold, fruity undertones.
- 2 cups beef broth: Builds a rich, savory base for the stew.
- 2 cups water: Balances the liquids and aids cooking.
- 1 bay leaf: Adds subtle herbal notes throughout the braising process.
- ½ teaspoon dried thyme: Brings earthy warmth to the flavor profile.
- 1½ teaspoons sugar: Balances acidity and rounds out the flavors.
- 4 large carrots, peeled and cut into 1-inch diagonal chunks: Provide sweetness and vibrant color.
- 1 pound small white boiling potatoes (baby yukons), cut in half: Soak up stew juices for creamy bites.
- Fresh chopped parsley, for serving (optional): Adds a fresh, bright finish.
How to Make Hearty Beef Stew with Red Wine and Root Vegetables Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 325°F (163°C), positioning the rack in the lower middle to ensure your stew cooks evenly and develops those rich, deep flavors.
Step 2: Prepare and Brown the Beef
Pat the beef pieces dry with paper towels to help achieve that beautiful sear. Season evenly with salt and freshly ground black pepper. Heat one tablespoon of olive oil in a heavy pot or Dutch oven over medium-high heat, then brown the beef in batches—adding an extra tablespoon of olive oil for each batch. This step takes about five minutes per batch, allowing the meat to develop a deep brown crust, which is key for flavor.
Step 3: Sauté the Aromatics
With the beef set aside, toss onions, garlic, and a splash of balsamic vinegar into the pot. Stir everything together for about five minutes, scraping up all those delicious browned bits stuck to the bottom. Add the tomato paste and cook it with the mixture for about a minute to blend those flavors beautifully.
Step 4: Incorporate the Beef and Flour
Return all the browned beef and any juices back into the pot. Sprinkle the flour over the beef and stir for one to two minutes until the flour dissolves—this step helps thicken your stew, giving it that luscious, velvety texture.
Step 5: Add Liquid and Seasonings
Pour in the dry red wine, beef broth, and water, then add the bay leaf, dried thyme, and sugar. Stir thoroughly to loosen any stuck bits from the pot’s bottom, truly unlocking every layer of flavor. Bring everything to a gentle boil before the next step.
Step 6: Braise in the Oven
Cover your pot with a tight-fitting lid and place it in the oven to braise for two hours. This is where the magic happens—the beef starts to soften and the flavors meld, creating a rich, comforting base for your stew.
Step 7: Add Vegetables and Continue Braising
Carefully remove the pot from the oven and add the carrots and potatoes, nestling them into the liquid. Return the lid and bake for another hour, or until the vegetables are tender, the broth thickens, and the beef is fork-tender perfection.
Step 8: Final Touches and Serve
Once done, discard the bay leaf and taste your stew, adjusting salt and pepper if needed. Serve warm, with a sprinkle of fresh parsley for a burst of color and freshness. For even deeper flavor, consider making the stew ahead and letting it sit overnight in the fridge before reheating.
How to Serve Hearty Beef Stew with Red Wine and Root Vegetables Recipe
Garnishes
A fresh sprinkle of finely chopped parsley brings a lovely brightness to the hearty, rich stew. You can also add a dollop of sour cream or a grating of sharp cheddar for an extra touch of indulgence that complements the robust flavors.
Side Dishes
This stew pairs wonderfully with crusty bread to soak up every bit of its luscious sauce. A simple green salad with a light vinaigrette can also balance the richness and add refreshing contrast to your meal.
Creative Ways to Present
For a cozy dinner party, serve the stew in individual rustic ramekins or mini cast-iron pots. Adding a side of creamy mashed potatoes topped with the stew or serving it over buttered egg noodles can be a delightful twist for variety and indulgence.
Make Ahead and Storage
Storing Leftovers
This stew keeps beautifully in the fridge for up to four days. Store it in airtight containers to preserve the flavors and texture—you’ll find that it actually tastes better the next day.
Freezing
The Hearty Beef Stew with Red Wine and Root Vegetables Recipe freezes exceptionally well. Transfer cooled stew into freezer-safe containers and freeze for up to three months. Just remember to allow it to thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat to avoid drying out the beef. Stir occasionally until warmed through. Adding a splash of broth or water can help maintain the perfect stew consistency.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While beef chuck is ideal because of its marbling and tenderness when slow-cooked, you can also use beef brisket or short ribs. Just keep in mind that cooking times may vary slightly.
Is red wine necessary in this recipe?
The red wine adds depth and richness that elevates the flavor profile significantly. However, if you prefer not to use alcohol, you can substitute with an equal amount of additional beef broth and a splash of balsamic vinegar for acidity.
Can I make this stew in a slow cooker?
Yes! After browning the beef and sautéing the aromatics on the stovetop, transfer everything to your slow cooker and cook on low for 6 to 8 hours. Add the vegetables halfway through the cooking time for best results.
What type of red wine works best?
Choose a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. These wines have bold flavors that complement the rich beef without being overpowering.
How do I thicken the stew if it’s too thin?
If your stew is thinner than you’d like after cooking, you can simmer it uncovered on the stove to reduce the liquid, or mix a little flour or cornstarch with cold water and stir it in to thicken quickly.
Final Thoughts
Cooking this Hearty Beef Stew with Red Wine and Root Vegetables Recipe is like creating a warm hug in a bowl. It’s a perfect meal for family dinners, special occasions, or anytime you want to spoil yourself with something truly comforting. Give it a try—you might just find your new favorite soul-soothing classic.
Print
Hearty Beef Stew with Red Wine and Root Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 40 minutes
- Total Time: 4 hours
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Hearty and flavorful classic beef stew slow-braised in the oven with tender chunks of well-marbled beef chuck, aromatic vegetables, red wine, and savory herbs. This comforting dish features carrots and baby potatoes cooked to perfection in a rich, thickened broth that’s perfect for a cozy family meal.
Ingredients
Beef and Seasoning
- 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
Aromatics
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato paste
- ¼ cup all-purpose flour
Liquids and Seasonings
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- 1 bay leaf
- ½ teaspoon dried thyme
- 1½ teaspoons sugar
Vegetables
- 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
- 1 pound small white boiling potatoes (baby yukons), cut in half
Garnish
- Fresh chopped parsley, for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) and position the rack in the lower middle section to ensure even cooking of the stew.
- Prepare and Brown the Beef: Pat the beef dry with paper towels and season all over with salt and black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy soup pot over medium-high heat until shimmering. Working in three batches, brown the beef pieces, turning with tongs to develop a deep brown crust, about 5 minutes per batch. Add another tablespoon of oil for each batch as needed. Transfer browned beef to a large plate and set aside.
- Sauté the Aromatics: Add the onions, garlic, and balsamic vinegar to the pot. Cook while stirring with a wooden spoon for about 5 minutes, scraping up brown bits from the bottom. Add tomato paste and cook, stirring, for about 1 minute until well combined and fragrant.
- Incorporate the Beef and Flour: Return the browned beef and any accumulated juices to the pot. Sprinkle the flour evenly over the beef and stir well until the flour dissolves into the mixture, about 1 to 2 minutes. This mixture will help thicken the stew.
- Add Liquid and Seasonings: Pour in the red wine, beef broth, and water. Add the bay leaf, dried thyme, and sugar. Stir well with a wooden spoon to loosen any stuck bits from the pot and combine ingredients. Bring mixture to a boil on the stovetop.
- Braise in the Oven: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Allow the stew to braise undisturbed for 2 hours to develop deep flavors and tenderize the beef.
- Add the Vegetables: Carefully remove the pot from the oven and add the prepared carrots and halved baby potatoes. Submerge the vegetables in the liquid, replace the lid, and return the pot to the oven.
- Continue Braising: Braise for an additional 1 hour, or until the vegetables are tender, the broth has thickened nicely, and the beef is fork-tender.
- Final Touches and Serve: Remove the pot from the oven, discard the bay leaf, and taste the stew. Adjust seasoning with salt and pepper as needed. Serve warm garnished with fresh chopped parsley if desired. For enhanced flavor, you can cool the stew to room temperature, refrigerate overnight, then reheat before serving.
Notes
- Use well-marbled beef chuck for the best tenderness and flavor.
- Browning the beef in batches prevents overcrowding, ensuring a good sear.
- Scraping up browned bits while sautéing onions and garlic adds depth to the stew.
- Adding flour after browning helps achieve a rich, thickened broth.
- Low and slow braising in the oven results in the most tender beef.
- Letting the stew rest overnight improves the flavor and texture.
- Adjust seasoning at the end after tasting the completed stew.
