Easy Red Wine Beef Stew Recipe
Classic red wine beef stew with tender chuck roast, rich gravy, carrots & potatoes. Dutch oven or slow cooker. Winter comfort food perfection.
Equipment
- Dutch Oven
- Wooden Spoon
- Cutting board
- Chef's Knife
Ingredients
- 2.5 | lb | chuck roast | cut into 1½" cubes
- 3 | tbsp | olive oil |
- 2 | tbsp | all-purpose flour | cornstarch for gluten-free
- 1 | tsp | salt |
- 0.5 | tsp | black pepper | freshly ground
- 1 | large | onion | chopped
- 4 | cloves | garlic | minced
- 3 | medium | carrots | 1" chunks
- 2 | stalks | celery | diced
- 2 | cups | dry red wine | Cabernet Sauvignon or Merlot
- 2 | cups | beef broth | low-sodium
- 2 | tbsp | tomato paste |
- 2 | tbsp | Worcestershire sauce |
- 2 | | bay leaves |
- 1 | tsp | dried thyme | or 3 sprigs fresh
- 1 | lb | baby potatoes | halved
- 8 | oz | mushrooms | quartered optional
Instructions
- Pat beef cubes dry with paper towels. Season generously with salt and pepper. Lightly coat with flour.
- Heat olive oil in Dutch oven over medium-high heat. Sear beef in batches (3-4 min per side) until deeply browned. Don't crowd pan.
- Remove beef. Sauté onion, celery, garlic in beef fat (3 minutes until soft).
- Pour in red wine, scrape browned bits. Reduce by half (5-7 minutes).
- Return beef to pot. Add broth, tomato paste, Worcestershire, bay leaves, thyme. Bring to boil.
- Reduce to low simmer. Cover and cook 1 hour.
- Add potatoes and carrots. Simmer covered 1 more hour until fork-tender.
Notes
Tastes better next day. Freezes 3 months. Scale up for holidays. Chuck roast essential for tenderness.