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Cozy Red Wine Beef Stew

Rich, tender beef stew braised in red wine with vegetables and herbs, perfect for cold weather comfort dining.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 3 pounds chuck roast cut into 2-inch cubes
  • 3 tbsp olive oil
  • 1 large onion diced
  • 3 carrots cut into 2-inch pieces
  • 3 celery stalks chopped
  • 4 garlic cloves minced
  • 3 tbsp tomato paste
  • 1 bottle dry red wine 750ml
  • 4 cups beef broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 pound baby potatoes halved
  • 8 ounces mushrooms quartered
  • 2 tbsp flour
  • salt and black pepper to taste
  • fresh parsley for garnish

Equipment

  • Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon

Method
 

  1. Preheat oven to 325°F and season beef cubes generously with salt and pepper.
  2. Heat olive oil in Dutch oven over medium-high heat, sear beef in batches until browned on all sides.
  3. Remove beef, add onions, carrots, and celery, cooking until softened, about 8 minutes.
  4. Add garlic and tomato paste, stirring constantly for 1 minute until fragrant.
  5. Pour in red wine, scraping up browned bits, simmer for 5 minutes.
  6. Return beef to pot with broth, bay leaves, thyme, and rosemary, bring to simmer.
  7. Cover and braise in oven for 90 minutes until beef begins to tender.
  8. Add potatoes and mushrooms, continue braising covered for 45-60 minutes until fork-tender.
  9. Mix flour with cold water, stir into stew to thicken during last 15 minutes.
  10. Remove bay leaves, adjust seasoning, garnish with parsley before serving.

Notes

Use a good quality red wine you would drink. Stew tastes even better the next day. Can be frozen for up to 3 months.