Red Wine Beef Stew Recipe

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 2 10

Total Time: 2 20

Servings: people

Calories: 403kcal

Author: Becky Hardin

This dutch oven Beef Stew with red wine is pure comfort food, and it is utterly delicious! Tender beef is swimming in a rich beer and red wine sauce, accompanied by potatoes and carrots. Serve this easy stove top stew recipe with some crusty bread for a filling winter meal!

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Ingredients

3 tablespoons olive oil
1 tablespoon unsalted butter
2 pounds stew meat or a 2½ -pound chuck roast trimmed of fat and cut into 1-inch cubes
12 ounces beer
1 yellow onion chopped
3 cloves garlic minced
1/3 cup dry red wine
3 cups unsalted beef stock
2 beef bouillon cubes
1 tablespoon Worcestershire Sauce
2 tablespoons tomato paste
2 bay leaves
½ teaspoon smoked paprika
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon granulated sugar
5 carrots peeled and chopped
6 Yukon Gold or yellow potatoes peeled & cubed
Garnish: Fresh parsley chopped

Instructions

Heat oil and butter in a large Dutch oven set over medium heat.
3 tablespoons olive oil, 1 tablespoon unsalted butter
Brown half of the stew meat, and transfer it to a paper towel-lined plate. Add the remaining meat to the Dutch oven, brown all sides, and place it with the other browned meat.
2 pounds stew meat or a 2½ -pound chuck roast
Place the chopped onions in the pot and cook 3-4 minutes or until translucent and softened. Add the garlic and cook 30 seconds, stirring often.
1 yellow onion, 3 cloves garlic
Slowly add the beer and stir while deglazing the pan.
12 ounces beer
Add the browned beef and all other ingredients EXCEPT carrots, potatoes and parsley. Stir well.
1 yellow onion, 3 cloves garlic, 1/3 cup dry red wine, 3 cups unsalted beef stock, 2 beef bouillon cubes, 1 tablespoon Worcestershire Sauce, 2 tablespoons tomato paste, 2 bay leaves, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 tablespoon granulated sugar
Bring the mixture to a boil, stir, cover and reduce the heat to low.
Simmer the stew (covered) for 1 hour. Remove the lid and simmer an additional 1 hour.
Add carrots and potatoes and cook until vegetables are tender and stew has thickened.
5 carrots, 6 Yukon Gold or yellow potatoes
The stew should be somewhat thick(ish). If too thick, add additional water or broth. If it is too thin, add 1-2 tablespoons cornstarch (according to package directions). Simmer until the stew has thickened to the desired consistency.
Garnish with chopped parsley and serve with toasty bread. Enjoy!
Garnish: Fresh parsley

Video

Notes

Brown your beef. It’s SO worth it. You can make this stew without browning the beef before, and it’s still good, but the version with the browned beef is amazing!
Don't go for 'fancy' beef cuts! Stew is the ideal time to skip the lean, pricier cuts of meat and go for the less expensive, tougher cuts. The long, slow cook time leaves lean meat, like sirloin, tough and chewy, while tougher cuts, like chuck, break down and become really tender.
Adding Veggies. Add hearty vegetables, like carrots, turnips, and potatoes halfway through cooking. If you plan to include delicate vegetables, like peas, wait to add them until a few minutes before taking the stew off the heat.
This recipe makes a lot, and the leftovers are even more amazing, so definitely save what you don’t eat the first night!

Nutrition