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Hearty Beef Stew with Vegetables and Red Wine Recipe

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4.2 from 77 reviews

This classic Beef Stew recipe features tender chunks of beef, hearty vegetables, and a rich, savory broth simmered to perfection. Browned stew meat enhances flavor, while aromatic herbs, red wine, and Worcestershire sauce deepen the taste. Perfect for a comforting family meal that’s both filling and flavorful.

  • Total Time: 2 hours 5 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 yellow onion
  • 3 carrots
  • 3 celery sticks
  • 4 cloves of garlic
  • 1 lb. gold potatoes

Meat

  • 1 ½ lb. beef stew meat

Seasonings and Flavorings

  • 1 ½ tsp salt, divided
  • ¾ tsp freshly ground black pepper, divided
  • 3 Tbsp all-purpose flour
  • 3 Tbsp tomato paste
  • 1 ½ tsp dried thyme
  • 1 ½ tsp dried rosemary
  • 1 Tbsp Worcestershire sauce
  • 2 bay leaves

Liquids

  • ½ cup red wine
  • 5 cups beef broth

Others

  • 4 Tbsp cooking oil, divided

Instructions

  1. Dice Vegetables: Begin by prepping the vegetables—dice the onion, slice the carrots and celery, and mince the garlic cloves. Set aside for later use.
  2. Coat Meat: Place the beef stew meat in a bowl or on a cutting board. Season with 1 teaspoon salt and half a teaspoon black pepper. Sprinkle the all-purpose flour over the meat and toss to coat evenly.
  3. Brown First Batch of Meat: Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Add half of the coated beef without stirring, allowing it to brown on the bottom. Stir and let brown on the other side. Once browned, transfer meat to a plate.
  4. Brown Second Batch: Add 1 to 2 tablespoons of oil to the pot, then repeat the browning process with the remaining meat. Remove the browned meat and set aside with the first batch.
  5. Sauté Vegetables: Lower heat to medium. In the same pot, add the onions, carrots, celery, and garlic. Sauté for 2-3 minutes until onions become translucent.
  6. Season Vegetables: Stir in the tomato paste, dried thyme, dried rosemary, remaining ½ teaspoon salt, and ¼ teaspoon black pepper. Cook and stir for about 1 minute to combine flavors.
  7. Deglaze Pot: Pour in the red wine and scrape the bottom of the pot to lift any browned bits. This adds deep flavor to the stew.
  8. Add Meat and Broth: Return all browned beef to the pot. Add Worcestershire sauce, beef broth, and bay leaves. Stir well to combine.
  9. Simmer Stew: Cover the pot with a lid and bring to a boil. Once boiling, reduce heat to medium-low and let simmer for about 1 hour to 1 hour and 15 minutes, stirring occasionally until meat is tender.
  10. Prepare Potatoes: While stew simmers, peel and chop the gold potatoes into bite-sized pieces.
  11. Add Potatoes and Continue Cooking: After the meat is tender, add the chopped potatoes to the pot. Replace the lid and continue simmering for 20-30 minutes or until potatoes are tender.
  12. Final Seasoning and Serve: Taste the stew and adjust seasoning by adding more salt and pepper if needed. Remove bay leaves. Optionally garnish with fresh parsley before serving and enjoy your hearty beef stew!

Notes

  • Use a heavy-bottomed pot or Dutch oven for even heat distribution and better browning.
  • Red wine adds depth, but you can substitute with additional beef broth for a non-alcoholic version.
  • Simmer gently to keep meat tender and prevent stew from drying out.
  • Skim fat off the top if a less oily stew is preferred.
  • Leftovers taste even better the next day after flavors meld.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/hearty-beef-stew-with-vegetables-and-red-wine-recipe/