If you are craving a comforting, flavorful, and truly satisfying meal, then this Hearty Beef Stew with Vegetables and Red Wine Recipe is exactly what you need. Picture tender cubes of beef gently simmered alongside vibrant carrots, potatoes, and celery all swimming in a rich, luscious broth enhanced by the deep notes of red wine. This stew is as inviting as a warm hug on a chilly day and brings together simple, wholesome ingredients to create a dish full of soul and warmth. Whether it’s for a family dinner or a cozy night in, this recipe will quickly become your go-to for hearty, comforting satisfaction.
Ingredients You’ll Need
Gathering your ingredients is the first exciting step on your journey to deliciousness. These essentials are straightforward but come together beautifully to balance taste, texture, and color in this stew. Each item plays an important role—from tender, juicy beef that’s the star of the show, to the fresh veggies that punctuate every bite with crispness and sweetness, and the red wine that adds a depth of flavor impossible to replicate.
- 2 pounds stewing beef, trimmed and cubed: Choose well-marbled beef for maximum tenderness and flavor after slow cooking.
- 3 tablespoons all-purpose flour: Lightly coats the beef to help develop a beautiful crust and slightly thicken the stew later.
- ½ teaspoon garlic powder: Adds a subtle, savory undertone that complements the richness of the beef.
- ½ teaspoon salt: Enhances the natural flavors of all ingredients, bringing culinary magic to every mouthful.
- ½ teaspoon black pepper: Offers just the right touch of warmth to balance the stew’s hearty profile.
- 3 tablespoons olive oil: Perfect for searing the beef and onions, giving the stew its initial burst of flavor.
- 1 onion, chopped: Builds the aromatic base with its sweetness deepening as it cooks.
- 6 cups beef broth: The soul of this stew, providing a robust and savory backbone.
- ½ cup red wine (optional): Lends a rich complexity and enhances the overall depth of the stew’s flavor.
- 1 pound potatoes, peeled and cubed: Adds a hearty, creamy texture that soaks up the stew’s delicious juices.
- 4 carrots, cut into 1-inch pieces: Bring natural sweetness and vibrant color to this comforting meal.
- 4 ribs celery, cut into 1-inch pieces: Offers a subtle crunch and refreshing note amidst the tender ingredients.
- 3 tablespoons tomato paste: Intensifies the stew’s body with a concentrated, tangy richness.
- 1 teaspoon dried rosemary (or 1 fresh sprig): A fragrant herb that infuses the stew with a woodsy, aromatic touch.
- 2 tablespoons cornstarch + 2 tablespoons water (for thickening): Creates a simple slurry that gives the stew a perfect, silky consistency.
- ¾ cup peas: Added in the final minutes, these pop with a juicy sweetness and a burst of cheerful green.
How to Make Hearty Beef Stew with Vegetables and Red Wine Recipe
Step 1: Prepare the Beef
Start by tossing those luscious cubes of beef in a mixture of flour, garlic powder, salt, and black pepper. This step is crucial because the flour coating helps the beef develop a rich, golden crust when seared and later slightly thickens the stew, giving it that crave-worthy, velvety texture. This simple prep promises a robust flavor base that you’ll notice in every spoonful.
Step 2: Sear the Beef and Onions
Next, heat your olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and chopped onions, letting them brown beautifully on all sides. This caramelization is where so much of the stew’s depth and warmth come from, as the meat’s natural sugars and onion’s sweetness intensify. Don’t rush this step—those rich browned bits stuck to the pot will add incredible flavor when we deglaze shortly after!
Step 3: Build the Broth
Now it’s time to pour in the beef broth and the optional red wine. The wine contributes a bold complexity that transforms this stew into a gourmet experience, intensifying the savory notes without overpowering the other ingredients. As you stir, scrape up all those tasty browned bits from the bottom—this technique unlocks layers of flavor that make every bite pure bliss.
Step 4: Simmer with Vegetables
With the liquid in place, add your cubed potatoes, carrots, celery, tomato paste, and rosemary. These fresh vegetables bring vibrant color, hearty textures, and subtle sweetness that complement the deeply savory broth perfectly. Cover the pot and let everything gently simmer for about an hour. This slow cooking melts the beef to tender perfection and lets the flavors meld together beautifully.
Step 5: Thicken the Stew
To get that luscious, stew-worthy consistency, mix cornstarch and water to create a slurry and slowly stir it in. This simple trick thickens the liquid without making it gloopy, wrapping every ingredient in a rich, velvety sauce that clings to your spoon delightfully.
Step 6: Add the Peas
In the final few minutes, stir in the peas. Their bright green color and sweet pop add a fresh contrast to the earthy, deep flavors of the stew. They also bring a subtle freshness and a hint of texture that makes each mouthful interesting and delightful.
Step 7: Serve and Enjoy
Let your stew cool slightly before ladling into bowls. It pairs wonderfully with fresh bread or fluffy biscuits ready to soak up every bit of that rich, red wine-infused goodness. The satisfying warmth and hearty flavor make this dish a true homerun every time.
How to Serve Hearty Beef Stew with Vegetables and Red Wine Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme can add a lovely pop of color and a subtle herbal note that brightens the rich stew beautifully. A dollop of sour cream or a few shavings of sharp cheddar can bring an extra layer of creamy deliciousness if you’re feeling indulgent. These simple touches make the dish feel even more homemade and special.
Side Dishes
This stew is mighty filling on its own but also pairs perfectly with crusty artisan bread for sopping up the sauce. If you want to add a refreshing contrast, a simple green salad with a light vinaigrette balances the rich flavors nicely. Creamy mashed potatoes or buttery egg noodles are also incredible companions to this Hearty Beef Stew with Vegetables and Red Wine Recipe.
Creative Ways to Present
For an elegant twist, serve the stew in rustic bread bowls—what better way to enjoy all the rich broth than with edible crockery? If you’re preparing for a crowd, present the stew buffet-style with bowls of garnishes and sides so everyone can customize their plate. Individual mini cast iron pots also make charming single servings that look and feel special.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The flavors actually deepen and improve overnight, making next-day servings even more satisfying. Keep refrigerated for up to 3 to 4 days for the best taste and texture.
Freezing
This hearty stew freezes beautifully, making it a convenient make-ahead meal. Cool the stew completely before transferring it to freezer-safe containers or heavy-duty bags. It will keep well for up to 3 months. Just label it so you remember this treasure in your freezer stash.
Reheating
When ready to enjoy again, thaw the stew overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. Adding a splash of broth or water can revive the perfect texture. Avoid microwaving if possible for the best heating consistency.
FAQs
Can I skip the red wine in this recipe?
Absolutely! The red wine is optional and adds a lovely depth of flavor, but if you prefer not to use alcohol, simply substitute with an equal amount of extra beef broth. The stew will still be rich and delicious.
What cut of beef is best for stewing?
Look for tough, well-marbled cuts like chuck or stewing beef, as they become tender and flavorful after slow cooking. Avoid lean cuts since they may turn dry or tough.
Can I use other vegetables in this stew?
Definitely! Feel free to add parsnips, mushrooms, or turnips—just keep the pieces roughly the same size for even cooking. This stew is wonderfully versatile.
How can I make this stew thicker or thinner?
If you want it thicker, increase the cornstarch slurry slightly, stirring it in gently. For a thinner stew, simply add a bit more broth or water until it reaches your desired consistency.
Is it better to cook this stew on the stovetop or in a slow cooker?
Both methods work great! The stovetop gives you more control over browning and simmering times, which builds extra flavor, but a slow cooker offers convenience. Just brown the beef and onions first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Final Thoughts
This Hearty Beef Stew with Vegetables and Red Wine Recipe is a comforting classic that brings homestyle warmth and soul to your table. Once you have that tender beef, vibrant veggies, and rich broth melding together in your kitchen, you’ll understand why it’s such a beloved dish. I can’t wait for you to try it, share it, and make it your own cozy tradition!
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Hearty Beef Stew with Vegetables and Red Wine Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful beef stew made with tender stewing beef, vegetables, and a rich broth, simmered to perfection for a comforting meal.
Ingredients
Beef and Seasoning
- 2 pounds stewing beef, trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Base
- 3 tablespoons olive oil
- 1 onion, chopped
- 6 cups beef broth
- ½ cup red wine (optional)
Vegetables
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1-inch pieces
- 4 ribs celery, cut into 1-inch pieces
- ¾ cup peas
Flavoring and Thickening
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary (or 1 fresh sprig)
- 2 tablespoons cornstarch + 2 tablespoons water (for thickening)
Instructions
- Prepare the beef: In a bowl, toss beef cubes with all-purpose flour, garlic powder, salt, and black pepper until evenly coated. This will help create a nice crust when searing and also thicken the stew slightly.
- Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and chopped onions, cooking and stirring until the beef is browned on all sides and onions are softened, developing rich flavors.
- Build the broth: Pour in the beef broth and optional red wine, scraping the bottom of the pot to loosen any browned bits. These bits add depth to the stew’s flavor.
- Simmer the stew: Stir in the potatoes, carrots, celery, tomato paste, and rosemary. Cover the pot and simmer gently for about 1 hour, or until the beef is tender and vegetables are cooked through.
- Thicken the stew: In a small bowl, mix cornstarch with water to create a slurry. Slowly stir this into the simmering stew to thicken the broth to your desired consistency.
- Add the peas: Stir in the peas during the last few minutes of cooking just to warm them through without losing their bright color and texture.
- Serve & enjoy: Remove from heat and let the stew cool slightly. Serve hot with fresh bread or biscuits for a complete comforting meal.
Notes
- Using red wine is optional but adds a deep, rich flavor to the stew.
- Be sure to brown the beef well as this step develops important flavors.
- Feel free to substitute vegetables like parsnips or turnips for a twist.
- For a thicker stew, add more cornstarch mixture gradually until desired thickness.
- This stew tastes even better the next day as flavors meld.
