Red Wine Beef Stew
(It’s stew season. Let’s act like it.)
Ingredients
The Beef & Veggies:
2 lbs beef chuck, cut into 1.5-inch cubes – marbled and beautiful (don’t use lean steak, it’ll cry)
Salt + pepper – your first defense against blandness
2–3 tablespoons flour – for searing + gravy magic
2 tablespoons olive oil – or butter, you rebel
1 onion, chopped
3 cloves garlic, minced – more if you’re dating no one
2 carrots, chopped into thick chunks
2 celery stalks, chopped
2 tablespoons tomato paste – umami booster rocket
1 cup red wine – dry, bold, and drinkable (Cab, Merlot, Pinot—just not sweet)
2 cups beef broth – low sodium if you like to be in control
1 teaspoon thyme (dried or a few sprigs fresh)
1 bay leaf – because classic
Optional: 1 tablespoon Worcestershire sauce – depth in a bottle
1–2 potatoes, peeled & chunked (optional but hearty)
1 cup mushrooms, halved (optional, but they get all moody and delicious)
🔥 Instructions
1. Pat the beef dry and season generously.
Seriously, this is where the flavor starts. If it looks like it just got out of the pool, it ain’t ready.
Toss in flour to lightly coat. You want that golden crust action later.
2. Sear like you mean it.
Heat oil in a large Dutch oven or heavy pot.
Sear beef in batches over medium-high heat, getting a deep brown crust.
Don’t crowd the pan, you want Maillard reaction, not meat soup.
Remove browned beef to a plate. Try not to eat it all yet.
3. Sauté the flavor base.
In the same pot, add a little more oil if needed. Toss in onion, carrot, celery. Sauté until softened and getting golden.
Add garlic and tomato paste. Stir for 2–3 minutes until the tomato paste gets dark and smells like something’s about to be amazing.
4. Deglaze with red wine.
Pour in the wine, scraping up all those flavor bits on the bottom like a treasure hunt.
Simmer for 5 minutes until it reduces slightly and makes your kitchen smell like a bistro.
5. Reunite the beef + build the stew.
Add the beef back in.
Pour in broth, add thyme, bay leaf, Worcestershire, and any other stew-loving extras (potatoes, mushrooms, etc).
Bring to a simmer.
6. Simmer low and slow.
Cover partially and let it simmer on low heat for 2–2.5 hours, stirring occasionally.
You’re aiming for fall-apart beef, rich sauce, and a home that smells like victory.
OR: Toss the whole thing in a 325°F oven for 2.5 hours and walk away like a stew wizard.
Finish Strong:
Remove the bay leaf and any thyme twigs.
Taste and adjust seasoning like a professional (aka “add more salt”).
Want it thicker? Mash a few potatoes or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water). Simmer till it behaves.
🍽️ Serve With:
Crusty bread or buttery mashed potatoes
A glass of the same red wine you cooked with (chef tax)
A roaring fire and a blanket you stole from the couch
Stew Pro Tips:
Even better the next day. Let it sit overnight and the flavors go from “hey” to “HELLO.”
Freezes beautifully – future-you is going to be so grateful
Want to slow cook? Brown the beef, toss it all in a slow cooker, and cook on low 8–10 hrs or high 4–6.