If you are craving a dish that comforts your soul and warms you up from the inside out, this Hearty Beef Stew with Red Wine and Vegetables Recipe will quickly become your go-to. Packed with tender chunks of beef, vibrant vegetables, and a rich broth infused with red wine, this stew is the perfect blend of rustic charm and deep, satisfying flavors that linger long after the last spoonful. Whether you’re cooking for family, friends, or just yourself, this recipe offers a wonderfully satisfying meal that brings both nourishment and joy to the table.
Ingredients You’ll Need
Though the ingredients for this stew are straightforward, each one plays an essential role in building the dish’s rich flavor, hearty texture, and inviting color. From the savory beef to the fresh vegetables and aromatic herbs, you’ll find that simple, quality ingredients create an unforgettable meal.
- 2 pounds beef stew meat: Cut into 1-inch cubes, this forms the meaty, tender backbone of the stew.
- 2 tablespoons olive oil: For browning the beef beautifully and adding subtle richness.
- Salt and black pepper: Essential for seasoning and enhancing all the natural flavors.
- 1 large onion, chopped: Adds sweetness and depth when sautéed.
- 3 cloves garlic, minced: Brings a fragrant kick that balances the richness.
- 4 cups beef broth: The hearty base that hydrates the ingredients and boosts beefy goodness.
- 1 cup red wine (optional): Adds complexity and a velvety finish to the stew.
- 2 tablespoons tomato paste: Offers a concentrated burst of tomato flavor and richness.
- 1 teaspoon Worcestershire sauce: Adds a savory umami layer that elevates the stew.
- 4 large carrots, sliced: Sweet and colorful, providing texture and nutrition.
- 4 medium potatoes, diced: Starchy and hearty, perfect for soaking up the flavorful broth.
- 2 stalks celery, chopped: Adds a subtle earthiness and crunch.
- 1 teaspoon dried thyme: An aromatic herb that complements the beef beautifully.
- 1 teaspoon dried rosemary: Adds a pine-like fragrance that pairs perfectly with the stew’s richness.
- 1 bay leaf: Infuses a gentle herbal and slightly floral note.
- 1 cup frozen peas: Stirred in at the end for a pop of vibrant color and sweetness.
- Fresh parsley, chopped: The finishing touch for freshness and a splash of green garnish.
How to Make Hearty Beef Stew with Red Wine and Vegetables Recipe
Step 1: Brown the Beef
Heat olive oil in a large pot over medium-high heat and season the beef cubes with salt and pepper. Brown them in batches to ensure a nice sear on all sides — this caramelization is key for developing that deep, savory flavor that makes the stew so irresistible. Set the browned beef aside once done.
Step 2: Sauté Onions and Garlic
In the same pot, add the chopped onion and cook for about 3-4 minutes until softened and translucent. Then toss in the minced garlic and cook just for another minute to release its fragrant aroma without burning it.
Step 3: Combine Liquids and Seasonings
Return the beef to the pot, then pour in the beef broth and red wine if you’re using it. Stir in the tomato paste and Worcestershire sauce to meld their flavors with the meat and aromatics. This mixture will be the soul of your stew, rich and layered with warmth.
Step 4: Add Vegetables and Herbs
Add the sliced carrots, diced potatoes, chopped celery, rosemary, thyme, and the bay leaf. Bring everything to a boil—this jumpstarts the slow cooking process that tenderizes the beef while letting the vegetables soak up the broth’s flavors.
Step 5: Simmer Low and Slow
Once boiling, reduce the heat to low, cover the pot, and allow the stew to gently simmer for 1 1/2 to 2 hours. Stir occasionally to keep everything mingling, and you’ll soon find the meat meltingly tender and the vegetables perfectly cooked.
Step 6: Add Peas and Adjust Seasoning
In the last 10 minutes, stir in the frozen peas to brighten up the stew with their fresh flavor and color. Taste and adjust with salt and pepper as needed — seasoning here is what pulls all the layers together beautifully.
Step 7: Serve with a Sprinkle of Fresh Parsley
Dish up your Hearty Beef Stew with Red Wine and Vegetables Recipe piping hot, garnished with a generous handful of chopped fresh parsley to add that final burst of freshness.
How to Serve Hearty Beef Stew with Red Wine and Vegetables Recipe
Garnishes
A sprinkle of fresh parsley not only adds a lovely pop of green but also lifts the stew with a subtle herbaceous note that contrasts perfectly with the deep, slow-cooked flavors. A swirl of crème fraîche or a little grated Parmesan can also add an inviting creaminess if you want to mix things up.
Side Dishes
This stew is hearty enough to stand on its own but pairs beautifully with crusty bread for sopping up every last drop of that luscious broth. Creamy mashed potatoes or polenta also make fantastic partners, keeping the meal cozy and comforting on chilly days.
Creative Ways to Present
Consider serving the stew in rustic bowls for a more homestyle feel or portioning it into individual ramekins for dinner parties. Adding a few homemade breadsticks on the side or even a dollop of horseradish cream can give your presentation a unique, personal touch.
Make Ahead and Storage
Storing Leftovers
This stew actually improves with time as the flavors continue to meld overnight. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Just remember to cool it down before refrigerating to keep the quality intact.
Freezing
You can freeze the stew for up to 3 months. Use freezer-safe containers or heavy-duty bags and be sure to remove as much air as possible before sealing. For best results, freeze before adding the peas, then stir them in fresh when reheating.
Reheating
Reheat gently over low heat on the stove or in the microwave, stirring occasionally to warm evenly. Add a splash of broth or water if it thickens too much. It’s best enjoyed hot and fresh but reheats beautifully without losing its rich flavor and tender texture.
FAQs
Can I make this stew without red wine?
Absolutely! The red wine adds depth and complexity, but if you prefer not to use alcohol or don’t have any on hand, simply omit it or replace it with a little extra beef broth. Your stew will still be delicious and comforting.
What cut of beef is best for this stew?
Look for stew meat from tougher cuts like chuck or round. These cuts have more connective tissue which breaks down during slow cooking, resulting in tender, flavorful beef.
Can I use fresh herbs instead of dried?
Yes! Fresh herbs work wonderfully. Use about three times the amount of fresh herbs as dried since their flavor is more delicate. Add fresh herbs toward the end of cooking to preserve their bright taste.
How thick should the stew broth be?
The broth should be thick enough to coat a spoon nicely but still have some liquid so every bite is juicy. If it’s too thin, simmer uncovered for a bit to reduce and thicken it.
Are there vegetarian alternatives for this stew?
While this recipe is designed for beef, you can adapt it by substituting hearty vegetables like mushrooms, eggplant, and lentils and using vegetable broth. Though it won’t be the same as the Hearty Beef Stew with Red Wine and Vegetables Recipe, it will still be comforting and delicious.
Final Thoughts
This Hearty Beef Stew with Red Wine and Vegetables Recipe is pure comfort in a bowl—deeply satisfying, simple to prepare, and endlessly rewarding to eat. Whether for a family dinner or a cozy night in, it promises to become a firm favorite you’ll turn to again and again. So gather your ingredients, dive into the warm aromas, and savor every spoonful of this classic stew that feels like a big, delicious hug.
Print
Hearty Beef Stew with Red Wine and Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
This hearty beef stew is a classic comfort food featuring tender chunks of beef simmered with fresh vegetables and aromatic herbs in a rich broth. Perfect for a cozy family dinner, it combines the deep flavors of seared beef, slow cooking, and fresh garnishes to create a satisfying and warming meal.
Ingredients
Meat and Oil
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
Seasonings and Aromatics
- Salt and black pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
Liquids
- 4 cups beef broth
- 1 cup red wine (optional for depth of flavor)
- 2 tablespoons tomato paste
Vegetables
- 4 large carrots, sliced
- 4 medium potatoes, diced
- 2 stalks celery, chopped
- 1 cup frozen peas
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Sear the Beef: Heat olive oil in a large pot over medium-high heat. Season the beef cubes with salt and black pepper, then brown them in batches to ensure even searing on all sides. Once browned, remove the beef from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional minute to release its fragrance.
- Add Liquids and Return Beef: Return the seared beef to the pot. Pour in the beef broth and optional red wine. Stir in the tomato paste and Worcestershire sauce, mixing well to combine all ingredients.
- Add Vegetables and Herbs: Add sliced carrots, diced potatoes, chopped celery, dried thyme, dried rosemary, and the bay leaf to the pot. Stir to distribute everything evenly and bring the mixture to a boil.
- Simmer Stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for 1½ to 2 hours. Stir occasionally during this time to prevent sticking and to blend the flavors. The beef should become tender and the stew thickened.
- Finish with Peas and Seasoning: About 10 minutes before the end of cooking, stir in the frozen peas. Adjust the seasoning with salt and pepper to taste.
- Serve and Garnish: Remove the bay leaf, ladle the hot stew into bowls, and garnish with freshly chopped parsley. Serve immediately while warm.
Notes
- For a richer flavor, use the optional red wine, but it can be omitted for a non-alcoholic version.
- Be sure to brown the beef in batches to avoid overcrowding the pot and steaming the meat.
- If you prefer a thicker stew, mash some of the potatoes or add a cornstarch slurry near the end of cooking.
- Leftovers reheat well and often taste better the next day as flavors meld.
- This stew can be made in a slow cooker by browning the beef and sautéing onions and garlic first, then transferring all ingredients to the slow cooker and cooking on low for 7-8 hours.
