This Slow-Cooked Red Wine Beef Stew is the perfect dish for a cozy evening. Tender beef chuck is simmered in a rich red wine sauce with hearty vegetables, creating a flavorful stew that warms the soul. Whether for a special dinner or a comforting meal on a cold day, this stew pairs beautifully with mashed potatoes, crusty bread, or a side of greens.

Ingredients:

1.5 kg beef chuck, cut into 2.5 cm pieces
2 tbsp olive oil
2 medium onions, chopped
3 cloves garlic, minced
3 large carrots, sliced
2 stalks celery, chopped
250 g mushrooms, sliced
2 tbsp tomato paste
750 ml red wine (such as Cabernet Sauvignon or Merlot)
500 ml beef broth
2 tbsp Worcestershire sauce
2 tsp dried thyme
2 tsp dried rosemary
2 bay leaves
Salt and pepper, to taste
2 tablespoons of general-purpose flour (optional, for enhancing thickness)
Fresh parsley, chopped (for garnish)

Instructions:

Brown the Beef: In a sizable pot or Dutch oven, warm the olive oil over medium-high heat. Season the beef with salt and pepper, then add it in portions to prevent overcrowding. Brown each piece on all sides for approximately 5 to 7 minutes. Once the beef is nicely browned, take it out of the pot and set it aside for later use.
Sauté Vegetables: In the same pot, add the onions, garlic, carrots, celery, and mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables start to become tender.
Add Tomato Paste and Deglaze: Stir in the tomato paste, cooking for 1 minute. Then pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to slightly reduce.
Combine Ingredients and Season: Return the seared beef to the pot. Incorporate the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Adjust the seasoning with extra salt and pepper to taste.
Slow Cook: Cover the pot with a lid and reduce the heat to low. Simmer gently for 2-3 hours, stirring occasionally, until the beef is tender and the flavors are well combined. (As another option, you can move the mixture to a slow cooker and let it cook on low for 6 to 8 hours.)
Optional Thickening: If a thicker stew is desired, whisk the flour with a few tablespoons of cold water to create a slurry. Stir it into the stew in the last 30 minutes of cooking and let it thicken.
Plate the Dish: Discard the bay leaves and taste for seasoning, adjusting as necessary. Top with freshly chopped parsley and serve warm.

Conclusion:

This Slow-Cooked Red Wine Beef Stew brings depth and richness in every bite, with tender meat and a medley of vegetables in a flavorful broth. It’s an inviting, comforting dish that’s easy to prepare, making it a wonderful addition to your cold-weather recipe collection.

Slow-Cooked Red Wine Beef Stew with Hearty Vegetables

A rich and hearty beef stew slow-cooked in red winewith tender vegetables and aromatic herbs.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 3

Total Time 3 20

Course Main Course

Cuisine French-inspired

Calories 450 kcal

Ingredients

1.5 kg beef chuck cut into 2.5 cm pieces
2 tbsp olive oil
2 medium onions chopped
3 cloves garlic minced
3 large carrots sliced
2 stalks celery chopped
250 g mushrooms sliced
2 tbsp tomato paste
750 ml red wine such as Cabernet Sauvignon or Merlot
500 ml beef broth
2 tbsp Worcestershire sauce
2 tsp dried thyme
2 tsp dried rosemary
2 bay leaves
Salt and pepper to taste
2 tablespoons of general-purpose flour optional, for enhancing thickness
Fresh parsley chopped (for garnish)

Instructions

Brown the Beef: In a sizable pot or Dutch oven, warm the olive oil over medium-high heat. Season the beef with salt and pepper, then add it in portions to prevent overcrowding. Brown each piece on all sides for approximately 5 to 7 minutes. Once the beef is nicely browned, take it out of the pot and set it aside for later use.
Sauté Vegetables: In the same pot, add the onions, garlic, carrots, celery, and mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables start to become tender.
Add Tomato Paste and Deglaze: Stir in the tomato paste, cooking for 1 minute. Then pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to slightly reduce.
Combine Ingredients and Season: Return the seared beef to the pot. Incorporate the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Adjust the seasoning with extra salt and pepper to taste.
Slow Cook: Cover the pot with a lid and reduce the heat to low. Simmer gently for 2-3 hours, stirring occasionally, until the beef is tender and the flavors are well combined. (As another option, you can move the mixture to a slow cooker and let it cook on low for 6 to 8 hours.)
Optional Thickening: If a thicker stew is desired, whisk the flour with a few tablespoons of cold water to create a slurry. Stir it into the stew in the last 30 minutes of cooking and let it thicken.
Plate the Dish: Discard the bay leaves and taste for seasoning, adjusting as necessary. Top with freshly chopped parsley and serve warm.

Keyword Red wine beef stew