Description

This Hearty Classic Beef Stew with Vegetables and Red Wine is a comforting and flavorful one-pot meal. Tender beef chuck is seared to perfection, then slow-simmered in a rich broth with red wine, aromatic herbs, and a medley of carrots, potatoes, and celery. The stew develops deep, savory flavors and a luscious texture, perfect for chilly days or whenever you crave a satisfying home-cooked dinner.

Ingredients

Scale

Beef and Coating

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons all-purpose flour

Vegetables and Aromatics

1 large onion, chopped
3 cloves garlic, minced
3 carrots, peeled and sliced
3 potatoes, peeled and cubed
2 celery stalks, sliced

Liquids and Seasonings

2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 cups beef broth
1 cup red wine (or additional broth)

Thickener (Optional)

1 tablespoon cornstarch (optional, for thickening)

Instructions

Coat the beef: In a large bowl, toss the beef cubes with all-purpose flour until they are evenly coated. This helps create a nice crust when browning and also aids in thickening the stew later.
Brown the beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides to develop a rich flavor and a seared crust. Remove the browned beef and set it aside.
Sauté aromatics: Using the same pot, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until they soften and become fragrant, scraping up any browned bits left by the beef to deepen the flavor.
Add flavorings: Stir in the tomato paste, dried thyme, dried rosemary, salt, and black pepper. Cook for a few minutes to let the tomato paste caramelize slightly and the herbs release their aroma.
Combine and simmer: Return the browned beef to the pot. Pour in the beef broth and red wine, then add the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 1 hour to tenderize the meat and infuse the flavors.
Add vegetables: Add the sliced carrots, cubed potatoes, and sliced celery to the stew. Continue simmering uncovered for an additional 45 to 60 minutes until the vegetables and beef are fork-tender and the stew has thickened slightly.
Thicken stew (optional): If you prefer a thicker consistency, mix the cornstarch with a small amount of cold water to create a slurry. Stir this into the stew and simmer for a few more minutes until the stew has thickened to your liking.
Finish and serve: Remove and discard the bay leaves. Serve the stew hot for a hearty, comforting meal.

Notes

If you want a deeper flavor, use a good quality dry red wine such as Cabernet Sauvignon or Merlot.
For a gluten-free option, substitute the all-purpose flour with gluten-free flour or cornstarch for coating the beef.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
To add more green vegetables, consider adding peas or green beans during the last 15 minutes of cooking.
For a richer stew, you can add a splash of heavy cream or crème fraîche just before serving.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: beef stew, classic beef stew, hearty stew, red wine stew, comfort food, slow simmered beef, stew with vegetables