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Classic Red Wine Beef Stew – Easy Crowd-Pleasing Dinner Recipe

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This classic red wine beef stew is a rich, deeply flavorful dish that fills your home with warmth and brings people together. Made with tender beef chuck, aromatic vegetables, and a full-bodied red wine, it’s perfect for dinner parties, potlucks, or cozy weeknight dinners.

Ingredients

Scale
  • 2 ½ pounds beef chuck, cut into 1 ½-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 3 carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, cut into 1-inch pieces
  • 4 cloves garlic, minced
  • ¼ cup tomato paste
  • 1 ½ cups dry red wine (e.g., Cabernet Sauvignon, Merlot, or Côtes du Rhône)
  • 4 cups low-sodium beef broth
  • 1 ½ pounds Yukon Gold potatoes, peeled and cut into 1 ½-inch chunks
  • 2 bay leaves
  • 2 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper on all sides. Let them sit at room temperature for 15 minutes while you prep the vegetables.
  2. Sear the beef: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, add the beef cubes in a single layer. Sear for 3-4 minutes per side until deeply browned. Transfer the seared beef to a large bowl and set aside.
  3. Sauté the aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and starting to brown, about 6 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
  4. Add the tomato paste: Stir in the tomato paste and cook, stirring constantly, for 2 minutes.
  5. Deglaze with wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release the browned bits. Let the wine bubble and reduce slightly, about 3 minutes.
  6. Combine everything: Return the seared beef to the pot, along with any accumulated juices. Add the beef broth, Worcestershire sauce, bay leaves, and fresh thyme sprigs. Stir to combine. Bring to a gentle boil, then reduce the heat to low so it’s at a steady, gentle simmer.
  7. Simmer the stew: Cover the pot with the lid slightly ajar and let it simmer. After 1 hour, check the meat—it should be starting to get tender. Add the potatoes and stir them in. Continue simmering, covered, for another 30-45 minutes, until the potatoes are fork-tender and the beef is fall-apart tender.
  8. Thicken (optional): If you want a thicker stew, mix 2 tablespoons of all-purpose flour with ¼ cup of cold water until smooth. Stir this slurry into the stew and let it simmer, uncovered, for 5 minutes.
  9. Finish and season: Remove the bay leaves and thyme sprigs. Taste the stew and adjust seasoning with salt and pepper.
  10. Rest and serve: Let the stew sit off the heat for 10 minutes before serving. Ladle into deep bowls and garnish with fresh parsley.

Notes

For best flavor, make the stew a day ahead and refrigerate overnight. The flavors meld and deepen. Use a dry red wine you’d enjoy drinking—avoid sweet wines or cooking wine. Let the beef come to room temperature before searing for better browning. If using a slow cooker, sear the beef and sauté the vegetables first, then transfer to the slow cooker and cook on low for 7-8 hours, adding potatoes in the last hour.

Nutrition

Keywords: beef stew, red wine beef stew, classic beef stew, comfort food, dinner party, crowd-pleasing, make-ahead, winter recipe

Find it online: https://dinadishes.com/classic-red-wine-beef-stew-easy-crowd-pleasing-dinner-recipe/