I absolutely love making this Hearty Beef Stew with Vegetables and Red Wine Recipe on those cozy, chilly evenings when nothing but a warm, flavorful meal will do. There’s just something incredibly comforting about tender chunks of beef soaking up that rich red wine sauce, surrounded by wholesome veggies that melt in your mouth. When I first tried this, I was amazed at how deeply satisfying and easy it was to pull together.
You’ll find that this stew works beautifully as a weekend dinner or for meal prep during the colder months, and it gets even better the next day. I discovered this trick when I made a big batch ahead of time, and my family goes crazy for the leftovers reheated! If you’re looking for a foolproof, crowd-pleasing dish, this Hearty Beef Stew with Vegetables and Red Wine Recipe is definitely worth trying.
Why You’ll Love This Recipe
- Rich, Deep Flavor: The red wine adds an irresistible depth to the stew that’s both elegant and comforting.
- Tender Beef Every Time: Browning the meat first and slow simmering makes the beef melt-in-your-mouth tender.
- Versatile and Hearty: Loaded with vegetables that add texture, color, and nutrition for a perfectly balanced meal.
- Perfect for Any Occasion: From family dinners to casual get-togethers, this stew satisfies and impresses with minimal fuss.
Ingredients You’ll Need
The beauty of this Hearty Beef Stew with Vegetables and Red Wine Recipe is in the simple, fresh ingredients that work so well together — you just need good quality stew beef and fresh veggies to make magic happen. When shopping, look for beef labeled “stew meat” and fresh root vegetables for the best results.
- Stewing beef: Look for well-trimmed chunks for easy browning and tenderness.
- All-purpose flour: Used to lightly coat the beef for a lovely crust and to help thicken the stew.
- Garlic powder: Adds a subtle savory kick without overpowering.
- Salt: Enhances all the flavors in the dish.
- Black pepper: Freshly ground is best for that warm, spicy note.
- Olive oil: For browning the beef and sautéing the onions.
- Onion: Adds sweetness and depth once sautéed.
- Beef broth: The hearty base that makes this stew so nourishing.
- Red wine: Optional but highly recommended for rich complexity.
- Potatoes: Russet or Yukon Gold work great for soft, satisfying chunks.
- Carrots: Sweetness and color that balance the beef’s richness.
- Celery: Adds subtle earthiness and texture.
- Tomato paste: A little goes a long way to boost umami.
- Rosemary: Fresh or dried, this herb adds fragrant woodsy notes.
- Cornstarch: To thicken the stew perfectly without lumps.
- Water: To mix with cornstarch for the slurry.
- Peas: Stirred in last to add a pop of sweetness and freshness.
Variations
I like to keep this Hearty Beef Stew with Vegetables and Red Wine Recipe pretty classic, but it’s one of those dishes where you can really make it your own. Feel free to swap veggies with what’s in season or add a personal touch with spices or herbs you love.
- Vegetable swaps: Sometimes I add parsnips or turnips for a slightly sweeter twist that pairs beautifully with the rosemary.
- Wine options: If you prefer, you can leave out red wine and just use extra beef broth, but I do love the depth it brings.
- Slow cooker adaptation: I’ve adapted this recipe for my slow cooker by browning the beef first, then letting it simmer low and slow all day — it’s a dream come true!
- Gluten-free version: Swap flour with a gluten-free alternative and use cornstarch as the thickener for a safe, hearty stew.
How to Make Hearty Beef Stew with Vegetables and Red Wine Recipe
Step 1: Coat and Brown the Beef
Start by tossing your cubed stew beef in a mix of flour, garlic powder, salt, and pepper. This helps develop a beautiful crust and thickens the stew later. I like to brown the beef in batches over medium-high heat with olive oil so it gets that rich, deep color without steaming. Don’t skip this step — better browning means better flavor! Once browned, set the beef aside.
Step 2: Sauté the Onions and Deglaze
Use the same pot and add more olive oil if needed. Toss in your chopped onions and cook until they start to soften and smell slightly sweet, about 3 minutes. Then, pour in the beef broth and red wine while scraping up those delicious brown bits stuck to the bottom — that’s pure gold for your stew’s flavor.
Step 3: Add Veggies, Beef, and Simmer
Now add the browned beef back to the pot along with your potatoes, carrots, celery, tomato paste, and rosemary. Give everything a gentle stir. Lower the heat to medium-low, cover, and let the stew simmer away for at least an hour, or up to 90 minutes if your beef needs a little more time to get tender. I like to check it after an hour to see if the meat is fork-tender.
Step 4: Thicken and Finish with Peas
Make a simple slurry by mixing equal parts cornstarch and water. Slowly stir this into the boiling stew until it reaches your desired thickness — I usually don’t need all of it, so add it gradually. Finally, stir in the peas and let them simmer for another 5 to 10 minutes to keep their bright green freshness. Taste and adjust seasoning with salt and pepper.
Pro Tips for Making Hearty Beef Stew with Vegetables and Red Wine Recipe
- Brown in Batches: Avoid overcrowding the pan when browning beef so it caramelizes properly and doesn’t steam.
- Scrape the Bits: Those browned bits after browning the beef and sautéing onions build the stew’s deep flavor — don’t skip scraping them up with your broth and wine.
- Simmer Low and Slow: Keep the heat gentle for tender beef and perfectly cooked veggies without them falling apart.
- Add Slurry Gradually: Stir in cornstarch slurry little by little to control the thickness and avoid clumping.
How to Serve Hearty Beef Stew with Vegetables and Red Wine Recipe
Garnishes
I love sprinkling freshly chopped parsley over this stew because it adds a bright, fresh burst that contrasts nicely with the rich sauce. Sometimes a few twists of fresh black pepper or a dash of flaky sea salt on top just before serving can elevate the dish even more.
Side Dishes
This stew pairs perfectly with crusty bread — I like a rustic baguette or sourdough to soak up the sauce. Mashed potatoes or buttered egg noodles are also excellent if you want something extra hearty. For a lighter side, a simple green salad with vinaigrette creates a nice balance.
Creative Ways to Present
For special occasions, I serve this stew in individual rustic bowls with a sprig of rosemary as a garnish and a side of roasted garlic bread. It instantly makes the meal feel cozy and inviting. Another idea is serving it over creamy polenta for a little Italian twist that my guests adore.
Make Ahead and Storage
Storing Leftovers
I usually store leftover stew in airtight containers in the fridge, and it keeps beautifully for up to 3-4 days. The flavors deepen overnight, so leftovers often taste even better than the first serving!
Freezing
This Hearty Beef Stew with Vegetables and Red Wine Recipe freezes wonderfully. I portion it into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating for an easy, comforting meal any time.
Reheating
When reheating, I prefer warming it gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the stew has thickened too much, a splash of beef broth or water helps loosen it up without losing flavor.
FAQs
-
Can I make the stew without red wine?
Yes! While red wine adds great depth, you can simply substitute extra beef broth if you prefer to avoid alcohol. The stew will still be rich and delicious.
-
How do I know when the beef is tender enough?
The beef should be fork-tender, meaning a fork can easily pierce and pull apart a piece without resistance. This usually takes about 60 to 90 minutes of simmering, depending on the cut.
-
Can I use a slow cooker for this stew?
Absolutely! Brown the beef first on the stovetop, then add all ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours until tender.
-
How do I thicken the stew if it’s too thin?
Make a slurry with cornstarch and water and add slowly to the simmering stew, stirring constantly until you reach the desired thickness. If you don’t have cornstarch, flour mixed with water works too.
Final Thoughts
This Hearty Beef Stew with Vegetables and Red Wine Recipe holds a special place in my kitchen — it’s like a big, warm hug in a bowl. I’m always amazed at how just a few simple ingredients come together to create something so deeply satisfying and cozy. I encourage you to try making it your own, and I promise this stew will become a trusty go-to whenever you need a comforting, hearty meal.
Print
Hearty Beef Stew with Vegetables and Red Wine Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful beef stew made with tender stewing beef, fresh vegetables, and a rich broth thickened to perfection. This classic comfort food is simmered slowly to develop deep flavors, perfect for a satisfying family meal.
Ingredients
Beef and Seasoning
- 2 pounds stewing beef trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Base
- 3 tablespoons olive oil, more as needed
- 1 onion, chopped
- 6 cups beef broth
- ½ cup red wine (optional)
Vegetables
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1 inch pieces
- 4 ribs celery, cut into 1 inch pieces
- ¾ cup peas
Flavoring and Thickening
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary or 1 sprig fresh rosemary
- 2 tablespoons cornstarch or as needed
- 2 tablespoons water or as needed
Instructions
- Prepare the Beef: Combine flour, garlic powder, salt, and pepper in a bowl. Toss the stewing beef cubes in the flour mixture to coat evenly.
- Brown the Beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Shake off excess flour from the beef and brown it in small batches until well caramelized. Remove browned beef and set aside in a bowl.
- Sauté Onions: Add chopped onions to the pot, adding more olive oil if needed, and cook until they begin to soften, about 3 minutes.
- Deglaze and Add Liquids: Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot to incorporate deep flavors.
- Add Remaining Ingredients: Stir in the browned beef, cubed potatoes, carrots, celery, tomato paste, and rosemary. Reduce heat to medium-low, cover the pot, and simmer for 1 hour or until the beef is tender, up to 90 minutes if needed.
- Thicken the Stew: Mix cornstarch and water to create a slurry. Slowly add this mixture to the boiling stew, stirring until the stew reaches your desired thickness. You may not need to add all the slurry if you prefer a thinner broth.
- Finish With Peas: Stir in the peas and simmer the stew for an additional 5 to 10 minutes. Taste and adjust seasoning with salt and pepper to your preference before serving.
Notes
- Beef stew meat is often made from the ends of different cuts of beef. If your beef is not tender after 60 minutes, cover and allow to simmer an additional 15-20 minutes or until tender.
- For a richer flavor, use fresh rosemary if available.
- You can omit red wine if you prefer to keep the stew alcohol-free.
- If the stew is too thick, add a little beef broth or water to loosen.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
Nutrition
- Serving Size: 1 cup
- Calories: 444
- Sugar: 4g
- Sodium: 383mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
