Devastatingly Delicious Red Wine-Braised Beef Stew: 3 Hours

Oh, the smell of a simmering stew… it just screams “cozy night in,” doesn’t it? I swear, whenever I make this Red Wine-Braised Beef Stew with Potatoes and Carrots, it’s like a little love letter to my family. They come running as soon as they get a whiff! What I adore about this recipe (besides the fact that it tastes INCREDIBLE, seriously, restaurant-worthy flavor) is that it’s secretly so simple. I mean, yes, it takes a little time, but most of that is just letting it bubble away on the stove, filling the whole house with the most amazing aroma. I’ve been making a variation of this Red Wine-Braised Beef Stew with Potatoes and Carrots since college (a much, *much* poorer version involving boxed wine, haha!), and it’s evolved over the years into what I think is the ultimate comfort food. This particular recipe is special because its one of the first hearty meals I perfected, and it boosted my confidence in the kitchen SO much! It’s hearty enough to satisfy the hungriest bellies and fancy enough to serve company. Try it, okay? You won’t regret it!

Why You’ll Love This Red Wine-Braised Beef Stew with Potatoes and Carrots

Okay, so why should you bother making this stew instead of ordering takeout? Here’s the lowdown:

• Easy-ish prep: Honestly, the chopping is the hardest part. After that, it’s mostly just letting it simmer!
• Flavor explosion: The red wine REALLY takes it to the next level. Trust me.
• Perfect for chilly days: Is there anything better than a warm bowl of stew when it’s freezing outside? Nope!
• Meal prep champion: Make a big batch on Sunday, and you’ve got lunches (and maybe even dinners!) for days.
• Comfort food, elevated: It’s classic comfort food, but with a touch of sophistication thanks to the wine. You’ll feel fancy without even trying!

Ingredients for Red Wine-Braised Beef Stew with Potatoes and Carrots

Alright, gather ’round, because here’s what you’ll need to whip up this masterpiece. Don’t skimp on the quality, okay? It really makes a difference! I’ve found that getting everything prepped *before* I start cooking makes the whole process way smoother. So, take a peek, make sure you got it all, and let’s get stewing!

• 2 lbs beef chuck, cut into 1-inch cubes (I like to trim off any HUGE chunks of fat, but a little is good!)
• 1 tbsp olive oil (for browning that gorgeous beef!)
• 1 large onion, chopped (yellow or white, whatever you’ve got!)
• 2 carrots, peeled and sliced (not too thin, you want them to hold their shape!)
• 2 celery stalks, chopped (adds a nice little savory note!)
• 4 cloves garlic, minced (garlic is life, am I right?)
• 1 tbsp tomato paste (don’t skip this! It adds depth!)
• 1 tsp dried thyme (or a tablespoon of fresh, if you’re feeling fancy!)
• 1/2 tsp dried rosemary (just a hint, it can be overpowering!)
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour (for dredging the beef!)
• 1 bottle (750ml) dry red wine (more on this later!)
• 4 cups beef broth (low sodium is always a good idea so you can control the salt!)
• 1.5 lbs Yukon gold potatoes, peeled and cubed (they get so creamy!)
• 1 tsp salt (more to taste, of course!)
• 2 tbsp chopped fresh parsley, for garnish (makes it look all pretty at the end!)

How to Make Red Wine-Braised Beef Stew with Potatoes and Carrots: Step-by-Step Instructions

Okay, here we go! Time to turn those ingredients into a glorious Red Wine-Braised Beef Stew with Potatoes and Carrots. Don’t be scared by the number of steps – I’ve broken it all down to be as foolproof as possible. Just follow along, and you’ll be enjoying a bowl of pure comfort in no time!

1. Prep the Beef: First, pat your beef chuck cubes dry with paper towels. This is KEY for getting a good sear! Season them generously with salt and pepper. Seriously, don’t be shy! Then, dredge the beef in flour, shaking off any extra. You want a light coating, not a thick mess.
2. Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Careful, it can splatter! Brown the beef in batches – don’t overcrowd the pot, or it’ll steam instead of brown. Trust me, browning is where the FLAVOR lives! Set the browned beef aside.
3. Sauté the Aromatics: Add the chopped onion, carrots, and celery to the pot. Cook until they’re softened, about 5 minutes. They should be fragrant and starting to look translucent. Then, add the minced garlic, tomato paste, thyme, and rosemary. Cook for another minute or so, until the garlic is fragrant and the tomato paste has darkened a bit. This is building layers of flavor, people!
4. Deglaze with Wine: Pour in the red wine, scraping up any of those yummy browned bits from the bottom of the pot. This is called deglazing, and it’s like magic! Bring the wine to a simmer and let it cook for 5 minutes. This helps the alcohol cook off. Don’t skip this step!
5. Simmer, Simmer, Simmer: Return the browned beef to the pot. Pour in the beef broth, making sure the beef is mostly covered. Bring it all to a simmer, then reduce the heat as low as it will go, cover the pot, and let it simmer for 2.5-3 hours, or until the beef is fall-apart tender. Seriously, the longer it simmers, the better it gets! I usually check it after 2.5 hours and give it a little poke to see how tender the beef is.
6. Add the Potatoes: Add the peeled and cubed Yukon gold potatoes to the pot. Cover and cook for another 30 minutes, or until the potatoes are tender. Keep an eye on the liquid level – if it’s getting too thick, add a little more beef broth.
7. Season and Serve: Season the stew with salt to taste. Remember, you can always add more salt, but you can’t take it away! Garnish with fresh chopped parsley before serving. And that’s it! You’ve made an amazing Red Wine-Braised Beef Stew with Potatoes and Carrots!

Tips for the Best Red Wine-Braised Beef Stew with Potatoes and Carrots

Want to take your Red Wine-Braised Beef Stew with Potatoes and Carrots from “good” to “OH. MY. GOSH.”? Here’s what I’ve learned over years of stew-making:

• Don’t skimp on the browning! Seriously, this adds SO much flavor. Be patient and brown the beef in batches. It’s annoying, but SO worth it!
• Pick a wine you’d actually drink. You don’t need to use a super expensive bottle, but avoid anything labeled “cooking wine.” A decent Merlot or Cabernet Sauvignon works great!
• Taste as you go! Seasoning is crucial. Adjust the salt, pepper, and herbs to your liking. Different broths have different sodium levels, so you really have to taste and adjust.
• Low and slow is the way to go. Don’t rush the simmering process. The longer it simmers, the more tender the beef will be. Think of it as a good opportunity to relax and catch up on your favorite show!

Ingredient Substitutions for Your Beef Stew

Okay, so maybe you’re missing an ingredient, or maybe you just feel like switching things up! No problem! This Red Wine-Braised Beef Stew with Potatoes and Carrots is super flexible. Here’s the deal:

• Potatoes: Sweet potatoes add a lovely sweetness, or try red potatoes – they hold their shape really well!
• Veggies: Parsnips, turnips, or even butternut squash would be delicious additions. Just chop them into similar-sized pieces as the carrots.
• Wine: Don’t have red wine? No sweat! Use extra beef broth, or even a splash of balsamic vinegar for a similar depth of flavor (though it won’t be quite the same, of course!).

Serving Suggestions for Red Wine-Braised Beef Stew with Potatoes and Carrots

This Red Wine-Braised Beef Stew with Potatoes and Carrots is pretty darn perfect on its own, but a few simple sides can really complete the meal. My go-to is a crusty loaf of bread for sopping up all that yummy gravy – trust me, you won’t want to waste a drop! A simple side salad with a light vinaigrette also adds a nice touch of freshness. Or, if you’re feeling fancy, some roasted asparagus would be lovely!

Make-Ahead and Storage Tips

Okay, listen up, because this Red Wine-Braised Beef Stew with Potatoes and Carrots is even BETTER the next day! Seriously, the flavors meld together and it’s just…*chef’s kiss*. So, here’s the scoop on making ahead and storing:

• Make-Ahead: You can totally make this stew a day or two in advance. Just let it cool completely, then store it in an airtight container in the fridge.
• Storage: Leftovers will keep in the fridge for up to 3-4 days. Make sure they’re in an airtight container!
• Reheating: You can reheat the stew on the stovetop over medium heat, or in the microwave. If it seems a little thick, add a splash of beef broth or water. Easy peasy!

Frequently Asked Questions About Red Wine-Braised Beef Stew with Potatoes and Carrots

Got questions about making the BEST Red Wine-Braised Beef Stew with Potatoes and Carrots ever? Don’t worry, I got you! Here are a few of the most common things people ask (plus my super-helpful answers, of course!). Let’s get you stewing like a pro!

What kind of red wine should I use for beef stew?

Okay, so this is a big one! You def don’t need to break the bank, but you also don’t want to use anything *too* cheap. I usually go for a dry red wine like a Merlot, Cabernet Sauvignon, or Chianti. Something you’d actually enjoy drinking! Avoid anything labeled “cooking wine” – it often has a lot of salt and other additives you don’t want.

Can I make this red wine beef stew in a slow cooker?

You betcha! Though I personally think it tastes best when simmered on the stovetop, a slow cooker is a great option if you’re short on time or want a super hands-off approach. Just brown the beef as directed, then transfer everything to your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Add the potatoes during the last hour of cooking.

Can I freeze this beef stew?

Absolutely! Red Wine-Braised Beef Stew with Potatoes and Carrots freezes beautifully! Just let the stew cool completely, then transfer it to an airtight container or freezer bag. It’ll keep in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the fridge, and then reheat on the stovetop or in the microwave.

Help! My stew is too watery. What do I do?

No problem! If your stew is looking a little thin, there are a few things you can do. You can simmer it uncovered for a bit to allow some of the liquid to evaporate. Or, you can mix a tablespoon of cornstarch with a tablespoon of cold water to form a slurry, then stir it into the stew and simmer for a few minutes until it thickens. I’d start with 1 Tbs slurry and add more last minute if that wasn’t enough to thicken it sufficiently!

Estimated Nutritional Information

Okay, so heads up! Here’s a peek at what you’re getting, nutrition-wise, in a serving of this yummy Red Wine-Braised Beef Stew with Potatoes and Carrots. Keep in mind these are just estimates, of course! I used a recipe analyzer online which gives a ballpark.

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