Bold and Flavorful Red Wine Beef Stew

This hearty red wine beef stew will quickly become your go-to comfort meal when the weather gets chilly. Tender chunks of beef simmered in a robust red wine and beef broth blend create the ultimate cozy dish.

A mix of potatoes, carrots, and aromatic herbs make this stew a one-pot wonder that's full of rich, deep flavors.

Whether you're making it for a weekend family meal or prepping it ahead for busy weeknights, this recipe will satisfy even the biggest appetites. Let’s dive into this simple yet irresistibly savory beef stew.

Photo byGLP

Substitutions:

• Olive oil: Use vegetable oil or avocado oil.
• Beef stock: Substitute with chicken or vegetable stock for a lighter version.
• Red wine: For a non-alcoholic option, use an equal amount of beef broth with a splash of balsamic vinegar.
• Fresh thyme and rosemary: Dried herbs work great, or you can replace them with Italian seasoning if you're in a pinch.
• Potatoes: Try sweet potatoes or parsnips for a twist in flavor.

Ingredients:

• 1/4 cup avocado oil
• 1 1/2 lbs beef stew meat, cut into 1-inch cubes
• 6 large garlic cloves, minced
• 2 tablespoons tomato paste
• 6 cups beef broth
• 2 cups dry red wine
• 1 tablespoon sugar
• 2 sprigs thyme (or 2 teaspoons dried thyme)
• 1 sprig rosemary (or 1 teaspoon dried rosemary)
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons unsalted butter
• 2 lbs Yukon gold potatoes, peeled and diced
• 1 large yellow onion, diced
• 2 cups carrots, sliced
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Preparation:

1. Pat the beef dry and season generously with salt. (For a thicker stew, coat the beef in flour before searing.)
2. In a large Dutch oven, heat the avocado oil over medium-high heat. Sear the beef in batches until browned on all sides.
3. Add the minced garlic and stir until fragrant, about 30 seconds. Mix in the tomato paste, cooking until it deepens in color, roughly another 30 seconds.
4. Pour in the beef broth, red wine, sugar, thyme, rosemary, Worcestershire sauce, and bay leaves. Bring the stew to a boil, then reduce heat to a gentle simmer. Cover and let it cook for 1 hour.
5. Meanwhile, in another pot, melt butter over medium heat. Sauté the onions and carrots until softened, about 15-20 minutes. Set aside.
6. After 1 hour, add the onions, carrots, and diced potatoes to the stew. Season with salt and pepper to taste. Continue simmering, uncovered, for another 40 minutes until the vegetables are tender and the beef is fall-apart tender.
7. Skim any excess fat off the top of the stew. Adjust the seasoning as needed and serve with fresh parsley sprinkled on top, if desired.

Storage Directions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the stew in portions for up to 3 months. Reheat gently on the stove over low heat, adding a splash of water or broth if needed to thin it out.

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