This hearty red wine beef stew is packed with tender beef, tasty mushrooms, and sweet carrots. The wine adds a rich flavor that makes it perfect for chilly nights.
I love how this stew warms you up from the inside out! Plus, it fills your kitchen with the most inviting smell. Serve it with some bread, and you’ve got a cozy meal ready to enjoy!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews due to its marbling. If you’re looking for a leaner option, try using sirloin, but keep in mind it won’t be as tender. You can also replace beef with a hearty plant-based meat substitute for a vegetarian version.
Red Wine: Merlot and Cabernet Sauvignon work well, but any dry red wine will do! If you want to avoid alcohol, a mix of beef broth and a splash of vinegar can add acidity and depth to the stew.
Mushrooms: Cremini and button mushrooms are great choices for this stew, but you could also use portobello or shiitake mushrooms for a deeper flavor. If mushrooms aren’t your thing, consider adding more carrots or even some potatoes.
Carrots: They add sweetness and color. You can swap them with parsnips or sweet potatoes for a different flavor profile. Just remember, they should be cut consistently for even cooking.
How can I ensure my beef is browned perfectly?
Getting a good sear on your beef is essential for deep flavor in your stew. Start by preheating your pot on medium-high heat, then add the olive oil. Make sure the oil is hot before adding beef—this prevents sticking and helps achieve that nice crust.
- Do not overcrowd the pot; brown in batches for even cooking.
- Only flip the meat when a good crust forms (around 3-4 minutes per side).
- Avoid moving the beef too much while it cooks; let it sit for optimal browning.
What’s the secret to layering flavors in a stew?
Building flavors is all about cooking ingredients in the right order. After browning the beef, sauté onions and garlic to release their sweetness. Adding the wine helps deglaze the pot, which lifts those tasty bits stuck to the bottom—those bits are packed with flavor.
- Let the wine simmer a few minutes to cook off some alcohol and deepen the taste.
- Adding tomato paste may seem small, but it gives richness and acidity that balances the stew nicely.
How to Make Red Wine Beef Stew with Mushrooms and Carrots
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef chuck, cut into 2-inch pieces
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced into rounds
- 8 ounces mushrooms, sliced (like cremini or button)
- 2 cups red wine (such as Merlot or Cabernet Sauvignon)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 tablespoon fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious stew requires about 20 minutes for preparation and approximately 2-2.5 hours for cooking. In total, plan for about 2 hours and 50 minutes before you can enjoy this hearty meal!
Step-by-Step Instructions:
1. Seasoning the Beef:
Start by generously seasoning the beef chunks with salt and pepper. This will help bring out their flavor as they cook!
2. Browning the Beef:
In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned beef in batches to avoid overcrowding the pan. Brown the beef pieces on all sides, which should take about 3-4 minutes per side. Once browned, remove the beef from the pot and set it aside on a plate.
3. Sautéing the Aromatics:
Using the same pot, add your chopped onion. Sauté it for about 5 minutes until it’s translucent. Then, add in the minced garlic and cook for an additional minute until you can smell the lovely aroma!
4. Adding Vegetables:
Next, toss in the sliced carrots and mushrooms. Cook for about 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
5. Pouring in the Wine:
Now it’s time to add the red wine! Pour it into the pot and use a wooden spoon to scrape any delicious brown bits that stuck to the bottom. Bring the mixture to a boil, then let it simmer for about 5 minutes to reduce slightly.
6. Combining Ingredients:
Return the browned beef to the pot and stir in the beef broth, tomato paste, dried thyme, and bay leaves. Bring everything back to a gentle simmer.
7. Simmering the Stew:
Cover the pot with a lid, reduce the heat to low, and let the stew simmer for about 2-2.5 hours. This slow cooking time will make the beef tender and flavorful, so be patient! It will be ready when the beef easily shreds with a fork.
8. Final Touches:
Once the beef is tender, remove and discard the bay leaves. Taste your stew and adjust the seasoning with more salt and pepper if needed. It should be rich and inviting!
9. Serve and Enjoy:
Garnish your stew with freshly chopped parsley before serving. It’s perfect served hot with crusty bread or over a fluffy mound of mashed potatoes. Enjoy your cozy meal!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is the best choice for its rich flavor and tenderness after slow cooking, you can also use brisket or round. Just be mindful that leaner cuts may not be as tender and juicy. If using a leaner cut, make sure to keep an eye on the cooking time to avoid drying it out.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can substitute with an equal amount of beef broth combined with one tablespoon of red wine vinegar or balsamic vinegar for acidity. Another option is to use grape juice or cranberry juice diluted with water, but keep in mind that the taste will be slightly different!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, place the stew in a freezer-safe container and store for up to 3 months. Thaw in the refrigerator overnight before reheating, and warm it gently on the stove or microwave.
Can I Add More Vegetables?
Definitely! Feel free to add other vegetables like potatoes, peas, or parsnips. If adding starchy vegetables, adjust the cooking time to ensure everything is tender by the time the beef is fully cooked. Just make sure to add them in the last 30-40 minutes of simmering to prevent them from becoming mushy!
