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Red Wine Beef Stew - A Cozy, Slow-Simmered Classic

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2.5 pounds beef chuck, cut into 1.5-inch cubes
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2–3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir)
  • 3 cups beef broth (low sodium)
  • 2 bay leaves
  • 1 teaspoon dried thyme or 4–5 sprigs fresh thyme
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 1 pound baby potatoes, halved (or russets cut into large chunks)
  • 8 ounces cremini or button mushrooms, halved
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon red wine vinegar (optional, for brightness)
  • 2 tablespoons chopped fresh parsley, for serving

Method
 

  1. Season and dust the beef: Pat the beef dry with paper towels. Toss with salt, pepper, and flour until lightly coated. This helps with browning and thickens the stew later.
  2. Brown in batches: Heat 1–2 tablespoons oil in a heavy pot or Dutch oven over medium-high. Brown the beef on 2–3 sides without crowding, about 6–8 minutes per batch. Add more oil as needed. Transfer browned beef to a plate.
  3. Soften aromatics: Lower heat to medium. Add the onion with a pinch of salt and cook until translucent, 4–5 minutes. Stir in garlic and tomato paste and cook 1–2 minutes until the paste darkens slightly.
  4. Deglaze with wine: Pour in the red wine. Scrape up the browned bits from the bottom. Simmer 3–5 minutes to reduce by about a third and cook off the alcohol edge.
  5. Build the base: Return the beef and any juices to the pot. Add beef broth, bay leaves, and thyme. Bring to a simmer, then reduce heat to low. Cover and cook gently for 60 minutes, stirring occasionally.
  6. Add vegetables: Stir in carrots, potatoes, and mushrooms. Add Worcestershire sauce. Cover and simmer another 45–60 minutes, until beef is very tender and vegetables are cooked through.
  7. Adjust thickness: If the stew is too thin, simmer uncovered 10–15 minutes to reduce. If too thick, splash in more broth or water. Aim for a glossy, spoon-coating consistency.
  8. Finish and season: Remove bay leaves and thyme stems. Stir in red wine vinegar if using. Taste and adjust salt and pepper. Sprinkle with parsley before serving.