If you’re craving a cozy, soul-satisfying meal that feels like a warm hug after a long day, this Hearty Beef Stew with Red Wine and Baby Potatoes Recipe is going to become your new favorite. Tender chunks of chuck beef are lovingly simmered with bold red wine, fragrant herbs, and sweet baby potatoes, creating an irresistibly rich and comforting dish that’s perfect for family dinners or impressing guests. The depth of flavor from the slow-cooked beef paired with the silkiness of the reduced sauce makes every spoonful pure bliss.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you — each one is essential for building the robust flavor and satisfying textures that define this stew. From the hearty chuck beef that melts in your mouth, to the fresh vegetables that add color and sweetness, every element plays a crucial role.
- Chuck beef (1.2 kg / 2.4 lb): Choose well-marbled beef cut into 3.5 cm cubes for the best tenderness.
- Salt and pepper (1 tsp each): Simple seasoning that enhances all the flavors.
- Olive oil (3 tbsp, divided): Used for browning the beef and sautéing the veggies to develop richness.
- Onion (1 large): Adds sweetness and depth when softened and caramelized.
- Garlic cloves (4, minced): Brings a fragrant punch to the stew’s aroma.
- Carrots (3, cut on diagonal): Their natural sweetness balances the savory beef.
- Celery stalks (2, cut into pieces): Adds subtle earthiness and crunch.
- Flour (1/3 cup / 50 g): Helps thicken the stew naturally while adding body.
- Beef broth/stock (3 cups / 750 ml, salt reduced): The flavorful liquid base that infuses the meat and veggies.
- Red wine (2 cups / 500 ml): Choose a bold, dry wine like Cabernet Sauvignon or Merlot for richness and complexity.
- Worcestershire sauce (2 tsp): Enhances the umami and deepens the flavor profile.
- Tomato paste (2 tbsp): Adds a subtle tang and thickens the stew.
- Bay leaves (2): Impart a gentle herbal note throughout the cooking process.
- Fresh thyme (4 sprigs): Aromatic and earthy, pairs perfectly with beef.
- Baby potatoes (400 g / 14 oz, halved): These tender little potatoes soak up the stew’s flavors beautifully.
- Additional salt and pepper: To adjust seasoning to your liking at the end.
How to Make Hearty Beef Stew with Red Wine and Baby Potatoes Recipe
Step 1: Prepare and Season the Beef
Start by giving your beef cubes a generous sprinkle of salt and pepper. This simple seasoning step brings out their natural flavor and lays the foundation for robust taste in your stew.
Step 2: Brown the Beef Aggressively
Heat half of your olive oil in a heavy-based casserole over high heat until almost smoking, then brown the beef in batches. Browning is crucial—it locks in juices and creates those deep, caramelized flavors through the Maillard reaction that make the stew unforgettable.
Step 3: Sauté Aromatics and Vegetables
Lower the heat slightly and add more oil if needed. Toss in the onion and garlic, cooking until the onion softens and gains a golden edge. Then add carrots and celery, stirring to coat them in the flavors and building a delicious base for your stew.
Step 4: Create the Roux with Flour
Sprinkle the flour evenly over the vegetables, stirring well so each piece is coated. This step is the secret to thickening your stew naturally as it simmers, giving that luscious, hearty texture without needing any artificial thickeners.
Step 5: Add Liquids and Seasonings
Pour in the beef broth and red wine, then add tomato paste and Worcestershire sauce. Stir everything thoroughly to dissolve the paste and flour into the broth, creating a rich, flavorful cooking liquid that will tenderize the beef and marry the ingredients perfectly.
Step 6: Combine Beef, Herbs, and Potatoes
Return the browned beef and any juices back to the pot. Add fresh thyme, bay leaves, and the halved baby potatoes. Give it all a good stir to distribute the flavors evenly. Make sure the liquid almost covers the ingredients; add a splash of water if needed.
Step 7: Simmer Gently for Tenderness
Bring the stew to a gentle simmer, then reduce the heat to maintain a low simmer. Cover the pot and let it cook for about 1 hour and 45 minutes, allowing the beef to become tender and the flavors to develop beautifully.
Step 8: Reduce Sauce and Season
Remove the lid and let your stew simmer uncovered for another 30 minutes. This step reduces the sauce to a silky, thin gravy that cloaks the beef and veggies perfectly. Finally, taste and season with more salt and pepper as needed.
How to Serve Hearty Beef Stew with Red Wine and Baby Potatoes Recipe
Garnishes
Add a fresh sprig of thyme on top or sprinkle freshly chopped parsley to bring a burst of color and bright herbal notes. These simple touches elevate the stew from rustic comfort food to a dish worthy of your dining table.
Side Dishes
This stew pairs beautifully with creamy mashed potatoes to soak up every drop of that luscious sauce. Crusty artisan bread or a buttery biscuit on the side also work wonderfully to make the meal even more satisfying.
Creative Ways to Present
For a rustic feel, serve the stew straight from a wide, shallow bowl with a drizzle of extra virgin olive oil. Alternatively, ladle it into individual oven-safe pots and top with a sprinkle of sharp cheddar cheese before broiling for a golden crust that adds fun texture and extra flavor.
Make Ahead and Storage
Storing Leftovers
Your Hearty Beef Stew with Red Wine and Baby Potatoes Recipe tastes even better the next day, as the flavors have more time to meld. Store leftovers in airtight containers in the refrigerator for up to 3 days.
Freezing
This stew freezes beautifully. Portion it into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months. This way, you can enjoy homemade comfort on a busy evening without any extra prep.
Reheating
Warm leftovers gently on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water can help loosen the sauce if it has thickened too much in the fridge.
FAQs
Can I use a different cut of beef?
While chuck beef is ideal because of its balance of fat and connective tissue, you can also use brisket or short ribs, but cooking times may vary. The key is slow cooking to break down tough fibers for tenderness.
What kind of red wine works best?
Go for bold and dry wines like Cabernet Sauvignon, Merlot, or Burgundy. These wines add richness and a lovely complexity to the stew’s flavor without overpowering it.
Can I make this stew in a slow cooker?
Absolutely! After browning the meat and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, adding the potatoes about halfway through to keep them from getting mushy.
Is it necessary to brown the beef first?
Yes! Browning the beef develops flavor through caramelization and adds a savory depth that’s crucial in a stew this hearty and rich.
How thick should the stew sauce be?
After reducing, the sauce should be like a thin gravy—thick enough to coat the back of a spoon but still fluid. This allows it to cling beautifully to the tender beef and potatoes.
Final Thoughts
Trust me when I say this Hearty Beef Stew with Red Wine and Baby Potatoes Recipe will become one of those dishes you reach for whenever you need comfort food that’s equally impressive and cozy. It’s truly a labor of love that rewards you with every tender, flavorful bite. So gather your ingredients, take your time, and enjoy the process as much as the delicious results. You deserve this!
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Hearty Beef Stew with Red Wine and Baby Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European / Classic American
Description
A hearty and rich beef stew featuring tender chuck beef slow-cooked with aromatic vegetables, red wine, and herbs. This classic comfort dish is perfect for a cozy family meal and yields generous servings.
Ingredients
Beef and Seasoning
- 1.2 kg / 2.4 lb chuck beef, cut into 3.5 cm / 1.5″ cubes
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil, divided
Vegetables
- 1 large onion, halved then cut into 1 cm / 2/5″ slices
- 4 garlic cloves, minced
- 3 carrots, cut into 2.5 cm / 1″ diagonal pieces
- 2 celery stalks, cut into 2.5 cm / 1″ pieces
- 400 g / 14 oz baby potatoes, halved
Liquids and Flavorings
- 1/3 cup / 50 g flour
- 3 cups / 750 ml beef broth or stock, salt reduced
- 2 cups / 500 ml red wine, bold and dry (Cabernet Sauvignon, Burgundy, or Merlot)
- 2 tsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 bay leaves, fresh or dried
- 4 sprigs fresh thyme
- More salt and pepper, to taste
Instructions
- Season Beef: Sprinkle the cubed chuck beef evenly with 1 tsp salt and 1 tsp pepper to enhance flavor before browning.
- Heat Oil: In a large, heavy-based casserole pot, heat 1 1/2 tablespoons of olive oil over high heat until it just begins to smoke to prepare for searing the meat.
- Brown Beef: Add one-third of the beef to the hot oil and brown aggressively on all sides for about 4 minutes, developing rich flavor. Remove browned beef to a bowl and repeat with remaining beef, adding more oil if needed.
- Sauté Onion and Garlic: Reduce heat to medium-high and add 1 tablespoon of oil if necessary. Add the sliced onion and minced garlic, cooking for 2 minutes until the onion softens and begins to brown at the edges.
- Add Carrots and Celery: Stir in the cut carrots and celery, cooking for 1 minute to combine the flavors with the aromatics.
- Incorporate Flour: Sprinkle the flour evenly over the vegetables and stir thoroughly to coat, which will help to thicken the stew later.
- Add Liquids and Flavorings: Pour in the beef broth, red wine, tomato paste, and Worcestershire sauce. Stir well to dissolve the tomato paste and flour into the liquid, creating a flavorful base.
- Combine Beef and Herbs: Return the browned beef along with any accumulated juices to the pot. Add the fresh thyme sprigs, bay leaves, and halved baby potatoes, stirring gently to combine. Ensure the liquid almost covers the ingredients; add a bit of water if necessary.
- Simmer Gently: Bring the stew to a gentle simmer, then reduce the heat to low or medium-low to maintain a gentle simmer, allowing flavors to meld without boiling vigorously.
- Cook Covered: Cover the pot and cook the stew for 1 hour and 45 minutes, or until the beef is tender when tested with two forks.
- Reduce Sauce: Remove the lid and continue to simmer the stew uncovered for an additional 30 minutes to reduce the sauce to a thin gravy consistency, intensifying the flavor and tenderness.
- Season and Finish: Taste the stew and adjust seasoning with more salt and pepper as needed.
- Serve: Ladle the beef stew over creamy mashed potatoes, garnishing with a sprig of fresh thyme or a sprinkle of chopped parsley for an inviting presentation.
Notes
- Note 1: Chuck beef is ideal due to its marbling and tenderness after slow cooking.
- Note 2: Use a bold and dry red wine such as Cabernet Sauvignon, Burgundy, or Merlot for optimal flavor complexity.
- Note 3: Slow simmering is key to breaking down tough beef fibers, resulting in tender meat and rich sauce.
- For a thicker gravy, you can add a slurry of flour or cornstarch mixed with cold water in the final stages.
- This stew tastes even better the next day after flavors meld further.
