Description
This hearty Red Wine Beef Stew simmered slowly in a rich blend of beer, red wine, beef stock, and aromatic spices offers tender beef chunks and flavorful vegetables. Perfect for a comforting meal, it balances savory, smoky, and slightly sweet notes, finished with fresh parsley for a fresh touch.
Ingredients
Scale
Meat and Fats
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 pounds stew meat or a 2½-pound chuck roast (trimmed of fat and cut into 1-inch cubes)
Liquids
- 12 ounces beer
- 1/3 cup dry red wine
- 3 cups unsalted beef stock
Vegetables and Aromatics
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 5 carrots (peeled and chopped)
- 6 Yukon Gold or yellow potatoes (peeled & cubed)
Seasonings and Others
- 2 beef bouillon cubes
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons tomato paste
- 2 bay leaves
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon granulated sugar
- Garnish: Fresh parsley (chopped)
Instructions
- Heat Fat: Heat oil and butter in a large Dutch oven over medium heat until melted and hot, preparing the pan for browning the beef.
- Brown Beef: Brown half of the stew meat on all sides in the Dutch oven, then transfer it to a paper towel-lined plate. Repeat with the remaining meat, ensuring all pieces are well-seared for deep flavor, then set aside together.
- Sauté Aromatics: Add chopped onions to the pot and cook for 3-4 minutes until translucent and softened. Stir in minced garlic and cook for 30 seconds, stirring frequently to prevent burning.
- Deglaze: Slowly pour in the beer, stirring to scrape up all browned bits from the bottom of the pot, incorporating those flavors into the stew base.
- Add Ingredients: Return the browned beef to the pot and add the red wine, beef stock, beef bouillon cubes, Worcestershire sauce, tomato paste, bay leaves, smoked paprika, kosher salt, ground black pepper, and sugar. Stir thoroughly to combine all flavors.
- Simmer Covered: Bring the stew mixture to a boil, then stir, cover the pot, and reduce heat to low for gentle simmering.
- First Simmer: Allow the stew to simmer covered for 1 hour to tenderize the beef and meld flavors.
- Second Simmer: Remove the lid and continue to simmer the stew uncovered for an additional hour, thickening the broth and concentrating the flavors.
- Add Vegetables: Stir in the chopped carrots and cubed potatoes, then cook the stew uncovered for another 20-30 minutes, or until the vegetables are tender and the stew reaches desired thickness.
- Adjust Consistency: If too thick, add extra water or broth to thin slightly. If too thin, dissolve 1-2 tablespoons of cornstarch per package instructions and stir in, then simmer until thickened to your preferred consistency.
- Serve: Garnish the stew with freshly chopped parsley and serve hot alongside toasty bread for a complete, comforting meal. Enjoy!
Notes
- Use a heavy, thick-bottomed Dutch oven for even heat distribution and optimal browning.
- Beef can be substituted with other stew meats, but chuck roast is ideal for tenderness.
- For best flavor, use a dry red wine and a flavorful beer like a lager or amber ale.
- If thicker stew is desired, cornstarch or flour can be used as a thickening agent; add gradually to avoid lumps.
- Leftovers taste even better the next day as flavors continue to meld.
- Ensure to peel potatoes and carrots properly for a better stew texture.
