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Hearty Beef Stew with Vegetables and Red Wine Recipe

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3.8 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings

Description

This hearty Beef Stew recipe is a comforting classic, slow-simmered to perfection in a rich broth with tender beef, potatoes, carrots, celery, and a hint of red wine and rosemary. Perfect for a family meal, this stew offers a robust flavor and satisfying texture, enhanced by a smooth tomato paste base and a thickened broth with a cornstarch slurry.

Ingredients

Beef and Coating

  • 2 pounds stewing beef (trimmed and cubed)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Cooking Base and Vegetables

  • 3 tablespoons olive oil (more as needed)
  • 1 onion (chopped)
  • 6 cups beef broth
  • ½ cup red wine (optional)
  • 1 pound potatoes (peeled and cubed)
  • 4 carrots (cut into 1 inch pieces)
  • 4 ribs celery (cut into 1 inch pieces)
  • 3 tablespoons tomato paste
  • 1 teaspoon dried rosemary (or 1 sprig fresh)

Thickening and Finishing

  • 2 tablespoons cornstarch (or as needed)
  • 2 tablespoons water (or as needed)
  • ¾ cup peas

Instructions

  1. Coat the Beef: In a bowl, combine all-purpose flour, garlic powder, salt, and black pepper. Toss the stewing beef cubes thoroughly in this flour mixture to coat evenly, which will help in browning and thickening the stew later.
  2. Brown the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Shake off any excess flour from the beef, then brown the beef in small batches to avoid overcrowding. Cook each batch until nicely browned on all sides, then remove beef and set aside in a bowl.
  3. Sauté Onions: In the same pot, add chopped onions and more olive oil if needed. Cook over medium heat, stirring occasionally, until the onions soften and become translucent, about 3 minutes, absorbing the flavorful browned bits left from the beef.
  4. Deglaze the Pot: Pour in beef broth and red wine (if using) into the pot, scraping up any browned bits stuck to the bottom with a wooden spoon. These bits add depth to the stew’s flavor.
  5. Add Ingredients and Simmer: Return the browned beef to the pot along with peeled and cubed potatoes, chopped carrots, celery, tomato paste, and rosemary. Stir to combine, then reduce heat to medium-low. Cover the pot with a lid and let the stew simmer gently for about 1 hour to 1 hour 30 minutes, or until the beef is tender and the vegetables have softened.
  6. Thicken the Stew: In a small bowl, whisk together equal parts cornstarch and water to create a slurry. Slowly pour the slurry into the boiling stew while stirring to avoid lumps, adjusting the amount to achieve your desired thickness. Allow the stew to simmer until slightly thickened.
  7. Finish and Serve: Stir in the peas and let the stew simmer for an additional 5 to 10 minutes to cook the peas through. Taste and season with additional salt and pepper as needed. Serve hot and enjoy your comforting beef stew.

Notes

  • For a deeper flavor, use fresh rosemary if available.
  • Red wine is optional but adds a rich complexity to the stew.
  • You can substitute cornstarch with flour for thickening if preferred, but reduce the amount slightly.
  • Make sure to brown the beef well; this step is key to developing robust flavor.
  • Leftovers taste even better the next day as flavors meld beautifully.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/hearty-beef-stew-with-vegetables-and-red-wine-recipe/