Beef Stew With Red Wine Recipes

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Rich and delicious French beefiness stew with ruby wine and vegetables. Yous'll love the intense flavor and it'due south so easy to make in a Dutch oven, low and dull! Serve this stew with broad egg noodles or simply with crusty bread and a salad.

Photo of a pot and a ladle full of beef stew with red wine, chunks of carrots and vegetables.

This is my version of a Provencal-inspired French beef stew, chock-total of classic beef stew ingredients. Think fork-tender braised beef, beef broth, chunky vegetables, hearty red vino and aromatic fresh rosemary and other herbs.

Traditionally made on the stovetop in a very large earthenware dish called a daubiere, information technology's slow-cooking at its best – rich with tender beef, herbs and red wine.

This beef stew recipe is based on a French-style beef daube, which is just a fancy name for you guessed information technology! Beef stew.

Tiresome-cooking in a Dutch oven
Best beef cuts for beef stew
Red wines to utilize in beef stew
Jump to recipe

Slow-cooking beefiness stew

Make this stew when life gives you atiny bit more fourth dimension.

The prep piece of work is mostly (all) upwards front, so it'due south perfect to make on relaxed day or on the weekend. Put on something comfy to article of clothing and turn on the oven!

Because the flavors meld for days, you'll exist rewarded with very tasty leftovers during the week.

Image of a bowl of red wine beef stew with a spoon and a napkin on the side.

Sliding a Dutch oven full of meat, vegetables and wine-rich goop into the oven for a few hours not but fills the house with amazing smells, but leaves you hands-free to do other things for a couple hours.

While dinner is bubbling away in the oven, all you'll need to practise afterward is piece some crusty French bread and toss mixed greens for a salad. Win!

A Dutch oven is the best slow-cooker!

Along with the pasta pots and cast iron skillets, my enameled cast iron French ovens are my well-nigh cherished kitchen tools.

I know some of you are thinking – hasn't this girl always heard of a Crock-Pot?! I l-o-v-e my pressure cooker and slow cookers, and I accept then many keen recipes for them.

Photo of a white Dutch oven with red wine broth, beef chunks and herbs for beef stew.

It but that there's something special about a an old-fashioned braised beef stew that cooks for hours in the oven.

A expert enameled cast iron pot is an investment, just information technology's cute and will terminal a long, long time.
It'south heavy-duty and reliably retains even heat distribution over long, slow cooking times.
For slow-cooker recipes, a Dutch oven is a true one-pot vessel — sear meats and sauté vegetables on tiptop of the stove, and place in the oven to slow-cook.
You tin can cook dinner in the oven while doing other things. Nothing is cozier than a warm kitchen in the libation months.

The best beef cuts for cooking beef stew:

When y'all shop for meat for beefiness stew, I recommend avoiding the shrink-wrapped packages of meat labeled "stew meat".

The meat in those is often a mixture of trimmings from a multifariousness of beef cuts, which ways they vary widely in fat content and tenderness.

Beef chuck: Boneless chuck is my top choice for beefiness stew. The chuck comes from the shoulder portion of the cow between the ribs and the brisket.

Use a chuck roast to make beef stew
Trim off excess fat and cut into large chunks

This heavily exercised muscle contains a lot of connective tissue and fat marbling, which makes for a tastier piece of meat.

Await for chuck roasts labeled blade roast, chuck shoulder, acme chuck or shoulder clod roast. If you don't want to bother cutting upwardly the meat yourself, ask the staff behind the meat department to exercise it for you.

How to become started:

Sear the beef, then cook the shallot in the fat
Add the beefiness dorsum to the pot with reddish wine, broth and herbs

Vegetables in stew

It's not traditional, but I adopt to cook the vegetables separately from the stew. Information technology's a tip I learned when I worked in restaurants. The method is a great way to keep the vibrant color, texture and season intact.

Celery, fennel, leeks and carrots
Cook the vegetables so add to the stew

I like to use a fresh fennel seedling in place of celery for a little Provencal twist, along with the traditional celery. You can use more than celery instead of the fennel (3-4 stalks full).

It'south probably non the fashion your mom or grandmother made stew, merely I call up it's an comeback. The veggies in my mom's stew were boiled to a gray mush — not very appetizing to a kid like me!

Image of a white Dutch oven on a cutting board, with beef stew and carrots, leeks and parsley and a serving ladle. — Stir the vegetables into the slow-cooked beef stew and serve!

Red wine in French beefiness stew:

Why add ruby-red wine to beef stew?

When you boring-cook tough cuts of meat like beef chuck, the acid present in the wine eventually helps to intermission the meat downwardly, making information technology more tender.

Red wine in beef stew as well adds depth of flavor — some of the liquid evaporates in the oven, which concentrates the flavors going on in the pot.

So, which red vino should you use? If you're a regular red wine drinker, a practiced rule of thumb is to melt with wine that you already dearest to potable.

Y'all don't need to spend large bucks on a bottle of wine for beef stew. In that location are lots of affordable, tasty dry red wines that are both delicious to drink and cook with.

good value (nether $xv) crimson Wines for COQ AU VIN

Bordeaux-style Cabernet Sauvignon/Merlot blends
California Pinot Noir, Syrah, Zinfandel
French Cotes du Rhone, Bourgogne (pinot noir), Syrah
Italian Chianti, Barbera D'Asti, Montepulciano
South American/Australian Malbec, Shiraz, Cabernet Sauvignon

What to serve with information technology:

This stew is delicious equally is, but we also love it served over wide pasta noodles like pappardelle or cheesy polenta.

Keeping leftovers:

The stew will go on for upwardly to five days in the fridge. When reheating, add a fleck more stock or water to the stew as the sauce volition thicken as it cools.

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Slow-Cooked Red Vino Beef Stew

A rich French-mode beef stew with crimson vino and vegetables. You lot'll honey the hearty flavors and it's so easy to make in a Dutch oven, low and tedious! Serve this stew with wide egg noodles or simply with crusty staff of life and a salad.

Serve the stew over wide egg noodles, parmesan polenta or with crusty bread alongside for hearty meal!

Prep Time 25 mins

Melt Fourth dimension 2 hrs 30 mins

Total Time 2 hrs 55 mins

Class Meat

Cuisine French

Servings vi servings

Stew

3 pounds (1350 yard) beef chuck roast
ane tablespoon kosher table salt, or 1 ½ teaspoons tabular array salt
3 tablespoons (45 g) olive oil
2-three shallots, finely chopped (1 cup)
iii tablespoons (45 1000) all-purpose flour
1 tablespoon (15 g) tomato paste
4 whole garlic cloves, peeled
½ teaspoon freshly ground black pepper
1 ½ cups (375 ml) hearty dry carmine wine, such as syrah, merlot or Cotes-du-Rhone
one-2 cups (250-500 ml) beefiness or chicken broth
2 bay leaves and 4 sprigs each thyme and rosemary, tied into a package with string

Vegetables

1 pound (459 grand) carrots , peeled and sliced into 2-inch chunks
2 leeks, chopped
1 fennel bulb, stems and tough outer layers trimmed, sliced into ½-inch wedges
2 stalks celery, chopped
one tablespoon (15 ml) extra-virgin olive oil
¼ loving cup chopped fresh parsley
½ teaspoon kosher salt

Cook Style Preclude your screen from going dark

Heat oven to 350 (175C) degrees with the rack in the center.
Prep the beefiness: Trim the meat of excess fat and slice into three-inch chunks. Season evenly on all sides with 2 teaspoons common salt.
Heat the oil in a large Dutch oven or heavy goulash over medium-high heat. Sear the beefiness in batches until browned. Remove to a platter.
Lower the rut to medium and add the shallot to the pot. Cook 5 minutes, stirring every now and then, until softened. Return the beef to the pot and sprinkle with flour. Stir in the tomato paste, garlic, wine, 1 teaspoon salt and pepper.
Bring to a simmer, then add enough broth to only cover the beefiness. Toss in the herb bundle. Embrace the pot with a sheet of parchment or foil, and so pinnacle with the pot lid.
Identify in the oven to braise for 2 ½-3 hours. The cooking liquid will be slightly reduced and the meat should fall apart when prodded with a fork.

Cook the vegetables

Put the carrots, leeks, fennel and celery in a large skillet with ¼ cup h2o, 1 tablespoon extra-virgin olive oil and 1/2 teaspoon salt. Place over high rut until the h2o boils. Lower heat to a simmer. Cover the pan and cook until the vegetables are tender but still colorful, about 10-12 minutes.
To serve, stir the vegetables into the stew. Sense of taste for seasoning, adding more common salt and pepper equally desired. Sprinkle with the parsley.

Apply a 5-half dozen quart capacity pot.
The stew will keep for up to 5 days in the fridge. When reheating, add a bit more stock or water to the stew every bit the sauce will thicken as it cools.

Recipe updated Nov 2021

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Hey, I'1000 Karen

Creator of Familystyle Nutrient

I'm a food obsessed super-taster and professionally trained cook ALL near making cooking fun and doable, with piece of cake to follow tested recipes and incredibly tasty food! Read more about me here.

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