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This Red Wine Beef Stew is rich and hearty, with tender beef and a velvety, savory sauce that you will not believe!
This stew, you guys, YOU GUYS. I am so happy with it. Don’t you hate it when you imagine a savory, beefy, velvety stew but you end up with a watery broth full of tough chunks of beef? Yeah, me too, which is why I worked on this stew until it was exactly how I wanted it. I wanted a rich, savory, velvety sauce. I wanted beef I could cut with a spoon. This is it, people. This is that stew.
When Mr. Briar and I had only been dating for a few months we went to a fantastic restaurant in Portland called Little Bird. PS – if you are ever looking for a great restaurant in Portland, try Little Bird, it is so, so good. Not that you need to look hard for good restaurants in Portland, seriously. ANYWAY. I think it was actually Valentine’s day, and I ordered something called Pot Au Feu, which is a french beef stew and means something like pot on the fire. And it was A-MAZING. Being an Irish girl I am not a stranger to beef stew, and although I liked it I was never overly excited about it. THIS? This was something to be excited about. With a rich sauce and tender, fall apart beef and caramelized vegetables. This is what all stew strives to be. Right away I set out to try to replicate it at home.
Over the last few years I have tried recipes that were really good, but until I decided I wanted to share it on the blog I had never really tried to perfect it. So, three rounds later I finally have a stew that I am IN LOVE with. I don’t want to over sell it. But you should make this, like ASAP is all I’m saying. And don’t forget to have some crusty bread on hand to dip in all that sauce.
There are a few components of this stew that are important to note. One is the quantity of red wine. I have made recipes for stew that call for an entire bottle of wine, and although that is good, I think it becomes overpowering, and to be honest I would rather have that wine in my glass than in the stew. SOME wine makes this stew fantastic though. So 1 cup of wine to 3 cups of broth seems to be a pretty winning ratio. The rest of the bottle can be for drinking while you make and eat this stew. Also, don’t be tempted to just use a whole box of stock because stock comes in 4 cup boxes and what are you going to do with that extra cup? I know, that is how I think too. But it ends up being too much liquid, and the beef doesn’t cook right. Just trust me. 3 cups of stock, 1 cup of wine, OK?
Which brings us to the second component. TIME. We use beef chuck in this stew, which is a cheap and tough cut of beef. Do you know what turns this from tough chewy meat into tender perfection? TIME does that. Let me tell you a story about how wonderful time is. The first time I made this stew, I cooked if for a total of an hour and a half. The stew was good, but I was not happy with how tender (or not tender) the beef was. The second time, I cooked it for 2 and a half hours, and the beef was much more tender, but still not as tender as I would have liked. The third and final time I cooked this, it was for 2 hours and 45 minutes. And the beef was PERFECT. Cut it with a spoon perfect. Not mushy, not tough, perfect. So, please don’t be tempted to cut the time short on this, even though it smells amazing and you are starving. It is worth the wait. And it is EVEN BETTER the next day.
But here is a cool and sort of different thing: You don’t brown the beef beforehand! I know! I’m pretty sure that most of us are conditioned to think that you have to brown the beef ahead of time, but this is a little trick I learned from Americas Test Kitchen. Instead of browning the beef beforehand, you cook the stew uncovered and the beef that is sticking out of the stew will brown in the oven. The reason you brown meat is to develop flavor. Instead of doing that beforehand, you do it while the stew is cooking. You will notice that a brown “fond” (I’ve already told you how I feel about that word) develops on the side of the dutch oven – the brown bits that start to caramelize on the side of the pan. Normally you would be scrubbing these off when you wash the pot, but we don’t want that! There is so much flavor there, we want that IN the stew, not down the drain. So, when you take the pot out of the oven to add the potatoes and carrots, just use a spoon to scrape the brown bits off the side and back into the stew, where it belongs and will develop delicious flavor. Do it again when you remove the pot when the stew is done.
Last of all, there are a few vegetable tricks. The first thing is adding some carrots and potatoes to the stew, but only in the last hour. If you throw everything in there at once, the vegetables will be mush by the time the stew is done. Don’t do that! You just add them at in the last hour so that they are perfectly tender when the stew is finished. The other thing is that I like some nice, caramelized vegetables with my stew. The problem is that they don’t get that way IN the stew. So what we do is cook them OUTSIDE of the stew and use them as a topping. An amazing, flavorful, caramelized topping that just takes this stew from really good to AMAZING. I know I’m being dramatic, and, like, it’s just stew, but also I’m serious. The caramelized veggie topping is extra work (not that much) but it is worth it. I think it is my favorite part. I use pearl onions in the topping, although if you can find them cipollini onions are great too. They can be pretty difficult to find sometimes, so using frozen pearl onions is totally fine. And bonus, frozen pearl onions are already peeled!
So, this is obviously a Sunday dinner type of stew. This is a cook for the entire afternoon stew. It’s not a quick, middle of the week meal, but it is something that will nourish you on a cold day, fill your house with delicious smells and make everyone who eats it insanely happy. You are going to LOVE it.
Red Wine Beef Stew
Ingredients
- 2 ½ pounds beef chuck roast cut into one and a half inch chunks.
- 2 onions diced
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 cloves garlic pressed or finely minced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary chopped
- 1-2 bay leaves
- 1 cup red wine such as syrah or zinfandel
- 3 cups beef stock
- 1/4 cup flour
- 1 yukon gold potato cut into 1 inch cubes
- 2 carrots cut into 1/2 inch coins
- kosher salt
- fresh ground black pepper
- chopped fresh parsley for garnish optional
For The Topping:
- 1 cup pearl onions or cipollini onions
- 2-3 carrots cut into 1 inch pieces
- 8 crimini mushrooms thickly sliced
- 2 slices of bacon cut into 1 inch lardons
Instructions
- Preheat oven to 325°F
- Heat 3 tablespoons of olive oil in a dutch oven over medium high heat. Add onions and season with kosher salt. Cook, stirring often, until golden brown, about 20 minutes.
- Add tomato paste and garlic, cook, stirring constantly for about 2 minutes, until rust colored.
- Add flour and stir, cooking for about 1 minute.
- Whisk in broth slowly, then wine.
- Add herbs and bay leaves and bring to a simmer, about 3 minutes.
- Stir in beef and return to a simmer.
- Transfer to oven and cook, uncovered for 1 hour and 45 minutes.
- Remove from oven and using a spoon, scrape down the brown bits that have formed on the side of the pot. Add the potatoes and carrots to the stew, stir and rearange meat so that it is on top of the vegetables and sticking out of the sauce as much as possible (this way it will brown in the oven)
- Return to oven and cook uncovered for another hour or until potatoes and carrots are tender.
- While stew is cooking, prepare topping.
- In a medium saute pan, add just enough water to cover the bottom of the pan.
- Add bacon pieces, cover pan and turn heat on to medium high. Bring to a boil.
- When water is boiling, remove lid and add pearl onions and carrots. Cook, stirring often, until water has evaporated.
- Add mushtrooms and season with just a little salt (remember, bacon is already salty!). Reduce heat to medium low.
- Cook, stirring often, until vegetables are nicely browned, 20-30 minutes. Depending on how much fat your bacon releases, you may need to add just a little olive oil to the pan to coat the vegetables.
- When stew is done, remove from oven, stir and again scrape browned bits from the sides into the stew. Taste stew and season with salt and pepper if needed.
- To serve, spoon stew into bowl and top with some vegetable topping and fresh parsley, if desired.
- Serve with bread (optional, but strongly advised).
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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The only thing I did different was pan seared all sides of roast. I followed all directions. I seasoned the roast liberly before searing. I think that might be why people felt it fell flat on taste. You have to layer the salt! It was amazing. Velvet sauce and tender meat. I used an Italian Tuscan wine. Thank you for the recipe!
I’m so glad you enjoyed it!
I followed the recipe exactly and was very disappointed . It did not have the rich flavor that was described. It was really just ordinary . I won’t be making this again.
Hi Cheryl – I’m sorry you didn’t like it. It’s a favorite in our house, and as you can see from the comments, several other people have made it and loved it. But not every recipe is for every person. Hope you find something else you like!
I made it the other day. My french friend who is now living in New Zealand was sooooo happy. She said it was just like how her grandmother used to make!! thank you!!!
Wow, that is quite a compliment! Thank you Celina, I’m so glad you and your friend loved it!
The recipe says carrots in the pot and in the topping. Whicj is correct please?
Hi Dan – there are carrots in both. You add the carrots to the stew in step 9, and you also use them in the topping. The reason for that is the carrots cooked in the stew add flavor but break down, and the carrots in the topping have a better texture. Hope that helps!
Hi Meghan,
Just came across this recipe and want to make it for a group of 8 friends this weekend. It’s the most delicious sounding recipe I’ve come across! Thank you for the photo, too (cinched my decision!).
Some of my friends are not eating grain at all – could I omit the flour? Do you think I could just puree a few of the stewed veggies at the end to thicken the sauce? Thanks much! Lorrie
Hi Lorrie, I am so glad you are making the stew! The flour does a great job of making the stew thick instead of watery. You could try using arrowroot, potato starch or tapioca starch instead of flour. Or as you suggested, you could try pureeing some potatoes and adding them back in to thicken. Please note that when I tested the recipe I only used flour, so I can’t be 100% sure of the results with the substitutions. Here is an article I found on thickening stew without flour! http://healthyeating.sfgate.com/use-thicken-stew-gluten-intolerant-people-2758.html I hope that helps. Please let me know how it turns out!
Thanks so much for the thickening research! I decided to try the veggie puree route, so will let you know – it’s in the oven now (first round)! I decided to make it a day ahead, since stew is always better the next day. I’ll make the veggie toppings just before the guests arrive tomorrow, while the stew is heating. I do have one more question – do you peel your carrots and potatoes for this recipe?
Will let you know how the recipe turned out w/out flour (so far it smells amazing and looks very similar to your photos!)
Hi Lorrie, great, I’m so excited to hear that! I did peel the carrots and potatoes. And I agree, stew is always better the next day! Enjoy your time with your friends!
Hi Meghan,
The stew was a huge hit last night! Everyone raved! I have to say, the topping is my favorite part, too!
Omitting the flour worked out great for my non-gluten friends. I pureed 1/2 a potato, 1/2 an onion and 1 carrot after letting them cook with the meat for the first 1.5 hours. I then whisked the puree in to the liquid and added 2 more tablespoons of the tomato paste, then returned it all to the oven with the new potatoes and carrots for another 1.5 hours. The sauce turned out very thick and rich – not watery at all.
Thank you for the very delicious recipe – this was my first attempt at beef stew and my new favorite!
Lorrie – I am so glad to hear that! Thanks for letting me know, now other readers who want to make it gluten free can try the same thing! I am so glad that you and your friends loved the stew!
I used Bob’s Red Mill one to one gluten free flour replacement and it worked fine.
Hi Meghan! Just came across your stew recipe and I was planning on making stew this weekend. would like to try this wonderful looking stew but I’m not a fan of tomato paste in my stew. Would it be the same if I left it out?
Hi Franceen – the tomato paste gives the stew a nice umami flavor, and it probably won’t be quite the same without it. It really doesn’t give the stew a “tomato” taste, since it is such a small amount, but just gives it a more complex flavor. You could try leaving it out if you want, but I don’t think the stew will be quite as rich and flavorful.
Hi Meghan ! Just came across this recipe while looking for something to make for Sunday dinner tomorrow. It looks AMAZING!!! Problem is I don’t have a Dutch over (we have a glass cooktop so cast iron is too risky). Can I make this in something like a Corning Ware casserole?
Hi Marcelle! Yay, I am so glad you are going to make this, it is one of my favorites! I would start the stew in a large pot on the stove, then when you transfer to the oven you can trasfer the stew to an oven safe dish. It might also work in a large pot that is oven safe (T-fal makes some that might work better than cast iron for you). I hope that helps, let me know how it turns out!
Well, I made this stew on Sunday in my Corning Ware casserole and it was DEEEEVINE!!!!! The only change I made was to brown the beef a bit before and add more than one potato (hubby would never eat a stew with only one spud!) I used fingerlings and cut them into chunks. This stew is now one of the entries in a Yummly.com category that I set up specifically to save dishes my husband wants again and again and again!
Hi Marcelle, I am so happy that you and your husband love the stew! And thanks for letting me know about the adaptations for the glass stovetop, I’m sure some other readers will benefit from that.
Hello Meghan! I’m new to your site and stumbled across your recipe after googling “velvety beef stew”. I made it tonight and just took it out of the oven. I have to tell you that it is delicious! The sauce is silky and rich, the beef is tender and flavorful, and the potato is so creamy. I can’t wait to have it for dinner tomorrow! Thank you for a great recipe!
Hi Jeannette! Yay, that makes me so happy to hear! I am thrilled that you love it. Thank you for taking the time to let me know! I think the stew is even better the next day 🙂
That stew you had sounds amazing! I love it when restaurant meals just stick with you because they are so good, and it’s so fun to try to recreate them at home. I can almost smell this already 🙂
Thanks Katy! I do love both eating at great restaurants and recreating the food at home!
What a gorgeous stew! That sauce must taste amazing! This is so perfect for cold winter days!
Thank you Melanie!
I love this post, your tips are really great and I can SEE the results in your photos — I agree that the best stews have a deep rich base, and it isn’t always easy to nail. I’m now going to put beef stew on the menu for this week so I can practice!
Thank you so much Sue! It is a fun and delicious project to practice on 🙂
Oh gosh it has been sooo long since I’ve had beef stew! This looks perfect for all the colder weather ahead (it’s been like 70 here this week – I kinda hate it for December – it’s supposed to be chilly out!!)
The weather has been so weird this year, right? I know what you mean, I like it to be a little chilly in December so I can cozy up. It has been mild in Washington this year too, but not that warm! Thanks so much Ashley!
I can almost taste the velvety sauce!!! YUM, Meghan! I love this recipe. This is one of my favorite kinds of stew and yours looks perfect!!
Thank you so much Lauren!
I EAT THIS STEW FOR LUNCH!!!
No, seriously, I’m eating this stew for lunch. It is in my lunchbox. Right now. So, yeah, I win.
You win at lunch and at life! 🙂
What an absolutely scrumptious beef stew, Meghan! All of the flavors you have in here… rich, savory, velvety… my mouth is literally watering! I appreciate your dedication to getting this recipe absolutely PERFECT, too, looks like it really paid off!
Thank you so much Sam! It has become one of my favorites!
The food scene in PDX is on point! I LOVE beef stew and this is the only way to make it!!! delicious!!!!!!
Yasss, it so is! I miss it dearly, but luckily it is only a few hours away by car for us. Thanks so much Alice!
I love your pictures! I have been adding red wine to my soups/stews too I can’t believe how much flavor/ depth it adds.
Just one more reason I love wine! 🙂 Thanks so much for the sweet compliment Liora!
I NEED this stew in my life. This is pure perfection Meghan! You have no idea how much I wish I was tucking into a big bowl. Gorgeous pics too!
Thank you so much Jess!
Wow! This is quite a recipe!! I’m amazed at your persistence in getting it just right, and sharing your tips so that we can try to turn out an
impressive meal! I am SO looking forward to sharing this with my household, and the sooner the better. I love the concept of cutting my meat with a spoon~~❤️??❤️
⭐️⭐️⭐️⭐️⭐️
Thank you I’m sure you guys will love it!
With so many tips, you have set us up to achieve beef stew perfection! I love this recipe and I’m gonna try it soon like this weekend soon because it looks too good to wait any longer than that.
Yess, I hope you do try it, the sooner the better! Thanks Nicole!