Red Wine Beef Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
8 servings
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Calories
314 kcal
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Course
Main Course, Soup
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Cuisine
American
Red Wine Beef Stew
Description
This stew starts by browning bite-sized chuck roast pieces seasoned with salt and pepper in olive oil with garlic sautéed to bring out aroma. The browned beef along with sautéed garlic is deglazed with red wine which lifts caramelized bits from the pan for flavor. Ingredients including chopped onions, peeled and cut carrots, tomato paste, canned diced tomatoes, beef stock, fresh herbs (rosemary, thyme, bay leaf) are combined in a heavy pan.
The stew is brought to a boil, covered, and transferred to a 300°F oven for slow braising about 2½ hours until beef reaches tenderness. The long slow cooking melds the flavors, softens the beef, and integrates the vegetables. The resulting dish is a thick, hearty stew with deep savory notes from the red wine and beef stock balanced by fresh herbs and the acidity of tomatoes.
This stew serves well as a warming main course, ideally accompanied by rustic bread or mashed potatoes to soak up the flavorful sauce. It is perfect as a make-ahead meal, as flavors deepen after resting. The method prioritizes tender meat and aromatic depth through slow cooking with fresh herbs and balanced acidity.
Recipe notes advise choosing a well-marbled chuck roast for good texture and flavor, trimming excess fat carefully to retain sufficient fat for taste. The stew stores well refrigerated for up to four days or can be frozen for up to three months. Thaw thoroughly in the refrigerator before reheating to maintain quality.
Ingredients
- 2 tablespoons olive oil
- 12 garlic crushed, cloves
- 2 pounds chuck roast trimmed and cut in cubes
- 2 teaspoons salt
- ½ teaspoon black pepper ground
- 1 cup red wine
- 8 carrot peeled and cut in pieces
- 2 onion roughly chopped, medium
- ½ cup beef broth or beef stock
- 1 tablespoon tomato paste
- 14.5 ounces diced tomatoes canned
- 1 prig rosemary fresh
- thyme several sprigs, fresh
- 1 bay leaf
Instructions
- Preheat the oven to 300 degrees.
- Prepare the chuck roast by removing any excess fat and connective tissue from the roast. Cut the roast into bite-sized pieces.
- In a heavy-bottomed pan such as a Dutch oven, heat the olive oil over low heat.
- Add the crushed garlic cloves and cook, stirring frequently, for about 5 minutes until the garlic is fragrant and has begun to brown slightly. Use a slotted spoon to remove the garlic and set it aside.
- Increase the heat to medium-high and add the beef cubes to the pan. Generously season with salt and pepper.
- Cook until the beef is brown on all sides. Remove from the pan and set aside.
- Add the wine to the pan and bring it to a boil. Stir and scrape the bottom of the pan to loosen any browned bits from the bottom.
- Add the garlic and beef back to the pan along with the remaining ingredients. Bring to a boil.
- Cover the pot, transfer to the oven, and bake for 2 ½ hours or until the beef is tender.
- At the end of the cooking time, remove the herb stems and the bay leaf and give everything a good stir. The cooked garlic will dissipate into the stew.
- Sprinkle a little fresh thyme on each serving for garnish if you like.
Notes
- Use a well-marbled chuck roast trimming excess fat but preserving enough for flavor and texture.
- Store stew in an airtight container refrigerated up to 4 days or freeze for up to 3 months.
- Thaw frozen stew in the refrigerator for 24 hours before reheating to maintain quality.
- Slowly braised at low oven temperature to ensure tender meat and developed flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 314kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 849mg | 35% |
| Potassium | 776mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 10271IU | 205% |
| Vitamin C | 12mg | 13% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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