Hearty Red Wine Beef Stew: Cooking Steps and Serving Suggestions

Ingredients

Main Ingredients

• 2 lbs (900 g) beef chuck, cut into 1‑inch cubes
• 2 tablespoons all‑purpose flour
• 2 tablespoons olive oil

Vegetables

• 3 carrots, peeled and sliced into ½‑inch rounds
• 2 celery stalks, diced
• 1 large onion, chopped
• 8 oz (225 g) cremini mushrooms, quartered

Red Wine Sauce

• 2 cups full‑body dry red wine (e.g., Cabernet Sauvignon)
• 2 cups beef broth, low‑sodium
• 2 tablespoons tomato paste

Seasonings & Herbs

• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Cooking Process

1. Heat the Pot. Place a heavy‑bottom Dutch oven over medium‑high heat. Add 2 tablespoons olive oil and let it shimmer—this signals the right temperature for searing.
2. Sear the Beef. Working in batches, add the flour‑coated beef. Do not stir; let each piece develop a deep brown crust for 3–4 minutes. Flip and brown the other side for another 3 minutes. Remove to a plate and repeat until all pieces are seared.
3. Sauté the Vegetables. Reduce heat to medium. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the onion becomes translucent and the vegetables start to soften, about 5 minutes. Add the mushrooms and cook an additional 2 minutes.
4. Deglaze with Red Wine. Pour in 2 cups red wine, scraping the browned bits (fond) from the bottom with a wooden spoon. Those caramelized pieces are flavor gold. Bring the mixture to a gentle boil and let it reduce by roughly one‑third, which concentrates the wine’s flavor.
5. Add Remaining Liquids & Herbs. Stir in 2 cups beef broth, 2 tablespoons tomato paste, dried thyme, and bay leaves. Return the seared beef to the pot, nestling it among the vegetables. Bring to a low simmer, then cover and transfer the pot to a pre‑heated 325°F (160°C) oven. Cook for 1 hour 45 minutes, or until the meat is fork‑tender.