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Hearty Beef Stew with Vegetables and Red Wine Recipe

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3.9 from 12 reviews

A hearty and comforting classic beef stew made with tender stewing beef, fresh vegetables, and a rich, flavorful broth thickened to perfection. This recipe simmers the beef and veggies slowly to develop deep flavors, making it a perfect meal for cozy gatherings or family dinners.

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

Stew Base & 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 Final Touches

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

Instructions

  1. Prepare the beef: In a bowl, combine flour, garlic powder, salt, and black pepper. Toss the stewing beef cubes thoroughly in this flour mixture to coat evenly, which will help with browning and thickening the stew later.
  2. Brown the beef: Heat 3 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Shake off excess flour from the beef and brown the meat in small batches to avoid overcrowding the pot. Once browned on all sides, remove the beef and set aside in a bowl.
  3. Sauté onions: Add the chopped onions to the pot. Add more olive oil if needed and cook the onions over medium heat until they begin to soften and become translucent, about 3 minutes.
  4. Deglaze the pot: Pour in the beef broth and the optional red wine, while scraping up any browned bits stuck to the bottom of the pot. These bits will add extra depth of flavor to the stew.
  5. Add vegetables and simmer: Return the browned beef to the pot along with the cubed potatoes, carrots, celery, tomato paste, and rosemary. Stir to combine, then reduce the heat to medium-low. Cover the pot and let the stew simmer gently for about 1 hour or up to 90 minutes, until the beef is tender and the vegetables are cooked through.
  6. Thicken the stew: In a small bowl, mix the cornstarch with water to form a slurry. Bring the stew to a gentle boil, then slowly add the cornstarch slurry while stirring until the stew reaches your desired thickness. You may not need to use the entire slurry if you prefer a lighter consistency.
  7. Finish with peas and seasoning: Stir in the peas and simmer the stew for an additional 5 to 10 minutes. Taste and adjust seasoning with salt and pepper as necessary before serving.

Notes

  • Red wine is optional but adds a richer flavor; you can substitute with additional beef broth if preferred.
  • Be sure to brown the beef in small batches to get a good sear and avoid steaming.
  • Use fresh rosemary for a more vibrant herbal note or dried rosemary for convenience.
  • The slurry is important for thickening; add it slowly to control the stew's texture.
  • Leftovers taste even better the next day as flavors meld together.

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