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Cozy Red Wine Beef Stew – Best Comfort Food Recipe

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A rich, deeply flavorful beef stew made with red wine, tender beef, and hearty vegetables. This comforting one-pot meal delivers that ‘simmered for hours’ taste in under two hours, perfect for chilly nights.

Ingredients

Scale
  • 2 lbs (900 g) beef stew meat (chuck or round)
  • 1 ½ cups (360 ml) dry red wine (Cabernet Sauvignon, Merlot, or Côtes du Rhône)
  • 2 cups (480 ml) low-sodium beef broth
  • 3 large carrots, peeled and chunked
  • 1 ½ lbs (680 g) Yukon Gold or Russet potatoes, cut into 1-inch chunks
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • ½ cup (75 g) frozen peas (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Position rack in lower third.
  2. Pat beef dry with paper towels. Cut into 1 ½-inch cubes if needed.
  3. In a medium bowl, toss beef with 3 tablespoons flour, 1 teaspoon salt, and ½ teaspoon black pepper until lightly coated.
  4. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until shimmering. Add beef in a single layer (work in batches if needed) and brown 3-4 minutes per side until deeply golden. Transfer to a plate.
  5. Reduce heat to medium. Add chopped onion and cook 4-5 minutes, scraping up browned bits, until soft and translucent.
  6. Add minced garlic and cook 30 seconds until fragrant.
  7. Stir in tomato paste and cook 1 minute until darkened.
  8. Pour in red wine, scraping bottom of pot. Simmer 2-3 minutes until slightly reduced.
  9. Add beef broth, browned beef (with juices), carrots, potatoes, thyme, rosemary, and bay leaves. Stir to combine. Liquid should almost cover ingredients; add more broth or water if needed.
  10. Bring to a gentle simmer on stovetop (small bubbles, not a rolling boil).
  11. Cover Dutch oven and transfer to preheated oven. Bake 1 hour 30 minutes to 1 hour 45 minutes until beef is fork-tender and vegetables are soft.
  12. Remove from oven. Discard thyme, rosemary, and bay leaves. If using frozen peas, stir in and let sit 5 minutes.
  13. Taste and adjust seasoning with salt and pepper. Add a pinch of sugar if broth is too sharp.
  14. Let rest 10 minutes before serving.

Notes

For best results, use a dry red wine like Cabernet Sauvignon or Merlot. The stew is even better the next day as flavors deepen. To make gluten-free, substitute flour with a gluten-free blend or use 2 tablespoons cornstarch mixed with 3 tablespoons cold water stirred in at the end.

Nutrition

Keywords: beef stew, red wine stew, comfort food, winter recipe, one-pot meal, Dutch oven stew

Find it online: https://lolaspoon.com/cozy-red-wine-beef-stew-best-comfort-food-recipe/