Hearty Beef Stew with Carrots, Potatoes, and Red Wine Recipe

If you’re craving comfort food that feels like a warm hug, then this Hearty Beef Stew with Carrots, Potatoes, and Red Wine Recipe is exactly what you need. I absolutely love how the tender chunks of beef meld with the sweetness of carrots and earthiness of potatoes, all simmered slowly in a rich red wine-infused broth. It’s one of those dishes where the aroma alone will pull everyone into the kitchen, and the flavor? It just gets better with every bite. Trust me, once you try it, this stew will become a staple dinner in your rotation.

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Ingredients You’ll Need

Each ingredient here was chosen to build that classic stew flavor – hearty, cozy, and bursting with taste. When shopping, try to get a good quality chuck roast and a decent bottle of red wine, as these really make a difference in the final dish.

• Chuck Beef: The perfect stew meat because it’s flavorful and gets tender with slow cooking.
• Flour: Helps create a nice crust on the beef and thickens the stew later on.
• Salt & Pepper: Essential for seasoning throughout the process and enhancing flavors.
• Garlic Powder & Onion Powder: Adds depth even before we start sautéing fresh aromatics.
• Yellow Onion: For sweetness and a savory base.
• Celery: Adds that subtle layer of flavor and slight crunch if you like texture.
• Garlic Cloves: Fresh garlic elevates every bite with its warmth.
• Tomato Paste: Concentrates flavor and adds richness to the sauce.
• Beef Base: Boosts that meaty, umami essence.
• Red Wine (Merlot): My favorite to add fruitiness and complexity; it’s the magic ingredient!
• Beef Broth: The stew’s liquid foundation – use a good quality or homemade one for best results.
• Worcestershire Sauce: A punch of savory goodness and subtle tanginess.
• Bay Leaves: Infuse the stew with a subtle herbal aroma.
• Fresh Thyme Sprigs: Adds a fresh herbal note that complements the beef wonderfully.
• Potatoes: I like Yukon Gold because they hold their shape but get tender.
• Carrots: Sweetness and color! Cut on an angle for a nicer presentation.
• Fresh Parsley: For a fresh, bright garnish at the end.
• Baguette: Crunchy, perfect for scooping up every last bit of stew.

Variations

I love how forgiving this recipe is—you can make it your own based on what you have in your pantry or family preferences. Here are some ways I’ve adapted it over time to keep things fresh and exciting.

• Add Mushrooms: I often toss in cremini mushrooms for an earthier flavor and extra texture. My family goes crazy for it!
• Make it Vegetarian: Swap the beef for hearty root vegetables and use vegetable broth. While it won’t be the same, it’s surprisingly satisfying.
• Use Different Wine: Sometimes I experiment with Pinot Noir or even a dry white wine, which gives a lighter flavor profile.
• Spicy Twist: Add a pinch of crushed red pepper flakes during the sautéing step for a subtle heat.

How to Make Hearty Beef Stew with Carrots, Potatoes, and Red Wine Recipe

Step 1: Prep and Season Your Beef

Start by cutting your chuck beef into roughly 1-inch cubes. I usually trim off only the big bits of fat—I like a little fat to add flavor but not too much to make it greasy. Toss the beef cubes in a bowl with flour, salt, pepper, garlic powder, and onion powder. Coating the beef well with flour is key here because it helps develop that beautiful crust when you sear later and thickens the stew liquid as it cooks.

Step 2: Sauté the Beef to a Golden Crust

Heat a Dutch oven over medium-high heat with a little oil. When hot, add the beef in batches—don’t overcrowd the pan or it will steam instead of sear. Here’s a trick I learned: don’t touch or stir the beef as it cooks on one side, let it develop that deep golden crust before flipping. This step really amps up the flavor. Once seared on all sides, remove the beef and set aside.

Step 3: Build Your Flavor Base

In the same pot, add diced onion, celery, and minced garlic. Sauté until softened and fragrant—this will take about 3-4 minutes. Then stir in the tomato paste and beef base; cooking these for a couple of minutes helps bring out their richness. Next, pour in your cup of red wine to deglaze the pot, scraping up all those browned bits that hold insane flavor. Let it simmer for a few minutes to cook off the alcohol.

Step 4: Add Broth, Herbs, and Slow Cook

Now return the seared beef back to the pot. Add beef broth, Worcestershire sauce, bay leaves, and fresh thyme. Stir well, then cover and place the Dutch oven in your preheated 320°F oven. Let it cook on the lower rack for 1.5 hours. This slow, gentle simmer is what makes the meat melt-in-your-mouth tender.

Step 5: Add Vegetables and Continue Cooking

After one and a half hours, add the chopped potatoes and sliced carrots. I usually cut my potatoes into 1-inch chunks and slice my carrots on a slight angle for a prettier finish. You can adjust the amount of veggies depending on your preference for how much beef vs. vegetable you want in your stew. Return the pot to the oven, uncovered, and bake for another hour.

Step 6: Final Taste and Serve

Once the last hour is up, take out the stew and give it a careful taste. This is your chance to adjust seasoning with more salt or pepper if needed. Finish with a sprinkle of fresh parsley and serve it up hot, ideally with a crusty baguette for dipping—you’ll want every drop of that delicious sauce.

How to Serve Hearty Beef Stew with Carrots, Potatoes, and Red Wine Recipe

Garnishes

I always finish mine with a handful of freshly chopped parsley. It adds a burst of color and a touch of herby brightness that cuts through the rich stew beautifully. Sometimes, a little swirl of sour cream or crème fraîche can also take it over the top if you’re feeling indulgent.

Side Dishes

This stew is pretty hearty on its own, but I love serving it alongside a crusty baguette for soaking up the sauce. Mashed potatoes or buttered noodles also make fantastic sides if you want to amp up the carb factor, or a simple green salad to lighten things up.

Creative Ways to Present

For special occasions, I like to serve the stew in individual mini cast-iron pots or rustic bread bowls – it’s both fun and cozy! Garnishing with extra fresh thyme sprigs and a little cracked black pepper on top instantly elevates the presentation for guests.

Make Ahead and Storage

Storing Leftovers

Leftover stew keeps beautifully in an airtight container in the fridge for up to 4 days. I usually let it cool to room temperature before sealing to keep it fresh. The flavors actually deepen overnight, so leftovers taste even better the next day!

Freezing

I’ve frozen this stew numerous times with great results. Portion it into freezer-safe containers and freeze for up to 3 months. When thawed and reheated, the beef remains tender and the veggies keep their texture well if you don’t overcook initially.

Reheating

To reheat, I prefer warming it gently on the stovetop over low to medium heat, stirring occasionally. This helps the stew reheat evenly without breaking down the potatoes too much. You can also add a splash of beef broth or water if it looks too thick.

FAQs

Final Thoughts

This Hearty Beef Stew with Carrots, Potatoes, and Red Wine Recipe holds a special place in my heart because it’s both simple and incredibly satisfying — the kind of meal that brings people to the table and invites long conversations. I hope you’ll give it a try (and then make it your own!) because there’s nothing like digging into a bowl of slow-cooked comfort on a chilly evening. Once you experience that melt-in-your-mouth beef and rich sauce, you’ll see why I keep coming back to this recipe time and again.

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