I make this beef stew recipe when the weather turns cool and I want a quiet bowl that hugs back. The sauce tastes deep and clean. The beef turns soft. The carrots stay bright. The red wine brings a warm edge. I stir and taste. I nod. It feels right. We build flavor in simple steps. Brown the beef so the pot keeps those tasty bits. Soften onion and garlic. Add tomato paste for body. Pour in red wine and broth. Let time do the work. This path fits many beef for stew recipes that I love, from a fast weeknight plan to a slow lazy Sunday. You can take this in fun directions and keep the heart of it. Crave a twist like a korean beef stew recipe vibe. Try a hint of soy and a touch of gochugaru. Want comfort on the range. Use a beef stew recipe stove top plan and keep the heat gentle. Miss the taste of home. A filipino beef stew recipe idea may call for sweetness from carrots and a splash of cane vinegar. Craving hands off ease. Look to the best beef stew crock pot recipes for set and forget calm. Short on time. An easy beef stew recipe stove top path gets dinner on the table with less fuss.
Table of Contents
- 1) Key Takeaways
- 2) Easy Beef Stew in Red Wine Sauce Recipe
- 3) Ingredients for Beef Stew in Red Wine Sauce
- 4) How to Make Beef Stew in Red Wine Sauce
- 5) Tips for Making Beef Stew in Red Wine Sauce
- 6) Making Beef Stew in Red Wine Sauce Ahead of Time
- 7) Storing Leftover Beef Stew in Red Wine Sauce
- 8) Try these stew recipes next
- 9) Beef Stew in Red Wine Sauce
- 10) Nutrition
1) Key Takeaways
This pot brings tender beef, bright carrots, soft potatoes, and a smooth red wine broth. I keep the steps clear and calm. We brown, we simmer, we rest. Flavor builds and stays.
The method fits busy days and slow weekends. A beef stew recipe shines when heat stays low and time stays patient. The pot does the heavy lift and we get comfort in each spoon.
I write this as Lila on Lila Cooks. You can read, cook, and share on https://www.lilacooks.com. The path is steady and kind to cooks at every level.
2) Easy Beef Stew in Red Wine Sauce Recipe
I reach for this beef stew recipe when rain taps the window. I whisper beef stew recipe as I pull the heavy pot from the shelf. The aroma grows fast and friendly. Onion softens. Garlic wakes. Tomato paste turns sweet. The red wine lifts the fond and the broth turns a deep brick color.
We want bite sized comfort that feels balanced. Beef turns soft but holds shape. Carrots taste sweet and clean. Potatoes bring a creamy center. I keep the salt steady and the pepper warm. Small moves keep the pot in line. Stir with care and keep the simmer gentle.
Readers ask for a classic beef stew recipe feel with simple gear. I cook on the stove in one pot and serve straight from it. The plan suits weeknights and guests. As Lila for Lila Cooks, I love how this dish waits without stress and stays friendly to tweaks.
3) Ingredients for Beef Stew in Red Wine Sauce
Beef chuck I choose well marbled chunks that bring rich flavor and soft texture after a long simmer.
Yellow onion Two medium bulbs chopped fine so they melt into the sauce and sweeten the base.
Garlic Seven cloves crushed for a round, cozy note that lifts the beef and wine.
Carrots Four large pieces cut thick so they stay bright and tender without turning mushy.
White potatoes Small and halved for creamy centers that thicken the broth as they simmer.
Olive oil A few spoons to brown the beef and soften the aromatics without scorching.
Tomato paste A small scoop that brings body, color, and a soft tang to the pot.
Dry red wine Two cups that lift the fond and add a gentle edge and a clean finish.
Beef stock Low sodium so we keep control of salt while the broth stays full and round.
Water A steady buffer that keeps the simmer even and the sauce balanced.
Balsamic vinegar A small splash for brightness that keeps the stew lively.
Bay leaf One leaf for a calm herbal note that runs through the pot.
Dried thyme A pinch to echo the bay and support the beef.
Sugar A touch to round the acidity of wine and tomato.
Salt and black pepper Steady seasoning that builds from the start and finishes at the end.
Flour A light dust over the beef that helps the broth thicken as it simmers.
Parsley Fresh and chopped for a green, clean finish over warm bowls.
4) How to Make Beef Stew in Red Wine Sauce
Step one Pat the beef dry and season with salt and pepper. Dry beef browns fast and clean.
Step two Warm oil in a heavy pot over medium high heat. Brown the beef in batches so the pot stays hot and the crust builds.
Step three Move beef to a plate. Add onion, garlic, and a small splash of vinegar. Stir and scrape so the fond loosens and melts into the pan.
Step four Stir in tomato paste for one minute so it turns brick red and smells sweet.
Step five Return beef and juices. Dust with flour and stir until it disappears into the fat.
Step six Pour in wine, stock, and water. Add bay and thyme. Bring to a gentle bubble then lower the heat.
Step seven Cover and simmer for two hours. Stir now and then to keep the bottom clear.
Step eight Add carrots and potatoes. Cover and cook until beef feels tender and the broth looks glossy.
Step nine Taste and adjust salt and pepper. Rest the pot for ten minutes then ladle into warm bowls and add parsley.
5) Tips for Making Beef Stew in Red Wine Sauce
Keep pieces even so the pot cooks at the same pace. Small bits overcook and large ones lag. Match sizes and the texture stays calm and steady.
Use a wine that you enjoy. A sip should taste clean and dry. That same note will sit in the broth. This supports a classic beef stew recipe feel without fuss.
Skim fat near the end for a clear finish. A shallow spoon along the edges works well. The broth stays rich yet light on the tongue.
6) Making Beef Stew in Red Wine Sauce Ahead of Time
This pot rests well. I cook a day before guests arrive. The flavor deepens and the beef relaxes. Reheat low and slow so the sauce holds body and shine.
Chill in shallow containers so the stew cools fast and safe. The fat sets on top and lifts off in one clean sheet. This gives a neat and tidy reheat.
For a hearty beef stew recipe note on busy weeks, freeze in single meals. Thaw in the fridge and warm on gentle heat with a splash of stock.
7) Storing Leftover Beef Stew in Red Wine Sauce
Pack leftovers in airtight containers and keep in the fridge for three days. The flavors sit together and grow friendly.
For longer storage, freeze up to three months. Label with the date so the plan stays clear. Thaw in the fridge for best texture.
On reheat, add a splash of stock or water. The sauce loosens and returns to a smooth, easy spoon. This keeps an easy beef stew recipe spirit alive on busy nights.
8) Try these stew recipes next
9) Beef Stew in Red Wine Sauce
Beef Stew Recipe With Red Wine Sauce
Ingredients
Stew
- 3 lb beef chuck cut in large chunks
- 2 medium yellow onions chopped
- 7 cloves garlic crushed
- 4 large carrots cut in thick pieces
- 1 lb small white potatoes halved
- 3 tbsp olive oil
- 1 and 1 half tbsp tomato paste
- 2 cups dry red wine
- 2 cups beef stock low sodium
- 2 cups water
- 2 tbsp balsamic vinegar
- 1 bay leaf
- 1 half tsp dried thyme
- 1 and 1 half tsp sugar
- 2 tsp salt
- 1 tsp black pepper
- 1 quarter cup flour
- Chopped parsley for garnish optional
Instructions
Steps
- Heat the oven to 325 F and place a rack low in the oven.
- Pat the beef dry. Season with salt and pepper.
- Warm one spoon of oil in a heavy pot over medium high heat. Brown the beef in batches. Move browned beef to a plate.
- Add a splash of oil to the pot. Cook onion and garlic with the balsamic vinegar. Scrape the brown bits as they loosen.
- Stir in tomato paste for one minute.
- Return the beef and any juices to the pot. Sprinkle flour and stir until it vanishes into the juices.
- Pour in red wine, beef stock, and water. Add bay leaf, thyme, and sugar. Bring to a gentle boil.
- Cover and place the pot in the oven for two hours.
- Stir in carrots and potatoes. Cover and cook for about one more hour until the beef feels tender and the broth looks thick.
- Discard the bay leaf. Taste and adjust salt and pepper.
- Rest the stew for ten minutes. Ladle into warm bowls and top with parsley.
10) Nutrition
One cup holds about four hundred twenty calories with a balance of protein, fat, and carbs. Sodium sits near seven hundred milligrams when using low sodium stock. Fiber lands near three grams from carrots and potatoes. This data guides planning and keeps portions in check.
I keep the copy clear so readers can act with ease. For more cozy bowls from Lila visit https://www.lilacooks.com at Lila Cooks. A stove top beef stew recipe version lives here along with slow cook options and make ahead notes.
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