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

If you’re craving a cozy, stick-to-your-ribs meal that feels like a warm hug on a chilly day, 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 soak up the rich red wine and beef broth, melding beautifully with sweet carrots and tender potatoes. This stew isn’t just a meal; it’s a soul-soothing experience you’ll want to make again and again.

this Recipe

Ingredients You’ll Need

The magic is all about layering simple, fresh ingredients that complement each other perfectly. You’ll want to pick good quality chuck beef for that tender texture, fresh veggies for a touch of sweetness, and a decent red wine that you’d enjoy sipping—you’re cooking with it, after all!

• Chuck beef: I like chuck because it’s well-marbled and tender when slow-cooked—perfect for stew.
• Flour: Helps create a nice crust on the beef and thickens the stew slightly.
• Salt & pepper: Essential to season and balance the flavors.
• Garlic powder & onion powder: A quick flavor boost without extra chopping.
• Yellow onion: Adds sweetness and depth.
• Celery sticks: Brings a subtle savory crunch and aroma.
• Garlic cloves: Fresh garlic makes a big difference in flavor richness here.
• Tomato paste: Adds body and a slight tang to deepen the stew.
• Beef base: Intensifies the beefiness—don’t skip it!
• Red wine (Merlot): Adds acidity and richness; pick one you enjoy drinking.
• Beef broth: The flavorful liquid that coaxes all components to meld together beautifully.
• Worcestershire sauce: Adds umami and subtle tang.
• Bay leaves: Infuse aromatic notes during the slow cooking.
• Fresh thyme sprigs: A lovely herbal touch.
• Potatoes: I like to cut them into 1-inch cubes for even cooking and texture.
• Carrots: Cut on a slight angle for a rustic look and quick cooking.
• Fresh parsley: For a bright, fresh garnish that lifts the stew at serving.
• Baguette: Warm and crusty bread is the best side to soak up every last drop.

Variations

One of the things I love about this hearty beef stew with carrots, potatoes, and red wine recipe is how adaptable it is. Feel free to make it your own—add veggies you like or adjust seasonings to your taste. I’ve tinkered with it over the years and always end up with a slightly different, but equally delicious version.

• Adding Mushrooms: I sometimes toss in mushrooms for an earthier flavor; they soak up all that rich broth beautifully.
• Peas During Last Minutes: For a pop of color and sweetness, stirring in peas in the final 5 minutes keeps them tender-crisp.
• Use Sweet Potatoes: Swap regular potatoes for sweet potatoes for a softer, subtly sweet variation that my family loves.
• Make It Spicy: Adding a pinch of smoked paprika or red pepper flakes adds a nice kick.

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

Step 1: Prep and Coat the Beef

Start by cutting your chuck beef into roughly 1-inch cubes. You want to trim off any large chunks of fat, but don’t be too aggressive—some fat adds great flavor and keeps the beef juicy. Toss the cubes into a bowl and sprinkle with flour, salt, pepper, garlic powder, and onion powder. Give everything a good toss until every piece has a nice, even coating. This step helps develop that gorgeous crust and thickens the stew later on.

Step 2: Prep Veggies and Heat Your Oven

Dice the onion and celery into medium-sized pieces, and mince the garlic cloves finely. The prep here sets the foundation for the stew’s flavor. Preheat your oven to 320°F (160°C) so it’s ready when you need it.

Step 3: Sear the Beef in Batches

Heat a Dutch oven over medium-high heat with enough oil to coat the bottom. Once it’s hot, add the beef cubes in batches—don’t overcrowd the pan, or the beef will steam instead of sear. Here’s the trick I learned: resist the urge to stir or touch the beef. Let it sit and develop a golden-brown crust before flipping to the other side. This searing step locks in all those mouthwatering flavors.

Step 4: Sauté Aromatics and Deglaze

Once your beef is beautifully browned, remove it and set it aside. In the same pot, toss in your diced onion, celery, and minced garlic. Sauté everything for a few minutes until it’s fragrant and tender. Stir in the tomato paste and beef base, cooking for a couple more minutes to deepen the richness. Next, pour in the red wine to deglaze the pot, scraping up all those delicious browned bits stuck to the bottom. Let it simmer for a few minutes to cook off the alcohol and blend the flavors.

Step 5: Slow Cook the Stew

Return the seared beef to the pot, add the beef broth, Worcestershire sauce, bay leaves, and fresh thyme sprigs. Give it all a good stir and cover the pot with a lid. Slide it into the oven’s lower rack and slow cook for 1.5 hours. This low and slow cooking method is what transforms the beef to that melt-in-your-mouth tenderness we’re after.

Step 6: Add the Veggies and Finish Cooking

After the first 90 minutes, add your chopped potatoes and carrots. I prefer cutting the potatoes into 1-inch cubes and slicing carrots on an angle about half an inch thick—that way they cook evenly and look beautiful. Stir everything to combine, pop the lid back on, and return to the oven for another hour. The veggies soak up the stew’s rich broth while becoming tender but not mushy.

Step 7: Final Seasoning and Serving

When the hour is up, take the stew out, remove the bay leaves and thyme sprigs, and give it a taste. Adjust seasoning with salt or pepper as needed. I always sprinkle fresh parsley on top for a pop of color and freshness, then serve with warm, crusty baguette to soak up all the luscious juices. Trust me, your family will go crazy for this!

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

Garnishes

I always finish with fresh, chopped parsley—it brightens the deep, savory stew with a dash of color and freshness. If you want, a sprinkle of cracked black pepper or even a small dollop of sour cream can be delightful, too.

Side Dishes

This stew is pretty hearty on its own, but I like to serve it alongside crusty baguette or buttery garlic bread to soak up every bit of the sauce. Sometimes, I toss together a simple green salad with a zesty vinaigrette—it’s a nice, refreshing contrast.

Creative Ways to Present

For special occasions, I love serving this stew in rustic ceramic bowls, topped with plenty of fresh herbs and a side of artisanal bread. If you’re feeling fancy, a sprinkle of grated Parmesan adds a lovely umami punch. You can also ladle this stew over creamy mashed potatoes or buttered egg noodles for an extra indulgent presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and it keeps beautifully for up to 3 days. The flavors actually meld even more overnight, so it can taste even better the next day. Just give it a good stir before reheating.

Freezing

This hearty beef stew freezes wonderfully. I portion it out into freezer-safe containers or heavy-duty zip bags—just label them with the date. When you’re ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of beef broth or water if it seems too thick. Microwave works too, but stirring midway helps keep the texture nice and even.

FAQs

Final Thoughts

When I first tried this hearty beef stew with carrots, potatoes, and red wine recipe, it quickly became a staple in my house—not just because it’s delicious but because it’s genuinely comforting and satisfying. There’s something so special about coming home to a pot of stew that’s been slowly simmering, filling the kitchen with incredible aromas. I’d absolutely recommend giving this recipe a try—you might even find it becoming your go-to winter warmer or Sunday dinner tradition. Happy cooking, friend!

Print