Soup season is by far my favorite food season of the year. In reality, it is a year round thing for me, even in 90 degree weather. But I know that is not the case for everyone, so I held off on sharing some of my favorite soup recipes until fall officially hit.
One of my go to hearty recipes is red wine beef stew. It is a classic that never disappoints. I love that it is warming, hearty, and makes for a great one pot dish.
Key Ingredients & Substitutions:
- Chuck Beef – I highly recommend using beef chuck for this that you cube at home. Technically you can use stew meat from the store, but it isn’t as good of a cut and can be tougher. Brisket also works wonders here.
- Mirepoix – This is the classic onion, celery, carrot combo. Don’t omit if you can!
- Tomato Paste – This adds depth to the stew and compliments the beef. You can also use canned diced tomatoes here.
- Red Wine – Pick a lighter red wine like pinot noir here unless you like bolder flavors like a cab sav. Just note it will be very rich! Omit if you cannot have wine.
- Beef Stock – Any stock works here, I also love using chicken!
@kellyscleankitchen How to make red wine beef stew 🍷 recipe is on my website #beefstew #stew ♬ som original - Andressa Rassam
Red Wine Beef Stew
Prep Time: 20 minutes
Cook Time: 2 Hours
Total Time: 2 Hours 20 minutes
Serves: 6
Ingredients:
- 2 lbs chuck roast, cut into 1 inch cubes
- Salt and pepper to taste
- Avocado oil
- 1 onoin, diced
- 1 carrot, diced
- 1 celery rib, diced
- 6 garlic cloves, minced
- 3 Tbsp tomato paste
- 2 cups red wine
- 3 cups beef stock
- 2 bay leaves
- 3 sprigs thyme
- 1 lb yellow potatoes, cut into large cubes
Preparation:
STEP 1.
Season your beef with salt and pepper all over. Dry with a paper towel. In a large dutch oven over medium heat add avocado oil to coat the bottom and sear the beef on both sides. Each side should take around 3 minutes until it is golden brown. Make sure you leave enough space in between the pieces of beef, working in batches. Remove from the pot and set aside.
STEP 2.
In the same pot add your chopped onion, carrot and celery and saute until translucent, salt as you go, around 8 minutes. Add the garlic and saute another 2 minutes. Add the tomato paste and coat the vegetables. Saute until it is a deep rust color and then deglaze with red wine, scraping up all the brown bits of the pan. Simmer the wine for 2 minutes and reduce.
STEP 3.
Add your meat back to the pot along with your stock, bay leaves, thyme, salt and pepper. Bring to a low simmer, cover with a lid, and simmer for an hour and a half. After an hour and a half, check the meat to see if it is fork tender. If it is still tough, cook another 30 minutes at a low simmer.
STEP 4.
Once the meat is fork tender, add the potatoes and simmer for 15 minutes until they are fork tender. Remove from the heat and serve!
I would cut the vegetables in larger chunks as the cooking time is long and will stay a bit firmer and keep there shape,as a small dice will only go mushy and disapear in the stew.