There is nothing quite like a steaming bowl of Red Wine Beef Stew to warm your soul on a chilly winter night! It’s like your food is giving you a giant hug! Add a slice of crusty bread and you are all set!
Red Wine Beef Stew is filled with vegetables and a savory broth! Beef Stew is one of the world’s best comfort foods! This delicious, easy beef stew recipe will become a favorite with just one serving!
Typically beef stews are made with some sort of beef chuck or other cheaper cut of beef. The long and low simmer time tenderizes and adds flavor, so a pricier and more flavorful piece of meat isn’t as necessary.
On the date I decided to make my Red Wine Beef Stew the only beef I had in the fridge was New York Strip, also known as a Delmonico, shell steak or striploin cut.
Some might say it was waste, but let me tell you, it made the tastiest, melt-in-your-mouth beef stew I’ve ever eaten. You can still use a less expensive piece of meat for yours, but if you can manage to find a New York strip on sale, give a whirl!
I also used loads of veggies and a homemade beef stock. Red Wine Beef Stew will be just fine if you use a premade stock or broth from the store, but make sure you get a quality version, not watered down and salty. Homemade is always the best, if you have the time or some left in your freezer.
This is how to make beef stew! Slice your beef into 2 inch cubes, then pat dry with a paper towel as wet beef doesn’t brown properly. Toss the beef in your dry seasoning mix.
Heat your olive oil in a large pot and add your beef in when hot, turn often to brown the beef. Cook for 4-5 minutes. After cooked transfer the beef to a plate and add your red wine to deglaze the pan. Scrape to remove any brown bits, they are essential to the flavor!
Next toss in the beef stock and herbs, bring to a boil and add the beef. Prep your vegetables while it simmers. 30 minutes before serving add your vegetables and leave at a low boil. Lastly ladle out 1/2 cup of stew and mix with the flour reserve before adding back to the stew!
For my beef stew, I prefer using root vegetables. They are hearty and won’t break down or become mushy while cooking or when stored for a later date.
Turnips and parsnips are two of my favorite root vegetables that are seriously under used in the US. The store was all out of parsnips, so I only used turnips, but feel free to throw some in or adjust the amounts of any of the other veggies. Sometimes I even throw in a little cabbage!
If you liked this stovetop beef stew, check out some of these other easy delicious soup recipes:
If you are looking for even more great beef recipes, snag a copy of my Easy Beef Recipes Mini-Cookbook. Available here for only $0.99, here is a small collection of delicious and easy beef recipes that will soon become your new family favorites, from Instant Pot recipes to quick one-dish casseroles!
- 2 pounds New York strip trimmed
- 3 tablespoons flour
- 1 3/4 teaspoon fine sea salt divided
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 tablespoons light extra virgin olive oil
- 1 1/2 cup dry red wine
- 14 ounces beef stock
- 1/2 teaspoon ground thyme
- 2 bay leaves
- 1 inch medium turnip peeled and cut into 1cubes
- 1 cup cremini mushrooms thinly sliced
- 1 cup baby carrots diced
- 1/2 pound small potatoes quartered
- 1 rib celery thinly sliced
- 1 shallot thinly sliced
- Loaf of crusty bread
Dice beef into 2 inch cubes. Pat dry with paper towels. Moist beef will not brown properly. In a medium mixing bowl combine flour, 1 teaspoon salt, paprika and black pepper. Mix dry ingredients well and then add cubed beef. Toss well to coat and reserve any remaining flour mix.
Heat light extra virgin olive oil in a large Dutch oven or pot over medium-high heat. When hot, add beef cubes, reserving the flour-spice mixture. Turn every so often to sear and brown the outsides; basically cauterizing the meat and sealing in the juices. Cook for 4-5 minutes and remove to a paper towel lined plate to remove excess grease. Keep the heat on.
Add red wine to the pan to deglaze. Scrape the bottom removing all those little brown bits that will dissolve and add flavor to the completed stew. After deglazing, add beef stock, thyme and bay leaves. Bring to a simmer before adding cooked beef cubes. Simmer for 2 hours.
Prep all the colorful veggies while stew simmers. Thirty minutes before serving gently add vegetables and remaining 3/4 teaspoon fine sea salt. Bring to a low boil to cook vegetables.
Lastly, ladle out 1/2 cup stew and mix with reserved flour-spice mixture until smooth. Add to stew. This will help to thicken up your stew. If is is still not the correct consistency you can add 1 tablespoon cornstarch mixed with 1 tablespoon water. Heat for an additional 5-10 minutes. Stew liquid should coat the backside of a wooden spoon, but not be thick like gravy. Vegetables should be fork tender.
Ladle into bowls and serve with slices of a crusty bread to soak up the remaining liquid your spoon couldn't reach. Enjoy!
If you've tried this recipe, come back and let us know how it was!