Are you looking for a delicious and comforting meal to enjoy on those cold winter nights? Look no further than this Hearty Beef Stew with Red Wine! Made with tender chunks of beef chuck, flavorful vegetables, and a rich red wine sauce, this stew is sure to warm your soul and satisfy your taste buds.

What makes this recipe even better is that it’s easy to make and can be prepared in different ways – on the stove top, in the oven, or in a slow cooker. So, no matter your preferred method, you can enjoy a delicious bowl of beef stew with minimal effort.

This recipe is similar in taste to the classic French beef stew, beef bourguignon, made famous by Julia Child. However, it’s a lot less labor-intensive, making it perfect for those busy evenings when you still crave a hearty meal.

The flavor profile of this beef stew is rich and savory, with tender pieces of meat, sweet pearl onions, hearty carrots, flavorful mushrooms, and pops of sweetness from the peas – all bathed in a delicious beefy gravy. It’s a dish that will impress your guests and leave them wanting more.

One of the great things about this stew is that it tastes even better the next day, making it perfect for meal prep or serving during the holidays when time is limited. The simple ingredients, including beef stew meat, carrots, onion, mushrooms, peas, tomato paste, beef broth, and red wine, come together to create a dish that is both comforting and impressive.

When it comes to choosing the right beef for stew, lean cuts with lots of collagen-rich connective tissue, like beef chuck or round, work best. Avoid using pre-packaged “stew meat,” as they often contain different cuts of beef with varying levels of tenderness and fat content.

As for the wine, you don’t need the most expensive bottle. Any dry red wine that you enjoy drinking – such as Pinot Noir, Merlot, or Cabernet Sauvignon – will work perfectly in this recipe.

To make this delicious beef stew, you’ll start by browning the beef to develop a rich flavor. Then, sauté onions and carrots until they become translucent and aromatic. Deglaze the pot with red wine, scrape up those flavorful browned bits, and add tomato paste for an extra boost of flavor. Finally, let the stew simmer in the oven or slow cooker until the beef is tender and the flavors have melded together.

Serve this mouthwatering beef stew with a side of crusty bread or soft dinner rolls to soak up the rich gravy, or enjoy it over mashed potatoes, rice, or noodles. You can even pair it with sautéed green beans for a complete meal.

This beef stew freezes well, so you can make a big batch and save some for later. Just store it in an airtight container or freezer-safe bag, and it will keep for 2-3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat it on the stovetop, in the oven, or in the microwave.

So, if you’re craving a comforting and flavorful meal, give this Hearty Beef Stew with Red Wine a try. It’s a crowd-pleasing dish that you can enjoy any time of year. Get cooking and enjoy the rich and savory flavors of this classic beef stew!

• 2 ½ to 3 pounds beef chuck, cut into 1-inch cubes
• Salt and pepper, to taste
• ¼ cup all-purpose flour (or gluten-free flour)
• 3 tablespoons olive oil, divided (plus more if needed)
• 2 medium onions, chopped
• 4 carrots, peeled and sliced diagonally into 1-inch chunks
• 4 cloves fresh garlic, chopped
• 2 cups dry red wine (such as Pinot Noir, Merlot, or Cabernet Sauvignon)
• 2 1/2 cups beef broth (or chicken broth)
• 1 tablespoon tomato paste
• 4 sprigs fresh thyme (or ½ teaspoon dried thyme)
• 2 dried bay leaves
• 2 tablespoons unsalted butter
• 8 ounces mushrooms, sliced thick
• 8 ounces frozen peas
• 6-8 ounces frozen whole pearl onions

1. Preheat the oven to 325 degrees Fahrenheit.
2. Pat dry the beef pieces with paper towels. Place the beef in a large bowl and season with salt and pepper. Add the flour and toss to coat.
3. In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef in batches until golden brown on all sides. Transfer the seared meat to a plate and set aside. Add the remaining oil and continue searing the meat.
4. Lower the heat to medium and stir in the onions and carrots. Sauté until the onions become translucent, then add the garlic and sauté for another minute.
5. Add the red wine and bring to a boil, scraping the bottom of the pot to release the browned bits. Cook for about 5 minutes, then stir in the tomato paste. Return the beef to the pot along with any collected juices.
6. Stir in the beef broth, thyme, and bay leaves. Bring to a boil, then cover the pot and transfer it to the oven. Cook until the meat becomes tender, about 1 1/4 to 1 1/2 hours. Remove from the oven and season with salt and pepper.
7. In a medium sauté pan over medium heat, melt the butter. Add the mushrooms and sauté for about 8 minutes, or until lightly browned. Remove from heat.
8. Stir in the mushrooms, frozen peas, and frozen pearl onions to the stew. If the stew is too thick, add additional broth to reach your desired consistency. Return the pot to the oven and cook, covered, for an additional 15 minutes.
9. Remove from the oven, adjust the seasoning, and discard the bay leaves. Garnish with chopped parsley if desired. Serve and enjoy!