Rich, warming, and irresistibly aromatic, Beef Stew With Red Wine transforms a handful of humble ingredients into a luxurious, slow-cooked masterpiece. Each fork-tender piece of beef soaks up the deep, robust flavors of the wine-infused broth, creating a dish that’s comforting, elegant, and deeply satisfying.
Ingredients Breakdown
Choosing the right beef is crucial. Boneless chuck roast stands out for its marbling and ability to become meltingly tender during long, slow cooking. Cut crosswise into steaks before searing, it delivers juicy, flavorful bites that hold their shape beautifully.
Building a complex broth begins with a base of dry red wine and rich chicken stock, intensified with bloomed gelatin. The gelatin enriches the body of the sauce, giving it a silky, luxurious mouthfeel that clings perfectly to each piece of beef and vegetable.
Aromatics and flavor boosters like yellow onion, garlic, and carrots provide sweetness and depth, while the addition of cognac (optional) layers a warm, subtle richness. Fish sauce and soy sauce, used sparingly, amplify the stew’s umami backbone without overtaking the dish.
Finishing touches, including smoky lardons, earthy cremini mushrooms, and sweet pearl onions, create additional layers of texture and flavor. A scattering of fresh parsley at the end brightens the stew, adding a burst of color and a fresh note that cuts through the richness.
Step-by-Step Preparation Guide
Preparing the broth starts by blooming gelatin in the chicken stock, a simple step that makes a big difference in the stew’s final texture. As the gelatin absorbs the liquid, it transforms into a base that will later give the sauce a luxurious, cohesive body.
Searing the beef is essential for building rich, caramelized flavors. The goal is a deep golden crust on the meat, achieved by resisting the urge to move the beef too much during browning. These browned bits, or fond, at the bottom of the pot later dissolve into the sauce, creating unmatched depth.
Crafting the sauce begins by adding aromatics to the pot, allowing them to soften and brown gently. Deglazing with cognac (if using) lifts up the fond, followed by layering in the gelatin-infused stock, red wine, fish sauce, and soy sauce. Slowly simmered with a bouquet garni, the sauce becomes increasingly flavorful as it cooks.
Adding vegetables and final slow cooking bring the dish together. After the beef has tenderized in the oven, the addition of crisped bacon, browned mushrooms, pearl onions, and diced carrots introduces contrast and heartiness. Returning the stew to the oven uncovered concentrates the sauce and allows the ingredients to harmonize into a rich, deeply satisfying dish.
Recipe Tips & Frequently Asked Questions
How to achieve a perfectly tender, melt-in-your-mouth beef texture
Maintain a low, steady oven temperature and avoid rapid boiling, allowing the beef to gently break down without drying out.
Tips for balancing the wine’s acidity with rich, savory flavors
Use a bold but balanced dry red wine and counter its sharpness with the sweetness of caramelized vegetables and a splash of fish sauce.
Managing fat: when and how to skim for a clean, luscious sauce
Skim accumulated fat after each stage of cooking to prevent the stew from becoming greasy and to highlight its silky broth.
How to bloom gelatin properly for a silky, restaurant-quality broth
Sprinkle gelatin evenly over cold stock, allowing it to fully absorb moisture before heating, ensuring smooth, even incorporation.
Can I use a different cut of beef for this recipe?
Yes, beef short ribs or brisket also work well, though cooking times may need slight adjustments for tenderness.
Is it necessary to use gelatin, and are there substitutes?
While gelatin enhances the sauce’s body, it can be omitted. For a natural thickening effect, reduce the sauce slightly longer.
How far in advance can I make this stew?
It’s even better when made a day ahead. Chilling overnight deepens the flavors, and removing the solid fat cap the next day lightens the dish.
Can I freeze Beef Stew With Red Wine for later use?
Absolutely. Freeze in airtight containers for up to 3 months. Thaw in the refrigerator and reheat gently over low heat.
What to Serve With This Recipe
Ideal pairings like buttery mashed potatoes or creamy polenta make perfect canvases for soaking up every drop of the luscious sauce. A chunk of crusty French bread is equally perfect for mopping up the rich broth.
Fresh sides such as a crisp green salad with a zesty vinaigrette or simple roasted root vegetables offer a refreshing counterbalance to the stew’s hearty richness.
Wine suggestions include medium-bodied reds like Burgundy, Pinot Noir, or Côtes du Rhône, all of which echo the stew’s deep, robust notes without overwhelming the palate.
Creative Variations
Adding vegetables like turnips, parsnips, or butternut squash during the last hour of cooking introduces earthy sweetness and seasonal flair, transforming the stew into a cold-weather celebration.
Making it smoky by swapping traditional bacon for smoked bacon and adding a whisper of smoked paprika can bring a rustic depth that pairs beautifully with the wine.
Turning it into a pie filling by topping the finished stew with buttery puff pastry and baking until golden creates an elegant, hearty meal perfect for entertaining.
Beef Stew With Red Wine stands as a testament to the magic of slow cooking—where humble ingredients are coaxed into extraordinary richness. Its bold, layered flavors and tender textures make it a must-have recipe for any home cook seeking to bring a touch of classic, soul-warming comfort to the table.
Ingredients
3 pounds (1.25 kg) Boneless beef chuck roast, cut crosswise into 3 steaks
2 cups (500 ml) Homemade chicken stock or store-bought low-sodium broth
4 packets Unflavored powdered gelatin (3 tablespoons plus 1 teaspoon; 30 g)
2 tablespoons (30 ml) Vegetable oil, plus more as needed
4 teaspoons (12 g) Diamond Crystal kosher salt, divided (for table salt, use half the volume)
1 teaspoon Freshly ground black pepper
1 medium Yellow onion (8 ounces; 227 g), peeled and split in half through the root
1 1/4 pounds Carrots (600 g; about 3 large), 1/2 pound (250 g) peeled and split lengthwise, 3/4 pound (350 g) cut into large dice (about 1½ cups)
4 medium cloves Garlic, lightly crushed
1/4 cup (60 ml) Cognac or brandy (optional)
3 cups (750 ml) Dry red wine
1 tablespoon (15 ml) Fish sauce
1 tablespoon (15 ml) Soy sauce
1 bouquet garni (4 sprigs thyme, 3 sprigs parsley, 1 bay leaf, tied with twine)
5 tablespoons (40 g) All-purpose flour
1/4 pound (110 g) Slab bacon or salt pork, cut into lardons (1-inch long, 1/4-inch thick)
1 pound (450 g) Cremini mushrooms, stems trimmed, caps quartered
8 ounces (225 g) Pearl onions (white or red), peeled
Minced flat-leaf parsley leaves and tender stems, for garnish
Instructions
Preheat the oven to 325°F (160°C). In a medium bowl, pour the chicken stock and sprinkle the gelatin evenly across the surface, allowing each portion to absorb before adding the next. Set aside to bloom.
In a large Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Season the beef generously with 3 teaspoons of salt and the black pepper. Place the beef into the pot and sear, turning occasionally, until richly browned on two sides, about 10 minutes. Transfer the beef to a rimmed baking sheet.
Lower the heat to medium and add the split carrots, halved onion, and garlic to the Dutch oven. Cook, turning occasionally, until lightly caramelized, about 4 minutes. If using, pour in the cognac or brandy and allow it to boil for around 2 minutes, cooking off the alcohol.
Scrape the chicken stock and gelatin mixture into the pot. Add the red wine, fish sauce, soy sauce, and bouquet garni, stirring to combine, and bring the mixture to a simmer over medium-high heat. Meanwhile, cut the seared beef into 2-inch chunks and toss them in a large bowl with the flour until evenly coated.
Add the floured beef chunks and any accumulated juices back into the Dutch oven. Bring the pot to a simmer again, then partially cover and transfer it to the oven. Let it cook until the beef is starting to become tender, about 2 hours.
Meanwhile, in a large nonstick skillet over medium-high heat, render the bacon lardons, stirring occasionally, until the fat has been released and the lardons are golden and crisp, about 4 to 6 minutes. Remove with a slotted spoon and set aside.
Using the same skillet, sauté the mushrooms over medium-high heat, stirring occasionally, until they release their moisture and turn golden brown, about 10 minutes. If the pan becomes dry, add a splash of oil. Stir in the diced carrots and pearl onions and cook until lightly browned, about 5 minutes more.
Remove the Dutch oven from the oven. Discard the large pieces of carrot, onion, and the bouquet garni. Skim off any visible fat from the surface using a ladle. Stir the reserved lardons, sautéed mushrooms, carrots, and pearl onions into the stew. Return the uncovered pot to the oven and cook for an additional hour, or until the beef is fork-tender, the pearl onions are soft but hold their shape, and the sauce has thickened to a rich consistency (nappe).
When ready to serve, skim any remaining fat from the surface. Adjust seasoning with additional salt and pepper as needed. Let the stew cool slightly before serving, garnished with minced parsley for a burst of freshness. If making in advance, allow the stew to cool completely, refrigerate, and remove the solid fat layer before reheating gently on the stovetop or in a low oven.
Beef Stew With Red Wine Recipe
Ingredients
- 3 pounds 1.25 kg Boneless beef chuck roast, cut crosswise into 3 steaks
- 2 cups 500 ml Homemade chicken stock or store-bought low-sodium broth
- 4 packets Unflavored powdered gelatin 3 tablespoons plus 1 teaspoon; 30 g
- 2 tablespoons 30 ml Vegetable oil, plus more as needed
- 4 teaspoons 12 g Diamond Crystal kosher salt, divided (for table salt, use half the volume)
- 1 teaspoon Freshly ground black pepper
- 1 medium Yellow onion 8 ounces; 227 g, peeled and split in half through the root
- 1 1/4 pounds Carrots 600 g; about 3 large, 1/2 pound (250 g) peeled and split lengthwise, 3/4 pound (350 g) cut into large dice (about 1½ cups)
- 4 medium cloves Garlic lightly crushed
- 1/4 cup 60 ml Cognac or brandy (optional)
- 3 cups 750 ml Dry red wine
- 1 tablespoon 15 ml Fish sauce
- 1 tablespoon 15 ml Soy sauce
- 1 bouquet garni 4 sprigs thyme, 3 sprigs parsley, 1 bay leaf, tied with twine
- 5 tablespoons 40 g All-purpose flour
- 1/4 pound 110 g Slab bacon or salt pork, cut into lardons (1-inch long, 1/4-inch thick)
- 1 pound 450 g Cremini mushrooms, stems trimmed, caps quartered
- 8 ounces 225 g Pearl onions (white or red), peeled
- Minced flat-leaf parsley leaves and tender stems for garnish
Instructions
- Preheat the oven to 325°F (160°C). In a medium bowl, pour the chicken stock and sprinkle the gelatin evenly across the surface, allowing each portion to absorb before adding the next. Set aside to bloom.
- In a large Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Season the beef generously with 3 teaspoons of salt and the black pepper. Place the beef into the pot and sear, turning occasionally, until richly browned on two sides, about 10 minutes. Transfer the beef to a rimmed baking sheet.
- Lower the heat to medium and add the split carrots, halved onion, and garlic to the Dutch oven. Cook, turning occasionally, until lightly caramelized, about 4 minutes. If using, pour in the cognac or brandy and allow it to boil for around 2 minutes, cooking off the alcohol.
- Scrape the chicken stock and gelatin mixture into the pot. Add the red wine, fish sauce, soy sauce, and bouquet garni, stirring to combine, and bring the mixture to a simmer over medium-high heat. Meanwhile, cut the seared beef into 2-inch chunks and toss them in a large bowl with the flour until evenly coated.
- Add the floured beef chunks and any accumulated juices back into the Dutch oven. Bring the pot to a simmer again, then partially cover and transfer it to the oven. Let it cook until the beef is starting to become tender, about 2 hours.
- Meanwhile, in a large nonstick skillet over medium-high heat, render the bacon lardons, stirring occasionally, until the fat has been released and the lardons are golden and crisp, about 4 to 6 minutes. Remove with a slotted spoon and set aside.
- Using the same skillet, sauté the mushrooms over medium-high heat, stirring occasionally, until they release their moisture and turn golden brown, about 10 minutes. If the pan becomes dry, add a splash of oil. Stir in the diced carrots and pearl onions and cook until lightly browned, about 5 minutes more.
- Remove the Dutch oven from the oven. Discard the large pieces of carrot, onion, and the bouquet garni. Skim off any visible fat from the surface using a ladle. Stir the reserved lardons, sautéed mushrooms, carrots, and pearl onions into the stew. Return the uncovered pot to the oven and cook for an additional hour, or until the beef is fork-tender, the pearl onions are soft but hold their shape, and the sauce has thickened to a rich consistency (nappe).
- When ready to serve, skim any remaining fat from the surface. Adjust seasoning with additional salt and pepper as needed. Let the stew cool slightly before serving, garnished with minced parsley for a burst of freshness. If making in advance, allow the stew to cool completely, refrigerate, and remove the solid fat layer before reheating gently on the stovetop or in a low oven.
