Slow-Cooked Red Wine Beef Stew
A rich French-style beef stew with red wine and vegetables. You'll love the hearty flavors and it's so easy to make in a Dutch oven, low and slow! Serve the stew over wide egg noodles, parmesan polenta or with crusty bread alongside for hearty meal.
Equipment
Ingredients
Stew
- 3 pounds (1.35 kg) beef chuck roast
- 1 tablespoon (15 g) kosher salt or 1 ½ teaspoons table salt
- 3 tablespoons (45 g) olive oil
- 2-3 shallots finely chopped (1 cup)
- 3 tablespoons (45 g) all-purpose flour
- 2 tablespoons (30 g) tomato paste
- 4 whole garlic cloves peeled and smashed
- ½ teaspoon freshly ground black pepper
- 1 ½ cups (375 ml) hearty dry red wine such as syrah, merlot or Cotes-du-Rhone
- 1-2 cups (250-500 ml) chicken broth or beef broth
- 2 bay leaves and 4 sprigs each thyme and rosemary tied into a bundle with string
Vegetables
- 1 pound (450 g) carrots peeled and sliced into 2-inch chunks
- 2 leeks chopped
- 2 stalks celery chopped
- 1 fennel bulb stems and tough outer layers trimmed, sliced into ½-inch wedges (optional)
- 1 tablespoon (15 ml) extra-virgin olive oil
- ¼ cup chopped fresh parsley
- ½ teaspoon kosher salt
Instructions
- Heat oven to 325 (160C) degrees with the rack in the center.
- Prep the beef: Trim the meat of excess fat and slice into 3-4 inch chunks. Season evenly on all sides with 2 teaspoons salt.
- Heat the oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned on all sides, turning with a pair of tongs. Tip: To get the best sear, try not to crowd the pan. Remove the meat to a platter as you go.
- Lower the heat to medium and add the shallot to the pot. Cook 5 minutes in the pan fat, stirring every now and then, until softened. Return the beef and all the reserved juices that have collected on the plate to the pot. Sprinkle the flour over the beef and stir to coat. Add the tomato paste, garlic, wine, 1 teaspoon salt, and black pepper, scraping the bottom of the pan with a wooden spoon to release the browned bits.
- Bring to a simmer, then add enough broth to just cover the beef. Toss in the herb bundle. Cover the pot with a sheet of parchment or foil, then top with the pot lid.
- Place in the oven to braise for 2 ½-3 hours. The cooking liquid will be slightly reduced and the meat should fall apart when prodded with a fork.
Cook the vegetables
- While the beef is in the oven, put the carrots, leeks, celery and fennel in a large skillet with ¼ cup water, 1 tablespoon extra-virgin olive oil and ½ teaspoon salt. Place over high heat until the water boils. Lower heat to a simmer. Cover the pan and cook until the vegetables are fork-tender but still colorful, about 10-12 minutes. If there's liquid left in the pan, simmer uncovered until it's mostly evaporated. Remove the vegetables from the heat and set aside.
- To serve: Stir the vegetables into the stew. Taste for seasoning, adding more salt and pepper as desired. Pick out and remove the bay leaf and herb bundle stems. Sprinkle with the parsley and ladle into bowls.
Video
Notes
- Use a 5-6 quart capacity heavy pot or Dutch oven for the best results.
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- This stew is delicious as is or served over wide pasta noodles like pappardelle or cheesy soft polenta.
- The stew will keep for up to 5 days in the refrigerator. When reheating, add a bit more stock or water to the stew as the sauce will thicken as it cools.
- Slower braising option: If you're flexible on time, set the oven temperature to 275F (140C) and braise for 3 1/2-4 hours. The lower temperature and longer cooking time will give you even more succulent beef.
- The stew will keep for up to 5 days in the refrigerator. Reheat gently in a saucepan on the stovetop, adding a bit more broth or water to the stew as the liquid will thicken as it cools.
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Nutrition
Calories: 631kcalCarbohydrates: 22gProtein: 46gFat: 36gSodium: 786mgFiber: 5gSugar: 6g
