Nothing beats the cozy comfort of a classic stew simmering on the stove, and this Hearty Beef Stew with Yukon Potatoes and Red Wine Recipe is a true champion. It combines tender chunks of beef chuck, velvety Yukon gold potatoes, and hearty carrots, all nestled in a deeply flavorful broth enriched with red wine and a splash of balsamic vinegar. Every spoonful wraps you in warmth and richness, perfect for chilly evenings or any time you crave that satisfying, stick-to-your-ribs meal. This stew is not just food; it’s a hug in a bowl, made better by simple, quality ingredients that come together to create something truly special.

Ingredients You’ll Need

The image has two parts side by side. On the left side, there are many raw red meat cubes placed on a brown paper on a white marbled surface, and a wooden spoon is sprinkling white salt over the meat. On the right side, the same red meat cubes are now spaced out and placed inside a white pan, with some light brown color showing at the bottom, all against the white marbled surface. The texture of the meat is fresh and slightly fatty. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential to building the depth of flavor, richness, and satisfying texture that make this stew shine. Each one plays its role perfectly, from the silky potatoes to the bold splash of red wine.

Boneless beef chuck (2½ pounds): Choose a well-marbled cut for the most tender, flavorful meat after slow cooking.
Salt (2 teaspoons, divided): Enhances the natural flavors throughout the stew.
Ground black pepper (1 teaspoon): Adds a gentle kick and balances the flavors.
Olive oil (2 tablespoons, divided): For browning the beef and gently sautéing the aromatics.
Yellow onions (2 medium, chopped): Provide sweetness and body to the broth.
Garlic (6 cloves, minced): Brings aromatic depth and warmth.
Balsamic vinegar (3 tablespoons): Adds a subtle tang and complex sweetness.
Tomato paste (2 tablespoons): Gives the stew a rich, savory base and beautiful color.
All-purpose flour (¼ cup): Helps thicken the stew for that perfect velvety texture.
Beef broth (4 cups): Forms the hearty foundation of the stew’s luscious liquid.
Dry red wine (2 cups): Elevates the flavor with richness and a touch of acidity that brightens the dish.
Yukon potatoes (1 pound, peeled and cubed): Their waxy texture holds up wonderfully to simmering without turning mushy.
Carrots (4 large, sliced): Add sweetness, texture, and vibrant color to the stew.
Bay leaf (1): Imparts gentle herbal notes throughout the cooking process.
Fresh thyme leaves (1 tablespoon): Offer bright, earthy undertones that complement the beef beautifully.
Chopped fresh flat-leaf parsley: For a fresh, bright garnish that finishes the stew perfectly.

How to Make Hearty Beef Stew with Yukon Potatoes and Red Wine Recipe

Step 1: Season and Brown the Beef

Start by seasoning your beef chuck pieces with half of the salt and all of the black pepper. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat, then brown the beef in batches, allowing each piece to develop a golden crust. This caramelization is where so much of the stew’s deep flavor begins, so don’t rush this step. Once browned, remove the beef and set it aside.

Step 2: Sauté Onions, Garlic, and Deglaze with Vinegar

In the same pot, add the remaining tablespoon of olive oil along with chopped onions and minced garlic. Sauté for about 5 minutes until softened and fragrant, using a wooden spoon to scrape up all the delicious brown bits stuck to the bottom — this is pure flavor gold. Pour in the balsamic vinegar to deglaze the pan, giving the base of your stew a lovely tangy depth.

Step 3: Build the Base with Tomato Paste and Flour

Stir in the tomato paste and cook for a full minute to develop its sweetness and reduce any raw taste. Next, return the browned beef along with any juices back to the pot. Sprinkle the flour over everything and stir thoroughly to incorporate; cooking this for another minute helps thicken the stew later and prevents any pasty flour flavor.

Step 4: Add Liquids and Vegetables

Pour in the beef broth and dry red wine, stirring to combine. Then add the cubed Yukon potatoes, carrot slices, bay leaf, and fresh thyme leaves. Bring the whole pot to a boil before lowering the heat to medium-low. Cover and let it simmer gently, allowing the beef to become tender and the flavors to marry beautifully over the next hour.

Step 5: Final Touches

Once the beef is fork-tender and the broth has thickened to a luxurious consistency, remove the bay leaf. Taste your stew and adjust seasoning if needed. Serve it piping hot, generously sprinkled with fresh parsley to brighten each hearty spoonful.

How to Serve Hearty Beef Stew with Yukon Potatoes and Red Wine Recipe

A white bowl filled with rich brown stew containing large chunks of dark brown meat, orange carrot pieces, and pale beige potato wedges, all covered in thick sauce and sprinkled with chopped green herbs on top. The bowl is placed on a white marbled surface next to torn pieces of light brown bread and a white pot partially visible in the upper right corner. A silver spoon lies beside the bowl on a patterned cloth. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh flat-leaf parsley isn’t just pretty; it adds a crisp, herbal freshness that cuts through the richness of the stew. For an extra touch of indulgence, try adding a dollop of sour cream or a sprinkle of grated Parmesan just before serving.

Side Dishes

This stew is a meal on its own but pairs wonderfully with rustic bread for mopping up every last drop of the savory broth. A simple green salad with a bright vinaigrette balances the heaviness beautifully, or serve alongside roasted root vegetables for an even heartier feast.

Creative Ways to Present

For a cozy dinner party, serve the Hearty Beef Stew with Yukon Potatoes and Red Wine Recipe in individual oven-safe bowls topped with puff pastry for a rustic pot pie effect. You can also ladle it over creamy polenta or buttered noodles for a comforting twist that will wow your guests.

Make Ahead and Storage

Storing Leftovers

This stew actually gains flavor the next day, making it perfect for meal prep or planning ahead for busy nights. Store leftovers in an airtight container in the refrigerator for up to four days to enjoy reheated homey goodness anytime.

Freezing

If you want to keep it longer, this recipe freezes amazingly well. Portion it out into freezer-safe containers and freeze for up to three months. Just thaw overnight in the fridge before reheating gently on the stovetop to preserve that tender texture and rich flavor.

Reheating

Reheat your stew slowly over low heat on the stove, stirring occasionally. This prevents the meat from drying out and keeps the potatoes intact. If your stew thickened too much in the fridge, simply add a splash of broth or water to loosen it up while warming.

FAQs

Can I use a different cut of beef for this stew?

Absolutely, but for the best texture and tenderness, boneless beef chuck is recommended because of its marbling and ability to become melt-in-your-mouth soft when simmered low and slow.

Is it necessary to use red wine in this recipe?

While red wine adds wonderful depth and acidity, you can substitute it with additional beef broth if you prefer a wine-free stew. The flavors will still be hearty and delicious.

How thick should the stew broth be?

The broth should be thick enough to coat a spoon but still have a bit of movement. If it’s too thin, you can gently simmer uncovered to reduce it or use a cornstarch slurry to thicken it quickly.

Can I prepare this stew in a slow cooker?

Yes! Brown the beef and sauté the aromatics on the stove first, then transfer everything to a slow cooker to cook on low for about 7–8 hours or high for 3–4 hours. Add the potatoes and carrots halfway through to prevent overcooking.

What is the best way to peel Yukon gold potatoes?

Yukon gold potatoes have thin skin, so you can use a vegetable peeler or a small paring knife carefully. Peeling is optional if you prefer a bit more texture in the stew, but for the classic smooth finish, peeling is ideal.

Final Thoughts

This Hearty Beef Stew with Yukon Potatoes and Red Wine Recipe is a true labor of love that rewards you with every warm, comforting mouthful. Whether you’re cooking for family, friends, or cozy nights in, it’s a dish that feels like a celebration of simple, soulful cooking. I can’t wait for you to try it and experience the wonderful blend of flavors that make this stew a timeless favorite in my kitchen.