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Hearty Beef Stew with Yukon Potatoes and Red Wine Recipe

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4.3 from 8 reviews

Hearty and comforting Beef Stew made with tender beef chuck and Yukon gold potatoes simmered in a velvety broth enriched with red wine, balsamic vinegar, and aromatic herbs. Perfect for warming up on chilly days, this classic stew combines rich flavors and satisfying textures in every spoonful.

Ingredients

Meat & Seasoning

  • 2½ pounds boneless beef chuck, cut into 1-inch pieces (1.13 kg)
  • 2 teaspoons salt, divided
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil, divided

Vegetables & Aromatics

  • 2 medium yellow onions, chopped
  • 6 cloves garlic, minced
  • 1 pound Yukon gold potatoes, peeled and cubed (450 g)
  • 4 large carrots, sliced into ½-inch rounds (340 g)
  • 1 bay leaf
  • 1 tablespoon fresh thyme leaves
  • Chopped fresh flat-leaf parsley for garnish

Liquids & Other Ingredients

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • ¼ cup all-purpose flour (30 g)
  • 4 cups beef broth (1 L)
  • 2 cups dry red wine (480 ml)

Instructions

  1. Season the beef: Sprinkle 1 teaspoon salt and the ground black pepper evenly over the beef chunks to enhance flavor before cooking.
  2. Brown the beef: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add half the beef pieces, cooking while stirring occasionally for about 5 minutes until browned on all sides. Remove with a slotted spoon into a bowl. Repeat with remaining beef using the remaining oil. Set browned beef aside to maintain juices.
  3. Sauté aromatics: In the same Dutch oven, add the chopped onions, minced garlic, and balsamic vinegar. Cook for 5 minutes over medium heat, scraping the browned bits from the bottom to incorporate their rich flavors.
  4. Add tomato paste: Stir in the tomato paste and cook for 1 minute, continuously stirring to meld flavors and slightly caramelize the paste.
  5. Combine beef and flour: Return all the browned beef and any juices to the pot. Sprinkle the all-purpose flour over the mixture and cook for 1 minute while stirring constantly to eliminate raw flour taste and begin thickening.
  6. Add liquids and vegetables: Pour in the beef broth and red wine. Add the cubed Yukon gold potatoes, sliced carrots, bay leaf, and fresh thyme. Stir to combine and bring the stew to a boil.
  7. Simmer the stew: Cover the Dutch oven, reduce heat to medium-low, and let the stew gently simmer for about 1 hour, or until the beef is tender and the vegetables are cooked through.
  8. Finish and serve: Remove the bay leaf. Serve the stew hot, garnished with chopped fresh parsley for a fresh, herbal brightness.

Notes

  • Cube your own meat for consistent size and quality; boneless chuck roast with marbling is ideal for tenderness.
  • Do not skip browning the beef; it builds essential flavor through caramelization.
  • For a wine-free version, substitute the red wine with an equal amount of beef broth or stock.
  • Deglaze the pan with a few tablespoons of wine to lift flavorful browned bits before adding beef back.
  • Add flour when returning beef to ensure thickening without raw taste.
  • Use a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) to thicken stew further or to make it gluten-free.
  • This stew improves in flavor when made ahead and reheated, perfect for meal prep and busy days.

Find it online: https://marthatasty.com/hearty-beef-stew-with-yukon-potatoes-and-red-wine-recipe/