As the colder months draw near, nothing compares to the comfort of a hearty red wine beef stew. This straightforward recipe provides a rich and warming dish for those chilly nights. With the robust flavor of red wine and tender, braised beef, it’s a guaranteed way to stay cozy and satisfied. Plus, it’s easy to prepare with just a few simple ingredients, ensuring a quick and comforting bowl of stew whenever you desire a soothing meal.
INGREDIENTS
- 4 slices thick-cut bacon, chopped
- 2 pounds beef chuck, cut into 1½-inch pieces
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 yellow onion, diced
- 2 cups red wine
- 4 cups beef stock
- 1 pound baby potatoes, halved
- 1 pound carrots, cut into 2-inch pieces
- 1 pound cremini mushrooms, quartered
- 6 sprigs thyme, tied with butcher’s twine
- 3 tablespoons cornstarch
METHOD
Step 1: In a large Dutch oven, cook the chopped bacon over medium-high heat.
Step 2: Fry the bacon for about 8 minutes, until crispy and golden brown. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate.
Step 3: Generously season the beef chuck pieces with salt and freshly ground black pepper.
Step 4: In the remaining bacon fat, sear the beef in the Dutch oven in two batches. Turn the pieces as needed, cooking until they are rich golden brown, which should take about 8 to 10 minutes per batch.
Step 5: Once seared, transfer the beef to the plate with the crispy bacon.
Step 6: Add the diced yellow onion to the Dutch oven and cook for approximately 4 to 5 minutes, until the onions soften and caramelize.
Step 7: Pour in the red wine, stirring to scrape up any browned bits from the bottom of the pot.
Step 8: Let the mixture simmer for 2 to 3 minutes to reduce the wine slightly.
Step 9: Return the seared beef and the rendered bacon to the Dutch oven. Add the beef stock, halved baby potatoes, carrot pieces, quartered cremini mushrooms, and the tied thyme sprigs.
Step 10: Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Step 11: Cover the Dutch oven and cook for about 2 hours, or until the beef is incredibly tender and the flavors meld together.
Step 12: In a small bowl, whisk together the cornstarch and an equal amount of water until smooth.
Step 13: Stir the cornstarch mixture into the stew and let it simmer for an additional 5 minutes.
Step 14: Adjust the seasoning of the stew with more salt and pepper to taste.
Step 15: Serve the stew in individual bowls, optionally accompanied by mashed potatoes.
