This Beef Stew in Red Wine is thick, rich, flavorful and out of this world delicious. Both Oven and Crock Pot instructions included below!
I wish I could tell you I make this Beef Stew in Red Wine during the fall season. The truth is I make it all the time no matter how the weather looks outside. It’s a family favorite and great for when having company.
I love the fact that both protein and vegetables cook together and melt into a hearty dish that is quite easy to make. I also like the versatility of the dish. You can add and omit ingredients as you wish. For example, the hubs is not a big fan of mushrooms so sometimes I just don’t add them. If I don’t have small whole onions, I skip them. Sometimes I add potatoes, parsnips, celery and anything else I have handy (think “clean your fridge days!”)
The other wonderful thing about this stew is that it gets better with time (it must be the wine in there!). I usually make it ahead of time and keep it refrigerated for a couple of days. Just reheat it and it is ready to go on those busy days when you don’t have time to cook. It freezes well also. To thaw, just leave it in the refrigerator overnight.
Beef Stew in Red Wine
I made this stew for dinner the other night and served it with creamy Parmesan polenta. While eating, I asked my oldest son if he liked it. He looked at me very seriously and said “I have four words for you” I’m not going to lie, I got a bit worried, then he said “May I have more?” SUCCESS!!
- I wish I could tell you this is a dump in the crock pot meal – but it is not. Stews are all about building flavors one layer at a time. It’s important that you sear the beef in a pot or Dutch oven until all the pieces are golden brown. Make sure you do this in batches. You don’t want to overcrowd the pot. If you do, you will end up with steamed – grayish looking meat.
- You can use any red wine you would drink (because most likely ~ if you are like me ~ you will drink the left over wine – remember wasting is sinful!) Sometimes I use Pinot Noir, Merlot or a Red Blend.
- Even though using beef stock for this recipe makes sense, if I don’t have homemade beef stock at home I would rather use chicken stock (homemade or canned). I don’t care for canned store bought beef broth.
- Here’s my all time favorite Le Creuset Dutch Oven. Le Creuset lasts a life time! Here is a different and more affordable option Cuisinart Chef’s Classic Casserole