Go Back
As the chill of winter settles in, there's nothing quite as comforting as a steaming bowl of beef stew. The Robust Beef Stew with Aromatic Herbs stands out as a quintessential dish that not only warms the body but also nourishes the soul. This hearty meal is a delightful blend of tender beef, vibrant vegetables, and aromatic herbs, making it a favorite among families and friends gathering around the dinner table. Its rich, savory flavors and satisfying texture create an experience that transcends mere sustenance, turning mealtime into a cherished occasion.

Hearty Beef Stew with Red Wine and Herbs

Warm up this winter with a bowl of Robust Beef Stew with Aromatic Herbs. This comforting dish features tender beef, vibrant vegetables, and fragrant herbs, creating a perfect blend of flavors that nourish both body and soul. Perfect for family gatherings or cozy nights at home, this hearty meal encourages conversation and connection. Discover the art of stew-making and enjoy a satisfying experience that's sure to leave everyone asking for more. Dive into this culinary delight today!
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck, cut into 1.5-inch cubes

3 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

3 medium carrots, sliced into rounds

3 medium potatoes, cubed

2 cups mushrooms, quartered

2 cups red wine (choose a robust variety like Merlot or Cabernet Sauvignon)

4 cups beef broth

2 tablespoons tomato paste

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 bay leaf

Salt and freshly ground black pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Sear the Beef: In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Season the beef cubes generously with salt and freshly ground black pepper. In batches, add the beef to the pot and sear until browned on all sides, about 4-5 minutes per batch. Once browned, remove the beef from the pot and set aside on a plate.

    Sauté the Vegetables: Using the same pot, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the diced onion to the pot and sauté for approximately 3 minutes, or until it becomes translucent in color. Then, add the minced garlic and cook for an additional 1-2 minutes, stirring frequently until fragrant.

      Add Carrots and Potatoes: Stir in the sliced carrots and cubed potatoes. Continue to sauté these vegetables for about 5 minutes, allowing them to begin softening.

        Incorporate Mushrooms: Add the quartered mushrooms to the vegetable mixture and cook for another 3-4 minutes, stirring occasionally until they start to soften.

          Deglaze with Red Wine: Slowly pour in the red wine, using a wooden spoon to scrape up any browned bits, also known as fond, from the bottom of the pot. Bring the mixture to a gentle simmer and allow it to reduce slightly for about 5 minutes.

            Combine Ingredients: Add the beef broth, tomato paste, dried thyme, dried rosemary, and the bay leaf to the pot. Return the seared beef to the pot, ensuring that it is evenly submerged in the liquid.

              Simmer the Stew: Increase the heat to bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 2 to 2.5 hours, or until the beef is fork-tender and the flavors have melded beautifully.

                Season and Serve: After simmering, carefully remove the bay leaf from the stew. Taste the stew and adjust the seasoning with additional salt and freshly ground black pepper as needed. Serve hot in bowls, garnished with a sprinkle of freshly chopped parsley for a vibrant touch.

                  Prep Time, Total Time, Servings: 20 minutes | 3 hours | 6 servings

                    Presentation Tips: For an appealing presentation, serve the stew in rustic bowls with crusty bread on the side. A sprig of fresh parsley on top adds a burst of color while enhancing the dish’s aroma.