Simple, delicious recipes and helpful tips.

Best Beef Stew

This beef stew recipe is the perfect fall food and something I always crave when the weather cools down. Made with veggies and tender chunks of beef in a thick and hearty tomato and red wine broth, you just can’t go wrong. Serve with your favorite bread on the side.

blue bowl with beef stew and buttered dinner rolls on the side

It’s 43 degrees outside and raining. I’m SO glad I made this because it’s just perfect on a day like today. This beef stew is hearty, rich and so satisfying. Dip some buttered dinner rolls in it for an even more heavenly experience.

Want to know the secret to making your food taste like it came from a French restaurant? Wine. Wine gives a beautiful flavor and richness to certain dishes that you just can’t fake. Since I’m pregnant and not drinking right now, I like to just buy the 4-pack of mini bottles to have on hand. Honestly, I like to keep them to cook with even when I’m not pregnant. A cabernet and chardonnay are staples in my kitchen.

Lots of people will tell you not to cook with cheap wine. You know what I say? It’s better than cooking with no wine at all. It’s also better than wasting a bottle of “good” wine because you won’t drink it all yourself. Red wine goes sour pretty fast and I don’t drink much in one sitting, so I usually wait until my sister is visiting before opening a bottle of red. If the recipe only calls for 1/2 cup, then I would end up wasting most of the bottle.

*Heads up. This post may contain affiliate links. If you click one and make a purchase, I might make a small commission at no extra cost to you.

Ingredients

Stew Meat

You can go a couple different ways here. I like to just use regular stew meat, but sirloin is also a good, tender choice.

Red Wine

My favorite for this stew is Cabernet Sauvignon. You can also use Malbec. Any dry and sort of spicy wine works well. You want a wine that isn’t too sweet. Wines like Merlot or Pino Noir have a higher sugar content and taste more fruity. They wouldn’t taste right in this recipe.

Making the Beef Stew

Heat olive oil in a large dutch oven or soup pot over medium heat. Add stew meat and brown a little. Do this in small batches because if you crowd the meat, the juices will keep the meat from browning. Remove stew meat from pot and set aside.

In the same pot, reduce heat to medium-low, add garlic and sauté for about a minute, stirring constantly to avoid burning. Add tomato paste and onion powder. Stir around, spreading the tomato paste and scraping it back and forth. The idea here is to caramelize the sugars in the tomato paste. This reduces acidity and deepens the flavor in the stew. If you find it just wants to burn, add about 2-3 tablespoons of water to make it easier to move around the pan.

Don’t worry if yours scorches a bit on the bottom of the pan like mine did (because I have a toddler – nuff said, right?). You do need to work quickly for this part but it won’t ruin the flavor of your stew.

Once the bright red color of the tomato paste has darkened a little, add the wine to deglaze the pot. Let the wine simmer and reduce to remove the alcohol, stirring constantly. It only takes a few seconds.

Using a spoon, start scraping up the bits in the bottom of the pot. This Le Creuset scraping spoon is my favorite for the job because of its shape. Once the wine is reduced, then you can add a little water to continue deglazing. Dump the stew meat back in the pot. Add the rest of the water and give it a good stir. Increase the heat again and bring back to a low boil.

Stir in 2 tbsp of the bouillon paste, diced tomatoes and corn. I like to pulse the tomatoes in the blender a bit because my husband and I don’t like them chunky. But that step is totally optional.

This is when I like to prep my carrots and potatoes because it gives the meat a head start cooking and getting tender. You can definitely do this all before you start. You’ll just have to let the stew simmer longer. Add about 15-20 minutes to the cook time if that’s the case.

Add the carrots and potatoes to the pot. At this point, if you feel you need to add more water, go ahead. Add a dash of black pepper and a little salt. Taste your broth. Add more bullion paste and/or salt as you like. Once everything is in the pot and the broth tastes how you want it, let the stew simmer for about 30 minutes and then enjoy!

blue bowl with beef stew and buttered dinner rolls on the side

Best Beef Stew

Jen Tiffany
This beef stew recipe is the perfect fall food and something I always crave when the weather cools down. Made with veggies and tender chunks of beef in a thick and hearty tomato and red wine broth, you just can't go wrong. Serve with your favorite bread on the side.
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Main Course, Soup
Cuisine American
Servings 8

Ingredients
  

  • 2 pounds stew meat - cut into bite size pieces, if preferred
  • 2-3 tbsp olive oil
  • ½ cup dry red wine - cabernet sauvignon or malbec
  • 2 tsp onion powder
  • 2 garlic cloves - pressed or minced
  • 6 ounce can tomato paste
  • 5-6 cups water
  • 2-3 tbsp Organic Better Than Bouillon Roasted Beef Base - (the non-organic version has dairy in it)
  • 12 ounces frozen corn
  • 6-8 carrots - peeled and diced
  • 4-5 cups red potatoes - peeled and cut into bite size pieces
  • 14.5 ounce can diced diced tomatoes
  • salt and pepper to taste

Instructions
 

  • Heat olive oil in a soup pot or large dutch oven over medium heat.
  • Working in small batches, add the stew meat and brown it a little. Remove from pot and set aside.
  • In the same pot, reduce heat to medium-low. Add garlic and saute for about a minute, stirring constantly to avoid burning.
  • Add tomato paste and onion powder. Stir around, spreading the tomato paste and scraping it back and forth. Add 2-3 tablespoons of water if needed to prevent burning. Keep stirring until tomato paste darkens.
  • Add wine and deglaze. Let the wine simmer for a few seconds to reduce and remove the alcohol. Stir constantly, using a spoon to scrape the bits on the bottom of the pan.
  • Once the wine is reduced, add a little water to continue deglazing as needed, then add the rest of the water.
  • Dump the stew meat back into the pot and stir.
  • Increase the heat again and bring it back to a boil.
  • Stir in 2 tbsp of the bouillon paste, diced tomatoes and corn.
  • While the stew is simmering and the meat is getting tender, prep carrots and potatoes. If already prepped, then let the stew simmer for 15-20 minutes.
  • Add the carrots and potatoes to the pot. Add a little more water if needed.
  • Taste the broth. Add salt, pepper and additional bouillon if needed.
  • When the broth tastes how you want it, let the stew continue simmering for 30 minutes.
  • Serve immediately or let cool completely, then cover and store in the fridge for up to 5 days.

Made this recipe?

We want to see! Tag us @tasty.sunrise on Instagram!

You may also like:

how to roast acorn squash

How to Roast Acorn Squash

As fall approaches, I thought it would be a good idea to show you how to roast acorn squash. It’s such a yummy fall and winter treat that’s versatile and so good for you.

Read More »
chicken noodle soup in a white bowl

Chicken Noodle Soup

This is by far the best chicken noodle soup recipe. Every time someone tries this chicken soup, they ooh and aah over how delicious it is. I love that it’s so easy to make and it’s just the perfect soup for fall and winter.

Read More »
taco soup

Dairy Free Taco Soup

I love taco soup. It’s perfect for that transition from summer to fall. It’s so easy and fast. A really great recipe for weeknights.

Read More »
chili lime chicken

Chili Lime Chicken

Sweet and spicy, this chili lime chicken recipe is sure to be a hit with most any family. Adjust the spice to your liking and grill it to perfection. Just add honey, garlic, sriracha and a few other ingredients to make the perfect marinade and glaze.

Read More »

Leave a Reply

Your email address will not be published.

Recipe Rating




Jen Tiffany, Oklahoma girl, mom, creator of Tasty Sunrise recipes.

Hey, I’m Jen.

I’m a photographer and food blogger from Oklahoma. I love to cook and share great food with family and friends. Oh, and I do love to eat, too!