Red Wine Beef Stew
December 29, 2020 | By Jeremy Scheck | 16 Comments
This red wine beef stew with root vegetables is comfort food to the max. I like to add quite a lot of potatoes — it really helps stretch the meal into more servings. And even though the meat is impossibly tender and delicious, I like to have an equal emphasis on the veggies as well.
Feel free to use more or less meat, or more or less veggies — it’s really up to you! You can also switch up the vegetables if you want.
If you are gluten free, just use a gluten free soy sauce substitute.
What Makes This Stew So Good?
- It’s similar to a classic boeuf bourguignon, but it’s a little more streamlined and easy to make.
- It emphasizes the vegetables just as much as the meat, stretching your dollar and making it a more balanced meal.
- The balance of savory, sweet, acidic, and salty flavors is very satisfying. The meat and onions add a lot of savoriness; the tomato paste and maple syrup add a nuanced sweetness; red wine and vinegar add the perfect level of acidity so it doesn’t feel too heavy; soy sauce adds the salt it needs with extra depth of flavor.
- The recipe is easily customizable to your likes. If you don’t like parsnips but want mushrooms, feel free to substitute it! If you want to make it a bit spicier, add some more chili! It’s up to you.
- Most of the cook time is hands off in the oven. After the initial steps, set it and forget it for 2.5 hours…perfect time to get other things done around the house.
Red Wine Beef Stew
- 2-3 tablespoons neutral oil (such as avocado)
- 2-3 lbs stew beef (I like chuck)
- Kosher salt and fresh black pepper to taste
- 2 yellow onions, sliced
- 8 cloves garlic, sliced
- 2 tablespoons tomato paste
- Crushed red chili pepper flakes, to taste
- Dried oregano, to taste
- 8 carrots, chopped in large pieces
- 5 parsnips, trimmed and halved
- 1/2 bottle red wine such as merlot or burgundy
- 4 cups beef stock
- Fresh rosemary and thyme sprigs
- 2-3 bay leaves
- 2-3 tablespoons soy sauce
- 1-2 tablespoons maple syrup or honey
- 2-3 pounds of yukon gold potatoes (cut in large chunks)
- 1 tsp of cornstarch mixed with 1 tsp water
- Fresh parsley for serving
- A drizzle of vinegar (optional - I like apple cider or white balsamic for this)
- Preheat the oven to 325° F. Make sure the racks are arranged to accommodate your large pot.
- In a large pot, heat up the oil and then add in the beef to brown on all sides (medium-high heat). It's better to do it in batches so it doesn't overcrowd the pan. You are just looking to sear the exterior of each side, but not cook it all the way through. As you brown the meat, season generously with salt and pepper.
When all the meat is well browned, take it out of the pot and place in a bowl set aside. The meat will probably leave some grease; leave it in. Add in the onions to the pot (now medium-low to low heat). Cook down the onions for about 10-15 minutes with some more salt and pepper.
- After the onions develop some light browning, add in the garlic, tomato paste, crushed red chili pepper flakes, and dry oregano. Cook another 3-5 minutes, stirring occasionally.
- Add the meat back in with the carrots and parsnips. Then add the wine and beef stock and top with the rosemary, thyme, and bay leaves.
- Cook in the oven, covered, at 325° F for about 2.5 hours. Carefully take the pot out of the oven at that time. Taste for salt, and use soy sauce to add the saltiness it's missing. Then add 1-2 tablespoons maple syrup or honey.
- Add the chunks of potatoes and return the pot (covered) to the oven for another 30 minutes, or until the potatoes are cooked through and tender.
- Place the pot back on the stove (uncovered) and skim the excess fat on top if desired. Heat over a medium-low flame and add in the cornstarch and water mixture and let that simmer 5-10 minutes until the broth thickens a little.
- Serve with fresh parley, a drizzle of vinegar (I think it balances it better) and your favorite starch, if desired.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
This recipe was absolutely delicious. It was simple and straightforward to make, but the flavors were amazing. It is the perfect soup for a cold winter day. I decided to add some peas to mine at the end for a bit of added vegetables. Will definitely be making this again! Thanks for the amazing recipe, can’t wait to try more!
This stew was absolute perfection. From the flavors to the richness it was delicious. I have a family of six and it can be difficult to find meals that we all love. This meal really achieved that though, amazing veggies and meat! Thanks Jeremy!
I made this vegan! Subbed shitake and lobster mushrooms for the beef, added lots more tomato paste and soy sauce for more umami. This is SO DELCIOUS!! Perfect way to ring in the new year.
I made this for dinner and it was fantastic!! So many great tips in this recipe. I have made a few different beef stews over the last year and this was by far the best one I’ve tried! I followed the recipe pretty much exactly, but added celery, mushrooms, and peas (didn’t change anything else!). Delicious!!
This is a wonderful recipe! I did add dumplings at the end and it was loved by all. Will definitely be making this again! Yummy!
this was delicious! i had celery on hand that i added as well as turnips. seriously could do this with any veggies- delish! hit in my house
I absolutely LOVE this Recipe! My mother always made a dish similar – but this recipe took it to another level!!! It takes time – mostly in the oven, but Jeremy is very thorough with the steps, it’s easy to make. This will be a staple from here on our
This recipe was easy to follow! I had high hopes and the flavors definitely delivered. My potatoes was still very undercooked, so next time I’ll add them in earlier.
I made this for dinner and we all loved it! It was fairly simple to follow the recipe and easy to make since most of the work was chopping veggies. This stew was extremely flavorful and the stew beef was incredibly tender and pretty much fell apart. I’ll definitely be making this again!
I saw this recipe on Good Morning America on NYE and decided to make it that night! This recipe was easy to follow and created an incredibly delicious meal. My dad and I had leftovers for a few days and it kept well!
Lovely Stew, nice work!
This stew was delicious! The recipe was easy to follow! I ended up cutting the oven time by about an hour only because it was getting late and my family was very hungry haha. I’m sure the extra hour would have made it even better!!!
This recipe was a labor of love and came out so good! The parsnips were the best part because they absorbed the broth so well.
I ended up having to improvise and make this in the instant pot instead of the oven but it still came out so good!! (I used the soup setting for 45min)
Made this recipe for St. Patrick’s day and it was so comforting and delicious! Jeremy used a lot of non-traditional quirks in the recipe that ultimately made the flavor even better.
Amazing recipe, thank you ! Have made it a few times and it always, always is so yummy! 🙂