Hearty Red Wine Beef Stew with Carrots
This luxurious beef stew is a quintessential comfort dish, perfect for chilly evenings. With tender chunks of beef, aromatic shallots, and vibrant carrots all enveloped in a rich red wine broth, this dish is a celebration of classic French flavors. The subtle hints of orange zest and herbes de Provence elevate it to a culinary masterpiece. Serve it over creamy mashed potatoes, buttered noodles, or rustic bread for a complete meal. Ideal for a family dinner or an impressive gathering, this stew only gets better with time.
6
Servings
N/A
Calories
15
Ingredients
Ingredients
boneless beef chuck roast
3 lbs (cut into 1.5-2 inch cubes)
extra virgin olive oil
2 tablespoons (none)
thick-cut bacon
2 slices (cut into 1/2-inch pieces)
kosher salt
to taste (none)
freshly ground black pepper
to taste (none)
shallots
8 ounces (thinly sliced)
brandy
2 tablespoons (such as Cognac)
tomato paste
2 tablespoons (none)
garlic cloves
2-3 (finely chopped)
herbes de Provence
2 teaspoons (none)
red wine
2 cups (such as Cotes du Rhone)
whole canned tomatoes
1 can (14.5 ounces) (reserved juice and crushed by hand)
orange zest
4 slices (2.5 inches long, removed with vegetable peeler)
slender carrots
1 lb (peeled and cut into 3/4 to 1-inch chunks)
fresh flat-leaf parsley
1/4 cup (coarsely chopped)
Instructions
1
Preheat your oven to 325°F (165°C) and position a rack in the lower third.
2
Carefully separate the beef chuck roast along its natural seams using your fingers and a thin knife. Trim excess fat before cutting it into 1.5 to 2-inch cubes. Pat dry using paper towels.
3
In a large 7 or 8-quart Dutch oven, heat the olive oil and bacon over medium heat. Cook until bacon begins to brown, about 5-6 minutes. Remove bacon with a slotted spoon and reserve on a plate.
4
Season about a third of the beef with salt and pepper. Brown the beef in the pot, ensuring not to overcrowd. Adjust heat as necessary to prevent burning. Once browned on all sides, transfer to a plate. Repeat for remaining beef in two more batches.
5
Drain excess drippings from the pot, leaving about 1 tablespoon. Add shallots and season with salt and freshly ground black pepper. Sauté for about 1 minute until they soften slightly.
6
Pour in brandy and allow it to evaporate. Stir in tomato paste, garlic, and herbes de Provence, cooking briefly to combine flavors.
7
Add red wine, scraping the pot's bottom to lift browned bits. Pour in the juice from canned tomatoes, reserving the tomatoes to crush by hand directly into the pot. Add orange zest.
8
Return beef cubes with juices and bacon to the pot. Stir in carrots, bring the pot to a simmer, and cover.
9
Transfer the pot to the oven and cook, stirring every 45 minutes, for 2 to 3 hours until the beef is tender.
10
Before serving, skim any fat from the stew's surface, check seasoning, and stir in fresh parsley.
11
For make-ahead: Allow the stew to cool, then refrigerate for up to three days. Prior to serving, remove solidified fat, reheat in a 325°F oven for 30 minutes, stirring once. Adjust seasoning and add parsley before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Red Wine Beef Stew with Carrots?
This is a luxurious French-inspired comfort dish featuring tender beef chuck roast, shallots, and carrots in a rich red wine broth seasoned with herbes de Provence and orange zest.
What cut of beef is recommended for this stew?
The recipe calls for 3 pounds of boneless beef chuck roast, which is ideal for long, slow cooking.
What size should the beef cubes be?
The beef should be cut into 1.5 to 2-inch cubes for optimal tenderness and cooking consistency.
How should I prepare the beef before browning?
Separate the roast along its natural seams, trim excess fat, cut into cubes, and pat dry using paper towels.
What is the purpose of browning the beef in batches?
Browning in batches ensures the pot isn't overcrowded, which allows the meat to brown properly rather than steaming in its own juices.
What temperature should the oven be set to?
Preheat your oven to 325°F (165°C) and place the rack in the lower third position.
What kind of wine should I use for this beef stew?
The recipe suggests using a red wine such as Cotes du Rhone.
Can I use brandy in this recipe?
Yes, the recipe uses 2 tablespoons of brandy, such as Cognac, to add depth to the flavor.
How long does the beef stew need to cook in the oven?
The stew should cook for 2 to 3 hours until the beef is completely tender.
What role does bacon play in this recipe?
Two slices of thick-cut bacon are cooked at the start to provide fat for browning and to add a smoky, savory depth to the broth.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
How do I prepare the canned tomatoes?
Reserve the juice from the 14.5-ounce can of whole tomatoes, then crush the tomatoes by hand directly into the pot.
What size Dutch oven is best for this stew?
A large 7 or 8-quart Dutch oven is recommended for this amount of ingredients.
How often should I stir the stew while it's in the oven?
You should stir the stew approximately every 45 minutes during the cooking process.
Can this stew be made ahead of time?
Yes, it is an excellent make-ahead dish that can be refrigerated for up to three days.
How do I reheat the stew if I made it in advance?
Remove any solidified fat, then reheat in a 325°F oven for 30 minutes, stirring once before adding fresh parsley.
What should I serve with Hearty Red Wine Beef Stew?
It pairs perfectly with creamy mashed potatoes, buttered noodles, or rustic bread.
How much orange zest is needed?
Use 4 slices of orange zest, each about 2.5 inches long, removed with a vegetable peeler.
How should the shallots be prepared?
You should use 8 ounces of shallots, which should be thinly sliced.
What are herbes de Provence?
It is a traditional French dried herb blend; the recipe calls for 2 teaspoons.
Should I skim the fat from the stew?
Yes, before serving, you should skim any excess fat from the surface of the stew for a better texture.
How many carrots are used in this recipe?
The recipe requires 1 pound of slender carrots, peeled and cut into 3/4 to 1-inch chunks.
When should I add the fresh parsley?
Stir in 1/4 cup of coarsely chopped fresh flat-leaf parsley just before serving.
How much olive oil is required?
Two tablespoons of extra virgin olive oil are used to begin the cooking process.
What do I do with the brandy after adding it to the pot?
Allow the brandy to evaporate before stirring in the tomato paste, garlic, and herbs.
How much garlic is used?
Use 2 to 3 finely chopped garlic cloves.
Do I need to season the beef with salt and pepper?
Yes, season the beef with kosher salt and freshly ground black pepper as you brown it in batches.
What is the total number of ingredients?
There are 15 ingredients in this recipe.
Is the tomato paste cooked before adding the liquid?
Yes, the tomato paste is cooked briefly with the garlic and herbs to combine flavors before adding the wine and tomato juice.
Can the stew be stored in the freezer?
While the instructions specifically mention refrigeration for up to three days, most beef stews of this type can be frozen for longer storage.