Autumn is for hearty and warm soups, savory roasts slow cooked in the oven, crusty warm bread, and spices. So this roasted garlic red wine beef stew is just what I’ve been craving after the slight chill in the weather! The bold flavor of the red wine, fresh thyme, caramelized onions, roasted garlic, and tender chunks of beef make for the perfect beef stew.
I love to use my enameled cast iron dutch oven to make this roasted garlic red wine beef stew. You do everything in one pot; sear the meat, caramelize onions, roast garlic, and reduce the red wine. Not only is it less clean up this way, but your adding more depth with all lovely flavors that have developed. They all come together as you deglaze the pot with the red wine and broth.
The dutch oven is also perfect for transferring the stew to the oven to finish cooking. It helps it cook more evenly and quickly and develops a delicious roasted flavor. Plus, I love how warm the house gets with the oven going and the smell of something savory simmering away!
If you don’t have a enameled cast iron dutch oven, I highly recommend you get one. It’s probably my most used pot in the kitchen! But this stew can also be made on the stovetop in a regular pot.
Ingredients For Roasted Garlic Red Wine Beef Stew:
2 pounds beef (sold chopped as “stew beef” or “beef for stew”) OR chuck roast that you chop into 1-2 inch cubes on your own
1 large sweet onion, chopped
1/2 pound mushrooms, quartered
4-5 sprigs of fresh thyme (just the leaves)
1 head of garlic cloves peeled and rough chopped
1 1/2 cups red wine
8 cups beef broth
4-5 medium sized red or gold potatoes peeled and chopped
4-5 medium sized carrots peeled and sliced
olive oil
salt and pepper to taste
Directions For Roasted Garlic Red Wine Beef Stew:
Begin by preheating your enameled cast iron dutch oven over medium high heat for 1-2 minutes.
Add 1-2 tablespoons of olive oil (or oil of choice) to hot pot.
Pat dry the beef cubes, salt to taste, and add to preheated pot to sear.
When beef has browned, remove from the pot and set aside.
Add another tablespoon of olive oil if no oil remains at the bottom.
Then add the chopped onion and allow it to soften for a minute or two.
Next, add the quartered mushrooms and fresh thyme leaves.
Season with salt and pepper.
Sauté onions and mushrooms until browned, then remove from pot.
Add roughly chopped garlic and a bit more oil to the pot.
Brown garlic for 1-2 minutes before adding 1 1/2 cups red wine.
Allow wine to simmer until reduced by about half.
Add in 8 cups of beef broth.
Finally, add in the potatoes, carrots, onion/mushroom mixture, and browned beef.
Stir together and taste the broth to determine if any additional seasoning (salt or pepper) is needed.
Place covered into 375° oven for an hour and a half.
Remove lid and simmer for an additional 30 minutes to develop a richer roasted flavor.
Serve this roasted garlic red wine beef stew with warm crusty bread for a savory and filling meal. I hope this recipe will help you savor and enjoy the change in the season!
happy cooking,
Yuli
Looking for more dutch oven soup recipes? Try this delicious roasted veggie soup, hearty white bean kale chicken soup, or this magical white bean soup.
happy cooking,
Yuli
Ingredients
- 2 pounds beef (sold chopped as "stew beef" or "beef for stew") OR chuck roast that you chop into 1-2 inch cubes on your own
- 1 large sweet onion, chopped
- 1/2 pound mushrooms, quartered
- 4-5 sprigs of fresh thyme (just the leaves)
- 1 head of garlic cloves peeled and rough chopped
- 1 1/2 cups red wine
- 8 cups beef broth
- 4-5 medium sized red or gold potatoes peeled and chopped
- 4-5 medium sized carrots peeled and sliced
- olive oil
- salt and pepper to taste
Instructions
- Begin by preheating your enameled cast iron dutch oven over medium high heat for 1-2 minutes.
- Add 1-2 tablespoons of olive oil (or oil of choice) to hot pot.
- Pat dry the beef cubes, salt, and add to preheated pot to sear.
- When beef has browned, remove from the pot and set aside.
- Add another tablespoon of olive oil if no oil remains at the bottom.
- Then add the chopped onion, quartered mushrooms, and fresh thyme leaves.
- Season with salt and pepper.
- Sauté onions and mushrooms until browned, then remove from pot.
- Add roughly chopped garlic and a bit more oil to the pot.
- Brown garlic for 1-2 minutes before adding 1 1/2 cups red wine.
- Allow wine to simmer until reduced by about half.
- Add in 8 cups of beef broth.
- Finally, add in the potatoes, carrots, onion/mushroom mixture, and browned beef.
- Stir together and taste the broth to determine if any additional seasoning (salt or pepper) is needed.
- Place covered into 375° oven for an hour and a half.
- Remove lid and simmer for an additional 30 minutes to develop a richer roasted flavor.
- Serve with warm crusty bread for a savory and filling meal.
