Beef and Red Wine Stew: A Rich and Savory Dish

Few dishes are as soul-warming and deeply satisfying as a slow-cooked beef and red wine stew. It’s the kind of meal that fills your home with an irresistible aroma, promising the heartier meal for winter evenings, cozy gatherings, or even a special Sunday lunch, different from Argentine asado.

And when made with Argentine beef and a robust Malbec, it becomes something truly special. If you’ve ever dreamed of mastering the kind of dish that makes people close their eyes at first bite, you should try this Argentine-inspired beef and wine stew recipe. Shall we?

Key Ingredients for Beef and Red Wine Stew

For your stew to be great, you gotta get the right cut of beef. While you may be enticed to pick up whatever’s on sale, not every beef cut will work for slow cooking. Tougher cuts like chuck, brisket, or short ribs are what you wantbecause connective tissue during all those hours of cooking turns super soft and supple for stew. In case you’re in doubt where to buy your meat, consult our guide on where to buy Argentine meat in the USA. 

What Wine to Use 

Equally important is the red wine to go with the beef stew. A full-bodied Malbec from Mendoza is the natural choice, lending the stew its characteristic depth and velvety richness. The wine not only infuses the beef with layers of complexity but also works its magic in deglazing the pan, lifting those caramelized bits that hold so much concentrated flavor.

• Beyond Malbec, consider a robust Cabernet Sauvignon from the high-altitude vineyards of Salta, which brings structured tannins and black fruit notes.
• You can also use a spicy Bonarda from San Juan, Argentina’s second most planted red grape. 
• Meanwhile, for those in need of something different, the complex blend of Malbec-Cabernet from Uco Valley is offering the best of both worlds. 
• Syrah from Rio Negro, Patagonia, gives place to pepper notes and smoky undertones, complementing the meat just perfectly.
• You can look to wines from established producers like Catena Zapata, Achaval Ferrer, or Luigi Bosca for assured quality.

Vegetables, Herbs & Broth

While the beef might be the foundation of this dish, what truly elevates it from simple to sublime is the supporting ingredients, each playing its own essential role: 

• the classic mix of carrots, onions, and garlic builds the aromatic base; 
• fresh herbs for the stew, like rosemary and thyme, complement the wine’s complexity; 
• and the beef broth enriches everything it touches. 
• If you are feeling adventurous, a touch of smoked paprika or bay leaf will add subtle depth, and finishing with a splash of balsamic vinegar cuts through the richness in the most satisfying way.

The Best Beef and Red Wine Stew Recipe

Let’s cut to the chase and prepare the beef and red wine stew recipe. Here are the ingredients you’re going to need: 

• 2 lbs (900g) beef (chuck, brisket, or short ribs), cut into chunks
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 carrots, sliced
• 2 cups (500ml) Argentine Malbec wine
• 2 cups (500ml) beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 tsp smoked paprika (optional)
• 1 bay leaf
• 1 tbsp balsamic vinegar (optional)

Preparing the Ingredients

Cut the beef into 2-inch chunks and season with salt and pepper, reserving it for later use. Proceed by chopping the onions, garlic, and carrots, then measuring out the wine and broth. For maximum tenderness, try to cut the beef chunks into generally uniform 2-inch pieces so that they will cook evenly during the lengthy braise. Make sure to pat the meat dry with paper towels before seasoning; this helps create a better crust when seared and makes for a more flavorful crust.

Browning the Beef

Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches and sear the meat until all the sides are brown. Once that’s done, remove the beef and set everything aside.

Cooking the Vegetables & Adding Wine

Reduce the temperature and add the onion and garlic. Cook until they’re soft and translucent, then add the carrots, stirring for a couple of minutes. Pour in the red wine, scraping the bottom of the pot of any browned bits. Let the mixture simmer for a few minutes to let a little of the alcohol cook off.

Simmering the Stew

Return the beef to the pot, add the broth, rosemary, thyme, smoked paprika if using, and bay leaf. Let simmer on low heat, covered, about 2.5 hours, stirring occasionally.

Slow Cooker and Oven Methods

Place all ingredients in the slow cooker; cook on low for 6-8 hours. Oven: Place in a covered Dutch oven, cook in a preheated oven set to 160°C (325°F) for about 2.5 hours.

Serving the Stew

Once the beef is tender, discard the herbs and bay leaf. Stir in balsamic vinegar if desired. Serve hot with crusty bread, mashed potatoes, or polenta. Pair with a glass of Malbec. For an extra touch of richness, you can reduce the cooking liquid by simmering uncovered for 10-15 minutes until it reaches your desired consistency. 

This concentrates the flavors and creates a more luxurious sauce. The stew will actually taste even better the next day, as the flavors have time to meld and develop further complexity overnight in the refrigerator.

Cooking Tips from Argentine Asado for the Perfect Beef and Red Wine Stew

• A long, slow cook is essential for making the beef tender. Tough cuts like chuck or brisket contain a lot of connective tissue, which breaks down over time, giving the stew a rich, hearty texture. If you rush the cooking process, the meat will be chewy rather than fall-apart tender. Preparing this beef and red wine stew in a slow cooker would be perfect. 
• Looking to select the wine? A good rule of thumb is to cook with a wine you’d actually drink. Argentine Malbec is a great option because it has bold fruit flavors and a bit of spice, which complement the beef. Avoid overly sweet or light-bodied wines, as they won’t add the same depth to the stew.
• Temperature control is everything: Let your stew break a gentle simmer, not a rolling boil. If the heat is too high, the meat will be tough and the liquid will reduce too fast; if it’s too low, then the connective tissues won’t break down properly.
• The best stew is about balance, so if it’s going to be too acidic because of the wine, add a pinch of sugar or extra broth. If it’s going to be too rich, just a little balsamic vinegar or even the squeeze of a lemon can lighten it. In those cases, where one prefers a slight presence of tomatoes, the addition of crushed tomatoes in small amounts does wonders, making it a beef stew variation with tomatoes and red wine.

And if you’re curious about the nutritional aspect of this meal, have a look at this beef stew nutrition facts: it’s packed with protein, healthy fats, and essential nutrients. Using grass-fed Argentine beef can also provide better quality fats and more omega-3s. Ready to prepare your homemade beef and wine stew? 

Summary

Recipe Name

Beef and red wine stew

Author Name

Jason Pittock

Published On

2025-01-31

Total Time

1H30M