Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes
This delicious, comforting Slow Cooked Beef Stew with Red Wine is the most unforgettable of all the Stew Recipes I’ve made! The layers of flavor from wine, Cognac, herbs, beef, and bacon will definitely tantalize your taste buds and have you yearning for more.
One of my dearest friends found this recipe deep in the archives of my blog. Her family immediately dubbed it Lizzy Bourguignon after she served it for dinner. The ultimate compliment. I thought it was worth re-sharing with new photos along with numerous tips on how to make beef stew.
Why You Must Make
- This slow-cooked dish featuring big chunks of chuck, red wine, lots of shallots and garlic, bacon, carrots, and tomatoes brings a French bistro aroma to your kitchen and a thrill to your palate.
- There’s something so old-fashioned and comforting about beef stew recipes.
- This version is more elegant than your typical stew, you’ll find a few extra ingredients that push it over the top— including Cognac and even a bit of orange zest. It will definitely impress your family and friends! And if you’re looking for another slow-cooked beef recipe, check out my ultimate pot roast recipe!
- Pantry Staples – Olive Oil, Salt, Pepper, Dried Basil, Sage, Marjoram, Garlic, Canned Tomatoes, Tomato Paste
- Chuck Roast – Buy it cubed or cut it yourself
- Bacon – Thicker slices if available
- Carrots – Regular carrots; baby carrots will get mushy with the long cooking time.
- Cognac and Red Wine – Alcohol provides a delicious depth of flavor. Store leftover wine in airtight containers in the freezer to use for cooking.
- Fresh Thyme, Flat Leaf Parsley
- Orange Zest – Remove strips with your vegetable peeler.
- PRO-Tip: Purchase a good cut of meat for stew. I recommend a chuck roast, and it’s best to buy it whole and cut it into cubes yourself. Chuck roast is flavorful with good marbling along with lots of collagen-rich connective tissue which helps keep the beef moist and tender. Chuck must be cooked slowly or else it will be tough.
- Cut your own beef stew meat. Cutting the roast into 1 1/2 inch cubes only takes a few minutes and you can easily remove any excess fat. Plus your pieces will be consistent sizes, which lets them brown and cook evenly, and not made up of different cuts of beef as can happen with grocery store stew meat.
- Check the recipe for additions that will add layers of flavor, including aromatics like onions, garlic and/or shallots, bacon, tomatoes, herbs, wine, and/or liquor. All of these add a desired umami or what’s known as the 5th category of taste along with sweet, salty, bitter, and sour!
- PRO-Tip: Red wine and Cognac add an amazing depth of flavor along with a couple of strips of orange zest. These are keys to the Best Beef Stew Recipe in my repertoire!
- Season along the way. Salting the beef before you brown it will go much further in flavor development than adding salt to the finished beef stew.
- This stew is cooked in the oven and stirred every 45 minutes.
- PRO-Tip: For a hands-off version, AKA Crockpot Beef Stew, add it to your crockpot or slow cooker instead of placing the stew in the oven. Cook in a slow cooker for 3-5 hours on high (check at 2 1/2 to see if the meat is tender) or 6-8 hours on low.
Frequently Asked Questions
Yes, but it’s tough to do in a slow cooker as it’s difficult for the steam to escape. As long as there are plenty of flavorful juices with the beef, the stew meat will not dry out. But the vegetables can get mushy if the cooking time is extended.
Since this beef stew recipe is stirred every 45 minutes, it’s easy to evaluate the amount of liquid remaining and the tenderness of the beef.
Beef stew can be stored in the refrigerator for 3-4 days, but it can easily be frozen for up to 3 months. The vegetables will break apart more easily after the stew is defrosted, and potatoes don’t especially freeze well. So be gentle with stirring while reheating the beef stew.
You May Also Like:
- Pressure Cooker Mongolian Beef from Pressure Cooking Today
- Slow Cooker Beef Stew with Mushrooms
- Easy Beef Stroganoff
- Beef Burgundy Pasta
- Easy Pot Roast Recipe
- Red Wine, Soy and Balsamic Marinated Flank Steak
- More of the Best Beef Recipes
Slow Cooked Beef Stew Recipe
An elegant beef stew recipe that will please the whole family!
- 3-pound boneless beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 2 slices thick bacon, cut into 1/2-inch pieces
- Salt and freshly ground black pepper
- 8-10 shallots, chopped
- 2 tablespoons Cognac
- 2 tablespoons tomato paste
- 2 to 3 cloves garlic, finely chopped, about a tablespoon
- 2 hefty sprigs of thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried marjoram
- 2 cups hearty red wine
- 1 14 1/2-oz can whole, peeled tomatoes
- 2 strips orange zest, peel 2-inch pieces with a vegetable peeler
- 1-2 pounds thin carrots, peeled and cut into 2-inch chunks
- 1/4 cup chopped fresh flat-leaf parsley, optional, to garnish
- Preheat oven to 325º.
- Heat the oil and bacon together in a Dutch oven over medium heat, stirring as needed till the bacon is browned, but not crisp. Remove the bacon to a plate. Season the beef with salt and pepper and brown in batches, then remove to plate with the bacon. Remove all but 1 tablespoon of the fat in the pan (add a bit of olive oil if your pan is dry).
- Add the shallots, season with salt and pepper and cook till soft. Add the brandy cook till it evaporates. Add the tomato paste, garlic, and herbs, stirring to combine and cook for a minute. Add the wine and bring to a boil. Add the tomatoes and juice and break the tomatoes into chunks with spatula. Add the orange zest, and return the beef, bacon and juices to the pot. Finally, add the carrots, bring to a simmer, cover, and place into the oven.
- Cook the stew, stirring every 45 minutes, until the meat is tender, 2 to 3 hours. Before serving, skim off any fat, taste for salt and pepper, and stir in the parsley if using (I sprinkled on for garnish).
Amount Per Serving: Calories: 807Total Fat: 41gSaturated Fat: 16gTrans Fat: 2gUnsaturated Fat: 23gCholesterol: 192mgSodium: 410mgCarbohydrates: 34gFiber: 9gSugar: 13gProtein: 62g
I think Bill, my designated dishwasher, wishes I’d make one-pot meals, like stew recipes every day. His eyes glaze over every time he walks in the kitchen after an exhausting day at work. It typically looks like a tornado blew all the pots, pans, and measuring utensils right out of the cupboards. But if he cooked, and I cleaned, we’d be going to bed hungry. Just ask my oldest about the “rice” incident…when his dad cooked dinner using little to no seasonings on anything. Tom gave up rice for years afterward. So make your dishwasher happy and try this scrumptious slow-cooked beef stew!
64 Comments on “Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes”
Oh, I just love food like this. And this is one of my husband’s favorite meals. It’s Fall food, most certainly. Gone are the salads of fresh tomatoes and basil of Summer, and on to the comfort food! I bet your version is fabulous.
This is a fancier version of the one my mom makes, I bet its amazing
Maybe I’m slow on the uptake, but is there a temp for the oven? Looks delicious.
Ha! My friend’s laughing at me. She tried this and led me to believe she put it IN the oven. I am slow on the uptake.
I am a sucker to all kinds of beef stews and your red wine beef stew is making me drool like crazy right now! I love all the spices you use in this stew recipe and I have no doubt that this is very flavorful. Thanks for sharing this hearty dish!
Bobby, my designated dishwasher also love one pot meals. 🙂 I bet the flavors of this stew are intense. The meat looks like it would melt in your mouth.
That is certainly a beautiful stew that I could almost every week !
This looks super tasty and an awesome hearty dish on a cool evening! Love me my slow cooked recipes! Thanks for sharing!
Liz, I want to eat at your house! This sounds to me like the absolute perfect one pot dish for any Sunday!
“Lizzy Bourguignon” <– that's adorable! And a great name! Your stew looks amazing, Liz. This is the perfect meal. My mother in law makes something very similar and we're always very happy when she sends us home with lots of left overs. One pot meals are the best. There's only my husband and I yet every night, there's a mountain of dishes. How is that possible?! Fortunately for me, my husband is a better cook than I am and he's willing to do it in exchange for me cleaning. Fair deal I think. I'm going to print this recipe out and have him make it for me!
We have a rule in our family that he or she who cooks does not need to wash up but it’s rather gone by the wayside since the girls left home for college and beyond. Not that their father is unwilling or unable, far from it, but it just goes faster if we both pitch in. Your lovely stew would be worth a few dirtied pots, Liz. It must taste all the more delicious for only dirtying one.
Mmm, I’ve been craving beef stew lately. I might have to make a batch of this for myself since my hubby doesn’t eat beef. Look so perfect for a cold night!!!
I’ll do the dishes if you make this for me 🙂 Great idea to break some favorite recipes out of the archives. My mom and I both do all the cooking, baking, and dishes. Dad just gets to eat. Lucky guy!
There isn’t much like a classic beef stew. Though I don’t eat beef anymore I can smell it from here. It smells warm and savory and makes the house smell like home. Great recipe!
This stew looks like perfection! Beautiful photos and I love the name Lizzy Bourguignon! Thank you for sharing Liz!
One of the ultimate comfort foods and yes, one pot meals are great! I’ve made beef stew at least twice in the last two weeks as our weather cools down. One of these days I’ll actually get to photograph it before it gets devoured so I can get it up on my blog. 🙂
I can relate so much to the exploded kitchen. How can I use SO many things, even when making one recipe? The days when I thouroughly clean my kitchen, I sometimes want to give up cooking and have a spotless one every day. My resolution lasts about an hour..lol! Beef bourguignon is probably the best stew ever! Pinning this recipe right now!
I just made beef stew last Saturday… next time I trying it your way. 🙂 It looks really rich and delicious. 🙂
I love beef stew , such a hearty and comforting dish ! Yours look drool-worthy and the generous red wine sounds wonderful 😀
What a aromatic, hearty stew, Liz! I so want this for dinner.
I love a good stew and yours looks amazing!