There’s something about a simmering pot of beef stew that just feels like home. It’s one of those meals that warms you from the inside out—especially when it’s built on a rich, red wine broth and served with slices of hearty multigrain bread. This Hearty Beef Stew with Multigrain Bread and Red Wine has become my favorite way to slow down, settle in, and enjoy a comforting, soul-soothing dinner.
It’s rustic, robust, and layered with flavor. Tender chunks of beef, aromatic vegetables, and a savory wine-infused broth come together in a way that feels elevated but still grounded in simplicity. And when you pair it with thick slices of multigrain bread for dipping and a glass of red wine on the side, you’ve got yourself a restaurant-quality meal made right in your own kitchen.
Let me walk you through how I make it, along with my favorite tips to make sure every spoonful delivers.
Why This Stew Deserves a Spot in Your Recipe Rotation
This isn’t just any beef stew. It’s cozy, deeply flavorful, and perfect for slow evenings at home. Here’s what makes it stand out:
- Beef chuck gets meltingly tender with low, slow simmering
- Red wine builds bold, rich flavor that elevates the broth
- Multigrain bread adds texture and heartiness, and soaks up every drop
- Simple ingredients, layered well: Each step adds depth
- Meal-in-a-bowl comfort that pairs beautifully with a good glass of wine
Ingredients You’ll Need
For the Beef Stew:
- 1½ lbs beef chuck, cut into chunks
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and cubed
- 1 cup red wine (Cabernet Sauvignon, Merlot, or something dry and bold)
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon tomato paste
- Salt and pepper, to taste
- 2 tablespoons flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
For the Bread:
- 1 loaf multigrain bread (store-bought or homemade)
- Butter, optional (for serving)
How I Make This Stew
Step 1: Brown the Beef
I start by seasoning the beef chunks with salt and pepper. Then, in a large Dutch oven or heavy-bottomed pot, I heat olive oil over medium-high heat and brown the beef in batches. I don’t rush this step—browning builds that essential base flavor. Once browned, I remove the beef and set it aside.
Step 2: Sauté the Aromatics
In the same pot, I add a touch more oil if needed and toss in the diced onions and garlic. After a few minutes of softening, I stir in the carrots, celery, and potatoes. Once those begin to soften, I add the tomato paste and let it cook for a couple minutes to deepen the flavor.
Step 3: Build the Broth
If I’m using flour to thicken the stew, I sprinkle it in now and stir until everything’s coated. Then comes the fun part: I pour in the red wine, scraping up all the flavorful browned bits from the bottom of the pan.
Next, I add the beef broth, thyme, and bay leaf, and return the browned beef to the pot. I bring everything to a gentle boil, then reduce the heat and cover the pot to simmer for about 1½ to 2 hours.
By the end, the beef should be fork-tender, the broth thickened slightly, and the kitchen smelling like absolute heaven.
Multigrain Bread on the Side
About 15 minutes before serving, I slice the multigrain bread into thick, rustic slices and warm them in the oven. Sometimes I brush them with a little olive oil or butter and toast them just until golden. They’re the perfect match for the stew—hearty, chewy, and ideal for soaking up that rich broth.
My Favorite Pairings
To really bring it together, I pour a glass of whatever red wine I used in the stew. A Cabernet Sauvignon or Merlot works best—something dry, full-bodied, and not too sweet. It complements the richness of the dish and turns the whole meal into a cozy evening moment.
Tips for a Perfect Stew
- Choose the right cut of beef: Chuck roast or stew meat with some marbling cooks down beautifully.
- Don’t skip the browning: It adds flavor and gives the stew depth.
- Use a good wine: If you wouldn’t drink it, don’t cook with it. Dry reds bring out the richness in the stew.
- Thicken if needed: The optional flour helps if you like a thicker stew, but it’s delicious either way.
- Let it rest before serving: Give it 5–10 minutes off the heat before ladling into bowls. The flavors settle and the texture improves.
FAQs From My Kitchen
Q: Can I make this ahead of time?
A: Yes! It tastes even better the next day. Let it cool, store in the fridge, and reheat gently.
Q: Can I freeze it?
A: Absolutely. Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
Q: What if I don’t cook with wine?
A: You can swap the wine for more beef broth and a splash of balsamic vinegar or Worcestershire for depth.
Q: Can I use a slow cooker?
A: Yes. Brown the beef first, then transfer everything to a slow cooker and cook on LOW for 6–8 hours.
Why This Stew Always Feels Special
This Hearty Beef Stew with Multigrain Bread and Red Wine is my version of a home-cooked hug. It’s warm, deeply flavorful, and perfect for chilly nights or anytime you want something satisfying with minimal fuss. The red wine gives it a richness that feels a little elevated, while the multigrain bread keeps it grounded and comforting.
Whether you’re serving it to guests, feeding your family, or just treating yourself to a cozy night in, this stew is always a good idea.
Warm, Rustic Red Wine Beef Stew
Ingredients
- 1 cup red wine (Cabernet Sauvignon)
- 1 teaspoon dried thyme
- 1 tablespoon tomato paste
- 2 pounds beef chuck, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside.
- In the same pot, add onion, carrots, and garlic. Sauté until softened, about 5 minutes.
- Stir in the tomato paste, dried thyme, and cook for another minute.
- Return the beef to the pot, add red wine, beef broth, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat to low and let simmer for 1.5 to 2 hours, until the beef is tender.
- Remove the bay leaves before serving. Serve hot with slices of multigrain bread.
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