Last updated on November 28th, 2016
When a snowstorm is raging, and temperatures have plunged into the single digits, my advice is to make a French beef stew. As it simmers quietly, the stew will fill your kitchen (and probably your entire house, too) with the comforting aromas of thyme, red wine, garlic, and caramelized meat. Here’s the step-by-step:
Note#1: Normally I use a cast iron skillet for browning meats and vegetables. But yesterday, for the sake of experiment, I used my non-stick electric skillet, heated to 350°F. The appliance worked like a charm.
Note #2: For this slow-simmering stew, the cheapest beef is the best beef. I used boneless chuck, cut into 1-inch cubes.
Note #3: Baby, it’s cold outside. Let’s rattle some pots and pans!
To start, grab 2-pounds of boneless stewing beef, and blot it dry with paper towels. (Wet meat won’t brown properly.)
Then pour a glug of olive oil into a large, pre-heated skillet. Add the beef, browning it on all sides until a rich walnut color is achieved — about 8 minutes.
Transfer the meat to a purple pot.
Next, slice up 5 fat (or 8 skinny) carrots…
And roughly dice 1 large, white onion.
Then run outside to your potting shed, shivering all the while because you neglected to wear a coat, and retrieve some of the hard-neck garlic you grew last summer.
The garlic will look much nicer if you rub off the dirt, and trim the roots.
Smash the individual cloves (you’ll need 8 in total) with a rubber mallet or the flat of a jar. Then slip off the skins.
Tip a little more olive oil into the skillet, add the carrots and onions, and saute them until they begin to caramelize (turn lightly-brown) — about 8 minutes.
Add the veggies and raw garlic to the meat. The garlic will turn wonderfully soft and sweet as it cooks.
Now deglaze the skillet: Add some red wine, and, using a heat-proof spatula or wooden spoon, stir it about while it boils, and scrape up any stuck-on (and highly flavorful) bits of meat and veggies. Tip the deglazing liquid into the big pot.
Also add to the pot a big handful of coarsely-chopped flat-leaved parsley…
And a generous pinch of kosher salt, plus several grinds of black pepper…
And 1 honking teaspoon of dried thyme leaves. (Triple the amount for fresh leaves.)
While no one is watching, cover the works with an entire bottle of red wine. Use any red wine you like to drink. For the stew pictured here, I used a moderately-priced French Bordeaux.
No pictures of these next two steps: Bring the stew to a boil. Then reduce the heat, cover the pot, and let the ingredients simmer quietly — it should bubble only slightly — for 2 hours. The stew is done when the meat is meltingly-tender.
Tip the finished stew into a wire-mesh sieve set over a large bowl…
Then empty the contents of the sieve onto a serving platter, and return the strained liquid to the cooking pot.
Shall we make a voluptuous sauce for this stew? I mean, a sauce that’s so delicious you’ll be tempted to drink it as is?
Good.
Bring the liquid to a boil.
Then whisk together 1 tablespoon cornstarch with 1/4 cup cold water, and whisk the mixture into the boiling liquid. The liquid will thicken in about 30 seconds.
Tip: Want a thicker sauce? Add more cornstarch blended with cold water.
Ladle the sauce over the meat and veggies.
Then light a fire in the dining room (or, lacking a fireplace, just ignite some candles — this stew invites romance)…
And pour yourself a goblet of Gamay or some other excellent red wine.
Then dive right into this fragrant, soul-warming, rapturously delicious stew, which, quite honestly, was no trouble to make. Serve it over brown rice, boiled potatoes, or egg noodles. Or, spoon it over a thick slice of toasted Sourdough Boule (recipe here).
Need a printable version of the above? Your wish is my command:
Don't make me beg you to try this winter dish. The stewing-beef is meltingly-tender, and gloriously scented with red wine, garlic, and thyme. Serve it over brown rice, boiled potatoes, egg noodles, or thick slices of toasted sourdough bread.
Ingredients
- 2 lbs boneless chuck stewing beef, cut into 1-inch pieces
- Olive oil
- 5 fat carrots, peeled and sliced on the bias
- 1 large white onion, roughly chopped
- 1 bottle (750ml) red wine, such as a French Bordeaux
- 8 fat cloves of garlic, smashed and peeled
- 1 bunch flat-leaved parsley, roughly chopped (about 1 cup)
- 1/2 teaspoon (or slightly more) kosher salt, and grinds of black pepper
- 1 teaspoon dried thyme
- 1 generous tablespoon cornstarch, blended with 1/4 cup wine or water (for thickening the sauce)
Instructions
- Dry the cubes of meat with paper towels (wet beef won't brown properly). Heat a glug of olive oil in a large skillet, and, working in batches if necessary, brown the beef on all sides until a deep walnut color is achieved -- about 8 minutes. Transfer the meat to a 5-quart pot or Dutch oven. Add a little more oil to the skillet, add the carrots and onion, and saute until the veggies start to brown and caramelize -- about 8 minutes. Add the veggies to the pot.
- Spill 1/3 cup wine into the hot skillet, and let it come to a boil. Using a heat-proof spatula or wooden spoon, scrape up the bits of meat and veggies that have stuck to the bottom of the skillet. Add this deglazing liquid to the pot. Also add to the pot pot the garlic cloves, parsley, salt, pepper, thyme, and the remaining wine. Bring to a boil over high heat, then cover the pot, reduce the heat, and let simmer gently until the meat meltingly-tender -- 2 hours.
- Ladle the stew (including all of its liquid) into a wire-mesh sieve set over a bowl. Transfer the contents of the sieve to a serving platter, and return the liquid to the cooking pot. Bring the liquid to a boil, then whisk in the cornstarch mixture. Whisk continuously until the sauce thickens -- 30-60 seconds. Pour the sauce over the meat and veggies. Serve the stew over brown rice, boiled potatoes, or egg noodles.
Folks, Thyme and Wine Beef Stew is home-cooking at its best. I hope you’ll try it someday. If you wish, you can cook the stew on Saturday, refrigerate it overnight, and then reheat and serve it on Sunday. Yes — it’s a stew that will wait for you.
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Also in Kevin’s kitchen:
Cannellini and Ham Soup
Easy-Peazy Cheese Crackers (GF)
Rustic Apple Cake
Kate says
I’m vegetarian but this looks so good I’m going to have to find a way to make it!
I absolutely love your blog and will be buying your cook book as soon as it’s released. Just had to say that as I’ve never commented here before 🙂 .
gina says
Can’t wait to try that!
Leslie says
Hello Kevin,
You never fail to make me drool when I read your recipes. I actually have to make sure my mouth is shut or else I will have a string of drool not unlike a St Bernard.
I have a question about this recipe. I was wondering if this can be done in a crock pot after the meat and veggies have been prepped before combining in the larger pot. If so would there be any differences in the prep and what might be the cook time and at what setting.
Actually I am not even sure if I have ever read any of your recipes that use a crock pot. Will I get my hand slapped because I even thought of it??? lol
John says
Looks good, Kevin. I might just make it tonight. FYI, in the print section I think you forgot to add the rest of the bottle of red wine – enough liquid to cover. I saw your idea above, but not in the print section.
Dee S says
This is one I will be making soon, Kevin! But, rather than serving it over boiled potatoes, I have to cook the potatoes along with the rest of the ingredients. It would also be great over polenta or orzo! Thanks for the beautiful photos, too!
AngieC says
I’m thinking crock pot too! Kevin, what’s your opinion?
Kevin Lee Jacobs says
Hi Kate – Welcome aboard!
Hi Leslie and Angie C – In my experience, stove top simmering works best for stews that involve poultry or beef. The meat tends to toughen when slow-cooked in a crock pot.
Hi John – Correction made! And thank you.
Tracy says
Oh my GOODNESS! This looks so delicious. I make stews and braises all the time, but I think the use of a whole bottle of red wine, versus beef stock must be what makes this dish so delicious. I will try this one, pronto.
Kevin, I thought of you recently when I planted my 36 (I know, I know…but I’m addicted now) gallon jugs of seeds which are sitting patiently in a protected corner of my deck outside. (And don’t even ask about the 26 other veg and tender annual seeds I’ll be starting under grow lights indoors beginning next month…). Thank you, again, for your website, beautiful photography, clever and witty writing style, inspiring ideas, wonderful recipes and stories of your life. I enjoy every post so much.
Beverly, zone 6, eastern PA says
I always learn something new when I read your recipes, Kevin, and you are so adept at keeping us all on our toes, culinarily speaking. Since my retirement, I have become a serious cook and derive uncommon amounts of pleasure from whipping up a “restaurant quality” meal in my own modest kitchen. Your expertly photographed recipes are a great asset. xoxoxoxox
Patti Panuccio says
thank you for another winner.
Gail says
This recipe is perfect since I woke up to the first snow of 2016 here in southern Virginia!
I can just smell the aroma of this lovely stew simmering. Thanks for the recipe. Will be making it for sure.
Molly says
Sounds delicious. Love the purple pot. I think you mentioned this domestic pot maker in a prior post and I wonder if you would do it again. This time I’ll write it down or matbe buy one! Thanks!
Anne in Vermont Zone 4/5 says
Hi Kevin,
Thanks for this. The step by step makes this simple recipe seem divine – far better than the ones I already have. We will be eating this later this week.
Do you read all the comments? If you do, do you answer only in the blog or do you e-mail and answer? I never know whether to wade through the comments to see if you have responded or assume that you have not.
Thanks again, Anne
Kevin Lee Jacobs says
Hi Molly – The purple Dutch oven is made in France by Le Creuset. You might be thinking of my blue pot, made in the U.S. by Lodge. Both pots are enameled cast-iron, and well-loved!
Hi Anne in Vermont – I do read all blog comments, even if I can’t always respond. And thank you so much for asking about the cookbook the other week — I did respond to you!
Kirsten says
I’m thinking Horsey Smashed Red Skins…yumola!!!
Linda western Pa says
Kevin has an ability to take pictures of food to make one want to eat it. If you need a career, I hope you consider that! Every time your blog turns up in my inbox the food pictures get me to try the recipe and I am hooked! Thank you!
Linda western Pa says
I am surprised you are using bottled Thyme! I pick mine from the garden every fall and hang in the sun room to dry. I then package in my own herb containers until the next harvest. In the summer I use fresh from the garden. Then do my drying processes in the fall. This include basil, oregano, tarragon, parsley, sorrel, chives, thyme, chamomile and what ever else I grow.
I put in a extra large amount of garlic in the fall for the next year. After the summer harvest, I crush off the outer part of the garlic cloves with the side of a large knife and then put the garlic in the food processor and make my own ‘crushed garlic’ which I jar and store in the fridge. ( It also makes a nice gift for cooking friends)
All of this goes hand in hand with all the seed gathering for next year in late summer/fall. You do have to have a place such as a sun room for hanging drying herbs and putting trays of drying seeds.
Martha Henley says
Would it be ok to use 1/2 beef broth, 1/2 wine for the cooking?
Tabatha says
This recipe looks fantastic! I’m heading to the pantry now to see if I’ve got a bottle of red wine stashed as I think this should be dinner tonight. Thank you for all the wonderful recipes and beautiful photography.
Julie says
Looks yummy! I always add potatoes and green beans, and sometimes corn and peas,too! We’re having our first snow (which won’t amount to anything as it was over 50 degrees yesterday), and here I am without stew beef! ☹
Frani says
On menu for next week. Thank you!!!
Mary W says
I normally save your post till all my emails are done then go back and read. Today, the glistening meat and carrots pulled my finger to click it open before I even thought about saving it. It gets cold and wet here in Florida, too. —- Pause —Had to stop writing the comment in order to see if I had a chuck steak in the freezer and YEA! Then no red wine so I went to my daughters next door and got a bottle from her. Now I’m all set for tomorrows supper. Came back to tell you the picture was worth a thousand STEPS to get the ingredients so now I can go back to my emails. Thanks for dinner tomorrow!
Nancy Bazemore says
Lucky me–In traverse City, MI there is a real snow storm; yesterday I bought the makings for just this stew and Gardens Illustrated arrived (it gets to the USA way late but just as fabulous) in the mailbox. I’m all set. What’s for next weekend? Thank you Kevin.
Sandi says
I love your blog and recipes, Kevin. I only hope your cookbook will be as inviting and FUN! (Speaking of fun…where’s Lily? Doesn’t she like your stew??)
Thanks so much for your GREAT ideas made easy (and wonderfully visual) for us!
Wendy says
Kevin, I have used a particular California Hearty Burgundy to de-glaze beef stew and pot roast for decades. It’s inexpensive and perfectly drinkable. It’s also just the right flavor to add to the stuffing for stuffed mushrooms–just a splash is all you need. Thanks for your photos, blog and recipes–oh yes, garden tips, too!
Molly says
Lodge was the name I was looking for (although the purple Le Crueset is mighty fine). Thanks so much for your quick answer.
Laura Johmson says
This is almost the same recipe as my Basque Stew. A big favorite at our house in the Winter. Basque stew has a square of unsweeted chocolate added. And additional types of meat if you want . Chicken is good in it. Yummy!
Debra says
Hi Kevin!
Yummy! I too have always added potatoes; is there a good reason NOT to add potatoes while cooking this? And I would have to add whole mushrooms with the wine and beef!
Love love love your website. I noticed someone else commented on the potatoes so please advise!
Linda A says
Looks good!
Kevin Lee Jacobs says
Hi Debra – I never add potatoes to this stew. But you can include them, if you wish!
Grani Frani says
What a wonderful recipe. I am going to try this tonight. It is my birthday and this will be a great dinner.
Thanks for this website. Soooo much useful info.
Cynthia Shultz says
Perfect for a cold winter day. I can eat the leftovers for days without tiring.
Debra says
Thanks Kevin!
I’m only going to add mushrooms and let my husband pick what he wants it served over!
Question to you; what do you normally serve it over?
Judy says
Just picked up beef while shopping. I have everything. Sure it turns out as well in a blue pot!
Beverly Nolan says
Kevin, I really want to thank you for the tip about not doing beef and chicken in the crock pot. My husband and I love beef stew (will definitely get a bottle of red wine to make this one) but have not been happy with the texture of the meat and you just verified what was wrong. Thank You Thank You!!
Vicki Byrum says
Thanks for the recipe and especially for making it easy to print, Kevin! It’s 4 degrees here today, and I can’t wait to get this cooking.
Valerie C. says
It looks super delicious! You always help me out with these great recipes!
Wanda Jo says
Kevin, thank you for always offering such lovely prizes and recipes!
Linda Miles says
The weather is chilly in North Florida and this sounds perfect!
Thanks for all your yummy recipes.
Renee Glover says
Sorry but we did not have a purple pot. We had to use another alternate. Still came out fine and yes, the house does smell great. Hubby made it and put about 1/2 the amount of thyme and parsley in it as I’m not a big fan of that taste. We did add a tad more garlic and onion however. And, about 1/2 way through, added a cubed up Idaho potato. That really soaks up the goodness. Will definitely be a repeat dish. Hubby does want to know where you get a good purple pot. It is festive!
Lyn Morrison says
Hi Kevin, The weather is dam hot here in oz but will save recipe for when it cools down,,, Looks so good, and LOVE the purple pot
Pat Mulligan says
Yum!!
Elizabeth Freeman says
I followed the recipe but used my one-pot pressure cooker. Done in under 30 minutes. This is a keeper. Thank you again, Kevin!
Leslie Hassmann says
Perfect for a chilly winter’s night, and the PURPLE Pot is to die for!
Judy says
Made it tonight in my Insta-Pot. While I love to have lovely aromas simmering on the stove, tonight I needed quick. It was quick and delicious.
Thank you.
Leslie says
Thank you for that information Kevin, I have a crock pot but rarely use it and thought that this might be a good recipe for it. I will take your advice and make as directed. 🙂
Chris says
Hi Kevin !
I do this recipe very often in winter. May I suggest : I add mushrooms, some spice like cardamome, one leaf of “laurier” and, if you like smoky taste, “lard fumé” (in french, I don’t know the translation !).
I leave in the wine (like Faugeres or Cahors which are “heavier” than Bordeaux and give a better sauce for my taste) for a night before cooking for a better taste of the meat and sauce.
I like your blog very much ! Thank you for the pleasure of reading and seeing the photos !
Chris from Normandy, France
Lee Hernandez says
Good Heavens! Even if I’m down with the blues, your posts cheer me right up. You make me laugh. Thanks. ‘Can hardly wait to try this stew.
marc says
Thanks Kevin, I too like potato’s in my stew. should I just cube/or halve and add to pot w/ meat and carrots?
please advise
Thanks Marc
Robin says
It looks and sounds wonderful, my only substitution would be organic corn starch so the dish could be gmo free
Carolee Bodie says
No one mentioned the gorgeous blue ware that you served the stew in. I collect and love old blue ware…Think I will try this recipe with some lamb that I have in the freezer, won’t be waiting for snow in San Diego though.
Thanks Kevin for all of your lovely posts. I have a pug dog puppy named Inky who is my cooking expert, just as cute as Lily!!!
John says
I made this the other night. Fabulous! I was shocked when I went to the store and found chunks of veal for less $$$ than beef. The veal was good in your stew, Kevin. Thanks.
Chris says
I made this last night and it was fabulous. Last night I served it with rosemary scones. Tonight, we had leftovers with boiled new potatoes on the side. This recipe is officially part of our favorite winter meals! Thanks!!!
Hallie Luppert says
Thank You so much for this recipe I tried it and it was so good. Very easy and I had most of the ingredients did run to Wegmans for some herbs. Thanks again Kevin love your website.
naz says
Thank You so much for this recipe.
Cyn says
OMGoodness! I love this recipe. The combination of thyme and all that red wine is lovely. I made a triple batch yesterday. We’ll have it for dinner tonight. Used my new Presto electric skillet- made it so much easier to brown 6 lbs of beef. Thanks for the recommendation. And the recipe.
Sandy says
Kevin, Thank you for the recipe it smells so good perfect for a snowy day!
Kevin Lee Jacobs says
Hi Cyn – So glad you enjoyed the beef stew. I love my Presto pan, too!
Hi Sandy – Yes, such a fragrant winter-meal!
Anne Mourkas says
What a heavenly smell for a Valentine’s Day! It is well below zero with a fresh snow and my husband and I worked together to make this stew. It is currently simmering on the stove and driving us nuts! I can’t wait for dinner to be followed by a schmaltzy romantic movie. Woo hoo!
Kathleen Pierce says
I made this stew last month and my husband and I loved it! We like it so much that we can’t wait to share it with our college kids when they come home for the holidays. I’ll definitely be doubling up on the recipe when they come home. Thank you Kevin!
gloria says
Ahhh! This is exactly why we love winter. Time to make great stews, and drink red wine in front of the fire. Time to slow down and enjoy life’s bounty. Precious Time and winter isolation. Thanks again for the great ideas.
Gayle VanOrder says
Absolutely love this recipe but wonder why you brown the meat in an electric skillet (that is non stick – known to be harmful) rather than beginning the process in your Crusuet? (Browning in small quantities) Other than that I have made this and love it! Gayle
Gayle VanOrder says
Absolutely love this recipe but wonder why you brown the meat in an electric skillet (that is non stick – known to be harmful) rather than beginning the process in your Crusuet? (Browning in small quantities) Other than that I have made this and love it! Gayle
Tried to post, why does it say a duplicate comment, already posted, I Have Not Posted This Previously!
Kay Hirai says
Hi Kevin, this looks like a perfect dish to serve this holiday season to a small group of guests. The only question I have is, I’m allergic to alcohol. I think I can handle a small amount in cooked foods but not a whole bottle! Can you suggest how I might be able to cook this delicious looking stew using only a small amount of wine? Should I add beef broth instead? Thank you for problem-solving my situation for me.
Kris says
Your post on “How to Clean Baking Pans” caught my eye. And then I scrolled down and saw the Beef Stew recipe. I had planned on making beef stew today, so I am going to try your recipe. I also agree that making beef stew and pot roast in a pan is much better than using the crock pot. I’ve never liked the way my pot roast turned out in the crock pot.
Judith Togher says
I think I will try this with lamb. My Irish husband is always looking for the right stew recipe and this sounds delicious. And we have to add the potatoes.
Thanks for your wonderful blog. On this rainy day I am making your Pumpkin muffins for a snack.
Bill says
Wonderful!
We added chopped celery and used beef bouillon instead of salt. Wondered about using tapioca to thicken, but didn’t have any. Will try next batch.
Carol says
My husband nade this and it was delicious!
Roxy says
This recipe was so enticing that I started “lurking” in the meat section of my local grocer. Now, my local grocer might be one of the discount variety but they have a surprisingly affordable meat section. Or, used to be affordable (pandemic, supply chain, not sure I believe all the excuses tho). So lurking and not yet buying as recently stew cuts and “pot roast” cuts have been almost $9 per pound here – but yesterday I actually found a 1.6 lb cut of chuck and it was marked waaaay down for quick sale as “previously frozen.” Well, in a stew pot treatment, that “previously frozen” issue is going to become a non-issue thanks to the red wine (I plan to use all but a wineglass full of a bottle of local merlot) and especially (!!) deglazing the browning pan with some of the wine. Kevin, your recipes are THE BEST and I am anticipating another perfect winter meal. Cheers!
Judy Brown says
I’ve made this stew of yours several times. Delicious every time.
Susan says
Hi Kevin,
Made this tonight as it was windy and rainy here in eastern PA. Loved it! Used a California Pinot, and went “fancy” with rainbow carrots. Next time I will bake two boules and hollow them out for presentation. Thank you for another wonderful recipe.
Kevin Lee Jacobs says
Hi Susan – Glad you enjoyed the stew!