Red Wine Beef Stew with Green Olives
A rustic, deeply savory beef stew braised low and slow in red wine with bay leaf, thyme, and briny green olives. The beef becomes tender enough to break apart with a spoon, while the sauce develops rich, complex flavors from hours of simmering. Perfect for cool evenings, special dinners, or feeding a crowd. This version distinguishes itself with whole pitted olives added late to preserve their texture and bright brine against the wine's depth.
Ingredients
- 2 pound beef chuck, diced
- 3 ½ ounce pitted green olivespitted kalamata olives1:1savorybrined
deeper, more tart flavor
- 3 tablespoon all-purpose flourcornstarch2:3savorythickenergluten-free
lighter sauce, less body
- 4 bay leaf
- 4 sprig fresh thyme
- 3 clove garlic, minced
- 3 cup red wine
- olive oil, for cooking
- salt, to taste
- ground black pepper, to taste
Instructions
- 1
Dice beef chuck into bite-sized pieces.
- 2
Toss beef with flour, salt, and pepper in a bowl. Shake off excess flour.
- 3
Heat olive oil in a large non-stick pan over high heat until hot.
- 4
Add beef and sear on all sides for 3 to 4 minutes, stirring continuously.
- 5
Add bay leaves, thyme sprigs, minced garlic, and half the red wine. Season with salt and pepper.
- 6
Bring to a boil, then reduce heat to low. Cover and simmer for 90 minutes until beef is nearly falling apart.
- 7
Turn off heat and let beef rest in the sauce for 1 hour.
- 8
Stir in green olives. Return to a gentle boil and simmer uncovered for 30 minutes, stirring regularly.
- 9
Adjust seasoning with salt, pepper, or wine/water as needed.
- 10
Transfer to deep plates and serve hot.
Tips
Do not skip the resting hour after simmering; it allows residual heat to finish tenderizing the beef and deepen sauce flavor.
Add olives late to preserve their brine-bright character; early addition makes them bland and mushy.
Use a heavy-bottomed Dutch oven or pot for even heat distribution and better crust development during searing.
Good to Know
Refrigerate in an airtight container for up to 4 days. Fat will solidify on top when cold, protecting the stew. Skim before reheating.
Prepare through the resting stage, cool completely, then refrigerate. Add olives and simmer 30 minutes when ready to serve. Freezes well for up to 3 months; thaw overnight in refrigerator.
Ladle into deep bowls or plates. Pair with crusty bread, mashed potatoes, polenta, or egg noodles. A dry red wine or beer complements the braise.
Common Mistakes
Do not skip searing to avoid pale, boiled beef lacking caramelized depth.
Do not overcrowd the pan during searing to avoid steaming; cook in batches if needed.
Do not add olives early to avoid them dissolving into the sauce and losing texture.
Do not boil vigorously after the initial sear to avoid tough, stringy beef; maintain a gentle simmer.
Substitutions
Gluten-Free Swaps
General Alternatives
deeper, more tart flavor
FAQ
Can I use a slow cooker?
Yes. Sear beef on stovetop, then transfer to slow cooker with remaining ingredients (use 1.5 cups wine). Cook on low for 6-8 hours. Add olives in the last 30 minutes on high, then simmer gently.
What if I don't have red wine?
Substitute beef broth (3 cups) or a mix of broth and water. The sauce will be less complex but still savory and tender. Add 1 tablespoon tomato paste for depth.
How long will beef stew keep?
Refrigerated in an airtight container, 3-4 days. Frozen in a freezer bag or container, up to 3 months. Thaw overnight in the refrigerator and reheat gently on low heat or in a 325F oven for 30-40 minutes.