Slow-Cooked Beef Stew with Red Wine and Peas
A rustic, deeply flavored beef stew built on the classic French technique of braising beef shoulder in red wine and stock. The meat becomes tender and absorbs rich, savory notes from tomato, bay leaf, and thyme, while frozen peas add brightness and fresh mint provides a subtle aromatic finish. Serve this warming, stick-to-your-ribs dish to family and friends on cold evenings or casual dinner parties. This version emphasizes the traditional deglazing step and extended oven braise to develop complex flavors, setting it apart from quick stovetop renditions.
Ingredients
- 11 oz beef shoulder, cut into 1-inch cubesbeef chuck or brisket1:1braising cuts
high
- 2 teaspoon olive oil
- 2 cup red wine
- 2 cup beef stock
- ¼ teaspoon salt(optional)
- 1 bay leaf
- ½ teaspoon fresh thymedried thyme1/2 teaspoonFull guide →
- 1 clove garlic
- 1 tablespoon tomato sauce
- 1 lb frozen green peasfresh peas or sugar snap peas1:1texture varies
medium
- 6 fresh mint leaves
Instructions
- 1
Preheat oven to 325°F.
- 2
Cut beef shoulder into 1-inch cubes and pat dry with paper towels.
- 3
Heat olive oil in a Dutch oven over high heat and brown the beef in batches, stirring occasionally, until deeply browned on all sides. Remove and set aside.
- 4
Pour red wine into the pot and scrape the bottom with a wooden spoon to deglaze.
- 5
Return beef to the pot and add tomato sauce, bay leaf, thyme, garlic clove, and beef stock.
- 6
Bring to a simmer, taste and adjust salt as needed, then cover and transfer to oven for 3 hours at 300°F.
- 7
While beef cooks, place frozen peas on the counter to thaw.
- 8
Remove stew from oven and let cool; skim fat from the surface if desired.
- 9
Add thawed peas to the pot, bring to a simmer, and cook 20-30 minutes until peas are tender.
- 10
Stir in fresh mint leaves and serve hot.
Tips
Dry the beef thoroughly before browning to ensure proper caramelization and crust development; moisture prevents browning.
Skim rendered fat from the surface after the stew cools for a lighter finish, or leave it for added richness and flavor.
Fresh mint should be added just before serving to preserve its aromatic, bright notes against the deep savory base.
Good to Know
Cover and refrigerate for up to 4 days. The stew flavors deepen upon standing. Skim solidified fat from the surface before reheating.
Prepare through step 8 up to 2 days ahead. Chill uncovered until cold, then cover. Reheat gently on the stovetop over medium-low heat before adding peas and mint.
Ladle into bowls and serve with crusty bread, egg noodles, or mashed potatoes to soak up the rich braising liquid.
Common Mistakes
Do not skip drying the beef to avoid steaming instead of browning.
Do not brown all beef at once to avoid overcrowding and steam release; work in batches for even caramelization.
Do not skip deglazing to avoid losing concentrated flavor built up on the pot bottom.
Do not add salt before tasting to avoid over-salting once stock reduces.
Substitutions
high
medium
FAQ
Can I make this on the stovetop instead of in the oven?
Yes. After deglazing and returning beef to the pot, reduce heat to low, cover, and simmer gently for 3-4 hours, stirring occasionally. Oven cooking provides more even heat and requires less monitoring.
What if I do not have red wine?
Substitute an equal amount of dry white wine, or use additional beef stock. The wine adds depth; stock alone will produce a lighter, less complex flavor. Burgundy or Pinot Noir wines work best if available.
How long can I keep this stew and can I freeze it?
Refrigerate up to 4 days. Freeze for up to 3 months in airtight containers. Cool completely before freezing. Thaw overnight in the refrigerator and reheat gently on the stovetop. Add fresh mint after reheating.