Sonoma Red-Wine Beef Stew in the VitaClay Nourishing Pot

Beef chuck, red wine, mushrooms and herbs slowly develop into a deeply flavored Sonoma-inspired stew with minimal hands-on work.

A good red-wine beef stew should taste as though it occupied your entire afternoon, even when the hands-on work took less than half an hour. Beef chuck, mushrooms and aromatic vegetables simmer in a wine-darkened broth until the meat yields easily to a fork. The VitaClay Nourishing Pot keeps the process contained and hands-off.

Why You’ll Love This Red Wine Beef Stew

Sonoma wine-country cooking is at its best when it is generous rather than fussy. This stew uses a dry red wine that you would happily pour at the table, but it does not require an expensive bottle. Tomato paste adds body, while rosemary, thyme and bay support the beef without covering its flavor.

Recipe at a Glance

Serves: 6 to 8
Prep: 25 minutes
Cook: 2 1/2 to 3 hours
VitaClay setting: Soup/Stew

Ingredients

2 1/2 pounds beef chuck, trimmed and cut into 1 1/2-inch cubes
1 medium yellow onion, chopped
4 carrots, cut into thick slices
3 celery stalks, sliced
8 ounces cremini mushrooms, quartered
3 garlic cloves, minced
1 1/2 cups dry red wine
3 cups low-sodium beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 small rosemary sprig
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons chopped parsley

How to Make It in the VitaClay Nourishing Pot

Step 1. Optional: For deeper roasted flavor, brown the beef in a separate skillet in batches. This step is not required for a satisfying stew.

Step 2. Place the beef, onion, carrots, celery, mushrooms and garlic in the clay pot. Whisk the wine, broth and tomato paste together, then pour over the ingredients. Add thyme, rosemary, bay leaf, salt and pepper.

Step 3. Cover and select Soup/Stew. Cook for 2 1/2 to 3 hours, until the beef is fork-tender.

Step 4. Remove the rosemary stem and bay leaf. Taste, adjust the seasoning and rest on Warm for 10 minutes before garnishing with parsley.

Tips for the Best Results

Choose chuck rather than lean stew meat for a tender result.
Cut the vegetables thickly enough to withstand the longer cooking time.
Use a dry red wine such as Cabernet Sauvignon, Merlot or a red blend.
Refrigerate leftovers promptly; the stew tastes even richer the next day.

Frequently Asked Questions

Does all the alcohol cook out?

Not necessarily. Cooking reduces alcohol, but the amount remaining varies. Replace the wine with additional broth and one tablespoon of balsamic vinegar if avoiding alcohol.

Do I have to brown the beef?

No. Browning adds roasted flavor, but the stew remains rich and convenient without it.

Can I add potatoes?

Yes. Add 1 pound of waxy potatoes cut into large pieces, and make sure the total contents stay below the maximum fill line.

Cook Real Food with Less Babysitting

The 6.5-quart VitaClay Nourishing Pot brings traditional unglazed clay cooking together with modern programs for soups, stews, rice, oats, yogurt, one-pot meals and broth. Explore the Nourishing Pot and discover a gentler, pressure-free way to cook.

Cook • Nourish • Gather • Thrive