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Cozy Red Wine Beef Stew with Root Vegetables

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A hearty, slow-simmered beef stew with tender chunks of beef chuck, root vegetables, and a rich red wine broth. Perfect for cold weekends, this comforting one-pot meal gets even better the next day.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 1 ½ cups dry red wine (like Cabernet Sauvignon or Merlot)
  • 3 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil, divided
  • 1 large yellow onion, diced
  • 3 carrots, peeled and cut into 1-inch chunks
  • 2 parsnips, peeled and cut into 1-inch chunks
  • 2 celery stalks, cut into 1-inch pieces
  • 1 large russet potato, peeled and cut into 1-inch cubes
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth, low sodium
  • 1 cup reserved red wine (from the marinade)
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup frozen peas (optional)
  • Fresh parsley, chopped (for garnish)
  • Crusty bread (for serving)

Instructions

  1. Place the beef cubes in a large bowl or resealable plastic bag. Pour 1 ½ cups of red wine over the beef. Add the smashed garlic cloves, thyme sprigs, and bay leaf. Toss everything together, cover, and let it sit at room temperature for at least 30 minutes (or up to 2 hours in the fridge).
  2. While the beef marinates, chop all your vegetables: dice the onion, peel and chunk the carrots and parsnips, slice the celery, and cube the potato. Aim for pieces about 1 inch in size.
  3. Remove the beef from the marinade, reserving the marinade liquid. Season the beef generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, add the beef cubes in a single layer and brown undisturbed for 3-4 minutes per side. Transfer browned beef to a plate and repeat with remaining batches.
  4. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the tomato paste and stir for 1 minute until darkened.
  5. Sprinkle the flour over the onion mixture. Stir constantly for 2 minutes to cook out the raw flour taste.
  6. Pour in the reserved marinade wine (about 1 cup). Stir vigorously, scraping the bottom of the pot to release any stuck bits. Let the wine bubble and reduce slightly for 2-3 minutes. Then add the beef broth, dried rosemary, and the browned beef along with any juices on the plate. Stir everything together.
  7. Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and let it simmer gently for 1 hour.
  8. After 1 hour, add the carrots, parsnips, celery, and potato. Stir them into the broth. Cover the pot again and let everything simmer for another 45 minutes to 1 hour, until the vegetables are tender and the broth has thickened.
  9. Turn off the heat and let the stew rest for 10 minutes before serving. If using frozen peas, stir them in during the last 5 minutes of cooking. Ladle into deep bowls, garnish with fresh parsley, and serve with crusty bread.

Notes

For best results, let the stew rest overnight in the refrigerator and reheat gently the next day—the flavors meld and deepen. If the stew is too thin at the end, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; simmer 5 minutes to thicken. For a gluten-free version, substitute the flour with 2 tablespoons cornstarch mixed with 2 tablespoons cold water, added at the end.

Nutrition

Keywords: beef stew, red wine stew, root vegetables, comfort food, winter stew, one-pot meal, slow cooker, Dutch oven

Find it online: https://goldensimmer.com/cozy-red-wine-beef-stew-with-root-vegetables/