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Cozy Red Wine Beef Stew: Easy One-Pot Recipe

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This rich and hearty beef stew is made with tender beef chuck, red wine, and simple vegetables, all simmered together in one pot for a deeply flavorful and comforting meal. Perfect for chilly nights, it’s surprisingly easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 4 large carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes (about 3 cups)
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups beef broth (low-sodium)
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste (about 1 teaspoon salt and 1/2 teaspoon pepper to start)
  • 2 tablespoons all-purpose flour
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Prep the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Let it sit for 10 minutes while you prep other ingredients.
  2. Brown the beef in batches: Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Add the beef in a single layer—don’t crowd the pot. Brown for 3-4 minutes per side until deeply golden. Work in batches, adding more oil as needed. Transfer browned beef to a plate.
  3. Sauté the aromatics: Reduce heat to medium. Add the remaining 1 tablespoon oil. Add the diced onion and cook for 5 minutes until softened and translucent. Add the garlic and cook for 1 minute until fragrant.
  4. Add tomato paste and flour: Stir in the tomato paste and cook for 2 minutes, stirring constantly. Sprinkle the flour over the mixture and stir for another minute.
  5. Deglaze with wine: Pour in the red wine and scrape the bottom of the pot with your wooden spoon to release all those browned bits. Let it simmer for 2-3 minutes until slightly reduced.
  6. Add broth and seasonings: Pour in the beef broth, add the bay leaf, thyme, and smoked paprika. Stir to combine. Return the browned beef to the pot along with any juices on the plate.
  7. Simmer the stew: Bring the stew to a gentle boil, then reduce heat to low. Cover and let it simmer for 45 minutes.
  8. Add the vegetables: After 45 minutes, add the carrots, celery, and potatoes. Stir everything together. Cover and continue simmering for another 30-40 minutes, until the vegetables are tender and the beef is fork-tender.
  9. Check and adjust: Remove the bay leaf. Taste the broth and adjust salt and pepper as needed. If the stew is too thin, let it simmer uncovered for 5-10 minutes to thicken. If it’s too thick, add a splash of broth or water.
  10. Rest and serve: Let the stew sit for 10 minutes off the heat before serving. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.

Notes

The stew tastes even better the next day. Make it a day ahead if you can! For gluten-free, use 2 tablespoons cornstarch mixed with 2 tablespoons cold water instead of flour. For a vegetarian version, swap beef for mushrooms and use vegetable broth.

Nutrition

Keywords: beef stew, red wine stew, one-pot meal, comfort food, winter recipe, easy dinner, hearty stew

Find it online: https://dinadishes.com/cozy-red-wine-beef-stew-easy-one-pot-recipe/