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Cozy Red Wine Beef Stew Recipe with Root Vegetables

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A rich, wine-infused beef stew with tender chuck and sweet root vegetables, slow-cooked to perfection. It’s the ultimate comfort food for chilly evenings, made with simple, wholesome ingredients.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (e.g., Cabernet Sauvignon, Merlot)
  • 3 cups low-sodium beef broth
  • 1 cup water
  • 2 bay leaves
  • 2 sprigs fresh thyme (or 1 teaspoon dried)
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, cut into 1-inch pieces
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 2 parsnips, peeled and cut into 1-inch chunks
  • 1 cup frozen peas
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Pat beef cubes dry with paper towels. In a small bowl, mix flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss beef in flour mixture until coated.
  3. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add half the beef in a single layer; brown for 3-4 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
  4. Reduce heat to medium. Add diced onion; cook 5-6 minutes until soft and translucent, scraping up brown bits.
  5. Add minced garlic and tomato paste; cook 1 minute, stirring constantly, until fragrant.
  6. Pour in red wine; scrape up browned bits. Simmer 3-4 minutes until reduced by half.
  7. Add beef broth, water, bay leaves, and thyme sprigs. Return beef and juices to pot. Bring to a gentle simmer.
  8. Cover pot and transfer to oven. Cook for 1 hour 15 minutes.
  9. Remove pot from oven. Add carrots, celery, potatoes, and parsnips. Stir, cover, and return to oven for 45 minutes to 1 hour, until vegetables are tender and beef is falling apart.
  10. Remove from oven. Discard bay leaves and thyme stems. Stir in frozen peas; let warm through for 2-3 minutes.
  11. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

Notes

For best flavor, make a day ahead and refrigerate overnight. The stew thickens as it sits; add a splash of broth when reheating if needed. For a gluten-free version, use gluten-free flour or skip the flour and thicken with a cornstarch slurry at the end.

Nutrition

Keywords: beef stew, red wine stew, root vegetables, comfort food, winter recipe, cozy dinner, one-pot meal

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