Red Wine Beef Stew
Warm, hearty, and bursting with rich, savory flavors, this Red Wine Beef Stew is the ultimate comfort food for cozy nights. Tender chunks of beef chuck are slow-simmered in a robust sauce of dry red wine, beef broth, and aromatic herbs, creating a deeply flavorful base that's perfectly complemented by a medley of carrots, celery, baby potatoes, and optional sweet peas. A touch of tomato paste adds depth, while a slow and gentle cooking method ensures the beef becomes melt-in-your-mouth tender. Ideal for feeding six, this one-pot wonder is as elegant as it is satisfying—serve it garnished with fresh parsley and pair it with crusty bread or creamy mashed potatoes for a meal that feels like a warm hug. Perfect for dinner parties or weeknight indulgence, this red wine beef stew recipe will have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1.5-inch cubes)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 3 carrots (peeled and cut into chunks)
- 2 celery stalks (sliced)
- 1.5 pounds baby potatoes (halved)
- 2 tablespoons tomato paste
- 1.5 cups dry red wine
- 4 cups beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 cup frozen peas (optional)
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Season the beef cubes with salt and black pepper, then toss them with the flour until evenly coated.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pot. Transfer browned pieces to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 1 minute, stirring constantly.
Stir in the carrots, celery, and baby potatoes. Cook for about 5 minutes, allowing the vegetables to soften slightly.
Add the tomato paste and cook for 2 minutes, stirring to coat the vegetables and caramelize the paste slightly.
Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom to add flavor. Simmer the wine for 5 minutes, allowing it to reduce slightly.
Return the browned beef to the pot, along with the beef broth. Add the bay leaves and thyme sprigs. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for 2 to 2.5 hours, stirring occasionally. The beef should become tender and the broth flavorful.
If desired, add the frozen peas during the last 10 minutes of cooking.
Remove the bay leaves and thyme sprigs before serving. Taste the stew and adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls, garnish with chopped parsley, and serve warm with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
3962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.4 g | 293% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7079 mg | 308% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 48.8 g | ||
| Protein | 215.0 g | 430% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 8949 mg | 190% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
