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Beef Stew with Red Wine

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A hearty, comforting beef stew simmered with red wine, tender vegetables, and fresh herbs. Perfect for cozy nights, family gatherings, or meal prep, this classic recipe delivers deep flavor and melt-in-your-mouth beef every time.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • Kosher salt and black pepper, to taste
  • 1/4 cup all-purpose flour (or gluten-free blend)
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 medium yellow onions, diced
  • 3 large carrots, peeled and sliced into thick coins
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 1/2 cups dry red wine (Cabernet Sauvignon or Merlot)
  • 3 cups low-sodium beef broth
  • 2 bay leaves
  • 4 fresh thyme sprigs (or 1 tsp dried thyme)
  • 1 fresh rosemary sprig (or 1/2 tsp dried rosemary)
  • 3 medium Yukon Gold potatoes (about 1 lb), cut into 1-inch pieces
  • 1 large parsnip, peeled and chopped (optional)
  • 1 cup frozen peas, thawed
  • 1 tbsp balsamic vinegar
  • Fresh parsley, chopped (for garnish)
  • Crusty bread, for serving (optional)

Instructions

  1. Pat beef cubes dry with paper towels. Season with salt and pepper. Toss in flour, shaking off excess. Chop all vegetables.
  2. Heat 1 tbsp olive oil and 1 tbsp butter in a large Dutch oven over medium-high. Sear half the beef cubes until deeply browned on all sides (4-5 minutes per batch). Set aside and repeat with remaining oil, butter, and beef.
  3. Lower heat to medium. Add onions, carrots, celery, and a pinch of salt. Cook until onions are soft and starting to caramelize, about 5 minutes. Add garlic and cook 1 minute more.
  4. Stir in tomato paste and cook for 1 minute, scraping browned bits from the bottom. Pour in red wine, bring to a simmer, and reduce by half (2-3 minutes).
  5. Return seared beef to the pot. Add beef broth, bay leaves, thyme, rosemary, potatoes, and parsnip (if using). Bring to a low simmer, cover, and cook on low for 1.5 to 2 hours, stirring occasionally.
  6. When beef is fork-tender, stir in peas. Remove bay leaves and herb stems. Add balsamic vinegar, taste, and adjust seasoning.
  7. Let stew rest for 10 minutes before serving. Garnish with fresh parsley and serve with crusty bread.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. Sear beef in batches for best flavor. Stew tastes even better the next day. If stew is too watery, simmer uncovered to reduce; if too thick, add broth. Substitute vegetables as desired. Use a wine you’d drink for best results.

Nutrition

Keywords: beef stew, red wine, comfort food, hearty, winter, one-pot, Dutch oven, family dinner, gluten-free option, meal prep

Find it online: https://fuzzyforker.com/beef-stew-with-red-wine-recipe-easy-hearty-comfort-meal/