Red Wine Beef Stew with Potatoes and Carrots

Red Wine Beef Stew with Potatoes and Carrots is a classic comfort food dish that’s hearty, flavorful, and perfect for chilly nights. Slow-cooked to perfection, this stew features tender chunks of beef simmered in a rich, savory red wine broth with rustic vegetables. It’s a soul-warming meal that tastes even better the next day.

Why You’ll Love This Recipe

• Deep, rich flavor from slow-simmered beef and red wine
• Hearty and filling — a complete meal in one pot
• Perfect for make-ahead meals and leftovers
• Freezer-friendly for batch cooking
• Customizable with your favorite vegetables or herbs

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck or stew meat, cut into chunks
• Olive oil
• Yellow onion, chopped
• Garlic cloves, minced
• Carrots, sliced
• Potatoes, cubed
• Tomato paste
• Red wine (such as Cabernet Sauvignon or Merlot)
• Beef broth
• Worcestershire sauce
• Bay leaves
• Fresh thyme or dried thyme
• Salt and black pepper
• All-purpose flour (for dredging)

Directions

1. Prep the beef: Pat beef dry and toss with salt, pepper, and flour to coat lightly.
2. Sear the beef: In a large pot or Dutch oven, heat oil over medium-high heat. Brown the beef in batches, setting aside once seared.
3. Sauté aromatics: In the same pot, reduce heat to medium and add onions and garlic. Sauté until soft, about 5 minutes.
4. Deglaze with wine: Stir in tomato paste and cook for 1 minute. Pour in the red wine, scraping the bottom of the pan to release any browned bits.
5. Simmer: Return beef to the pot along with beef broth, Worcestershire, thyme, bay leaves, carrots, and potatoes. Bring to a boil, then reduce heat, cover, and simmer for 2 to 2.5 hours, or until beef is fork-tender.
6. Finish and serve: Discard bay leaves. Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread or over mashed potatoes.

Servings and timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 2.5 hours
• Total Time: 3 hours

Variations

• Add mushrooms for extra earthiness
• Use sweet potatoes for a slightly sweeter twist
• Make it gluten-free by omitting the flour or using a gluten-free blend
• Slow cooker version: Brown meat and sauté aromatics, then transfer to a slow cooker with remaining ingredients and cook on low for 8 hours

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 4 days
• Freezing: Freeze cooled stew in portions for up to 3 months
• Reheating: Reheat on the stovetop or microwave until hot, adding a splash of broth if needed

FAQs

What’s the best wine to use for beef stew?

Dry red wines like Cabernet Sauvignon, Merlot, or Pinot Noir work well.

Can I make this ahead of time?

Yes, stew tastes even better the next day after the flavors develop.

Should I peel the potatoes?

You can leave the skin on for a rustic texture or peel them for a smoother finish.

Can I thicken the stew more?

Yes, simmer uncovered at the end or add a cornstarch slurry.

Is it okay to skip the wine?

You can replace it with more beef broth, but the flavor won’t be as rich.

What cut of beef is best?

Chuck roast or stew beef are ideal because they become tender with slow cooking.

Can I cook this in the oven?

Yes, after bringing to a simmer, transfer the pot (covered) to a 325°F oven for about 2.5 hours.

Can I add other vegetables?

Yes, try parsnips, peas (added at the end), or celery for variety.

What herbs go well with beef stew?

Thyme, bay leaves, rosemary, and parsley complement the flavors well.

How do I avoid mushy vegetables?

Cut potatoes and carrots into larger chunks or add them halfway through cooking.

Conclusion

Red Wine Beef Stew with Potatoes and Carrots is the ultimate comfort food — rich, flavorful, and deeply satisfying. Whether you’re feeding a crowd or prepping meals ahead of time, this stew is a timeless classic that’s sure to please. Enjoy it with a hunk of bread, a glass of red, and cozy vibes all around.

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