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Red Wine Beef Stew with Potatoes and Carrots

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Red Wine Beef Stew with Potatoes and Carrots is a hearty, comforting dish featuring tender beef simmered in a rich red wine and herb-infused broth with chunky vegetables. Perfect for a cozy dinner.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 cups dry red wine
  • 3 cups beef broth
  • 1 lb baby potatoes, halved
  • 4 carrots, peeled and cut into chunks
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, then sear in batches until browned. Remove and set aside.
  2. Add onion to the pot and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in tomato paste and flour, cooking for 1-2 minutes to remove raw flavor.
  4. Pour in red wine, scraping up browned bits from the bottom. Bring to a simmer and reduce slightly, about 5 minutes.
  5. Return beef to the pot along with broth, potatoes, carrots, bay leaves, thyme, and rosemary.
  6. Bring to a simmer, then cover and reduce heat to low. Cook for 2.5 to 3 hours, or until beef is fork-tender and vegetables are soft.
  7. Discard bay leaves. Adjust seasoning with salt and pepper to taste.
  8. Garnish with chopped parsley if desired and serve hot with crusty bread.

Notes

  • Use a full-bodied dry red wine like Cabernet Sauvignon or Merlot.
  • For a thicker stew, remove the lid during the last 30 minutes of simmering.
  • This dish tastes even better the next day after flavors have melded.

Nutrition

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