Red Wine-Braised Beef Stew with Potatoes and Carrots recipe
Tender beef, potatoes, and carrots braised in red wine and broth until rich and comforting—perfect for a cozy dinner.
There are some dinners that feel like a hug in a bowl. This red wine-braised beef stew is one of them.
You brown the beef, soften the vegetables, then let everything simmer in red wine and broth until the meat is fork-tender and the sauce is glossy. It takes a little time, but most of it is hands-off.
I like to start it in the early afternoon, around 2, and let it bubble away while the house fills with that deep, savory smell. By dinner, you've got a meal that feels special without much fuss.
About the Ingredients
2 tablespoons olive oil
Use a neutral oil with a high smoke point, like canola or vegetable, if you prefer.
2 pounds (900g) beef chuck roast, cut into 1.5-inch cubes
Chuck roast is ideal for braising—it gets tender and flavorful. You can also use brisket or round, but chuck is the most forgiving.
1 teaspoon salt
Fine sea salt or kosher salt works well.
1/2 teaspoon black pepper
Freshly ground is best, but pre-ground is fine.
1 large onion, chopped
Yellow or white onion both work. Chop into about 1/2-inch pieces.
3 cloves garlic, minced
Fresh garlic adds the best flavor. If you only have garlic powder, use 1/2 teaspoon.
2 tablespoons tomato paste
This adds depth and a touch of sweetness. It's worth keeping a tube on hand.
1 cup (240ml) dry red wine
Choose a wine you'd drink, like Merlot, Cabernet Sauvignon, or Pinot Noir. Avoid cooking wines—they're too salty.
2 cups (480ml) beef broth
Low-sodium is best so you can control the salt. If you don't have broth, water works, but the flavor will be less rich.
1 teaspoon dried thyme
Fresh thyme also works—use 1 tablespoon of fresh leaves.
2 bay leaves
These add a subtle herbal note. Remember to remove them before serving.
1 pound (450g) baby potatoes, halved
Yukon Gold or red potatoes hold up well. If using larger potatoes, cut into 1-inch chunks.
3 large carrots, peeled and cut into 1-inch pieces
About 1.5 cups (200g) total. You can also use parsnips or turnips for variety.
Step-by-Step Instructions
1. Brown the beef
Pat the beef cubes dry with paper towels. Season with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer (work in batches if needed) and brown on all sides, about 5-7 minutes total. Don't crowd the pan—you want a good sear. Transfer the beef to a plate and set aside.
2. Soften the aromatics
Reduce the heat to medium. Add the chopped onion to the same pot and cook, scraping up any browned bits from the bottom, until softened, about 4 minutes. Add the garlic and tomato paste and cook for 1 minute more, until fragrant.
3. Deglaze with wine
Pour in the red wine, scraping the bottom of the pot to release all the flavorful bits. Let the wine bubble and reduce by half, about 3-4 minutes. This cooks out the alcohol and concentrates the flavor.
4. Return beef and add broth
Add the beef back to the pot along with any juices on the plate. Pour in the beef broth. Add the thyme and bay leaves. Bring to a simmer, then reduce the heat to low. Cover and let it gently bubble for 1 hour.
5. Add vegetables
After 1 hour, add the potatoes and carrots. Stir them into the liquid. Cover and continue to simmer for another 45 minutes to 1 hour, or until the beef is fork-tender and the vegetables are soft.
6. Finish and serve
Remove the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if needed. If the sauce is too thin, let it simmer uncovered for 10 minutes to thicken. Serve hot, with crusty bread or over egg noodles if you like.
Tips & Tricks
- Don't skip browning the beef. That deep crust is where a lot of the flavor comes from. Pat the beef dry before searing so it browns, not steams.
- If the stew tastes flat at the end, a splash of red wine vinegar or a pinch of salt can brighten it up.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 10 minutes of cooking.
Pro Tips
Delicious Variations
- Add a cup of frozen peas in the last 10 minutes for a pop of color and sweetness.
- Swap the potatoes for parsnips or turnips for a different root vegetable twist.
- For a richer, more savory depth, add a few chopped mushrooms along with the onions.
How to Store Red Wine-Braised Beef Stew with Potatoes and Carrots recipe
Refrigerator
Store in an airtight container in the fridge for up to 4 days. The flavors meld and improve overnight.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also microwave individual portions.
Frequently Asked Questions
Q: What is the best cut of beef for stew?
Chuck roast is the best choice because it has enough marbling to become tender and flavorful during long braising. You can also use brisket or round, but chuck is the most forgiving and affordable.
Q: Can I make this stew without wine?
Yes, you can substitute the red wine with an equal amount of beef broth, plus 1 tablespoon of balsamic vinegar or red wine vinegar to mimic the acidity and depth.
Q: How do I know when the beef is tender?
The beef is done when it easily shreds with a fork. Pierce a cube with a fork—if it falls apart or breaks with little pressure, it's ready. This usually takes about 1.5 to 2 hours total simmering time.
Q: Can I cook this in a slow cooker?
Absolutely. After browning the beef and softening the onions, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours, adding the potatoes and carrots in the last 2 hours so they don't get mushy.
I hope this stew becomes a favorite in your kitchen. It's the kind of meal that makes a cold evening feel warm. Low and slow, friend.
Best Red Wine-Braised Beef Stew – Easy One-Pot Dinner
Tender beef, potatoes, and carrots braised in red wine and broth until rich and comforting—perfect for a cozy dinner.
🧂 Ingredients
- 2 tablespoons olive oil
- 2 pounds (900g) beef chuck roast, cut into 1.5-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup (240ml) dry red wine
- 2 cups (480ml) beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound (450g) baby potatoes, halved
- 3 large carrots, peeled and cut into 1-inch pieces
📋 Instructions
- 1Brown the beef — Pat the beef cubes dry with paper towels. Season with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer (work in batches if needed) and brown on all sides, about 5-7 minutes total. Don't crowd the pan—you want a good sear. Transfer the beef to a plate and set aside.
- 2Soften the aromatics — Reduce the heat to medium. Add the chopped onion to the same pot and cook, scraping up any browned bits from the bottom, until softened, about 4 minutes. Add the garlic and tomato paste and cook for 1 minute more, until fragrant.
- 3Deglaze with wine — Pour in the red wine, scraping the bottom of the pot to release all the flavorful bits. Let the wine bubble and reduce by half, about 3-4 minutes. This cooks out the alcohol and concentrates the flavor.
- 4Return beef and add broth — Add the beef back to the pot along with any juices on the plate. Pour in the beef broth. Add the thyme and bay leaves. Bring to a simmer, then reduce the heat to low. Cover and let it gently bubble for 1 hour.
- 5Add vegetables — After 1 hour, add the potatoes and carrots. Stir them into the liquid. Cover and continue to simmer for another 45 minutes to 1 hour, or until the beef is fork-tender and the vegetables are soft.
- 6Finish and serve — Remove the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if needed. If the sauce is too thin, let it simmer uncovered for 10 minutes to thicken. Serve hot, with crusty bread or over egg noodles if you like.
