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Cozy Red Wine Beef Stew with Root Vegetables

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This isn’t a fancy, chef-driven dish. It’s the kind of meal that makes itself while you curl up on the couch. The beef gets fall-apart tender, the red wine creates a sauce that’s almost silky, and the root vegetables soak up all that savory goodness until they’re sweet and soft.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 4 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
  • 2 bay leaves
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 3 parsnips, peeled and cut into 1-inch chunks
  • 1.5 pounds Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup frozen peas
  • Salt and black pepper, to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 325°F (160°C). Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Once shimmering, add the beef in a single layer (work in batches if needed). Sear for 3-4 minutes per side until a deep brown crust forms. Remove the seared beef to a plate and set aside.
  3. Reduce the heat to medium and add the diced onion. Cook for 5-7 minutes, stirring occasionally, until soft and translucent. Scrape up any browned bits from the bottom of the pot.
  4. Add the minced garlic and tomato paste. Stir constantly for about 1 minute until the tomato paste darkens and becomes fragrant.
  5. Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Let the wine bubble and reduce for 2-3 minutes.
  6. Return the beef to the pot. Add the beef broth, Worcestershire sauce, dried thyme, and bay leaves. Stir to combine and bring to a gentle simmer.
  7. Cover the Dutch oven with its lid and transfer to the preheated oven. Braise for 1.5 hours.
  8. Carefully remove the pot from the oven. Add the carrots, parsnips, and potatoes. Stir in the flour if using for thickening. Return to the oven, covered, for another 45 minutes to 1 hour, until vegetables are fork-tender and beef shreds easily.
  9. Remove from the oven and discard the bay leaves. Stir in the frozen peas and let warm through for about 2 minutes. Season with salt and pepper to taste. Let rest for 10-15 minutes before serving.
  10. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread.

Notes

For a gluten-free version, skip the flour or use a 1:1 gluten-free flour blend. For a lower-carb option, replace potatoes with cauliflower florets added in the last 30 minutes. The stew tastes even better the next day. If the stew is too thin after cooking, simmer uncovered on the stovetop for 10-15 minutes. If too thick, add a splash of beef broth.

Nutrition

Keywords: beef stew, red wine stew, root vegetables, comfort food, winter recipe, braised beef, easy stew

Find it online: https://bitesienna.com/cozy-red-wine-beef-stew-with-root-vegetables-best-easy-recipe/