Red Wine-Braised Beef Stew with Potatoes and Carrots

There’s something undeniably cozy about tucking into a steaming bowl of Red Wine-Braised Beef Stew with Potatoes and Carrots on a chilly evening. This isn’t just any stew—it’s a celebration of deep, rich flavors that meld together through hours of gentle simmering. Tender cubes of beef chuck are bathed in a robust, dry red wine, allowing the meat to soak up all those delightful tannins and fruity undertones. As the stew cooks low and slow, carrots and potatoes release their own sweetness, balancing the savory notes of beef and herbs. From the very first spoonful, you’ll taste layers of complexity: the slight tang of tomato paste, the comforting earthiness of thyme and rosemary, and that lingering warmth that only a long, slow braise can deliver.

Because this recipe sits at an intermediate difficulty level, it’s perfect for home cooks who want to push their skills just a bit. You’ll spend about 20 minutes on prep—chopping vegetables, seasoning meat, and gathering ingredients—before the stew takes over your kitchen for roughly 2½ hours. During that time, your home will fill with the hum of gentle bubbles and the faint clink of utensils against the heavy Dutch oven. After a 10-minute rest off the heat, the stew is ready: perfectly tender beef, silky potatoes, and carrots that still hold their shape. At around 600 calories per serving, it’s a dinner that’s as satisfying as it is delicious, perfect alongside a crisp green salad or a slice of crusty bread.

KEY INGREDIENTS IN RED WINE-BRAISED BEEF STEW WITH POTATOES AND CARROTS

Before diving into the cooking process, let’s take a closer look at the stars of this dish. Each ingredient plays a vital role in building layers of flavor and texture, ensuring every mouthful is hearty and unforgettable.

• Beef Chuck: The backbone of this stew, well-marbled chuck becomes meltingly tender when braised. Those little ribbons of fat render down during cooking, infusing the sauce with richness.
• Salt and Freshly Ground Pepper: Simple seasonings that bring out the natural flavors of the beef and vegetables. They’re your best friends for balancing every bite.
• Olive Oil: Used in two stages—first for searing the beef and then for softening the aromatics. Its fruity notes enhance the overall depth without overpowering.
• Onion: When chopped and sautéed until golden, onions add a subtle sweetness and form a savory base that harmonizes with garlic and herbs.
• Garlic: Minced garlic lends a pungent kick and rounds out the bouquet of flavors. Its quick sauté locks in both aroma and taste.
• Tomato Paste: Concentrated tomato adds a touch of acidity and a beautiful crimson hue. It also helps thicken the braising liquid.
• All-Purpose Flour: A light dusting of flour creates a roux-like coating on the onions and garlic, giving the stew a luxuriously silky texture.
• Dry Red Wine: Opt for a Cabernet Sauvignon or Merlot. The wine deglazes the pot, scrapes up those flavorful bits, and imparts fruity, tannic notes.
• Beef Broth: Provides the liquid foundation for simmering. It complements the wine’s complexity and ensures the sauce stays rich and beefy.
• Bay Leaf: Infuses a subtle herbal nuance that mingles beautifully with thyme and rosemary.
• Dried Thyme: Adds an earthy, slightly minty flavor that pairs perfectly with slow-cooked beef.
• Dried Rosemary: Lends a piney, aromatic character, elevating the stew’s herbal profile.
• Carrots: Their natural sweetness contrasts the richness of beef and wine, while also bringing color and texture.
• Potatoes: Creamy and comforting, potatoes soak up the savory sauce, creating those irresistible spoonfuls of stew and starch.
• Pearl Onions: Bite-sized bursts of mild onion flavor that remain tender yet distinct after brazing.
• Fresh Parsley: Chopped and sprinkled before serving, parsley adds a bright, grassy finish that cuts through the hearty sauce.

HOW TO MAKE RED WINE-BRAISED BEEF STEW WITH POTATOES AND CARROTS

Bringing this stew to life is all about layering flavors and letting time work its magic. You’ll start by building a robust base in your Dutch oven, move on to infusing those deep red wine flavors, and finish with the vegetables that soak up every drop of sauce. Follow each step carefully for a stew that’s truly show-stopping.

1. Season the beef cubes generously with salt and freshly ground pepper. This critical first step ensures every piece of meat is well-seasoned before it hits the hot pan.

2. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches, using the searing technique to brown all sides until a golden crust forms. Transfer the seared beef to a plate and set aside.

3. In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion over medium heat until softened and golden, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

4. Stir in the tomato paste and all-purpose flour, cooking for another minute to ensure the onions and garlic are fully coated. This step creates the base for a luscious, thickened sauce.

5. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for 5 minutes so the alcohol cooks off and the flavors concentrate.

6. Add the beef broth, bay leaf, dried thyme, dried rosemary, the reserved beef cubes, carrots, potatoes, and pearl onions. Increase the heat to bring everything to a gentle boil.

7. Reduce the heat to low, cover with a tight-fitting lid, and let the stew simmer for 2 to 2½ hours, stirring occasionally. This slow braise is what transforms the chuck into tender, fall-apart meat and lets the flavors meld beautifully.

8. Taste the stew and adjust seasoning with additional salt and pepper if needed, ensuring the flavors are perfectly balanced.

9. Once the meat is fork-tender and the sauce has thickened to your liking, remove the bay leaf and discard. Sprinkle the stew with freshly chopped parsley for a vibrant garnish.

10. Serve hot in deep bowls, making sure each portion has a generous mix of beef, potatoes, carrots, and silky sauce.

SERVING SUGGESTIONS FOR RED WINE-BRAISED BEEF STEW WITH POTATOES AND CARROTS

When it’s time to plate this mouthwatering stew, there are endless ways to elevate the experience. Whether you’re enjoying it for a cozy family dinner or serving guests, these suggestions will ensure every bowl looks as good as it tastes. From rustic accompaniments to fresh garnishes, you’ll find the perfect pairing to highlight those rich, braised flavors and hearty textures.

• Crusty Artisan Bread: Serve with thick slices of freshly baked bread, perfect for dipping into the savory broth. Opt for a sourdough or French boule to complement the stew’s deep flavors.
• Creamy Mashed Potatoes: Spoon the stew over a bed of silky mashed potatoes for extra comfort. The fluffy potatoes absorb the sauce, creating a luscious, satisfying mouthful every time.
• Simple Green Salad: Balance the richness of the stew with a crisp salad of mixed greens, cucumber, and a light lemon vinaigrette. The refreshing tang cuts through the hearty notes beautifully.
• Roasted Brussels Sprouts: Add a side of roasted Brussels sprouts with a drizzle of balsamic glaze. Their slightly bitter edge contrasts the sweet carrots and tender beef, making the meal more dynamic.

HOW TO STORE RED WINE-BRAISED BEEF STEW WITH POTATOES AND CARROTS

Once you’ve enjoyed your first bowl, you’ll be thrilled to know this stew tastes even better the next day. Proper storage is key to preserving its deep, developed flavors and tender textures. Whether you plan to savor leftovers over a few days or freeze portions for future meals, these tips will help maintain freshness and quality.

• Refrigerator Storage: Allow the stew to cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to three days. Before reheating, give it a good stir to redistribute any settled juices.
• Freezer Method: Portion the cooled stew into freezer-safe containers or heavy-duty zip-top bags, leaving a little headspace for expansion. Label with the date and freeze for up to three months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
• Reheating: For best results, reheat on the stovetop over low heat, stirring occasionally until everything is warmed through. Add a splash of beef broth or water if the sauce has thickened too much.
• Fresh Garnish: When serving leftovers, refresh the dish with a sprinkle of fresh parsley or a few extra pearl onions sautéed in olive oil to revive the bright flavors and textures.

CONCLUSION

This Red Wine-Braised Beef Stew with Potatoes and Carrots is the kind of recipe that earns a permanent place in your dinner rotation. With its deep, comforting flavors, tender beef, and melty vegetables, it feels like a culinary hug in a bowl. You’ve walked through each step—from searing the beef to layering in herbs and wine, then patiently braising until every component harmonizes. Whether you’re enjoying it at your kitchen table or sharing it with loved ones, this stew embodies the essence of home cooking: simple ingredients elevated by time, technique, and a little bit of love.

Don’t forget to print this article and save it for those days when you crave a soul-warming meal. Somewhere below, you’ll also find a handy FAQ section to answer any lingering questions about techniques or substitutions. If you give this recipe a try, I’d love to hear your thoughts, tips, or any tweaks you made to suit your taste. Drop your comments, questions, or feedback, and let’s keep the conversation cooking!

Print Recipe

Red Wine-Braised Beef Stew with Potatoes and Carrots

Author: Anna Dubois Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 2 hrs Rest Time 10 mins Total Time 2 hrs 30 mins

Calories: 600

Description

This rich beef stew marries tender chuck with the boldness of red wine, creating a comforting dish that melts in your mouth. Perfect for cozy dinners!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 pounds beef chuck, cut into 1-inch cubes

• Salt and freshly ground pepper, to taste

• 3 tablespoons olive oil, divided

• 1 large onion, chopped

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 2 tablespoons all-purpose flour

• 2 cups dry red wine

• 2 cups beef broth

• 1 bay leaf

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 4 large carrots, peeled and cut into 1-inch pieces

• 4 large potatoes, peeled and cut into 1-inch pieces

• 1 cup pearl onions, peeled

• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Season the beef cubes generously with salt and pepper.
2. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. Remove the beef to a plate and set aside.
3. In the same pot, add the remaining tablespoon of olive oil and sauté the chopped onion until softened and golden, about 5 minutes. Add the minced garlic and cook for an additional minute.
4. Stir in the tomato paste and flour, cooking for another minute to coat the onions and garlic.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes.
6. Add the beef broth, bay leaf, thyme, rosemary, browned beef cubes, carrots, potatoes, and pearl onions. Bring the mixture to a gentle boil.
7. Reduce the heat to low, cover with a lid, and let it simmer for 2 to 2 ½ hours, or until the beef is tender and the flavors are well melded. Stir occasionally during the cooking process.
8. Taste and adjust seasoning with additional salt and pepper, if needed.
9. Once the stew is ready, remove the bay leaf and discard. Garnish with freshly chopped parsley.
10. Serve hot in bowls, making sure each serving has a good mix of beef, potatoes, and carrots.

Note

• The choice of red wine is essential; opt for a dry variety like Cabernet Sauvignon or Merlot.
• Braising at low heat ensures tender beef and concentrated flavors.
• For a thicker stew, continue to cook uncovered in the last half hour to allow some liquid to evaporate.
• This dish pairs wonderfully with crusty bread or a simple green salad.
• Leftovers improve in flavor and can be stored in the refrigerator for up to three days.

Keywords: beef stew, red wine, comfort food, hearty recipes, braised beef, slow cooking