Red Wine Beef Stew Recipe

Name: Red Wine Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds chuck roast, cut into 2-inch pieces; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 3 tablespoons all-purpose flour; 1 tablespoon olive oil; 1/4 cup tomato paste; 2 cups dry red wine, such as Pinot Noir or Syrah; 4 cups low-sodium chicken broth; 1 medium yellow onion, quartered; 2 bay leaves; 4 sprigs thyme; 10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces; 1 1/2 pounds baby white or red potatoes, halved

Servings: persons

4 pounds chuck roast, cut into 2-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup tomato paste
2 cups dry red wine, such as Pinot Noir or Syrah
4 cups low-sodium chicken broth
1 medium yellow onion, quartered
2 bay leaves
4 sprigs thyme
10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces
1 1/2 pounds baby white or red potatoes, halved

1
Preheat the oven to 325u00b0F.
2
Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
3
Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
4
Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
5
Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 pounds chuck roast, cut into 2-inch pieces, 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 3 tablespoons all-purpose flour, and more.

Yes, Red Wine Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Wine Beef Stew

How did you like this recipe?

Frequently Asked Questions