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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Red Wine Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions