Red Wine-Braised Beef Stew with Potatoes and Carrots

The moment you dig your spoon into this Red Wine-Braised Beef Stew with Potatoes and Carrots, you’ll know why it’s the epitome of comfort food. Rich, tender chunks of beef chuck, slow-cooked to fall-apart perfection in a robust Cabernet Sauvignon, mingle with sweet carrots and fluffy potatoes that soak up every luscious drop of sauce. There’s a heartiness here that warms you from the inside out—just the thing for a cozy dinner when you crave something more than a quick weeknight meal. With an intermediate difficulty level, this recipe requires about 30 minutes of prep and roughly 2 hours of simmering time, but every second spent is utterly worth it.

The beauty of this stew lies in how simple ingredients transform into layers of mouthwatering flavor. Aromatic onions and garlic cook down until silky, tomato paste brings a subtle acidity that balances the richness, and a hint of thyme and bay leaf infuse the broth with an earthy backbone. Whether you’re craving a soul-satisfying dinner during colder months or hosting a casual gathering, this dish checks all the boxes for hardy, stick-to-your-ribs satisfaction. Calories land around 600 per serving, making it a substantial meal that pairs perfectly with crusty bread or a crisp side salad for a complete dinner experience.

Each ingredient in this recipe plays an essential role in crafting the unforgettable depth of flavor and hearty texture that make this stew so irresistible. From the initial sear of the beef to the final sprinkle of fresh parsley, every element works in concert to deliver a satisfying, slow-cooked beef stew that’s ideal for comfort food lovers and those seeking a red wine recipe that truly sings.

• Olive Oil

A neutral oil with a hint of fruitiness, olive oil is used to achieve a perfect sear on the beef. It helps conduct heat evenly in the pot and locks in moisture, creating beautifully browned surfaces that deepen the stew’s overall flavor.

• Beef Chuck

Known for its rich marbling, beef chuck provides succulent, melt-in-your-mouth texture when braised slowly. Its connective tissues break down during the long cooking time, enriching the broth with gelatinous body and unctuous mouthfeel.

• Salt and Freshly Ground Black Pepper

Fundamental seasonings that enhance each ingredient’s natural taste. Salt draws out moisture from the beef for better browning, while freshly ground black pepper adds gentle heat and a fragrant bite that complements the red wine.

• Onion

Acts as the aromatic base of the stew. When diced and sautéed until translucent, onions release natural sugars and form a flavorful foundation that balances the richness of the meat and wine.

• Garlic

Adds a pungent, savory note. Minced garlic cooks quickly to impart a warm, slightly sweet aroma that layers beautifully under the tang of tomato paste and the depth of the red wine.

• Tomato Paste

Concentrated tomato solids bring acidity and umami to the dish. When caramelized for a few minutes, the paste develops a subtle sweetness that brightens the broth and complements the hearty beef.

• All-Purpose Flour

Sprinkled in to form a light roux, flour thickens the cooking liquid into a velvety sauce. It helps bind the flavors and gives the stew a rich, coat-the-spoon consistency.

• Red Wine

The star of this red wine-braised beef stew, a robust variety like Cabernet Sauvignon contributes tannins and dark fruit notes. It deglazes the pot, lifts up those browned bits, and deepens the overall savory profile.

• Beef Stock

Acts as the flavorful cooking medium alongside the wine. High-quality beef stock adds depth and saltiness, ensuring each bite is rich and well-rounded.

• Bay Leaf

Infuses a subtle, herbal fragrance that rounds out the stew’s complexity. Removing the leaf before serving prevents any bitter overtones.

• Dried Thyme

Delivers earthy, slightly minty notes that pair harmoniously with both beef and root vegetables. It’s a classic herb for slow-cooked dishes.

• Carrots

Bring a natural sweetness and vibrant color. Their thick rounds hold up to extended simmering, adding texture and mild sweetness that balances the savory sauce.

• Potatoes

Creamy and starchy, potatoes absorb the braising liquid and help thicken the stew further. They offer a tender bite that contrasts beautifully with the meaty chunks.

• Fresh Parsley

A bright, herbaceous garnish that cuts through the dish’s richness. Chopped parsley adds a burst of color and a clean finish when sprinkled on top.

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

Before diving into the detailed steps, know that this recipe is all about building layers of flavor. From the initial sear to the gentle simmer, each technique contributes to a deeply savory result. You’ll start with the beef, move on to creating a flavorful base with aromatics, and then combine wine, stock, and seasonings before a long, patient cook. Finally, root vegetables join the party, soaking up all that goodness. Ready to get your hands slightly messy and your kitchen smelling divine? Let’s go.

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-duty pot over medium-high heat. Ensure the oil shimmers before adding any beef—this promotes a beautiful sear.

2. Pat the beef cubes dry with paper towels and season generously with salt and freshly ground black pepper. Removing surface moisture ensures a proper crust forms during browning.

3. Working in batches, add beef cubes to the pot in a single layer. Brown them on all sides, about 5–7 minutes per batch, avoiding overcrowding the pan. Transfer the golden beef to a plate. Add more oil if needed between batches.

4. Lower the heat to medium and add the diced onion to the pot. Sauté until translucent, about 5 minutes, stirring occasionally to prevent sticking.

5. Stir in the minced garlic and cook for another 1 minute until fragrant, taking care not to let it burn.

6. Add the tomato paste, stirring well to coat the onions and garlic. Cook for 2–3 minutes to allow the paste to caramelize slightly, deepening its flavor.

7. Sprinkle the flour over the mixture, stirring constantly for about 1–2 minutes to create a light roux that will thicken the stew.

8. Pour in the red wine, continuously stirring to dissolve any browned bits stuck to the bottom of the pot, and bring to a simmer.

9. Once the sauce thickens slightly, return the browned beef cubes to the pot along with any accumulated juices for maximum flavor.

10. Add the beef stock, bay leaf, and thyme. Stir well and bring the mixture to a boil.

11. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 1½ hours or until the beef is tender and easily pierced with a fork.

12. After 1½ hours, add the carrots and potatoes to the stew. Continue simmering, covered, for another 30 minutes until the vegetables are tender but still hold their shape.

13. Season the stew with additional salt and pepper to taste. Remove and discard the bay leaf.

14. Serve hot, garnished with freshly chopped parsley for a bright, herbal finish.

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

This hearty stew is a complete meal on its own, yet a few thoughtful accompaniments can elevate your dining experience. Whether you’re plating this for a weeknight family dinner or a small gathering of friends, presentation and pairing matter. Think about textural contrasts, temperature balance, and a complementary palate to make each spoonful feel special. Here are four delightful ways to serve your Red Wine-Braised Beef Stew:

• Crusty Artisan Bread

A warm, rustic loaf—like a sourdough boule or a demi-baguette—perfect for sopping up every last drop of the rich, wine-infused sauce. Slice just before serving and toast lightly for extra crunch.

• Fresh Garden Salad

A mix of peppery arugula, crisp lettuce, and thinly sliced radishes dressed in a light vinaigrette provides a refreshing counterpoint to the stew’s deep, meaty flavors.

• Creamy Mashed Potatoes

For an extra dose of comfort food, serve a dollop of buttery mashed potatoes alongside or beneath the stew. The creamy texture doubles down on that cozy, stick-to-your-ribs feel.

• Red Wine Pairing

Continue the theme by pouring the same Cabernet Sauvignon used in cooking. Its tannins and dark fruit notes complement the stew, creating a harmonious flavor loop from pot to glass.

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

Leftovers of this Red Wine-Braised Beef Stew are almost as good as the initial serving. The flavors continue to meld and mellow, making it an ideal make-ahead meal. Proper storage ensures you maintain that hearty texture and deep, savory taste without sacrificing quality. Whether you plan to enjoy it the next day or freeze for later, follow these guidelines to keep your stew at its best.

• Refrigeration

Allow the stew to cool to room temperature (about 10 minutes), then transfer it to an airtight container. Store in the fridge for up to 3–4 days. When reheating, do so gently on the stovetop over low heat, stirring occasionally until piping hot.

• Freezing

For longer storage, portion the stew into freezer-safe bags or containers, leaving some headspace for expansion. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve texture.

• Airtight Containers

Using containers with tight-sealing lids prevents odors from penetrating the stew and helps maintain moisture levels. Glass or BPA-free plastic options are both suitable.

• Reheating Techniques

Reheat on the stovetop over low-to-medium heat, adding a splash of water or beef stock if the sauce has reduced too much. Microwaving is possible, but stir halfway through to ensure even warming.

CONCLUSION

From the first moment you start browning the beef to the final sprinkle of fresh parsley, this Red Wine-Braised Beef Stew with Potatoes and Carrots promises a symphony of flavors designed to soothe and satisfy. We’ve covered everything from chopping and seasoning to the patient simmer that transforms everyday ingredients into a dish worth lingering over. By following the step-by-step instructions, you’ll master techniques like searing for depth, creating a roux for a silky sauce, and timing your vegetable additions for the perfect tender bite.

This intermediate-level dinner—clocking in at about 30 minutes of prep, 2 hours of cooking, and 10 minutes of resting—delivers around 600 calories per serving. It’s a hearty meal that stands on its own or shines alongside crusty bread and a crisp salad. Best of all, you can prepare it a day ahead to let the flavors meld even further, making it a smart choice for stress-free entertaining. Feel free to print and save this article, tuck it into your recipe binder, or bookmark it for chilly nights when comfort food calls your name.

We’ve also included a FAQ below to address any lingering questions or potential troubleshooting points. If you try this recipe, have thoughts on ingredient swaps, or need clarification on any steps, please share your comments, questions, or feedback. Your experience helps everyone become a more confident home cook—and we can’t wait to hear how your stew turns out!

Print Recipe

Red Wine-Braised Beef Stew with Potatoes and Carrots

Author: Max Turner Courses: Dinner

Difficulty: Intermediate Prep Time 30 mins Cook Time 2 hrs Rest Time 10 mins Total Time 2 hrs 40 mins

Calories: 600

Description

Experience the robust taste of tender beef simmered in red wine, enriched with savory onions, garlic, and sweet carrots and potatoes that soak up every delicious drop.

Ingredients

Scale

1/2x 1x 2x 3x

• 3 tablespoons olive oil

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

• Salt and freshly ground black pepper, to taste

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 3 tablespoons all-purpose flour

• 2 cups red wine (preferably a robust type, like Cabernet Sauvignon)

• 2 cups beef stock

• 1 bay leaf

• 1 teaspoon dried thyme

• 4 large carrots, peeled and sliced into thick rounds

• 4 medium potatoes, peeled and cut into 2-inch pieces

• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-duty pot over medium-high heat.
2. Pat the beef cubes dry with paper towels and season with salt and pepper.
3. Working in batches, add beef cubes to the pot in a single layer. Brown them on all sides, about 5-7 minutes per batch, then transfer to a plate. Add more oil if needed for subsequent batches.
4. Lower the heat to medium and add the diced onion to the pot. Sauté until the onion is translucent, about 5 minutes.
5. Stir in the minced garlic and cook for another 1 minute until fragrant.
6. Add the tomato paste, stirring well to coat the onions and garlic. Cook for 2-3 minutes to caramelize slightly.
7. Sprinkle the flour over the mixture, stirring constantly for about 1-2 minutes to create a roux.
8. Pour in the red wine, continuously stirring to dissolve any bits stuck to the bottom of the pot, and bring to a simmer.
9. Once the sauce thickens slightly, return the browned beef cubes to the pot along with any accumulated juices.
10. Add the beef stock, bay leaf, and thyme. Stir well and bring the mixture to a boil.
11. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 1½ hours or until the beef is tender.
12. After 1½ hours, add the carrots and potatoes to the stew. Continue simmering, covered, for another 30 minutes until vegetables are tender.
13. Season the stew with additional salt and pepper to taste. Remove and discard the bay leaf.
14. Serve hot, garnished with freshly chopped parsley.

Note

• For a richer flavor, marinate the beef in red wine overnight before cooking.
• This stew tastes even better if prepared a day in advance and reheated, allowing the flavors to meld.
• Pair this dish with crusty bread or a side salad for a complete meal.
• Use a good-quality red wine that you would enjoy drinking, as it highly influences the stew's flavor.
• Feel free to add more vegetables like mushrooms or peas for added texture and nutrition.

Keywords: beef stew, red wine recipe, slow-cooked beef, hearty meals, comfort food, easy dinner