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Cozy Red Wine Beef Stew with Root Vegetables: Easy One-Pot Recipe

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This deeply flavorful beef stew features melt-in-your-mouth chuck roast, tender root vegetables, and a rich, velvety red wine broth. It’s a one-pot wonder that’s perfect for cozy dinners and entertaining, and it tastes even better the next day.

Ingredients

Scale
  • 2 lbs (900 g) beef chuck roast, cut into 1.5-inch cubes
  • 2 tsp kosher salt (Diamond Crystal; reduce to 1.5 tsp if using table salt)
  • 1 tsp freshly ground black pepper
  • 1/4 cup (30 g) all-purpose flour (or gluten-free all-purpose flour)
  • 3 tbsp olive oil
  • 2 medium yellow onions, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste (preferably double-concentrated)
  • 1.5 cups (355 ml) dry red wine (e.g., Merlot or Côtes du Rhône)
  • 4 cups (950 ml) low-sodium beef broth
  • 4 sprigs fresh thyme (or 1 tsp dried thyme)
  • 2 bay leaves
  • 3 large carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 2 medium parsnips, peeled and cut into 1-inch chunks (about 1.5 cups)
  • 1.5 lbs (680 g) Yukon Gold potatoes, cut into 1.5-inch chunks
  • 1 cup (150 g) frozen peas
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Pat the beef chuck cubes dry with paper towels. In a large mixing bowl, combine the flour, 1 teaspoon of kosher salt, and the black pepper. Add the beef cubes and toss until evenly coated. Shake off any excess flour. Set aside on a plate.
  2. Heat the olive oil in a Dutch oven over medium-high heat until it shimmers. Working in batches to avoid crowding, add the beef cubes in a single layer. Sear for 3-4 minutes per side until deeply browned. Transfer the seared beef to a clean plate.
  3. Reduce the heat to medium. Add the diced onions to the pot and cook, stirring occasionally, until softened and translucent—about 5 minutes. Scrape up any browned bits from the bottom. Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 2 more minutes, stirring constantly.
  4. Pour in the red wine and increase the heat to medium-high. Use a wooden spoon to scrape up every last bit of browned goodness from the bottom of the pot. Let the wine simmer vigorously until it reduces by about half, roughly 4-5 minutes.
  5. Return the seared beef to the pot, along with any accumulated juices. Pour in the beef broth. Add the fresh thyme sprigs and bay leaves. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and let it simmer for 1 hour.
  6. After the first hour, add the carrots, parsnips, and Yukon Gold potatoes to the pot. Stir gently to combine. Cover again and continue simmering for 40-45 minutes, or until the vegetables are fork-tender. Taste the broth and adjust salt if needed (add the remaining 1 teaspoon of salt now if needed).
  7. Remove the thyme sprigs and bay leaves and discard them. Stir in the frozen peas and let them warm through for 2-3 minutes. Ladle the stew into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread.

Notes

For best flavor, use a wine you’d drink. Season as you go. The stew is even better the next day—make it ahead if possible. To thicken, use a cornstarch slurry or mash some potatoes. For a gluten-free version, use gluten-free flour or a cornstarch slurry.

Nutrition

Keywords: beef stew, red wine stew, one-pot meal, comfort food, root vegetables, winter recipe, Dutch oven

Find it online: https://willarecipes.com/cozy-red-wine-beef-stew-with-root-vegetables-easy-one-pot-recipe/