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Easy Classic Beef Stew with Carrots and Red Wine

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This easy classic beef stew with carrots and red wine is proof that you don’t need complicated techniques or exotic ingredients to make something truly special. It’s the kind of meal that brings people together, warms you from the inside out, and makes a cold Tuesday night feel like a celebration.

Ingredients

  • Beef chuck, cut into 1 ½-inch cubes (2 lbs / 900g)
  • All-purpose flour (¼ cup / 30g)
  • Olive oil (2 tablespoons)
  • Yellow onion, diced (1 large)
  • Carrots, peeled and cut into 1-inch chunks (4 large)
  • Celery stalks, diced (2)
  • Garlic cloves, minced (4)
  • Tomato paste (2 tablespoons)
  • Dry red wine (1 ½ cups / 360 ml)
  • Beef broth, low-sodium (4 cups / 960 ml)
  • Yukon Gold potatoes, cut into 1-inch chunks (1 lb / 450g)
  • Frozen peas (1 cup / 150g)
  • Fresh thyme sprigs (4-5)
  • Bay leaves (2)
  • Salt and black pepper (to taste)

Instructions

  1. Preheat your oven to 325°F (160°C). Position the rack in the lower third of the oven.
  2. Pat the beef cubes dry with paper towels. Season the beef generously with salt and pepper. In a small bowl, combine the flour with another pinch of salt and pepper. Toss the beef cubes in the flour until they’re lightly coated on all sides. Shake off any excess.
  3. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. When the oil shimmers, add half the beef cubes in a single layer. Let them cook undisturbed for 3-4 minutes until a deep brown crust forms. Flip them with tongs and brown the other side for another 3 minutes. Transfer the browned beef to a plate. Repeat with the remaining oil and beef.
  4. Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for 5-6 minutes until the vegetables start to soften and the onion turns translucent. Scrape up any browned bits from the bottom of the pot.
  5. Add the minced garlic and tomato paste. Stir constantly for 1 minute until the garlic is fragrant and the tomato paste darkens slightly.
  6. Pour in the red wine. Stir well, scraping up every last bit of goodness from the bottom of the pot. Let the wine simmer for 2-3 minutes until it reduces by about half.
  7. Add the beef broth, thyme sprigs, and bay leaves. Return the browned beef (and any juices on the plate) to the pot. Stir everything together. Bring the liquid to a gentle simmer.
  8. Cover the pot with the lid and transfer it to the preheated oven. Let it cook for 1 hour.
  9. After 1 hour, remove the pot from the oven. Carefully stir in the potato chunks. Re-cover the pot and return it to the oven for another 45 minutes to 1 hour, until the beef is fork-tender and the potatoes are soft but not falling apart.
  10. Remove the pot from the oven. Fish out the thyme sprigs and the bay leaves. Stir in the frozen peas—they’ll warm through in the residual heat in about 2 minutes. Taste the broth and adjust the seasoning with more salt and pepper if needed.
  11. Let the stew rest for 10 minutes before serving.

Notes

Don’t rush the sear. Use the right wine (a dry red you’d drink). Season in layers. Let it rest—the stew actually tastes better the next day. For a gluten-free version, swap the all-purpose flour with a gluten-free all-purpose blend or use cornstarch to thicken at the end. No red wine? Use an extra cup of beef broth mixed with 2 tablespoons of balsamic vinegar.

Nutrition

Keywords: beef stew, classic beef stew, red wine stew, easy beef stew, comfort food, winter recipe, one-pot meal

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