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

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This hearty beef stew is made with tender chuck, root vegetables, and a rich red wine broth, all simmered together in one pot for a comforting meal that tastes even better the next day.

Ingredients

Scale
  • 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
  • 1.5 cups (360ml) dry red wine (e.g., Cabernet Sauvignon, Merlot)
  • 4 cups (960ml) low-sodium beef broth
  • 3 large carrots, peeled and cut into chunks
  • 3 stalks celery, chopped
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1.5 lbs (680g) Yukon Gold or Russet potatoes, cut into 1-inch pieces
  • 2 medium parsnips, peeled and chopped
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 bay leaves
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper to taste

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. In a shallow bowl, toss the beef with the flour until lightly coated.
  2. Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Add the beef in a single layer (work in batches if needed) and sear each side for 2-3 minutes until deeply browned. Transfer the beef to a plate and set aside.
  3. Reduce the heat to medium. Add the diced onion and cook for 3 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds until fragrant.
  4. Pour in about 1/2 cup of the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Let it simmer for 1 minute.
  5. Stir in the tomato paste and cook for 1 minute. Add the remaining wine and let it bubble for 2 minutes.
  6. Return the seared beef to the pot, including any juices. Pour in the beef broth, add the thyme sprigs and bay leaves, and stir.
  7. Bring the stew 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, stirring occasionally.
  8. After 1 hour, add the carrots, celery, potatoes, and parsnips. Stir, cover again, and let simmer for 30-40 minutes until the vegetables are tender.
  9. Remove the thyme sprigs and bay leaves. Stir in the balsamic vinegar. Taste and adjust salt and pepper.
  10. Let the stew rest off the heat for 10-15 minutes before serving. Serve hot with crusty bread or over mashed potatoes.

Notes

Don’t rush the browning step; it builds flavor. Use a wine you’d drink. For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in at the end. The stew tastes even better the next day.

Nutrition

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

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