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Red Wine Beef Stew with Potatoes and Carrots

Red wine beef stew with potatoes and carrots simmers in a Dutch oven until the beef is fork-tender and the vegetables are soft. Dry red wine and browned bits make a rich, savory broth for this cozy one-pot dinner.
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Prep Time 25 minutes
Cook Time 3 hours
Resting 5 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck trimmed and cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion large, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.25 cup all-purpose flour
  • 2 cups dry red wine
  • 3 cups beef broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces
  • 1 lb carrots peeled and cut into 1-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry with paper towels and season it with the salt and pepper.
  2. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown the beef in batches for 2 to 3 minutes per side, transferring each batch to a plate.
  4. Add the onion to the pot and cook over medium heat for 5 minutes, stirring occasionally, until softened.
  5. Add the garlic and tomato paste and cook for 1 minute.
  6. Sprinkle the flour over the onion mixture and stir for 1 minute.
  7. Pour in the red wine and scrape up any browned bits from the bottom of the pot.
  8. Stir in the beef broth, thyme, and bay leaves.
  9. Return the beef and any accumulated juices to the pot and bring to a simmer.
  10. Cover and simmer over low heat for 1 1/2 to 2 hours, stirring occasionally, until the beef is nearly fork-tender.
  11. Stir in the potatoes and carrots.
  12. Cover and simmer for 30 to 40 minutes, until the vegetables are tender and the beef is fork-tender.
  13. Remove and discard the bay leaves.
  14. Let the stew rest for 5 minutes before serving.

Notes

Brown the beef in batches so it develops a good sear. Refrigerate leftovers for 3 to 4 days; the stew can be frozen. For a gluten-free option, use a gluten-free flour blend in place of the all-purpose flour.