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Cozy Red Wine Beef Stew

Rich, hearty beef stew with tender chunks of meat, vegetables, and a robust red wine sauce perfect for cold weather comfort.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds beef chuck roast cut into 2-inch chunks
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 carrots cut into 1-inch pieces
  • 3 celery stalks chopped
  • 4 cloves garlic minced
  • 3 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 1 cup red wine
  • 4 cups beef broth
Seasonings
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley chopped

Equipment

  • Dutch oven or heavy-bottomed pot
  • Sharp knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Pat beef chunks dry and season with salt and pepper. Heat olive oil in Dutch oven over medium-high heat.
  2. Brown beef chunks on all sides in batches, transfer to plate when done.
  3. Add onions to same pot, cook until softened, about 5 minutes. Add carrots and celery, cook 3-4 minutes more.
  4. Stir in garlic and cook 30 seconds. Add tomato paste and cook 1 minute, stirring constantly.
  5. Sprinkle flour over vegetables, stir and cook 1-2 minutes to eliminate raw flour taste.
  6. Pour in red wine, scraping up browned bits. Simmer 2-3 minutes to cook off alcohol.
  7. Return beef to pot with broth, bay leaves, and thyme. Bring to simmer, reduce heat to low.
  8. Cover and cook 2-3 hours, stirring occasionally, until beef is fork-tender and sauce thickened.
  9. Remove bay leaves and thyme stems. Adjust seasoning and garnish with parsley before serving.

Notes

Stew tastes even better the next day. Can be frozen for up to 3 months. Serve with mashed potatoes or crusty bread.