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

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A hearty, one-pot beef stew with tender chuck, root vegetables, and a rich red wine broth. Perfect for chilly evenings, this comforting dish is easy to make and packed with flavor.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1.5 cups dry red wine (Cabernet Sauvignon or Merlot)
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 3 large carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 2 large parsnips, peeled and cut into 1-inch chunks
  • 1 pound Yukon Gold potatoes, cut into 1-inch chunks
  • 2 stalks celery, sliced
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free, mixed with 2 tablespoons cold water)
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Prep the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Let sit at room temperature for about 15 minutes.
  2. Brown the beef in batches: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add beef in a single layer (do not overcrowd). Cook undisturbed for 3-4 minutes until a deep brown crust forms. Flip and brown the other side. Transfer to a plate. Repeat with remaining beef.
  3. Sauté the aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil. Cook diced onion for 4-5 minutes until soft and translucent, scraping up brown bits. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add the tomato paste: Stir in tomato paste and cook for 2 minutes, stirring constantly.
  5. Deglaze with wine: Pour in red wine and scrape up browned bits from the bottom. Let simmer for 3-4 minutes until slightly reduced.
  6. Return the beef and add broth: Add browned beef back to pot along with any juices. Pour in beef broth, bay leaves, dried thyme, salt, and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour.
  7. Add the root vegetables: After 1 hour, add carrots, parsnips, potatoes, and celery. Stir gently. Cover and continue simmering for 45 minutes to 1 hour until beef is fork-tender and vegetables are soft.
  8. Thicken the stew (optional): If desired, mix flour with 2 tablespoons cold water to make a slurry. Stir into stew and simmer uncovered for 5-10 minutes until thickened.
  9. Finish and serve: Remove bay leaves. Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread.

Notes

For best flavor, brown the beef well in batches. Use a wine you enjoy drinking. The stew thickens as it sits; add a splash of broth when reheating if needed. Flavors improve overnight.

Nutrition

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

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