Red Wine Beef Stew with Carrots and Potatoes

Why You’ll Love This Recipe

• Deep, restaurant-quality flavor from proper browning and a gentle red-wine braise.
• Ultra-tender chunks of chuck roast, plus carrots and Yukon Gold potatoes that hold their shape.
• Make-ahead friendly—tastes even better the next day.
• Comfort food classic that pairs perfectly with warm, crusty bread.

Grocery List

• Produce: 2 onions, 4 garlic cloves, 4 carrots, 1.5 lb Yukon Gold potatoes, fresh thyme (or dried), fresh parsley
• Dairy: Unsalted butter
• Pantry: Beef chuck (2.5 lb), olive oil, all-purpose flour, tomato paste, dry red wine, low-sodium beef stock, Worcestershire sauce, bay leaves, kosher salt, black pepper, red wine vinegar (optional), crusty bread

Full Ingredients

For the Beef Stew

• 2.5 lb (1.1 kg) boneless beef chuck, cut into 1.5-inch (4 cm) cubes
• 2 tsp kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper
• 3 tbsp (24 g) all-purpose flour
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 medium yellow onions, chopped (about 2 cups / 300 g)
• 4 garlic cloves, minced
• 2 tbsp (32 g) tomato paste
• 1.5 cups (360 ml) dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
• 3 cups (720 ml) low-sodium beef stock
• 1 tbsp (15 ml) Worcestershire sauce
• 2 bay leaves
• 4 fresh thyme sprigs (or 1 tsp dried thyme)
• 4 medium carrots, peeled and cut into 1-inch chunks (about 14 oz / 400 g)
• 1.5 lb (680 g) Yukon Gold potatoes, cut into 1.5-inch chunks
• 1 tsp red wine vinegar or lemon juice, to finish (optional, for brightness)
• 1/4 cup (10 g) chopped fresh parsley

For Serving

• 1 large crusty loaf or baguette, warmed
• Softened butter (optional)

Step-by-Step Instructions

Step 1: Prep and preheat

Preheat the oven to 325°F (163°C). Pat the beef very dry with paper towels for best browning. Season with 1.5 teaspoons kosher salt and the black pepper, then toss with the flour to coat evenly. Chop the onions, mince the garlic, and cut the carrots and potatoes into even chunks.

Step 2: Brown the beef

Heat a 5–6 quart Dutch oven over medium-high. Add the olive oil and butter. When shimmering, brown the beef in two batches, 3–4 minutes per side, until well caramelized. Do not crowd the pan. Transfer browned beef to a plate; leave the drippings in the pot.

Step 3: Build the aromatics

Reduce heat to medium. Add onions and 1/2 teaspoon salt; cook, stirring, until softened and golden at the edges, about 5 minutes. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute to deepen its flavor.

Step 4: Deglaze with wine

Pour in the red wine and bring to a lively simmer. Scrape up all the browned bits (fond) from the bottom of the pot. Reduce by about half, 5–7 minutes; the wine should smell mellow and slightly sweet.

Step 5: Add liquids and herbs

Return the beef and any accumulated juices to the pot. Add the beef stock, Worcestershire, bay leaves, and thyme. Bring just to a simmer, then cover with a tight-fitting lid.

Step 6: Oven-braise, part 1

Transfer the covered pot to the oven and braise for 60 minutes. This slow, moist heat tenderizes the chuck without drying it out.

Step 7: Add vegetables and finish the braise

Carefully remove the pot from the oven. Stir in the carrots and potatoes, ensuring they are submerged. Re-cover and braise until the beef is fork-tender and the vegetables are cooked through, 60–75 minutes more. If the sauce seems thin, simmer uncovered on the stovetop for 5–10 minutes to thicken; if too thick, splash in a bit more stock or water.

Step 8: Brighten, garnish, and serve

Remove bay leaves and thyme stems. Skim any excess fat from the surface. Stir in remaining 1/2 teaspoon salt (or to taste), a teaspoon of red wine vinegar for brightness (optional), and the chopped parsley. Warm the bread in a 350°F (177°C) oven for 8–10 minutes. Serve the stew hot with thick slices of crusty bread and butter.

Pro Tips

• Cut beef into uniform 1.5-inch cubes so it cooks evenly and stays juicy.
• Dry the beef thoroughly and brown in batches—good color equals deep flavor.
• Add potatoes and carrots halfway through; they’ll cook perfectly without turning mushy.
• Layer salt in stages (meat, aromatics, finish) for balanced seasoning.
• A small splash of vinegar at the end brightens the rich sauce without making it sour.

Variations

• Mushroom & bacon: Brown 4 oz diced bacon first; remove. Sauté 8 oz quartered mushrooms after the onions. Stir bacon back in before braising.
• Guinness stew (no wine): Replace wine with 1.5 cups stout beer and add 1 tsp brown sugar; proceed as written.
• Gluten-free: Dust beef with 2 tbsp cornstarch or white rice flour instead of wheat flour; ensure stock and Worcestershire are gluten-free.
• Stovetop method: Instead of oven-braising, simmer covered over low heat for 2.5–3 hours, adjusting heat to maintain a gentle bubble.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Stew tastes even better on day 2. Reheat gently over medium-low heat on the stovetop, adding a splash of water or stock if needed. If the sauce separates after chilling, bring to a simmer and stir until glossy. Warm fresh bread just before serving.

Nutrition (per serving)

Approx. 640 calories; 36 g protein; 28 g fat; 40 g carbohydrates; 4 g fiber; 980 mg sodium. Values are estimates and will vary with ingredient brands and salt levels.