Here’s a hearty, flavorful recipe for Red Wine-Braised Beef Stew with Potatoes and Carrots—perfect for a cozy night in or a make-ahead comfort meal:
🍷 Red Wine-Braised Beef Stew With Potatoes and Carrots
Ingredients:
-
2–2.5 lbs (900g–1.1kg) beef chuck, cut into 1.5-inch cubes
-
Salt and pepper
-
2–3 tbsp olive oil
-
1 large onion, chopped
-
3 cloves garlic, minced
-
2 tbsp tomato paste
-
2 tbsp flour (optional, for thickening)
-
2 cups dry red wine (Cabernet Sauvignon or Merlot works well)
-
2 cups beef broth (low-sodium)
-
1 tsp dried thyme (or a few sprigs fresh thyme)
-
2 bay leaves
-
4 large carrots, cut into chunks
-
4 medium Yukon gold or red potatoes, cut into chunks
-
Optional: 1 tbsp balsamic vinegar or Worcestershire sauce for depth
-
Fresh parsley, for garnish
Instructions:
1. Brown the Beef:
-
Pat beef dry and season generously with salt and pepper.
-
Heat oil in a large Dutch oven or heavy pot over medium-high heat.
-
Brown beef in batches without crowding the pan (about 3–4 minutes per side). Transfer to a plate.
2. Sauté Aromatics:
-
In the same pot, add a little more oil if needed.
-
Sauté chopped onions for about 5–7 minutes, until softened.
-
Add garlic and tomato paste; cook for 1–2 minutes until fragrant.
-
Optional: Sprinkle in flour and stir to coat—this helps thicken the stew.
3. Deglaze and Build the Sauce:
-
Pour in red wine, scraping up any browned bits from the bottom.
-
Let simmer for 2–3 minutes to reduce slightly.
-
Stir in beef broth, thyme, bay leaves, and (optional) balsamic or Worcestershire.
4. Braise the Stew:
-
Return beef (and any juices) to the pot.
-
Bring to a simmer, cover, and reduce heat to low.
-
Cook for 1.5 to 2 hours, stirring occasionally, until beef is tender.
5. Add Veggies:
-
Add potatoes and carrots.
-
Cover and simmer another 30–40 minutes, or until vegetables are tender and beef is melt-in-your-mouth soft.
6. Finish and Serve:
-
Taste and adjust seasoning with salt and pepper.
-
Remove bay leaves and thyme stems if using fresh herbs.
-
Garnish with chopped fresh parsley. Serve hot with crusty bread or over mashed potatoes.
Make-Ahead Tip: Tastes even better the next day as flavors meld. Store in fridge for up to 4 days or freeze for up to 3 months.
Would you like a slow cooker or Instant Pot version of this recipe too?