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

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A deeply flavorful, one-pot beef stew simmered with red wine and root vegetables until the meat is fork-tender and the broth is rich and satisfying. This comforting meal is perfect for chilly nights and tastes even better the next day.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1.5 cups red wine (such as Merlot or Côtes du Rhône)
  • 4 cups low-sodium beef broth
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 3 stalks celery, sliced into half-inch pieces
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium Russet potatoes, peeled and cubed
  • 2 medium parsnips, peeled and sliced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish (optional)

Instructions

  1. Prep the beef: Pat the chuck roast cubes dry with paper towels. In a mixing bowl, combine the flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss the beef cubes in the flour mixture until evenly coated. Shake off any excess.
  2. Brown the beef: Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Add half the beef cubes in a single layer—don’t crowd the pot. Let them brown undisturbed for 3-4 minutes per side. You want a deep golden crust. Transfer to a plate and repeat with the remaining oil and beef.
  3. Sauté the aromatics: Reduce heat to medium. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pot.
  4. Add tomato paste and wine: Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the red wine and bring to a simmer, scraping up any remaining browned bits. Let it bubble for 2-3 minutes to cook off some of the alcohol.
  5. Return the beef and add broth: Put the browned beef back in the pot, along with any juices that accumulated on the plate. Pour in the beef broth, add the thyme, rosemary, and bay leaves. Stir everything together. Bring to a gentle simmer.
  6. Add the root vegetables: Add the carrots, celery, potatoes, and parsnips. Stir to combine. The liquid should just cover the ingredients—if it doesn’t, add a splash more broth or water.
  7. Simmer low and slow: Cover the pot with the lid slightly ajar to let steam escape. Reduce heat to low and let it simmer gently for 1.5 to 2 hours. Stir occasionally, checking that the liquid hasn’t reduced too much. The stew is ready when the beef is fork-tender and the vegetables are soft but not falling apart.
  8. Adjust seasoning and serve: Remove the bay leaves. Taste and add more salt and pepper if needed. Ladle into bowls and garnish with fresh parsley if you like.

Notes

Don’t skip browning the beef—it’s essential for deep flavor. Use a dry red wine you’d drink, not cooking wine. Simmer low and slow; do not boil. Season in layers. The stew tastes even better the next day. For a gluten-free version, skip the flour and thicken with a cornstarch slurry at the end.

Nutrition

Keywords: beef stew, red wine stew, one-pot dinner, comfort food, winter recipe, root vegetables, Dutch oven, easy dinner

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