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Cozy One-Pot Beef Stew with Red Wine

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A rich and comforting one-pot beef stew simmered with red wine and herbs, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 ½ cups (360 ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 cups (480 ml) beef broth (homemade or low-sodium store-bought)
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 12 oz (340 g) baby potatoes, halved
  • 1 cup (150 g) frozen peas
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cut the beef into 1-inch cubes (about 2 pounds/900g). Dice the onion, peel and slice the carrots, slice celery stalks, mince garlic, and halve baby potatoes. Prep time about 15 minutes.
  2. Season the beef cubes generously with salt and freshly ground black pepper.
  3. Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
  4. In batches, brown the beef cubes for about 3-4 minutes per side without overcrowding the pot. Remove and set aside.
  5. Lower heat to medium. Add diced onion, carrots, and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until softened and slightly caramelized.
  6. Add minced garlic and cook for another 1 minute until fragrant.
  7. Stir in 2 tablespoons tomato paste and cook for 2 minutes to deepen the flavor.
  8. Pour in 1 ½ cups red wine slowly, scraping up any browned bits from the pot bottom.
  9. Add 2 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves. Return browned beef and halved baby potatoes to the pot. Stir gently to combine.
  10. Bring to a low simmer, cover with lid slightly ajar, and cook for about 1 hour 30 minutes, stirring occasionally, until beef is fork-tender and potatoes are soft but intact.
  11. If stew thickens too much, add a splash more broth or water.
  12. Stir in 1 cup frozen peas during the last 5 minutes of cooking. Discard thyme sprigs and bay leaves.
  13. Taste and adjust seasoning with extra salt and pepper if needed.
  14. Sprinkle chopped fresh parsley over the stew just before serving. Ladle into bowls and enjoy warm.

Notes

When browning the beef, do not overcrowd the pot to ensure proper searing and flavor development. Let the stew rest for 10 minutes off the heat before serving to allow flavors to settle. If stew thickens too much, add broth or water to adjust consistency. For a dairy-free and gluten-free version, use gluten-free beef broth and check tomato paste labels. Variations include swapping beef for mushrooms for a vegetarian option or adding a splash of balsamic vinegar at the end for brightness.

Nutrition

Keywords: beef stew, one-pot meal, red wine stew, comfort food, easy dinner, slow simmer, hearty stew

Find it online: https://tomyumy.com/cozy-one-pot-beef-stew-with-red-wine-easy-recipe-for-comfort-meals/