Red wine beef stew braises chuck with onion, garlic, tomato paste, thyme, rosemary, and bay leaves, then adds carrots and potatoes near the finish. This one-pot version makes six portions with tender meat and an aromatic, lightly reduced broth.
A covered Dutch oven in a low oven provides steady cooking heat. The recipe uses no flour thickener, so expect flavorful pan juices rather than a heavy gravy; broth can replace the wine if preferred.
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Why This Recipe Works
Wine loosens the browned deposits left after searing and adds acidity to the cooking liquid. The covered pot retains moisture as chuck softens. Keeping carrots and potatoes out of the early braise gives the meat time to cook without turning the vegetables into a mash.
Ingredients
Cut chuck into even one-inch cubes and use a dry red wine you would enjoy drinking, such as Merlot or Cabernet Sauvignon. Sweet wine changes the intended flavor. The two cups of broth and one cup of wine form the starting liquid; replacing wine requires another full cup of broth. Choose firm potatoes cut into one-inch chunks and carrots sliced about half an inch thick. Divide the olive oil between browning the beef and softening the onion, with a little additional oil available if needed.
Main ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, cut into 1/2-inch slices
- 4 medium potatoes, cut into 1-inch chunks
- 2 cups beef broth, low-sodium if preferred
- 1 cup dry red wine, or 1 additional cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 bay leaves
As Needed
- olive oil, additional, as needed if the browning pot becomes dry
- beef broth, additional, as needed during braising
How to Make Red Wine Beef Stew
1. Sear without crowding. Heat the oven to 300°F. Dry the beef, season lightly with salt and pepper, and brown it in two batches in an oven-safe Dutch oven over medium-high heat. Use half a tablespoon of olive oil per batch and allow six to eight minutes for color to develop. Move the browned pieces to a plate. The beef is still firm inside at this stage; searing creates flavor rather than finishing the meat.
2. Develop the wine base. Reduce the burner to medium and add the remaining tablespoon of oil. Soften the onion for five to seven minutes, then add garlic and tomato paste for about a minute. Pour in the wine and scrape the pot bottom while it simmers for two to three minutes. This short reduction softens its sharp aroma but does not make a wine dish alcohol-free. Add broth, herbs, bay leaves, beef, and its juices.
3. Braise under a lid. Bring the liquid to a gentle simmer on the stove, then cover and transfer to the oven. Allow ninety to one hundred twenty minutes until a fork meets only modest resistance in the beef. A tightly fitting lid keeps evaporation slow. Check once during cooking; if the liquid is becoming shallow, add a little broth so the meat continues cooking in a moist environment.
4. Finish the vegetables. Fold in carrots and potatoes and return the covered pot to the oven for thirty to forty-five minutes. Both vegetables and beef should yield easily to a fork, with the potatoes still in recognizable pieces. Remove both bay leaves and adjust salt and pepper. The liquid is intentionally lighter than thick gravy; mashing a few potatoes into it adds gentle body if desired.
How to Serve
Spoon six portions into warm bowls, dividing the meat and vegetables evenly. Crusty bread is useful for the wine-seasoned broth. Because potatoes are already in the pot, another large starch is optional rather than necessary. Let the stew stop bubbling hard before bringing bowls to the table.
Storage and Reheating
Transfer leftovers into shallow containers and refrigerate within two hours at 40°F or below. Keep for three to four days, or freeze for up to two months. Thaw in the refrigerator, then reheat gently to 165°F with occasional stirring. Add a splash of broth to loosen the juices if needed. Frozen and thawed potato pieces may be softer than freshly cooked ones. See federal cold-storage guidance for refrigerated foods.
Tips and Variations
- Use a Dutch oven with a lid and handles rated for oven use.
- Choose dry wine and scrape up brown, not burned, deposits.
- Cut the meat and vegetables evenly.
- Remove both bay leaves before portioning.
Frequently Asked Questions
Can I leave out the wine?
Replace it with one additional cup of beef broth. Simply omitting the liquid would leave too little for the braise.
Can I cook it on the stovetop?
Yes, keep the covered pot at a very gentle simmer. Check more often for sticking or excessive evaporation.
Is the wine completely alcohol-free after cooking?
Cooking reduces alcohol but does not reliably remove all of it. Use the broth substitution if avoiding alcohol.
Can I use a lean steak cut?
Chuck is better suited to this long braise. Lean steak can become dry before it develops the same tender stew texture.
Why add vegetables later?
Their pieces soften sooner than chuck. Delaying them makes it easier to keep their shape in the finished bowls.
More Recipe Ideas
One Pot Beef Stew with Red Wine
Ingredients
Main ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- 2 tablespoons olive oil divided
- 1 large onion chopped
- 3 cloves garlic minced
- 4 medium carrots cut into 1/2-inch slices
- 4 medium potatoes cut into 1-inch chunks
- 2 cups beef broth low-sodium if preferred
- 1 cup dry red wine or 1 additional cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 bay leaves
As Needed
- olive oil additional, as needed if the browning pot becomes dry
- beef broth additional, as needed during braising
Instructions
Start on the Stove
- Heat oven to 300°F. Season dried beef with salt and pepper and brown in 2 batches in an oven-safe Dutch oven over medium-high heat, using 1/2 tablespoon oil per batch for 6–8 minutes; transfer to a plate.
- Add the remaining 1 tablespoon oil and soften onion over medium heat for 5–7 minutes. Add garlic and tomato paste and cook 1 minute.
- Add wine and simmer 2–3 minutes while scraping up browned deposits. Add broth, thyme, rosemary, bay leaves, beef, and its juices; bring to a gentle simmer.
Oven Braise
- Cover and cook at 300°F for 90–120 minutes until the beef is nearly tender. Add a little additional broth if the liquid becomes shallow.
- Stir in carrots and potatoes, cover, and cook 30–45 minutes more until the meat and vegetables are fork-tender.
- Remove both bay leaves, adjust salt and pepper, and divide into 6 portions.
Notes
- Refrigerate in shallow containers within 2 hours; use within 3–4 days.
- Freeze for up to 2 months and thaw in the refrigerator.
- Reheat leftovers to 165°F.
