One Pot Beef Stew with Red Wine
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.
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.