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Cozy Dutch Oven Beef Stew Recipe with Root Vegetables and Red Wine

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A slow-simmered beef stew with root vegetables and red wine, perfect for chilly evenings. This hearty dish offers tender beef, a rich sauce, and comforting flavors that celebrate the season.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1½-inch cubes
  • Salt and freshly ground black pepper, to season
  • ¼ cup all-purpose flour (30g), for dredging
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and cut into thick rounds
  • 2 medium parsnips, peeled and cut into chunks
  • 2 celery stalks, diced
  • ½ pound red potatoes (225g), quartered
  • 4 cups beef broth (1 liter), preferably low sodium
  • 1 cup dry red wine (240ml), such as Cabernet Sauvignon or Merlot
  • 2 tablespoons tomato paste
  • 4 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • Optional: a handful of pearl onions

Instructions

  1. Pat the beef cubes dry with paper towels. Season all over with salt and pepper. Toss the beef in the flour until lightly coated.
  2. Heat 2 tablespoons of oil over medium-high heat in a Dutch oven. Brown the beef in batches, about 3–4 minutes per batch, until golden on all sides. Remove and set aside.
  3. Reduce heat to medium. Add chopped onion and celery to the pot and cook until softened and translucent, about 5 minutes. Stir in garlic and cook for 1 minute.
  4. Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping the bottom to loosen browned bits. Simmer for about 5 minutes to reduce slightly.
  5. Return beef to the pot. Pour in beef broth until meat is just covered. Add Worcestershire sauce, thyme sprigs, and bay leaves. Bring to a gentle simmer.
  6. Cover and reduce heat to low. Cook gently for 1½ to 2 hours, stirring occasionally, until beef is fork-tender.
  7. Add carrots, parsnips, potatoes, and optional pearl onions. Cover and simmer for another 30–40 minutes until vegetables are tender but still hold their shape.
  8. Remove thyme sprigs and bay leaves. Taste and adjust salt and pepper. For a thicker stew, uncover and simmer a few more minutes.
  9. Let stew rest off heat for 10 minutes before serving to allow flavors to settle and sauce to thicken slightly.

Notes

Dry the beef cubes thoroughly before browning to ensure a good crust. Brown beef in batches to avoid steaming. Add root vegetables later in cooking to keep them tender but firm. Adjust seasoning at the end to avoid over-salting. For gluten-free, substitute flour with cornstarch or arrowroot powder. The stew can be made in a slow cooker by browning beef and sautéing aromatics first, then cooking on low for 6–8 hours.

Nutrition

Keywords: beef stew, Dutch oven, root vegetables, red wine, slow-cooked, comfort food, hearty stew, fall recipe, winter recipe

Find it online: https://cookluma.com/cozy-dutch-oven-beef-stew-recipe-with-root-vegetables-and-red-wine/