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Cozy Red Wine Beef Stew with Carrots: Easy One-Pot Recipe

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This cozy red wine beef stew with carrots is a one-pot wonder that combines tender beef, sweet carrots, and a rich, wine-infused broth. Perfect for cold weather, it’s a crowd-pleaser that gets even better the next day.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1.5 cups dry red wine (Cabernet Sauvignon or Merlot)
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 3 celery stalks, sliced into 1-inch pieces
  • 1 pound Yukon Gold potatoes, cut into 1.5-inch cubes
  • 1 cup frozen peas

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. In a small bowl, toss the beef with the 2 tablespoons of flour until evenly coated. Shake off any excess flour.
  2. Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat. Working in batches, add the beef cubes in a single layer. Let them brown without moving for 3-4 minutes per side. Transfer browned beef to a plate and repeat with remaining beef.
  3. Reduce heat to medium. Add the remaining tablespoon of olive oil. Add the diced onion and cook for 5-6 minutes until softened and starting to brown. Add the garlic and cook for 30 seconds until fragrant.
  4. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Pour in the red wine and use your wooden spoon to scrape up all those browned bits from the bottom of the pot. Let the wine simmer for 3-4 minutes until reduced by about half.
  5. Return the browned beef to the pot. Add the beef broth, bay leaves, thyme, and rosemary. Bring to a gentle simmer, then reduce heat to low. Cover and let it cook for 1 hour.
  6. After 1 hour, add the carrots, celery, and potatoes. Stir everything together, cover again, and continue cooking for another 45 minutes to 1 hour until the beef is fork-tender and the carrots are soft.
  7. Remove the bay leaves. Stir in the frozen peas and let them warm through for about 2 minutes. Taste and adjust seasoning with salt and pepper. If the stew is too thin, let it simmer uncovered for 5-10 minutes. If too thick, add a splash of beef broth.

Notes

For best results, use well-marbled beef chuck and cut your own cubes. Don’t rush the browning step. The stew tastes even better the next day. To make gluten-free, use a gluten-free flour blend. For a non-alcoholic version, replace wine with extra beef broth and 1 tablespoon balsamic vinegar.

Nutrition

Keywords: beef stew, red wine stew, one-pot meal, comfort food, winter recipe, beef and carrots

Find it online: https://cookluma.com/cozy-red-wine-beef-stew-with-carrots-easy-one-pot-recipe/