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Perfect Budget Red Wine Beef Stew: Kid-Approved Dinner

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A rich, hearty beef stew made with budget-friendly ingredients and red wine, perfect for a comforting family dinner. This one-pot wonder is kid-approved and tastes even better the next day.

Ingredients

Scale
  • 2 pounds beef stew meat (chuck or round, cut into 1-inch cubes)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and cut into chunks
  • 3 celery stalks, sliced
  • 4 medium Yukon Gold potatoes, cubed
  • 1 ½ cups dry red wine (like Cabernet Sauvignon or Merlot)
  • 3 cups beef broth (low-sodium)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 cup frozen peas (optional)
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Pat the beef stew meat dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef in a single layer (work in batches if needed) and brown for 3 to 4 minutes per side until a deep golden crust forms. Remove the browned meat to a plate and set aside.
  3. Reduce the heat to medium. Add the diced onion to the pot and cook for 3 minutes, scraping up the browned bits from the bottom. Add the garlic and cook for another 30 seconds until fragrant.
  4. Stir in the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
  5. Pour in the red wine and use a wooden spoon to scrape up any stuck bits. Let the wine simmer for 2 to 3 minutes, reducing slightly.
  6. Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, bay leaves, and dried thyme. Stir everything together.
  7. Add the carrots, celery, and potatoes, nestling them into the liquid. Bring the stew to a gentle simmer on the stovetop.
  8. Cover the pot with the lid and transfer to the preheated oven. Cook for 2 hours, stirring gently halfway through.
  9. Remove the pot from the oven. Discard the bay leaves. Taste and adjust salt and pepper as needed. For a thicker stew, mix 2 tablespoons of flour with ¼ cup of cold water until smooth, then stir into the hot stew and let simmer on the stovetop for 2 to 3 minutes.
  10. Stir in the frozen peas if using. Serve hot, garnished with fresh parsley if desired.

Notes

Brown the meat in batches to avoid steaming. Use a cheap red wine under $10; avoid cooking wine. The stew tastes even better the next day. For a gluten-free version, use a cornstarch slurry instead of flour.

Nutrition

Keywords: beef stew, red wine stew, budget dinner, kid-friendly, one-pot meal, comfort food, winter recipe

Find it online: https://cookluma.com/perfect-budget-red-wine-beef-stew-kid-approved-dinner/