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Cozy Beef Stew with Red Wine & Root Vegetables

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A hearty and comforting beef stew made with red wine and root vegetables, perfect for cold days. This one-pot meal features tender beef, sweet carrots and parsnips, and a rich, savory broth that gets even better the next day.

Ingredients

Scale
  • 2 pounds (900 g) beef chuck roast, cut into 1.5-inch cubes
  • 2 tablespoons (30 ml) olive oil, divided
  • 1 teaspoon (5 g) salt, plus more to taste
  • 1/2 teaspoon (2 g) black pepper, freshly ground
  • 2 tablespoons (16 g) all-purpose flour
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 2 tablespoons (30 g) tomato paste
  • 1 cup (240 ml) dry red wine, like Cabernet Sauvignon or Merlot
  • 4 cups (960 ml) beef broth, low-sodium
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon (2 g) dried thyme
  • 1 teaspoon (2 g) dried rosemary
  • 3 large carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 2 large parsnips, peeled and cut into 1-inch chunks (about 1.5 cups)
  • 1 pound (450 g) Yukon Gold potatoes, cut into 1-inch chunks (about 3 cups)
  • 2 celery stalks, cut into 1/2-inch slices (about 1 cup)
  • 1 cup (150 g) frozen peas (optional)
  • Fresh parsley, chopped, for garnish
  • Crusty bread or egg noodles, for serving

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then sprinkle with flour and toss to coat. Shake off excess flour. Let sit at room temperature for 10 minutes.
  2. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat until shimmering. Add half the beef cubes in a single layer and cook for 3-4 minutes per side until deeply browned. Transfer to a plate. Repeat with remaining oil and beef.
  3. Reduce heat to medium. Add diced onion and cook for 4-5 minutes, stirring occasionally, until softened. Add minced garlic and tomato paste, cook for 1 minute more until fragrant.
  4. Pour in red wine and stir, scraping the bottom of the pot to release browned bits. Let simmer for 2-3 minutes until reduced by half.
  5. Return browned beef and any juices to the pot. Add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir to combine. Bring to a gentle boil, then reduce heat to low for a steady simmer.
  6. Cover pot with lid slightly ajar and simmer gently for 1.5 hours, stirring occasionally, until beef is fork-tender.
  7. Add carrots, parsnips, potatoes, and celery to the pot. Stir to submerge vegetables in broth. Cover and continue simmering for 25-30 minutes until vegetables are tender. If using frozen peas, add in the last 10 minutes.
  8. Remove bay leaves. Taste broth and adjust seasoning with salt and pepper. If stew is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir in, and simmer for 2-3 minutes to thicken. If too thick, add a splash of broth or water.
  9. Let stew rest off heat for 10 minutes before serving. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or over egg noodles.

Notes

For best flavor, make the stew a day ahead. The flavors meld overnight and the meat becomes even more tender. If using a slow cooker, brown the beef and sauté aromatics first, then cook on low for 8 hours or high for 4 hours, adding vegetables in the last 1.5 hours.

Nutrition

Keywords: beef stew, red wine stew, root vegetables, comfort food, one-pot meal, winter recipe, cozy dinner

Find it online: https://flurpchef.com/cozy-beef-stew-with-red-wine-and-root-vegetables/