Red Wine Beef Stew with Potatoes and Carrots

When a spoonful has tender beef, a soft potato, and a sweet piece of carrot all at once, the stew feels complete without needing anything complicated. I make this Red Wine Beef Stew with Potatoes and Carrots when I want a deeply savory pot with a broth that’s rich but not heavy. Dry red wine gives it a rounded, slow-cooked flavor, while the chuck becomes tender enough to pull apart with a fork.

The most satisfying part is how the ingredients come together at different points in the cooking. The beef gets time to soften before the potatoes and carrots join the pot, so each one finishes with the right texture. A little patience turns the broth glossy and the beef tender, with vegetables that still hold their shape on the spoon.

Why the Potatoes Don’t Go Into the Pot at the Start

Beef chuck needs a longer, gentler cook than potatoes and carrots do. Put everything in together and the vegetables spend that whole stretch softening while the beef is still working toward tenderness. By the time the meat is ready, the potatoes can have lost their edges and the carrots can turn too soft to scoop neatly.

Giving the beef its own head start lets the timing work in your favor. When the vegetables go in later, they have enough time to take on the savory broth and become tender without being trapped in the pot for the entire braise. It also helps to keep the cuts consistent: the beef pieces are 1 1/2 inches, the potatoes are similar-sized chunks, and the carrots are cut smaller. That balance gives you distinct pieces in the finished stew, rather than a pot where one ingredient is ready long before the others.

Why Chuck, Yukon Golds, and Dry Red Wine Matter More Than Price

• Beef chuck — Its marbling and connective tissue suit a long, covered simmer, which is what makes these pieces tender. Choose evenly cut pieces so they cook at a similar pace; there’s no need to buy an especially expensive grade for stew.
• All-purpose flour — A light coating helps the beef brown and gives the broth some body as the stew cooks. Coat the pieces evenly rather than leaving thick clumps of flour, which can make the liquid pasty.
• Dry red wine — The wine brings acidity and depth that balance the beef’s richness. Use a dry red you’d be comfortable drinking; an expensive bottle isn’t needed, but avoid sweet wine, which can leave the broth tasting sugary.
• Low-sodium beef broth — It gives the stew its savory base while leaving more room to control the salt. A good everyday broth works well here; a particularly salty broth can make the finished liquid taste over-seasoned as it reduces.
• Yukon Gold potatoes — They turn creamy inside but keep their shape better than a very starchy potato. Pick firm potatoes without soft spots, and cut them into even chunks so they soften together.
• Carrots — They add sweetness that rounds out the wine and tomato paste. Fresh, firm carrots are the better choice here; peel them and cut the pieces evenly so none are left hard in the center.
• Tomato paste, onion, garlic, thyme, and bay leaf — Together they build a savory background without competing with the beef. Tomato paste benefits from its short cook in the pot before the wine goes in, and dried thyme is a convenient fit for a long simmer.

Brown First, Then Let the Dutch Oven Do the Slow Work

Coat and Brown the Beef in Uncrowded Batches

Toss the beef with the flour, kosher salt, and black pepper in a large bowl until each piece is evenly coated. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat. Brown the beef in batches for 3 to 4 minutes per side, then transfer each batch to a plate. If you crowd the pot, the pieces steam against one another instead of developing a browned exterior.

Soften the Onion and Deglaze With Wine

Add the chopped onion to the pot and cook for 4 to 5 minutes, stirring, until softened. Stir in the minced garlic and tomato paste and cook for 1 minute; keep the garlic moving so it doesn’t scorch. Pour in the dry red wine and scrape the browned bits from the bottom of the pot. Stir in the beef broth, dried thyme, and bay leaf, then return the beef and any juices to the pot.

Simmer the Beef Before Adding Vegetables

Bring the liquid to a simmer, cover the Dutch oven, and cook over low heat for 1 1/2 hours. Look for a gentle simmer rather than a hard, fast boil. If the liquid is bubbling vigorously, lower the heat; a steady, gentle cook is easier on the beef and keeps the covered pot from boiling aggressively. Keep the lid on so the stew can cook evenly.

Finish Until the Beef Pulls Apart Easily

Stir in the potatoes and carrots, cover the pot again, and simmer for 45 to 60 minutes. The vegetables should be tender, and the beef should pull apart easily with a fork; check both before taking the pot off the heat. Remove the bay leaf, then leave the stew to rest off the heat for 10 minutes before serving.

Two Useful Ways to Adapt This Pot of Beef Stew

Questions I Get Asked About This Beef Stew

Red Wine Beef Stew with Potatoes and Carrots

Red wine beef stew simmers in a 6-quart Dutch oven until the beef pulls apart easily and the potatoes and carrots are tender. Browning the beef first builds a rich base for this hearty one-pot dinner.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Resting 10 minutes mins

Total Time 3 hours hrs

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

• 2.5 pounds beef chuck cut into 1 1/2-inch pieces
• 0.33 cup all-purpose flour
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 yellow onion large, chopped
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 2 cups dry red wine
• 3 cups low-sodium beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 pounds Yukon Gold potatoes cut into 1 1/2-inch chunks
• 1 pound carrots peeled and cut into 1-inch pieces

Equipment

• 1 6-quart Dutch oven

Method

 

1. In a large bowl, toss the beef with the flour, salt, and pepper until the pieces are evenly coated.
2. Heat the oil in a 6-quart Dutch oven over medium-high heat.
3. Brown the beef in batches for 3 to 4 minutes per side.
4. Transfer the browned beef to a plate.
5. Add the onion to the pot and cook for 4 to 5 minutes, stirring, until softened.
6. Add the garlic and tomato paste and cook for 1 minute.
7. Pour in the wine and scrape up the browned bits from the bottom of the pot.
8. Stir in the broth, thyme, and bay leaf.
9. Return the beef and any juices to the pot and bring to a simmer.
10. Cover and cook over low heat for 1 1/2 hours.
11. Stir in the potatoes and carrots.
12. Cover and simmer for 45 to 60 minutes, until the vegetables are tender and the beef pulls apart easily with a fork.
13. Remove the bay leaf.
14. Let the stew rest off the heat for 10 minutes before serving.

Notes

Brown the beef in batches without crowding the pot for better browning. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a gluten-free option, use a gluten-free 1:1 flour blend.