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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
Cook Time 2 hours 30 minutes
Resting 10 minutes
Total Time 3 hours
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.