Go Back

Red Wine Beef Stew with Potatoes and Carrots

Red wine beef stew with potatoes and carrots is a French-inspired braise: tender beef cubes simmered in deep burgundy wine until the sauce reduces, then baked until vegetables turn golden-tender. The result is a thick, hearty stew with thyme leaves and a rich, savory finish.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Cuisine: French-inspired
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 3 lb beef chuck, cut into 2-inch cubes
Seasonings
  • 2 tsp salt
  • 1 tsp black pepper
Flour
  • 0.25 cup all-purpose flour
Olive oil
  • 3 tbsp olive oil
Aromatics
  • 1 onion, diced
  • 4 garlic, minced
  • 2 tbsp tomato paste
Wine and broth
  • 2 cup dry red wine
  • 2 cup beef broth
  • 1 tbsp balsamic vinegar
Herbs and bay leaves
  • 4 fresh thyme, sprigs
  • 2 bay leaves
Vegetables
  • 1.5 lb Yukon gold potatoes, cut into chunks
  • 4 carrots, cut into 1-inch pieces
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 Dutch oven

Method
 

Preheat and prep the beef
  1. Preheat the oven to 325F. Season the beef cubes with salt and black pepper, toss with the flour, then brown in batches in a Dutch oven with the olive oil until well browned on all sides, adding more oil only if needed.
Build the base
  1. Cook the diced onion for 5 minutes in the Dutch oven until softened. Add the minced garlic and tomato paste and cook for 1 minute, stirring to coat and darken slightly.
Reduce the wine
  1. Pour in the dry red wine and simmer for 5 minutes, scraping the bottom, until the wine reduces by about a third and the fond loosens.
Braise in the oven
  1. Add the beef broth, balsamic vinegar, fresh thyme sprigs, bay leaves, and the browned beef to the Dutch oven. Cover and braise in the oven at 325F for 2 hours, until the beef is nearly tender.
Cook the vegetables
  1. Add the Yukon gold potato chunks and carrot pieces, then cover and braise for 1 hour more at 325F until everything is tender and the stew looks thick.
Finish and serve
  1. Remove the thyme sprigs and bay leaves, then top the stew with chopped parsley for a fresh green cue before serving.

Notes

For the deepest flavor, brown the beef in a hot Dutch oven in small batches so the cubes sear instead of steam. Store leftovers in the refrigerator up to 4 days; reheat gently until hot throughout. Freeze up to 3 months (best without extra parsley, which can be added after thawing). For a dietary swap, use gluten-free all-purpose flour in place of regular flour to keep the thickened braise texture.