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Cozy Red Wine Beef Stew: Best Easy Dinner Recipe

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A deeply flavorful, one-pot red wine beef stew that’s perfect for dinner parties or cozy weeknights. Made with tender chuck roast, hearty vegetables, and a full bottle of dry red wine, this forgiving recipe delivers impressive results with minimal effort.

Ingredients

Scale
  • 3 pounds (1.4 kg) beef chuck roast, cut into 2-inch cubes
  • 1 bottle (750 ml) dry red wine (e.g., Cabernet Sauvignon, Merlot, or Côtes du Rhône)
  • 2 cups (475 ml) low-sodium beef broth
  • 1/4 cup (30 grams) all-purpose flour
  • 3 tablespoons (45 ml) olive oil
  • 2 large yellow onions, diced
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, sliced
  • 6 garlic cloves, minced
  • 2 tablespoons (30 ml) tomato paste
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1.5 pounds (680 grams) baby potatoes (Yukon Gold or red), halved
  • 1 cup (150 grams) frozen peas
  • Salt and black pepper to taste
  • 8 ounces (225 grams) sliced mushrooms (optional)

Instructions

  1. Preheat your oven to 325°F (165°C). Position the rack in the lower third of the oven.
  2. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. In a large bowl, toss the beef with the 1/4 cup of flour until evenly coated. Shake off any excess flour.
  3. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add half the beef cubes in a single layer. Sear for 3-4 minutes per side until deeply browned. Transfer to a plate. Repeat with the remaining beef, adding the last tablespoon of oil if needed.
  4. Reduce the heat to medium. Add the diced onions, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onions turn translucent. Scrape up any browned bits from the bottom of the pot.
  5. Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  6. Pour in about 1 cup of the red wine and scrape the bottom of the pot with a wooden spoon to lift up all the browned bits. Let it simmer for 2 minutes until slightly reduced. Then add the remaining wine and the beef broth. Bring to a simmer.
  7. Return the seared beef to the pot, along with any accumulated juices. Tuck in the herb sprigs and bay leaves. Stir to combine.
  8. Nestle the halved baby potatoes into the liquid. They should be mostly submerged. If not, add a splash more broth or water.
  9. Put the lid on the Dutch oven and transfer it to the preheated oven. Cook for 2 hours. At the 1.5-hour mark, check the stew. The beef should be fork-tender. If not, give it another 30 minutes.
  10. Remove the pot from the oven. Carefully take out the herb sprigs and bay leaves. Stir in the frozen peas. Let the stew sit for 5 minutes off the heat.
  11. Taste and adjust seasoning with more salt and pepper if needed. If the stew tastes slightly sharp, add a pinch of sugar to balance it out.

Notes

For best flavor, make the stew a day ahead and refrigerate overnight. Reheat gently before serving. The flavors meld and deepen over time. If using a slow cooker, sear the beef and sauté the vegetables on the stovetop first, then transfer to the slow cooker and cook on low for 8 hours or high for 4 hours. Add potatoes during the last 2 hours and peas just before serving.

Nutrition

Keywords: red wine beef stew, cozy beef stew, easy dinner recipe, one-pot stew, dinner party stew, fall stew, winter stew, beef stew with wine

Find it online: https://coracooks.com/cozy-red-wine-beef-stew-best-easy-dinner-recipe/