Red Wine Beef Stew with Chuck, Carrots, and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes

Quick Ingredients

• 3 lb (1.36 kg) beef chuck roast, cut into 1 1/2-inch cubes
• 2 1/2 tsp kosher salt, divided; 1 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp olive oil; 2 tbsp unsalted butter
• 2 large yellow onions, sliced
• 4 medium carrots, cut into 1/2-inch pieces
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine
• 4 cups (960 ml) low-sodium beef broth
• 2 tbsp Worcestershire sauce
• 2 bay leaves; 6 fresh thyme sprigs (or 1 1/2 tsp dried thyme); 1 rosemary sprig
• 1 lb (450 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 1 tbsp chopped fresh parsley (optional, for serving)

Do This

• 1. Heat oven to 325°F (163°C). Pat beef dry, season, and toss with flour.
• 2. Sear beef in batches in a Dutch oven with oil; set aside.
• 3. Sauté onions, carrots, and celery in butter; add garlic and tomato paste.
• 4. Deglaze with red wine; simmer 2 minutes, scraping up browned bits.
• 5. Add beef back with broth, Worcestershire, and herbs; cover and braise 2 hours.
• 6. Add potatoes; braise uncovered 45–60 minutes until tender and stew is thick.
• 7. Taste, adjust salt/pepper, rest 10 minutes, and serve (parsley on top if you like).

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Why You’ll Love This Recipe

• Deep, savory flavor from slow-braising and a splash of red wine.
• Fork-tender beef chuck with hearty vegetables in a rich, glossy gravy.
• Mostly hands-off once it’s in the oven, making it ideal for weekends.
• Tastes even better the next day, so it’s great for leftovers and meal prep.

Grocery List

• Produce: 2 large yellow onions, 4 medium carrots, 3 celery stalks, 4 garlic cloves, 1 lb (450 g) Yukon Gold potatoes, fresh parsley (optional), fresh thyme (or dried), fresh rosemary
• Dairy: unsalted butter
• Pantry: olive oil, all-purpose flour, tomato paste, dry red wine, low-sodium beef broth, Worcestershire sauce, bay leaves, kosher salt, black pepper

Full Ingredients

For the Beef Stew

• 3 lb (1.36 kg) beef chuck roast, cut into 1 1/2-inch cubes
• 2 1/2 tsp kosher salt, divided (use 2 tsp for the beef; reserve 1/2 tsp to adjust at the end)
• 1 tsp freshly ground black pepper
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 large yellow onions (about 1 lb / 450 g total), halved and thinly sliced
• 4 medium carrots (about 1 lb / 450 g), peeled and cut into 1/2-inch pieces
• 3 celery stalks, cut into 1/2-inch slices
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
• 4 cups (960 ml) low-sodium beef broth
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 6 fresh thyme sprigs (or 1 1/2 tsp dried thyme)
• 1 fresh rosemary sprig
• 1 lb (450 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks

To Finish and Serve (Optional)

• 1 tbsp chopped fresh parsley
• Crusty bread, buttered noodles, or mashed potatoes (for serving)

Step-by-Step Instructions

Step 1: Preheat and prep the beef

Arrange an oven rack in the lower-middle position and preheat the oven to 325°F (163°C). Pat the beef very dry with paper towels (this helps it brown instead of steaming).

In a large bowl, season the beef with 2 tsp kosher salt and 1 tsp black pepper. Sprinkle over the 3 tbsp flour and toss until the beef is lightly coated.

Step 2: Sear the beef for big flavor

Heat a large Dutch oven (5 1/2 to 7 quarts) over medium-high heat. Add 2 tbsp olive oil. When the oil is shimmering, add beef in a single layer (work in 2–3 batches so you don’t overcrowd the pot).

Sear each batch for 8–10 minutes total, turning occasionally, until deeply browned on most sides. Transfer seared beef to a plate and repeat with remaining beef.

Step 3: Sauté onions and vegetables

Reduce heat to medium. Add 2 tbsp unsalted butter. Once melted, add the sliced onions, carrots, and celery. Cook for 8–10 minutes, stirring and scraping the bottom of the pot, until the onions are softened and starting to turn golden.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Cook the tomato paste and deglaze with red wine

Add the 2 tbsp tomato paste and stir constantly for 1 minute. This quick “toasting” step deepens the flavor and takes away any raw edge.

Pour in the 1 cup (240 ml) red wine. Bring to a simmer and cook for 2 minutes, scraping up any browned bits stuck to the bottom (that’s concentrated flavor you want in the stew).

Step 5: Build the braising liquid and start the slow-braise

Add the seared beef (and any juices on the plate) back into the pot. Pour in the 4 cups (960 ml) beef broth and stir in the 2 tbsp Worcestershire sauce.

Add the 2 bay leaves, thyme, and rosemary. Bring the stew to a gentle simmer on the stovetop for 3 minutes.

Cover with a tight-fitting lid and transfer to the oven. Braise for 2 hours.

Step 6: Add potatoes and finish braising until tender

Carefully remove the pot from the oven. Add the potatoes, stirring them into the liquid so they’re mostly submerged.

Return the pot to the oven and continue cooking uncovered for 45–60 minutes, until the beef is fork-tender and the potatoes are tender all the way through. Cooking uncovered at the end helps the stew reduce and become naturally thicker and richer.

Step 7: Taste, adjust, and serve

Remove and discard the bay leaves and herb stems. Let the stew rest for 10 minutes before serving; it thickens slightly as it cools.

Taste and adjust seasoning with the remaining 1/2 tsp kosher salt as needed (you may not need all of it, depending on your broth). If you like, sprinkle with chopped parsley right before serving.

Pro Tips

• Dry beef browns better: Patting the beef dry before searing creates a deeper crust, which translates to a richer stew.
• Don’t rush the sear: Dark brown bits on the pot are flavor gold. If the pot looks dry, add a small drizzle of oil between batches.
• Pick a wine you’d drink: Use a dry red (Cabernet, Merlot, Pinot Noir). Avoid anything labeled “cooking wine” because it can be overly salty and harsh.
• Want it thicker? Simmer on the stovetop uncovered for 5–10 minutes after braising, stirring occasionally, until it reaches your ideal consistency.
• Want it even more tender? If the beef isn’t buttery-soft after the listed time, keep braising in 15-minute increments; chuck can vary slightly by cut.

Variations

• Mushroom boost: Add 8 oz (225 g) cremini mushrooms, quartered. Sauté them after the onions (or sear separately) before deglazing.
• Bacon and red wine: Start by cooking 4 slices bacon chopped; use the fat to sear the beef, then proceed as written.
• Slow cooker option: Sear the beef and sauté the aromatics as written, then transfer everything to a slow cooker and cook on LOW for 8 hours or HIGH for 4–5 hours. Add potatoes during the last 2 hours on LOW (or last 1–1 1/2 hours on HIGH).

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot (aim for 165°F / 74°C), adding a splash of broth if it has thickened too much.

To make ahead, cook the stew fully, cool, and refrigerate overnight; the flavor improves as it rests. You can also freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, per 1/6 recipe: 520 calories, 42 g protein, 28 g fat, 28 g carbohydrates, 4 g fiber, 780 mg sodium.