Hearty Red Wine Braised Beef Stew

Thomas Ainsworth

This traditional beef stew is a comforting, slow-cooked dish inspired by rustic French cuisine, made unforgettable with tender pieces of beef chuck, root vegetables, and a deeply flavorful red wine reduction. Perfect for cozy evenings, it's a dish that has stood the test of time through generations and remains a beloved classic in kitchens around the world.

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Prep Time 30

Cook Time 2 30

Total Time 3

Course Main Course

Cuisine French

Servings bowls

Calories 571 kcal

Equipment

Dutch oven or heavy-bottomed pot
Chef's Knife
Cutting board
Wooden spoon
Measuring cups and spoons

Ingredients

2.5 lbs beef chuck, cut into 2-inch cubes well-marbled cuts like chuck roast yield the best flavor
2 tbsp olive oil extra virgin for richer flavor
1 large yellow onion, diced sweet onions also work well
3 cloves garlic, minced freshly minced for strongest aroma
3 tbsp tomato paste look for double concentrate
2 tbsp all-purpose flour helps create thickness in the stew
2 cups dry red wine Cabernet Sauvignon or Merlot preferred
3 cups beef stock low-sodium for better control of salt
2 pieces bay leaves dried
1 tsp dried thyme fresh thyme can be substituted (1 tbsp)
4 medium carrots, cut into 1-inch chunks peeled
3 medium Yukon gold potatoes, cut into chunks waxy varieties hold shape better
2 stalks celery, chopped
1 tbsp Worcestershire sauce adds umami depth

Instructions

Season the beef cubes generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides, about 5–7 minutes per batch. Remove and set aside.
In the same pot, add diced onion and sauté for 3–4 minutes until translucent. Add garlic and cook for another minute until fragrant.
Add tomato paste and cook for 2 minutes to deepen its flavor, stirring constantly. Sprinkle in the flour and stir to coat the vegetables, cooking for another minute.
Pour in the red wine, scraping up any browned bits from the bottom. Let simmer for 5 minutes to reduce slightly.
Return seared beef to the pot. Add beef stock, bay leaves, thyme, Worcestershire sauce, carrots, potatoes, and celery. Bring to a gentle simmer.
Cover the pot and let the stew simmer gently for 2–2.5 hours at low heat (about 160°C / 320°F), stirring occasionally, until the beef is fork-tender.
Adjust seasoning with salt and pepper as needed before serving. Remove bay leaves before plating.

Notes

For a gluten-free version, substitute flour with 1 tbsp of cornstarch mixed with 2 tbsp cold water and stir it in during the last 15 minutes of cooking.
Chuck roast is ideal for long braising, becoming buttery-soft as it cooks.
If pressed for time, a pressure cooker can reduce cook time significantly (35–40 minutes on high pressure).

Nutrition

Calories: 571kcalCarbohydrates: 28gProtein: 42gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 130mgSodium: 519mgPotassium: 1542mgFiber: 4gSugar: 5gVitamin A: 7032IUVitamin C: 24mgCalcium: 82mgIron: 6mg

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