Description
This red wine beef stew is the ultimate dinner party dish—tender beef, rich red wine sauce, and hearty vegetables come together in one pot for a meal that feels like a warm hug on a cold night. It’s make-ahead friendly, crowd-pleasing, and surprisingly simple to prepare.
Ingredients
- 3 pounds beef chuck roast, cut into 2-inch cubes
- 2 cups dry red wine (like Cabernet Sauvignon or Merlot)
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 3 tablespoons olive oil, divided
- 1 large yellow onion, diced (about 2 cups)
- 3 carrots, peeled and cut into 1-inch chunks
- 3 celery stalks, cut into 1-inch pieces
- 4 tablespoons tomato paste
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 4 cups low-sodium beef broth
- 1 cup reserved red wine (same kind as marinade)
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 pound baby potatoes, halved (Yukon Gold recommended)
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley, chopped (optional garnish)
- Crusty bread for serving (optional)
Instructions
- Marinate the beef: In a large bowl, combine cubed beef chuck with 2 cups red wine, smashed garlic, rosemary, salt, and pepper. Cover and refrigerate for at least 1 hour, up to overnight.
- Remove beef from marinade and pat dry with paper towels. Reserve the marinade liquid, discarding rosemary and garlic.
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown beef in batches (do not overcrowd), 3-4 minutes per side, until deep brown crust forms. Transfer to a plate.
- Reduce heat to medium. Add remaining 1 tablespoon olive oil. Sauté onion for 4-5 minutes until translucent. Add carrots and celery; cook 3 minutes.
- Make a well in the center, add tomato paste, and cook 1-2 minutes until darkened. Sprinkle flour over vegetables and stir; cook 1 minute.
- Pour in reserved marinade and additional 1 cup red wine. Scrape up browned bits from bottom. Bring to a boil and cook 2-3 minutes until slightly reduced.
- Add beef broth, bay leaves, and thyme sprigs. Return beef and any juices to pot. Stir gently.
- Bring to a gentle boil, then reduce heat to low. Cover with lid slightly ajar and simmer for 1 hour 30 minutes, stirring occasionally.
- Add halved baby potatoes. Cover and continue simmering for 30-45 minutes until potatoes are tender.
- Remove bay leaves and thyme stems. Stir in frozen peas and warm through for 2 minutes. Adjust salt and pepper to taste.
- Turn off heat and let stew rest for 10-15 minutes before serving. Garnish with parsley and serve with crusty bread.
Notes
For best flavor, marinate beef overnight. Use a wine you’d drink—avoid cooking wine. Brown meat in batches for a deep crust. Stew tastes even better the next day; make ahead and reheat gently. For gluten-free, substitute flour with cornstarch or arrowroot powder. For slow cooker, brown beef and sauté vegetables first, then cook on low 7-8 hours or high 4-5 hours, adding potatoes during last 2 hours and peas at the end.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 475
- Sugar: 8
- Sodium: 680
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 5
- Protein: 38
Keywords: red wine beef stew, beef stew, dinner party, comfort food, one-pot meal, make-ahead stew, winter recipe