Easy Classic Red Wine Beef Stew with Root Vegetables

Ingredients

• 1.5 lbsBoneless beef chuck roast
• 2 tbspOlive oil
• 1 large, choppedYellow onion
• 2 large, peeled and cut into 1-inch piecesCarrots
• 2 choppedCelery stalks
• 3 cloves, mincedGarlic
• 2 tbspAll-purpose flour
• 1.5 cupsDry red wine (e.g., Cabernet Sauvignon, Merlot)
• 2 cupsBeef broth
• 2 tbspTomato paste
• 1Bay leaf
• 1 tspDried thyme
• 1 lb, halved or quarteredSmall red or Yukon Gold potatoes
• Salt
• Black pepper
• Fresh parsley

Instructions

1. 1

   Trim any excess fat from the beef chuck roast and cut it into 1.5-inch cubes. Pat the beef dry with paper towels and season generously with salt and pepper.

   ⏱ 5 min
2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pot, and brown on all sides until a rich crust forms. This takes about 3-4 minutes per batch. Remove the browned beef and set aside.

   ⏱ 10 min
3. 3

   Reduce heat to medium. Add chopped onion, carrots, and celery to the same pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften, about 7-8 minutes.

   ⏱ 8 min
4. 4

   Stir in the minced garlic and tomato paste, cooking for another 1 minute until fragrant. Sprinkle the flour over the vegetables and stir well to coat, cooking for 1 minute more.

   ⏱ 2 min
5. 5

   Pour in the red wine, scraping the bottom of the pot vigorously to deglaze. Bring to a simmer and let it reduce by about a third, approximately 5 minutes.

   ⏱ 5 min
6. 6

   Return the browned beef to the pot. Add the beef broth, bay leaf, and dried thyme. Stir to combine. Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 90 minutes. Alternatively, you can transfer the covered Dutch oven to a preheated oven at 325°F (160°C) for 90 minutes.

   ⏱ 90 min
7. 7

   After 90 minutes, add the halved or quartered potatoes to the pot. Stir gently, cover again, and continue to simmer (or bake) for an additional 40-45 minutes, or until the beef is fork-tender and the potatoes are easily pierced with a fork.

   ⏱ 40 min
8. 8

   Remove the bay leaf before serving. Taste and adjust seasoning with salt and pepper as needed. Ladle the hot stew into bowls and garnish with fresh parsley, if desired. Serve immediately with crusty bread or a simple green salad.

   ⏱ 5 min