Go Back

Red Wine Braised Beef Stew

Red wine braised beef stew with fork-tender chuck, carrots, and baby potatoes simmered in a deep, wine-rich broth. Oven braising at 325°F turns a browned crust into a savory, thickened stew with a hearty vegetable finish.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 2.5 lb beef chuck roast, cut into 1½-inch cubes
Kosher salt
  • 1.5 tsp kosher salt
Black pepper
  • 0.5 tsp black pepper
Olive oil
  • 3 tbsp olive oil, divided
Yellow onion
  • 1 yellow onion, diced
Carrots
  • 3 carrots, cut into thick slices
Garlic
  • 4 clove garlic, minced
Tomato paste
  • 2 tbsp tomato paste
All-purpose flour
  • 2 tbsp all-purpose flour
Dry red wine
  • 1.5 cup dry red wine
Beef broth
  • 3 cup beef broth
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
Dried thyme
  • 1 tsp dried thyme
Dried rosemary
  • 1 tsp dried rosemary
Bay leaves
  • 2 bay leaves
Baby potatoes
  • 1 lb baby potatoes, halved
Frozen peas
  • 1 cup frozen peas
Fresh parsley
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Prep and brown the beef
  1. Preheat the oven to 325°F. Pat the beef chuck roast dry, then season it with kosher salt and black pepper.
  2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 3–4 minutes per side until a deep golden crust develops, then transfer to a plate.
Build the braising base
  1. Add the remaining 1 tbsp olive oil to the Dutch oven. Cook the yellow onion and carrots over medium heat for 5–6 minutes until they begin to soften.
  2. Stir in the garlic and tomato paste. Cook for 1 minute until fragrant, scraping up any browned bits.
  3. Sprinkle in the all-purpose flour and stir for another minute. This should form a thick paste on the vegetables.
  4. Pour in the dry red wine while scraping the browned bits from the bottom of the Dutch oven. Simmer for 4–5 minutes until the wine reduces slightly.
Braise until fork-tender
  1. Add the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Return the browned beef and its juices to the Dutch oven.
  2. Cover and braise in the oven at 325°F for 1½ hours. The stew should be actively simmering and the beef will start to break down.
  3. Add the baby potatoes, then cover again and braise at 325°F for 45–60 minutes. Cook until the beef is fork-tender and the potatoes are cooked through.
Finish the stew and serve
  1. Stir in the frozen peas. Cook uncovered for 5 minutes until the peas are heated and the broth is rich and slightly thickened.
  2. Remove the bay leaves, then sprinkle with fresh parsley and serve warm. Serve immediately while the stew is hot.

Notes

For the deepest flavor, brown the beef without crowding so you get that thick, golden crust before braising. Store leftovers in the refrigerator up to 4 days in an airtight container; reheat gently until hot throughout. Freezing is yes—freeze up to 3 months, then thaw overnight and reheat on the stovetop; add peas fresh if you want them extra bright. For a dairy-free option nothing changes, but for a gluten-free swap use a gluten-free all-purpose flour blend in place of the all-purpose flour.