There’s nothing more comforting on a chilly day than a bowl of hearty beef stew. Tender chunks of beef, carrots, and potatoes slowly simmer together in a rich red wine sauce, filling your kitchen with an irresistible aroma. This is the ultimate comfort food for when you want something cozy, satisfying, and homemade.
If you love slow-simmered dinners, you might also enjoy my Crockpot Beef Stew, Instant Pot Beef Stew, or even my quicker Hamburger Stew.
❤️ Why You’ll Love This Recipe
- Cozy & hearty – the perfect cold-weather comfort food.
- Rich flavor – red wine and slow simmering give the broth incredible depth.
- Tender beef – cooked low and slow for fall-apart texture.
- Hands-off cooking – once it’s simmering, most of the work is done.
🥩 The Best Beef for Stew
For the most tender and flavorful stew, use beef chuck roast, cut into cubes. Other good options:
- Top or bottom round
- Short ribs
- Store-bought “stewing beef” (look for marbling; avoid overly lean cuts)
📝 Ingredients
- 2 lbs beef chuck roast (cubed)
- Flour (for dredging)
- 2 tbsp olive oil (divided, plus more as needed)
- 1 medium onion (chopped)
- 3 celery stalks (chopped)
- 6 garlic cloves (minced)
- 1 can (6 oz) tomato paste
- 1 cup dry red wine (Merlot, Cabernet, or Pinot Noir)
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- ¼ tsp Italian seasoning
- 3 bay leaves
- 1 lb Yukon Gold potatoes (peeled & diced)
- 4 carrots (peeled & sliced thick)
- 1 cup frozen peas (optional)
- Salt & pepper (to taste)
🔪 Step-by-Step Instructions
1. Sear the Beef
Coat beef cubes in flour, shaking off excess. Heat 1 tbsp oil in a Dutch oven over medium-high heat. Sear the beef in two batches until browned. Transfer to a plate.
2. Sauté Aromatics
Add more oil if needed. Cook onions and celery for 5 minutes. Stir in garlic and tomato paste; cook for 1–2 minutes.
3. Build the Base
Pour in wine, broth, and Worcestershire sauce. Scrape up browned bits from the pot. Return beef to the pot, then add Italian seasoning and bay leaves. Bring to a gentle boil.
4. Simmer Slowly
Cover and simmer for 1 hour on low to medium-low heat, stirring occasionally.
5. Add Vegetables
Stir in potatoes and carrots. Cover again and simmer for another hour, or until beef and veggies are fork-tender.
6. Finish & Serve
Remove bay leaves. Stir in peas, season with salt and pepper, and serve hot.
🍷 Tips for Success
- Low & slow is key – simmer gently for tender beef.
- Wine choice matters – pick a dry, full-bodied red you’d enjoy drinking.
- No wine? Replace with broth + 1–2 tbsp balsamic or red wine vinegar.
- Bay leaves lose flavor over time—refresh your jar if it’s old.
🥗 What to Serve with Beef Stew
- Rustic bread for dipping into the broth
- Mashed potatoes (yes, more potatoes!)
- A crisp green salad with balsamic or creamy pesto dressing
🥡 Storage & Freezing
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Cool completely, then freeze for up to 3 months. Thaw overnight in the fridge or reheat gently on the stove. (Note: potatoes may change texture after freezing.)
📖 Recipe Card
Classic Beef Stew with Red Wine
Prep Time: 15 minutes
Cook Time: 2 hours 25 minutes
Total Time: 2 hours 40 minutes
Servings: 6
Ingredients
- 2 lbs beef chuck roast (cubed)
- Flour for dredging
- 2 tbsp olive oil (divided)
- 1 onion, chopped
- 3 celery sticks, chopped
- 6 garlic cloves, minced
- 6 oz tomato paste
- 1 cup dry red wine
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- ¼ tsp Italian seasoning
- 3 bay leaves
- 1 lb Yukon Gold potatoes, diced
- 4 carrots, peeled & sliced
- 1 cup frozen peas (optional)
- Salt & pepper to taste
Instructions
- Dredge beef in flour. Brown in batches with oil; set aside.
- Sauté onion and celery. Stir in garlic and tomato paste.
- Add wine, broth, Worcestershire, and seasonings. Return beef.
- Cover and simmer for 1 hour.
- Stir in potatoes and carrots. Simmer 1 hour more.
- Remove bay leaves, stir in peas, season, and serve.
Enjoy a steaming bowl of homemade beef stew, the ultimate cozy meal!
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