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Cozy Red Wine Beef Stew: Best Easy One-Pot Dinner

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This cozy red wine beef stew is a low-effort, high-reward one-pot meal that delivers deep, complex flavor. Perfect for hosting or a comforting weeknight dinner, it features tender beef, hearty vegetables, and a rich red wine gravy.

Ingredients

Scale
  • 3 pounds beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, cut into 1-inch chunks
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 bottle (750ml) dry red wine (e.g., Cabernet Sauvignon, Merlot, Côtes du Rhône)
  • 2 cups beef broth, low-sodium
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1.5 pounds Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 8 ounces cremini mushrooms, halved (optional)
  • 1 cup frozen peas
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 325°F (160°C). Position a rack in the lower third of the oven.
  2. Pat the beef cubes dry with paper towels. Season generously on all sides with salt and pepper.
  3. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until shimmering. Add half the beef cubes in a single layer. Sear without moving for 3-4 minutes until a deep brown crust forms. Turn and sear the other sides for another 2-3 minutes. Transfer browned beef to a plate. Repeat with remaining oil and beef.
  4. Reduce heat to medium. Add diced onion to the pot and cook for 4-5 minutes, scraping up browned bits, until softened. Add carrots and celery and cook for another 3-4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Push vegetables to the sides of the pot and add tomato paste to the center. Cook, stirring constantly, for 2 minutes.
  6. Pour in the entire bottle of red wine. Increase heat to high and bring to a boil. Let boil for 3-4 minutes, scraping up any remaining browned bits, until the wine has reduced slightly.
  7. Return the browned beef and any accumulated juices to the pot. Add beef broth, Worcestershire sauce, rosemary sprigs, thyme sprigs, and bay leaves. Stir to combine. Bring to a gentle simmer.
  8. Cover the Dutch oven with the lid and transfer to the preheated oven. Braise for 1 hour and 30 minutes.
  9. Carefully remove the pot from the oven. Stir in potato chunks and mushrooms (if using). Return to the oven, uncovered, for another 45 minutes to 1 hour, until beef is fork-tender and potatoes are soft.
  10. Remove pot from oven. Discard rosemary and thyme sprigs and bay leaves. Stir in frozen peas and let warm through for 2-3 minutes. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.

Notes

For best results, deeply brown the meat in batches—do not overcrowd the pot. The stew tastes even better the next day; make it a day ahead for optimal flavor. To thicken, make a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons cold water) and stir in at the end if needed.

Nutrition

Keywords: beef stew, red wine stew, one-pot dinner, comfort food, fall recipe, winter recipe, dinner party

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