Description
A hearty, comforting beef stew made with chuck roast, red wine, and root vegetables. This budget-friendly recipe is perfect for weeknights, yielding rich flavors that improve overnight.
Ingredients
Scale
- 4 lbs (1.8 kg) chuck roast, cut into 1.5-inch cubes
- 3 tbsp (24 g) all-purpose flour
- Salt and black pepper to taste
- 3 tbsp vegetable oil (divided)
- 2 large yellow onions, diced
- 2 tbsp tomato paste
- 1 cup (240 ml) dry red wine (e.g., Cabernet Sauvignon, Merlot, or Pinot Noir)
- 4 cups (960 ml) low-sodium beef broth
- 4 sprigs fresh thyme
- 2 bay leaves
- 6 large carrots, peeled and cut into 1-inch chunks
- 3 large potatoes (Russet or Yukon Gold), cut into chunks
- Fresh parsley for garnish (optional)
Instructions
- Cut the chuck roast into 1.5-inch cubes and pat dry with paper towels. Toss the beef cubes with flour, salt, and pepper until evenly coated.
- Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Sear the beef cubes in batches, ensuring not to overcrowd the pot. Sear each side for 2-3 minutes until deeply browned. Remove beef to a plate.
- Reduce heat to medium. Add another tablespoon of oil if needed. Sauté diced onions for 3-4 minutes until softened. Add tomato paste and cook for 1 minute, stirring constantly.
- Pour in the red wine, scraping the bottom of the pot to release browned bits (fond). Let bubble for 2 minutes to cook off alcohol.
- Add beef broth, thyme sprigs, and bay leaves. Return the seared beef and any juices to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Add carrots and potatoes. Stir gently, cover, and simmer for another 45 minutes to 1 hour, or until vegetables and beef are tender.
- Remove from heat. Discard thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley if desired and serve hot.
Notes
Do not skip the searing step as it creates essential flavor through the Maillard reaction. If the stew is too thin, use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) to thicken. If too salty, add a peeled potato to absorb excess salt. This stew tastes better the next day and freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 450
- Sodium: 650
- Fat: 18
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: beef stew, red wine stew, budget-friendly dinner, fall recipes, comfort food, chuck roast, slow cooker alternative, meal prep