Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hearty Homemade Beef Stew with Potatoes, Carrots, and Red Wine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 50 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 25 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

This classic Beef Stew recipe is a hearty, comforting dish featuring tender cubes of beef chuck simmered with potatoes, carrots, onions, celery, and a rich blend of seasonings. Slow-cooked in a pot with red wine, tomato paste, and beef broth, this stew is perfect for a cozy family dinner, offering deep, robust flavors and a satisfying texture.

Ingredients

Scale

Beef and Coating

  • 2 pounds cubed beef chuck or beef stewing meat
  • Flour (for dredging)
  • 2 tablespoons olive oil + more as needed (divided)

Vegetables and Aromatics

  • 1 medium onion (chopped)
  • 3 sticks celery (chopped)
  • 6 cloves garlic (minced)
  • 1 pound Yukon Gold potatoes (peeled & diced)
  • 4 medium carrots (peeled & sliced fairly thick)
  • 1 cup frozen peas (optional)

Liquids and Seasonings

  • 1 (6 ounce) can tomato paste
  • 1 cup dry red wine
  • 3 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon Italian seasoning
  • 3 bay leaves
  • Salt & pepper (to taste)

Instructions

  1. Prep ingredients: Peel and cut the potatoes and carrots just prior to adding them in step 8 to keep them fresh and prevent oxidation.
  2. Dredge beef: Coat the beef cubes evenly in flour, then shake off the excess to ensure a light coating that helps brown the meat and thicken the stew later.
  3. Sear beef: Heat 1 tablespoon olive oil in a pot or Dutch oven over medium-high heat. Brown the beef cubes in batches without overcrowding, turning with tongs after letting them sear for a few minutes. Add remaining oil for the second batch. Transfer browned beef to a plate.
  4. Sauté aromatics: If the pot is dry, add a teaspoon of olive oil, then add chopped onions and celery. Sauté for about 5 minutes until softened.
  5. Add garlic and tomato paste: Stir in minced garlic and tomato paste, cooking and stirring often for 1 to 2 minutes to develop flavor.
  6. Deglaze and combine liquids: Pour in the red wine, beef broth, and Worcestershire sauce. Use a spoon to scrape up any browned bits stuck to the pot bottom for extra richness.
  7. Add beef and seasonings: Return the beef along with any juices on the plate back to the pot. Stir in Italian seasoning and bay leaves. Bring the stew to a gentle boil, then lower to a simmer, cover, and cook for 1 hour, stirring occasionally and adjusting the heat to maintain a gentle simmer.
  8. Add root vegetables: Stir in the diced potatoes and sliced carrots. Cover and continue simmering for another hour or until the potatoes, carrots, and beef are tender. Stir occasionally to prevent sticking and adjust heat as needed.
  9. Finish with peas: Remove the bay leaves from the stew, then stir in frozen peas. Let them warm through without boiling.
  10. Season and serve: Adjust salt and pepper to taste, then serve the stew hot for a comforting and flavorful meal.

Notes

  • Use beef chuck or similar stew meat for best tenderness and flavor.
  • Dredging beef in flour helps with browning and thickens the stew slightly during cooking.
  • Simmering gently prevents toughening the meat and allows flavors to meld.
  • Adding peas at the end keeps them vibrant and prevents overcooking.
  • This stew can be made ahead and often tastes better the next day.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://quickhomedishes.com/hearty-homemade-beef-stew-with-potatoes-carrots-and-red-wine-recipe/