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Cozy Beef Stew with Red Wine: Easy Family Favorite

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This cozy beef stew with red wine is a family favorite that turns a regular Tuesday into something special. Tender beef, hearty vegetables, and a rich, wine-infused broth come together with minimal fuss for a soul-warming meal.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 4 large carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 3 ribs celery, sliced (about 1 cup)
  • 1 ½ pounds Yukon Gold potatoes, cut into 1-inch chunks (about 3 cups)
  • 2 cups low-sodium beef broth
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted preferred)
  • 1 cup dry red wine (Cabernet Sauvignon, Merlot, or Zinfandel)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 3 sprigs fresh)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (freshly ground)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons all-purpose flour (optional, for coating beef)

Instructions

  1. Prep the beef (5 minutes): Pat the beef cubes dry with paper towels. If using the flour method, toss the beef in a bowl with the flour, salt, and pepper until evenly coated. Shake off excess. If skipping flour, season the beef directly with salt and pepper.
  2. Brown the beef in batches (15 minutes): Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add half the beef in a single layer—don’t crowd the pot. Let sit without moving for 3-4 minutes until deep brown and crusty. Flip each piece with tongs and brown the other side for 2-3 minutes. Transfer to a plate. Repeat with remaining oil and beef.
  3. Sauté the aromatics (5 minutes): Reduce heat to medium. Add diced onion to the pot and cook for 3-4 minutes, scraping up browned bits. Add garlic and cook for 30 seconds until fragrant.
  4. Build the base (3 minutes): Stir in tomato paste and cook for 1 minute. Pour in red wine and scrape up any remaining browned bits. Let wine simmer for 2 minutes.
  5. Add the vegetables and liquid (5 minutes): Return beef to pot along with any juices. Add carrots, celery, potatoes, diced tomatoes (with juice), beef broth, Worcestershire sauce, bay leaves, and dried thyme. Stir together. Liquid should almost cover ingredients—add more broth or water if needed.
  6. Simmer low and slow (2 to 2 ½ hours): Bring to a gentle simmer, then reduce heat to low, cover, and cook. Check after 1 hour and stir. After 2 hours, check beef—it should be fork-tender. If still tough, cook another 30 minutes.
  7. Finish and adjust (5 minutes): Remove bay leaves and stir in balsamic vinegar. Taste and add more salt or pepper if needed. If stew is too thin, simmer uncovered for 10 minutes to thicken. If too thick, add a splash of broth or water.
  8. Rest before serving (10 minutes): Turn off heat and let stew sit for 10 minutes to allow flavors to meld.

Notes

Don’t skip browning the beef—it creates deep flavor. Use a dry red wine you’d drink, but not an expensive one. Cut vegetables uniformly for even cooking. Let stew rest before serving for best flavor. This stew tastes even better the next day.

Nutrition

Keywords: beef stew, red wine stew, cozy stew, family dinner, comfort food, winter meal, easy stew

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