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Cozy Red Wine Beef Stew with Root Vegetables – Easy One-Pot Dinner

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A rich, savory beef stew made with red wine and root vegetables, ready in about an hour and a half. Perfect for a cozy weeknight dinner, this one-pot meal delivers deep flavor without the long braise.

Ingredients

Scale
  • 2 pounds beef stew meat (chuck or round, cut into 1.5-inch cubes)
  • 3 tablespoons olive oil (divided)
  • 1 large yellow onion (diced)
  • 4 cloves garlic (minced)
  • 3 tablespoons tomato paste
  • 1 ½ cups dry red wine (Cabernet Sauvignon or Merlot)
  • 4 cups beef broth (low sodium)
  • 2 tablespoons Worcestershire sauce
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 2 sprigs fresh thyme (or ½ teaspoon dried)
  • 2 bay leaves
  • 3 medium carrots (peeled and cut into 1-inch chunks)
  • 3 medium parsnips (peeled and cut into 1-inch chunks)
  • 2 medium Yukon Gold potatoes (cut into 1.5-inch chunks)
  • 1 cup frozen peas (optional)
  • Salt and black pepper (to taste)
  • 2 tablespoons all-purpose flour (optional, for thicker stew)

Instructions

  1. Prep the beef: Pat the beef stew meat dry with paper towels. Season generously with salt and black pepper on all sides. Let it sit at room temperature for 15-20 minutes while you prep the vegetables.
  2. Brown the beef in batches: Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat until it shimmers. Add the beef in a single layer — don’t crowd the pot. Work in 2-3 batches. Cook each batch for 3-4 minutes per side, until deeply browned. Use tongs to transfer the browned beef to a bowl.
  3. Cook the aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil. Toss in the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the tomato paste: Stir in the tomato paste and cook for 2 minutes, stirring constantly. It’ll darken and smell amazing.
  5. Deglaze with wine: Pour in the red wine. Use a wooden spoon to scrape up every last bit of browned goodness from the bottom of the pot. Let the wine come to a boil, then reduce the heat to a simmer. Cook for 5-7 minutes, until the wine has reduced by about half and looks slightly syrupy.
  6. Add broth and seasonings: Pour in the beef broth and Worcestershire sauce. Add the rosemary sprigs, thyme sprigs, and bay leaves. Stir to combine. Return the browned beef and any accumulated juices to the pot. Bring to a gentle boil, then reduce heat to low, cover, and let it simmer for 45 minutes.
  7. Add the root vegetables: After 45 minutes, add the carrots, parsnips, and potatoes. Stir everything together. Cover again and simmer for another 25-30 minutes, until the vegetables are fork-tender but not falling apart.
  8. Finish the stew: Remove the rosemary and thyme sprigs and the bay leaves. If using frozen peas, stir them in now and cook for 2-3 minutes until heated through. Taste and adjust seasoning with salt and pepper. If you want a thicker stew, mix 1 tablespoon of flour with 2 tablespoons of cold water to make a slurry, stir it in, and let it simmer for 5 minutes.
  9. Rest before serving: Turn off the heat and let the stew sit for 10-15 minutes. This allows the flavors to meld and the meat to relax.

Notes

Don’t skip browning the beef — it’s where most of the flavor comes from. Keep the stew at a gentle simmer, not a rolling boil. Salt carefully as broth and Worcestershire sauce contain salt. Let the stew rest for 10-15 minutes before serving for best flavor. For a thicker stew, use a flour slurry or simmer uncovered. This stew tastes even better the next day.

Nutrition

Keywords: beef stew, red wine stew, root vegetables, one-pot dinner, comfort food, easy dinner, winter recipe

Find it online: https://breezybake.com/cozy-red-wine-beef-stew-with-root-vegetables-easy-one-pot-dinner/