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Tender Dutch Oven Beef Stew Recipe Easy Homemade Rich Red Wine Stew

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A comforting and soulful beef stew slow-cooked in a Dutch oven with rich red wine and caramelized vegetables, perfect for cozy evenings and easy weeknight meals.

Ingredients

Scale
  • 2 lbs (900g) beef chuck roast, cut into 1½-inch cubes
  • 1 cup (240 ml) dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 3 large carrots, peeled and cut into chunks
  • 2 medium yellow onions, thinly sliced
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 4 medium Yukon Gold potatoes, peeled and cubed
  • 2 tablespoons tomato paste
  • 3 cups (720 ml) beef broth, preferably low sodium
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • ¼ cup (30g) flour (or almond flour for gluten-free)

Instructions

  1. Pat the beef cubes dry with paper towels. Toss them in the flour with some salt and pepper until evenly coated.
  2. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add the beef in batches and brown for 3-4 minutes per side. Remove browned beef to a plate.
  3. Lower heat to medium and add sliced onions, carrots, and celery to the pot. Stir occasionally and caramelize for about 15 minutes. Add minced garlic in the last 2 minutes.
  4. Stir in 2 tablespoons tomato paste and cook for 2 minutes.
  5. Pour in 1 cup red wine and scrape the bottom of the pot. Simmer until reduced by half, about 5-7 minutes.
  6. Return beef to the pot along with potatoes, thyme sprigs, and bay leaves. Pour in 3 cups beef broth and stir gently.
  7. Bring stew to a gentle boil, then reduce heat to low and cover. Simmer for 2 to 2½ hours, stirring occasionally, until beef is fork-tender.
  8. Remove thyme sprigs and bay leaves. Adjust salt and pepper to taste. If stew is too thin, uncover and simmer for 10-15 minutes to thicken.
  9. Ladle into bowls and serve warm, optionally with crusty bread or mashed potatoes.

Notes

Patience is key: brown the beef well and caramelize the vegetables slowly for best flavor. Deglaze with wine to lift flavorful browned bits. Keep heat low during simmering to avoid toughening beef. To thicken stew if watery, mix a teaspoon of flour or cornstarch with cold water and stir in, cooking a few more minutes.

Nutrition

Keywords: beef stew, Dutch oven, red wine stew, comfort food, slow cooked, caramelized vegetables, easy beef stew

Find it online: https://breezybake.com/tender-dutch-oven-beef-stew-recipe-easy-homemade-rich-red-wine-stew/