Print

Easy One-Pot Red Wine Beef Stew for Busy Weeknights

one-pot red wine beef stew - featured image
Print Recipe

A rich, velvety beef stew made in one pot with red wine, tender beef, carrots, and potatoes. Ready in about an hour, this comforting weeknight dinner uses simple ingredients and smart shortcuts for deep flavor without fuss.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
  • 3 cups low-sodium beef broth
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 1 pound Yukon Gold potatoes, cut into 1-inch cubes
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

  1. Prep your ingredients first: cube the beef into 1-inch pieces, dice the onion, mince the garlic, peel and chop the carrots, and cut the potatoes.
  2. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in a single layer (work in batches if needed) and brown for 2-3 minutes per side until a deep brown crust forms. Remove beef if necessary, but keep it in the pot.
  3. Reduce heat to medium. Add the diced onion and cook for about 5 minutes, scraping up browned bits from the bottom, until translucent and softened.
  4. Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the tomato paste darkens and smells rich.
  5. Pour in the red wine and stir vigorously, scraping up any remaining browned bits. Let the wine bubble and reduce for 2-3 minutes.
  6. Add the beef broth, bay leaves, dried thyme, salt, and pepper. Stir to combine. The liquid should just barely cover the beef and vegetables; add a splash more broth or water if needed.
  7. Bring to a gentle boil, then reduce heat to low for a steady, gentle simmer. Cover with the lid slightly ajar and simmer for 20 minutes.
  8. After 20 minutes, add the carrots and potatoes. Stir gently to submerge them in the liquid. Cover and continue simmering for another 20-25 minutes, until vegetables are fork-tender and beef is easily pierced.
  9. Remove the bay leaves. Taste and adjust salt and pepper as needed. For a thicker stew, mash a few potato pieces against the side of the pot and stir in.
  10. Let the stew rest off the heat for 5 minutes before serving.

Notes

For best flavor, use a wine you’d drink. The stew improves after a day in the fridge. To thicken, mash some potatoes or use a cornstarch slurry. For a slow cooker, brown beef and cook aromatics first, then transfer everything to slow cooker and cook on low for 6-8 hours, adding vegetables in the last 2 hours. For Instant Pot, use sauté function for browning, then pressure cook on high for 20 minutes with natural release.

Nutrition

Keywords: beef stew, one-pot, red wine, weeknight dinner, comfort food, easy stew

Find it online: https://tablemira.com/easy-one-pot-red-wine-beef-stew-for-busy-weeknights/