Chunky Beef and Vegetable Stew with Red Wine

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty beef stew slow-cooked with root vegetables and a splash of red wine for deep, rich flavor. This french-inspired beef ready in about 120 minutes pairs beef chuck, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds, cut into 1-inch cubes beef chuck
• 3 medium, peeled and chopped carrots
• 2, chopped celery stalks
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 cup red wine
• 3 cups beef broth
• 2 tablespoons tomato paste
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 bay leaf
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 medium, peeled and cubed potatoes
• 1 cup frozen peas
• 2 tablespoons, chopped fresh parsley

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds beef chuck cubes in batches, browning on all sides for about 5 minutes per batch; transfer browned beef to a bowl.
2. Step 2: In the same pot, add 1 large diced yellow onion, 3 chopped carrots, and 2 chopped celery stalks; sauté for 7 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves, 2 tablespoons tomato paste, and 1 teaspoon dried thyme; cook for 2 minutes, stirring frequently.
4. Step 4: Pour in 1 cup red wine and scrape the bottom of the pot to deglaze, cooking until wine is reduced by half, about 5 minutes.
5. Step 5: Return beef to the pot, add 3 cups beef broth, 1 bay leaf, 1.5 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
6. Step 6: Add 2 peeled and cubed medium potatoes and continue simmering uncovered for 30 minutes until potatoes and beef are tender.
7. Step 7: Stir in 1 cup frozen peas and cook for 5 more minutes.
8. Step 8: Remove bay leaf, sprinkle with 2 tablespoons chopped fresh parsley, and serve hot.