Red Wine Beef and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply flavorful beef and root vegetable stew slow-cooked to tender perfection. This American-inspired one-pot recipe, ready in about 110 minutes, pairs stew beef, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1.5 lbs stew beef
• 3 tbsp olive oil
• 1 large onion
• 3 cloves garlic
• 4 medium carrots
• 3 medium potatoes
• 2 stalks celery
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 2 sprigs thyme
• 2 bay leaves
• 1 tsp rosemary
• 1/4 cup all-purpose flour

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat stew beef dry with paper towels and season with salt and pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat; sear half the beef for 3-4 minutes per side until browned, then set aside. Repeat with remaining beef.
2. Step 2: Add remaining 2 tbsp olive oil to the pot, then cook diced onion for 3 minutes until softened. Add minced garlic and tomato paste, stirring for 1 minute until fragrant.
3. Step 3: Pour in red wine and simmer for 2 minutes to reduce, then add beef broth, thyme, bay leaves, rosemary, and seared beef with juices. Bring to a gentle boil.
4. Step 4: Add cut carrots, potatoes, and diced celery, then reduce heat to low. Cover and simmer for 1 hour 30 minutes until beef is fork-tender.
5. Step 5: Remove bay leaves and thyme. Mix 1/4 cup flour with 1/4 cup cold water to form a slurry, then stir into stew. Simmer uncovered for 5 minutes until thickened. Adjust salt and pepper to taste.