Sauerbraten-Style Beef Stew with Red Wine

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A modern take on German comfort food, featuring slow-braised beef in a rich red wine sauce with classic root vegetables. This German-inspired beef recipe, ready in about 180 minutes, pairs Beef chuck roast, Red wine, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 4, 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 Beef chuck roast
• 1 cup Red wine
• 2 large Carrots
• 1 medium Rutabaga
• 1 large Onion
• 2 cups Beef broth
• 2 tbsp Tomato paste
• 2 Bay leaves
• 1 tbsp All-purpose flour
• 2 tbsp Butter
• 1 tbsp Dijon mustard
• 1 tsp Salt
• 1/2 tsp Black pepper

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Trim excess fat from beef and cut into 1-inch cubes. Season generously with salt and pepper. Melt 1 tbsp butter in a Dutch oven over medium-high heat, then brown beef in batches for 3-4 minutes per side until deeply seared — do not crowd the pan.
2. Step 2: Remove beef and add onion, carrots, and rutabaga (peeled and cut into 1-inch chunks) to the pot. Sauté for 5 minutes until vegetables start to soften and brown at edges.
3. Step 3: Stir in tomato paste and cook for 1 minute until darkened. Add red wine and scrape up all browned bits from the pot, simmering until liquid reduces by half.
4. Step 4: Return beef to pot with broth, bay leaves, and Dijon mustard. Bring to a gentle simmer, then cover and reduce heat to low. Braise for 2.5 hours until beef is fork-tender.
5. Step 5: Remove beef and vegetables with a slotted spoon. Strain cooking liquid into a bowl, then skim off excess fat. Whisk flour into 1 tbsp melted butter to make a roux, stir into strained liquid, and simmer for 5 minutes until thickened and coats the back of a spoon.