Slow-Braised Beef with Red Wine and Carrots

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A rich, tender beef stew slowly braised in red wine with sweet carrots and aromatic herbs, perfect for a comforting dinner. This French-inspired beef recipe, ready in about 200 minutes, pairs beef chuck, cut into 2-inch cubes, red wine, beef broth 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

• 2 pounds beef chuck, cut into 2-inch cubes
• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 1 cup red wine
• 2 cups beef broth
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 3 tablespoons olive oil
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper, freshly ground

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 2 pounds beef chuck cubes and sear on all sides until deeply browned, about 8 minutes total. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large diced onion and 4 minced garlic cloves, sautéing over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tablespoons tomato paste and cook for 2 minutes until it darkens slightly. Pour in 1 cup red wine, scraping up browned bits from the pot bottom, and simmer for 3 minutes until reduced by half.
4. Step 4: Return the seared beef to the pot along with 3 sliced carrots, 2 cups beef broth, 3 sprigs fresh thyme, 1 bay leaf, 1 1/2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Bring to a simmer.
5. Step 5: Cover the pot with a tight-fitting lid and place in the preheated oven. Cook for 2 1/2 to 3 hours until the beef is fork-tender and the sauce has thickened.
6. Step 6: Remove thyme sprigs and bay leaf before serving. Adjust seasoning with salt and pepper to taste.