Slow-Cooked Beef Stew with Carrots and Red Wine

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender beef simmered slowly with carrots and a rich red wine sauce for a comforting meal. This French-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cubed, olive oil, yellow 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.

Prep: 20 min Cook: 150 min Serves 6 French cuisine 450 cal/serving

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Ingredients

2 lbs beef chuck, cubed
3 tbsp olive oil
1 large, diced yellow onion
3 medium, peeled and sliced into 1/2-inch rounds carrots
3 cloves, minced garlic cloves
1 cup red wine
2 cups beef broth
2 tbsp tomato paste
2 sprigs fresh rosemary
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
Step 2: Add 2 lbs beef chuck cubes in batches, browning all sides for 3-4 minutes per batch, then transfer browned beef to a plate.
Step 3: Add 1 large diced yellow onion and 3 minced garlic cloves to the pot, sautéing for 3 minutes until softened and fragrant.
Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor.
Step 5: Pour in 1 cup red wine, scraping up browned bits from the bottom, and simmer until reduced by half, about 5 minutes.
Step 6: Return beef to the pot, add 2 cups beef broth, 3 sliced carrots, 2 sprigs fresh rosemary, 1 1/2 tsp salt, and 1 tsp black pepper.
Step 7: Bring to a simmer, cover, reduce heat to low, and cook gently for 2 1/2 hours until beef is fork-tender.