Slow-Cooked Beef Stew with Carrots and Red Wine
Tender beef simmered slowly with carrots and a rich red wine sauce for a comforting meal. This french-inspired beef ready in about 170 minutes pairs beef chuck, cubed, olive oil, large, diced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Stew with Carrots and Red Wine take to make?
Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef Stew with Carrots and Red Wine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck, cubed from drying out.
Can I substitute ingredients in Slow-Cooked Beef Stew with Carrots and Red Wine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef Stew with Carrots and Red Wine for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef Stew with Carrots and Red Wine?
French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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