Slow-Cooked Beef Stew with Regional Root Vegetables and Red Wine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty slow-cooked beef stew featuring tender beef chunks, regional root vegetables, and a rich red wine sauce simmered to perfection. This french-inspired beef ready in about 205 minutes pairs cut into 1-inch cubes beef chuck roast, all-purpose flour, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 25 min Cook: 180 min Serves 6 French cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 2 lbs beef chuck roast cubes with 1/4 cup all-purpose flour until evenly coated, shaking off excess flour.
  2. Step 2: Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 4-5 minutes per batch until well seared on all sides. Remove beef and set aside.
  3. Step 3: Add 1 large diced onion, 3 sliced carrots, and 2 sliced celery stalks to the pot. Sauté over medium heat for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic.
  5. Step 5: Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits. Reduce wine by half over 3-4 minutes.
  6. Step 6: Return browned beef to the pot and add 3 cups beef broth, 2 tbsp tomato paste, 1 tbsp chopped fresh thyme, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper.
  7. Step 7: Bring to a simmer, cover, reduce heat to low and cook for 2 1/2 to 3 hours until beef is tender and sauce thickens.
  8. Step 8: Remove bay leaves, adjust seasoning if needed, and serve hot with crusty bread or mashed potatoes.

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Frequently asked questions

How long does Slow-Cooked Beef Stew with Regional Root Vegetables and Red Wine take to make?

Total time is about 205 minutes (25 min prep + 180 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 Regional Root Vegetables 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 all-purpose flour from drying out.

Can I substitute ingredients in Slow-Cooked Beef Stew with Regional Root Vegetables 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 Regional Root Vegetables 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 Regional Root Vegetables 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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