Slow-Cooked Beef Stew with Root Vegetables and Red Wine

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 recipe, ready in about 205 minutes, pairs 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.

Ingredients

• 2 lbs, cut into 1-inch cubes beef chuck roast
• 1/4 cup all-purpose flour
• 3 tbsp vegetable oil
• 1 large, diced onion
• 3 medium, peeled and sliced into 1/2-inch rounds carrots
• 2, sliced celery stalks
• 4, minced garlic cloves
• 1 cup dry red wine
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp, chopped fresh thyme
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper

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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.