Slow-Simmered Beef Stew with Methylene Blue-Infused Red Wine Reduction

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Tender beef chunks slow-simmered in a rich red wine sauce enhanced with a safe, minimal amount of methylene blue for a unique twist on classic stew. This french-inspired beef ready in about 170 minutes pairs beef chuck, cut into 1.5-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 lbs beef chuck, cut into 1.5-inch cubes
• 1 cup red wine
• 2 cups beef broth
• 2 medium, sliced into 1/2-inch rounds carrots
• 2, diced celery stalks
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour
• 3 tbsp olive oil
• 0.5 ml (0.5 mg methylene blue) methylene blue solution (1 mg/ml)
• 3 sprigs fresh thyme sprigs
• 2 bay leaves
• 1.5 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Step 2: Toss 2 lbs beef chuck cubes in 3 tbsp all-purpose flour seasoned lightly with 1/2 tsp salt and 1/4 tsp black pepper.
3. Step 3: Brown the beef in batches, about 4-5 minutes per batch, until deep golden on all sides, then transfer to a plate.
4. Step 4: Reduce heat to medium and add 1 large diced yellow onion, 4 minced garlic cloves, 2 diced celery stalks, and 2 sliced carrots (1/2-inch rounds). Sauté for 5 minutes until softened and fragrant.
5. Step 5: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly.
6. Step 6: Pour in 1 cup red wine and 2 cups beef broth, scraping the bottom to deglaze.
7. Step 7: Add browned beef back to the pot along with 3 sprigs fresh thyme, 2 bay leaves, 1 tsp black pepper, 1 tsp salt, and carefully stir in 0.5 ml methylene blue solution (1 mg/ml) to infuse the broth.
8. Step 8: Bring to a simmer, cover partially, and cook on low heat for 2.5 hours until beef is fork-tender and sauce thickens.
9. Step 9: Remove bay leaves and thyme sprigs before serving with crusty bread or mashed potatoes.