Slow-Simmered Beef Stew with Root Vegetables and Red Wine

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

Hearty beef stew featuring tender chunks of beef and earthy root vegetables slowly cooked in a rich red wine-infused broth. This French-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1-inch cubes, all-purpose flour, salt 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-inch cubes
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 2 celery stalks, sliced
• 4 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 3 cups beef broth
• 3 sprigs fresh thyme sprigs
• 2 bay leaves

Instructions

1. Step 1: In a large bowl, combine 2 lbs beef chuck cubes with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper, tossing to coat evenly.
2. Step 2: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat until shimmering. Brown the beef in batches, about 5 minutes per batch, until deeply caramelized on all sides. Transfer to a plate.
3. Step 3: Reduce heat to medium and add 1 large diced yellow onion, 3 minced garlic cloves, 3 sliced celery stalks, 3 peeled and chopped carrots, and 2 peeled and chopped parsnips. Sauté for 5-6 minutes until vegetables soften and onion becomes translucent.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens and coats the vegetables.
5. Step 5: Pour in 1 cup dry red wine, scraping up any browned bits from the pot bottom. Simmer for 4-5 minutes until wine reduces by half.
6. Step 6: Return the browned beef to the pot along with 3 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 to 2 1/2 hours until beef is fork-tender and sauce thickens.
7. Step 7: Remove thyme sprigs and bay leaves before serving the stew hot.