Stewed Beef with Root Vegetables and Red Wine

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Slow-cooked beef stew infused with regional spices and tender root vegetables, enriched with robust red wine for depth and warmth. This French-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1.5-inch cubes, all-purpose flour, olive oil 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
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 1 large, diced onion
• 3 medium, peeled and chopped carrots
• 2, chopped celery stalks
• 4 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup dry red wine
• 3 cups beef broth
• 2 bay leaves
• 1 tbsp, chopped fresh thyme
• 1.5 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour to coat evenly.
2. Step 2: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat until shimmering. Add beef cubes in batches, browning on all sides for about 5 minutes per batch, then transfer to a plate.
3. Step 3: Add 1 large diced onion, 3 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 5 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
5. Step 5: Pour in 1 cup dry red wine, scraping the bottom of the pot to loosen browned bits, and simmer for 3 minutes until the wine reduces slightly.
6. Step 6: Return the browned beef to the pot. Add 3 cups beef broth, 2 bay leaves, 1 tbsp chopped fresh thyme, 1.5 tsp salt, and 1 tsp black pepper.
7. Step 7: Bring to a boil, then reduce heat to low and cover. Simmer gently for 2 to 2.5 hours until beef is fork-tender and sauce thickens.
8. Step 8: Remove bay leaves and adjust seasoning before serving hot with crusty bread or mashed potatoes.