Stewed Regional Beef with Root Vegetables and Red Wine

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

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 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.

Prep: 20 min Cook: 150 min Serves 6 French cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Stewed Regional Beef with Root Vegetables and Red Wine take to make?

Total time is about 170 minutes (20 min prep + 150 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 Stewed Regional Beef with 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 Stewed Regional Beef with 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 Stewed Regional Beef with 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 Stewed Regional Beef with 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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