Stovetop Braised Beef with Red Wine and Root Vegetables

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

Tender beef chunks slowly braised with red wine, carrots, and onions for a rich, comforting stew. This beef ready in about 150 minutes pairs beef chuck, cut into 1.5-inch cubes, olive oil, yellow onion 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.

★ 4.5 (10 ratings) Prep: 20 min Cook: 130 min Serves 6 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat until shimmering, about 2 minutes. Add 2 lbs beef chuck cubes in batches and brown all sides, about 4 minutes per batch, then transfer to a plate.
  2. Step 2: Lower heat to medium and add 1 large diced yellow onion and 3 peeled and chopped carrots to the pot; sauté for 5 minutes until softened.
  3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
  4. Step 4: Pour in 1 cup dry red wine, scraping the bottom of the pot to loosen browned bits, and simmer for 3 minutes to reduce slightly.
  5. Step 5: Return the browned beef to the pot; add 2 cups beef broth, 2 fresh thyme sprigs, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
  6. Step 6: Bring the mixture to a simmer, cover with a tight-fitting lid, reduce heat to low, and cook gently for 2 hours or until the beef is fork-tender, stirring occasionally.
  7. Step 7: Remove thyme sprigs and bay leaf before serving.

Frequently asked questions

How long does Stovetop Braised Beef with Red Wine and Root Vegetables take to make?

Total time is about 150 minutes (20 min prep + 130 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 Stovetop Braised Beef with Red Wine and Root Vegetables?

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 olive oil from drying out.

Can I substitute ingredients in Stovetop Braised Beef with Red Wine and Root Vegetables?

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 Stovetop Braised Beef with Red Wine and Root Vegetables 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 should I serve with Stovetop Braised Beef with Red Wine and Root Vegetables?

Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

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