Wine-Infused Beef and Mushroom Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A comforting, deeply flavorful stew simmered with red wine and herbs, ideal for cozy family dinners. This french-inspired father’s day ready in about 140 minutes pairs beef chuck, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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

• 1.5 lbs, cut into 1-inch cubes beef chuck
• 2 tbsp olive oil
• 1 medium, chopped onion
• 2 medium, sliced carrots
• 2 stalks, sliced celery
• 8 oz, sliced mushrooms
• 3 cloves, minced garlic
• 2 cups beef broth
• 1/2 cup red wine
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season 1.5 lbs beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper. Brown beef in batches for 3–4 minutes per side, then set aside.
2. Step 2: Add 1 chopped medium onion to pot and cook for 2 minutes until translucent. Add 2 sliced medium carrots, 2 sliced celery stalks, and 3 minced garlic cloves, cooking for 2 minutes more.
3. Step 3: Stir in 8 oz sliced mushrooms, 2 tbsp tomato paste, 1 tsp dried thyme, and 1/2 tsp dried rosemary. Cook for 1 minute.
4. Step 4: Add 2 cups beef broth and 1/2 cup red wine to pot. Return browned beef to pot. Bring to a simmer, then cover and cook on low heat for 2 hours until beef is tender.