Beef and Root Vegetable Stew Recipe With Red Wine Flair

There’s nothing quite like a hearty beef and root vegetable stew to warm your soul on a chilly day. The rich flavors of tender beef simmered slowly with earthy root vegetables and a splash of robust red wine create a comforting meal that feels like a big, cozy hug.

This stew is perfect for family dinners, special occasions, or simply when you crave something nourishing and filling. The combination of the wine’s depth and the natural sweetness of the root vegetables brings a beautiful balance that makes every bite unforgettable.

Whether you’re a seasoned cook or just getting started in the kitchen, this recipe is straightforward, rewarding, and adaptable to your tastes. Plus, it fills your home with an inviting aroma that’s sure to impress.

Get ready to enjoy a timeless classic that’s as nutritious as it is delicious.

Why You’ll Love This Recipe

This beef and root vegetable stew shines because of its perfect balance of flavors and textures. The beef becomes melt-in-your-mouth tender after slow cooking, absorbing the rich notes of red wine and herbs.

The root vegetables, including carrots, parsnips, and potatoes, offer a wonderful earthy sweetness and satisfying bite.

Key reasons to love this stew:

• Easy to prepare: With clear, step-by-step instructions, you can have this stew on the table without stress.
• Versatile ingredients: Feel free to swap in your favorite root vegetables or add mushrooms for extra umami.
• Make ahead and freeze: This stew tastes even better the next day, making it perfect for meal prep or batch cooking.
• Comfort food classic: It’s a warming, satisfying dish that brings people together at the dinner table.

Ingredients

• 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 3 medium potatoes, peeled and cubed
• 2 cups beef broth
• 1 ½ cups dry red wine (such as Cabernet Sauvignon or Merlot)
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 tbsp all-purpose flour (optional, for thickening)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Ladle for serving
• Optional: Slotted spoon for removing browned beef

Instructions

1. Prepare the beef: Pat the beef cubes dry with paper towels to ensure a good sear. Season generously with salt and pepper.
2. Brown the beef: Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef in batches, avoiding overcrowding, and brown on all sides (about 5-7 minutes per batch). Remove browned beef and set aside.
3. Sauté the aromatics: Reduce heat to medium. Add diced onions to the pot and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Add tomato paste and deglaze: Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer and reduce by half (about 5 minutes).
5. Return beef and add broth: Return the browned beef to the pot. Pour in the beef broth and add the rosemary, thyme, and bay leaves. Bring to a gentle simmer.
6. Simmer the stew: Cover the pot with a lid and reduce heat to low. Let the stew simmer gently for 1.5 to 2 hours, or until the beef is tender.
7. Add root vegetables: Add the carrots, parsnips, and potatoes to the pot. Stir and continue simmering uncovered for another 30-40 minutes, until vegetables are tender but not mushy.
8. Optional thickening: If you prefer a thicker stew, mix the flour with a few tablespoons of cold water to create a slurry. Stir this into the stew and cook for an additional 5 minutes until thickened.
9. Season to taste: Remove the rosemary, thyme sprigs, and bay leaves. Taste and adjust seasoning with salt and pepper.
10. Serve hot: Ladle the stew into bowls and enjoy immediately.

Tips & Variations

“For an even richer flavor, marinate the beef cubes overnight in red wine, garlic, and herbs before cooking.”

• Vegetable swaps: Try adding turnips, rutabagas, or sweet potatoes for a twist on the traditional root vegetables.
• Mushrooms: Adding cremini or button mushrooms in the last 20 minutes adds a lovely earthy depth.
• Slow cooker option: After browning the beef and sautéing onions and garlic, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or until beef is tender.
• Wine alternatives: If you prefer not to use alcohol, substitute red wine with additional beef broth and a splash of balsamic vinegar for acidity.
• Herbs: Fresh herbs work best, but if unavailable, dried rosemary and thyme (1 tsp each) can be used.

Nutrition Facts

Serving Suggestions

This stew is wonderfully versatile and pairs beautifully with a variety of sides:

• Crusty bread: A fresh baguette or sourdough is perfect for soaking up the flavorful sauce.
• Mashed potatoes: Creamy mashed potatoes complement the stew’s richness.
• Buttered noodles: Egg noodles tossed in butter make a simple and hearty base.
• Green salad: A crisp side salad with a tangy vinaigrette adds freshness to the meal.

For a lighter touch, steamed green beans or sautéed kale are excellent vegetable accompaniments.

Conclusion

Making a classic beef and root vegetable stew with red wine is a rewarding experience that results in a dish full of comforting flavors and wholesome goodness. The slow-cooked beef combined with the sweetness of root vegetables and the depth of red wine makes this stew a timeless favorite perfect for any occasion.

Whether you’re cooking for family, friends, or yourself, this recipe is sure to satisfy and impress.

Don’t forget, this stew is great for leftovers and tastes even better the next day. For those interested in exploring more hearty and wholesome meals, check out our Cheap Vegetarian Recipes For Families Everyone Will Love, or if you want to try something lighter, see our Amazing Vegan Pasta Recipes for Easy Delicious Meals.

For a bit of spice to complement your stew, try the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Beef and Root Vegetable Stew with Red Wine”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty stew combining tender beef and root vegetables simmered in rich red wine. Perfect for a comforting meal on a chilly day.”, “prepTime”: “PT20M”, “cookTime”: “PT2H30M”, “totalTime”: “PT2H50M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 lbs beef chuck, cut into 1-inch cubes”, “2 tbsp olive oil”, “1 large onion, chopped”, “3 cloves garlic, minced”, “3 carrots, peeled and sliced”, “2 parsnips, peeled and sliced”, “2 medium potatoes, peeled and diced”, “2 cups beef broth”, “1 1/2 cups dry red wine”, “2 tbsp tomato paste”, “2 tsp fresh thyme leaves”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium-high heat.”}, {“@type”: “HowToStep”, “text”: “Brown beef cubes on all sides, then remove and set aside.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic to the pot; saut\u00e9 until softened.”}, {“@type”: “HowToStep”, “text”: “Stir in tomato paste and cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Return beef to the pot and pour in red wine; simmer for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Add beef broth, carrots, parsnips, potatoes, and thyme.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper, bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat, cover, and simmer for 2 hours until beef is tender.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning and serve hot.”}], “nutrition”: {“calories”: “450 kcal”, “proteinContent”: “40 g”, “fatContent”: “20 g”, “carbohydrateContent”: “30 g”}}