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Easy One-Pot Red Wine Beef Stew: Best Comfort Food

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This one-pot red wine beef stew is rich, deeply flavorful, and tastes like it simmered for hours—but it’s on your table in about an hour and fifteen minutes. It’s the perfect weeknight comfort meal that turns a kitchen disaster into a delicious success.

Ingredients

Scale
  • 2 pounds beef chuck stew meat, cut into 1½ inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and cut into 1 inch chunks
  • 3 celery stalks, cut into 1 inch pieces
  • 3 tablespoons all purpose flour
  • 1½ cups dry red wine (Cabernet Sauvignon, Merlot, or Zinfandel)
  • 2 cups beef broth (low sodium)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups frozen peas
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep your ingredients first. Chop the onion, mince the garlic, cut the carrots and celery, and pat the beef dry with paper towels.
  2. Heat the olive oil in your Dutch oven over medium high heat until shimmering hot, about 2 minutes.
  3. Add the beef in a single layer. Let it cook undisturbed for 3 to 4 minutes until deeply browned, then flip and brown the other side for another 2 to 3 minutes. Remove the beef to a plate and set aside.
  4. Reduce heat to medium and add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until softened and onions are translucent.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 to 2 minutes, stirring constantly.
  7. Slowly pour in the red wine, stirring constantly and scraping up browned bits from the bottom. Let the wine simmer for 2 to 3 minutes until reduced slightly.
  8. Add the beef broth, diced tomatoes (with their juices), bay leaves, thyme, salt, and pepper. Stir to combine. Return the browned beef to the pot along with any accumulated juices.
  9. Bring the stew to a boil, then reduce heat to low. Cover the pot with a lid slightly ajar and let it simmer gently for 45 to 50 minutes, stirring occasionally.
  10. After 45 minutes, check the beef for fork tenderness. If still tough, simmer for another 10 to 15 minutes.
  11. Stir in the frozen peas and cook for 2 to 3 minutes until bright green and heated through. Taste and adjust salt and pepper. Remove bay leaves.
  12. Let the stew rest for 5 to 10 minutes off the heat before serving. Serve hot, garnished with fresh parsley.

Notes

For a gluten-free version, skip the flour and use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added at the end. The stew gets better after a day in the fridge—make it ahead for deeper flavor. Use a wine you enjoy drinking; cheap cooking wine can leave a metallic aftertaste.

Nutrition

Keywords: beef stew, red wine stew, one-pot meal, comfort food, weeknight dinner, easy stew recipe

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