Classic Red Wine-Braised Beef Stew with Potatoes and Carrots

If you ask me, there’s nothing quite like a good beef stew on a cold day.

This hearty red wine-braised stew makes a comforting family dinner that’s packed with tender beef and classic vegetables. Rich red wine and slow cooking create deep, satisfying flavors that fill your whole house with amazing smells.

The beef gets beautifully tender after braising, while carrots and potatoes soak up all that good wine sauce. Fresh herbs and a touch of tomato paste help round out the flavors.

It’s the kind of stick-to-your-ribs meal that brings everyone to the table, perfect for chilly evenings when you want something warm and filling.

What Kind of Beef Should I Use?

Chuck roast is really the gold standard for beef stew, and that’s exactly what this recipe calls for. This cut comes from the shoulder area of the cow and has just the right amount of marbling and connective tissue that breaks down beautifully during the long braising process. You’ll want to ask your butcher to cut it into 1½-inch pieces, or you can do it yourself at home with a sharp knife. If chuck isn’t available, beef short ribs or bottom round can work as substitutes, though chuck will give you the most tender, flavorful results. Just make sure whatever cut you choose has some fat running through it – lean cuts like sirloin will end up tough and dry in a stew.

Options for Substitutions

This classic braised stew is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Bacon: If you don’t have bacon, you can use pancetta or even skip it entirely and just add 2 tablespoons of olive oil for browning the beef. The stew will still be rich and flavorful.
• Beef chuck: Chuck roast is really the best choice here since it becomes tender during the long braising process. Avoid lean cuts like sirloin as they’ll turn tough and dry.
• Red wine: You can substitute with additional beef stock plus 2 tablespoons of balsamic vinegar for depth, but honestly, the wine really makes this dish special, so I’d try to stick with it if possible.
• Baby potatoes: Regular potatoes work fine – just cut them into similar-sized chunks. Yukon golds or red potatoes hold their shape better than russets.
• Cremini mushrooms: Button mushrooms or even portobello caps (cut into chunks) work well. You could also use a mix of different mushroom varieties for more flavor.
• Fresh thyme: Dried thyme works too – use about 1 tablespoon instead of the fresh sprigs. You can also try rosemary or bay leaves for a different herb profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef stew is not browning the meat properly – you need to sear the beef chunks in small batches to avoid overcrowding the pan, which causes steaming instead of that rich, caramelized crust that adds tons of flavor.

Another common error is adding the potatoes and carrots too early in the cooking process, as they can turn mushy and fall apart during the long braising time – wait until the last 45 minutes to add them for the perfect tender texture.

Don’t skip deglazing the pan with red wine after browning the meat, as those brown bits stuck to the bottom are pure gold for flavor, and make sure to let the wine reduce by half before adding the stock to avoid an overly boozy taste.

Finally, resist the urge to thicken the stew too early – wait until the very end and use a cornstarch slurry gradually, stirring constantly to prevent lumps from forming.

What to Serve With Beef Stew?

This hearty beef stew is perfect with some crusty bread or warm dinner rolls to soak up all that rich, wine-infused broth. I love serving it over a bed of buttery mashed potatoes or creamy polenta for an extra comforting meal, even though the stew already has potatoes in it. A simple side salad with mixed greens and a light vinaigrette helps cut through the richness of the stew, or you could go with some roasted green beans or steamed broccoli. For a cozy dinner party vibe, pair it with a glass of the same red wine you used for braising – it ties everything together beautifully.

Storage Instructions

Store: This beef stew actually gets better after a day or two in the fridge! Store it in an airtight container for up to 4 days. The flavors really meld together beautifully, and it makes for the perfect comfort meal later in the week. I love having this ready to go for busy weeknights.

Freeze: You can freeze this stew for up to 3 months in freezer-safe containers or bags. Just keep in mind that the potatoes might get a bit softer after freezing and thawing. If you’re planning to freeze it, you might want to slightly undercook the potatoes initially.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also use the microwave, but I prefer the stovetop method since it heats more evenly. If the stew seems too thick after storing, just add a splash of beef stock or water to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 170-190 g
• Fat: 120-140 g
• Carbohydrates: 260-280 g

Ingredients

For the stew:

• 4 thick-cut bacon slices, chopped
• 2 lb beef chuck, diced into 1 1/2-inch cubes
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 yellow onion, chopped
• 2 cups dry red wine
• 4 cups beef broth
• 1 lb baby potatoes, cut in half
• 1 lb carrots, cut into 2-inch pieces
• 1 lb cremini mushrooms, quartered
• 6 thyme sprigs, bundled with butcher’s string

For thickening:

• 3 tbsp cornstarch
• 3 tbsp water

Step 1: Cook the Bacon

• 4 thick-cut bacon slices, chopped

In a large Dutch oven over medium-high heat, cook the chopped bacon until the fat is rendered and the bacon is golden brown, about 8 minutes.

Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.

Step 2: Season and Sear the Beef

• 2 lb beef chuck, diced into 1 1/2-inch cubes
• kosher salt, to taste
• freshly ground black pepper, to taste

Season the diced beef chuck with kosher salt and freshly ground black pepper.

Working in batches in the same pot over medium-high heat, sear the beef on all sides until golden brown, about 8-10 minutes.

As they are browned, transfer the seared beef to the plate with the cooked bacon.

Step 3: Cook the Onions and Deglaze with Wine

• 1 yellow onion, chopped
• 2 cups dry red wine

Add the chopped yellow onion to the Dutch oven and cook, stirring occasionally, until the onions are soft and caramelized, about 4-5 minutes.

Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot.

Let the wine simmer and reduce slightly, about 2-3 minutes.

I always make sure to thoroughly scrape up all those flavorful browned bits—they are key to a rich stew.

Step 4: Assemble and Simmer the Stew

• seared beef from Step 2
• cooked bacon from Step 1
• 4 cups beef broth
• 1 lb baby potatoes, cut in half
• 1 lb carrots, cut into 2-inch pieces
• 1 lb cremini mushrooms, quartered
• 6 thyme sprigs, bundled with butcher’s string

Return the seared beef and cooked bacon (from Steps 1 and 2) to the pot with the onions and wine.

Add the beef broth, halved baby potatoes, carrot pieces, quartered cremini mushrooms, and bundled thyme sprigs.

Stir well, bring to a boil, then reduce the heat to a simmer.

Cover and cook until the beef is tender, about 2 hours.

Step 5: Thicken the Stew

• 3 tbsp cornstarch
• 3 tbsp water

In a small bowl, whisk together the cornstarch and water until smooth.

Stir the cornstarch mixture into the simmering stew and cook for about 5 minutes, until the stew thickens to your liking.

For an even more velvety texture, I sometimes add just a touch more cornstarch slurry, but start with what the recipe calls for and adjust as needed.

Step 6: Season and Serve

Taste and adjust the seasoning with additional kosher salt and freshly ground black pepper if needed.

Serve the stew hot, ideally over mashed potatoes for a complete meal.

Classic Red Wine-Braised Beef Stew with Potatoes and Carrots

Delicious Classic Red Wine-Braised Beef Stew with Potatoes and Carrots recipe with step-by-step instructions.

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Prep Time 52 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 37 minutes mins

Servings 4

Calories 3550 kcal

Ingredients

  

For the stew:

• 4 thick-cut bacon slices, chopped
• 2 lb beef chuck, diced into 1 1/2-inch cubes
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 yellow onion, chopped
• 2 cups dry red wine
• 4 cups beef broth
• 1 lb baby potatoes, cut in half
• 1 lb carrots, cut into 2-inch pieces
• 1 lb cremini mushrooms, quartered
• 6 thyme sprigs, bundled with butcher's string

For thickening:

• 3 tbsp cornstarch
• 3 tbsp water

Instructions

 

• In a large Dutch oven over medium-high heat, cook the chopped bacon until the fat is rendered and the bacon is golden brown, about 8 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.
• Season the diced beef chuck with kosher salt and freshly ground black pepper. Working in batches in the same pot over medium-high heat, sear the beef on all sides until golden brown, about 8-10 minutes. As they are browned, transfer the seared beef to the plate with the cooked bacon.
• Add the chopped yellow onion to the Dutch oven and cook, stirring occasionally, until the onions are soft and caramelized, about 4-5 minutes. Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce slightly, about 2-3 minutes. I always make sure to thoroughly scrape up all those flavorful browned bits—they are key to a rich stew.
• Return the seared beef and cooked bacon (from Steps 1 and 2) to the pot with the onions and wine. Add the beef broth, halved baby potatoes, carrot pieces, quartered cremini mushrooms, and bundled thyme sprigs. Stir well, bring to a boil, then reduce the heat to a simmer. Cover and cook until the beef is tender, about 2 hours.
• In a small bowl, whisk together the cornstarch and water until smooth. Stir the cornstarch mixture into the simmering stew and cook for about 5 minutes, until the stew thickens to your liking. For an even more velvety texture, I sometimes add just a touch more cornstarch slurry, but start with what the recipe calls for and adjust as needed.
• Taste and adjust the seasoning with additional kosher salt and freshly ground black pepper if needed. Serve the stew hot, ideally over mashed potatoes for a complete meal.