Slow-Simmered Beef and Root Vegetable Stew with Red Wine

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours 35 minutes
• Total Time: 3 hours

Quick Ingredients

• 2 1/2 lb (1.13 kg) beef chuck, cut into 1 1/2-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 2 large yellow onions, diced (about 3 cups)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine or dark beer
• 4 cups (960 ml) beef broth, low-sodium
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 bay leaves
• 1 tsp dried thyme
• 4 medium carrots, cut into 1-inch chunks
• 3 parsnips, cut into 1-inch chunks
• 1 lb (450 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 1 cup (150 g) frozen peas
• 1/2 cup chopped fresh parsley

Do This

• 1. Toss beef with salt, pepper, and flour.
• 2. Brown beef in oil; transfer to a Dutch oven.
• 3. Sauté onions in butter, then add garlic and tomato paste.
• 4. Deglaze with wine/beer; add broth, Worcestershire, mustard, bay, thyme.
• 5. Simmer covered 1 hour 30 minutes; add carrots, parsnips, potatoes.
• 6. Simmer covered 45 minutes until beef and vegetables are fork-tender.
• 7. Stir in peas 5 minutes; finish with parsley and adjust seasoning.

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Why You’ll Love This Recipe

• Deep, cozy flavor: Browning the beef and deglazing with red wine (or dark beer) creates a rich, savory stew.
• One-pot dinner: Everything cooks in a single Dutch oven for easy cleanup.
• Fork-tender results: Slow simmering breaks down tough cuts of beef into melt-in-your-mouth bites.
• Hearty and flexible: Root vegetables make it filling, and the stew tastes even better the next day.

Grocery List

• Produce: 2 large yellow onions, 4 carrots, 3 parsnips, 1 lb (450 g) Yukon Gold potatoes, 4 garlic cloves, 1/2 cup fresh parsley
• Dairy: 2 tbsp unsalted butter
• Meat: 2 1/2 lb (1.13 kg) beef chuck roast
• Pantry: kosher salt, black pepper, all-purpose flour, vegetable oil, tomato paste, dry red wine or dark beer, beef broth (low-sodium), Worcestershire sauce, Dijon mustard, bay leaves, dried thyme, frozen peas

Full Ingredients

Beef & Seasoning

• 2 1/2 lb (1.13 kg) beef chuck roast, trimmed of large pieces of surface fat and cut into 1 1/2-inch cubes
• 2 tsp kosher salt (plus more to taste at the end)
• 1 tsp freshly ground black pepper
• 3 tbsp all-purpose flour

Cooking Fats

• 2 tbsp vegetable oil (or other neutral high-heat oil)
• 2 tbsp unsalted butter

Aromatics & Flavor Builders

• 2 large yellow onions, diced (about 3 cups / 450 g)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine or dark beer (porter or stout works well)
• 4 cups (960 ml) low-sodium beef broth
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 bay leaves
• 1 tsp dried thyme

Vegetables

• 4 medium carrots, peeled and cut into 1-inch chunks (about 2 cups / 250 g)
• 3 parsnips, peeled and cut into 1-inch chunks (about 2 cups / 250 g)
• 1 lb (450 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks (about 3 cups)
• 1 cup (150 g) frozen peas (no need to thaw)

Finish

• 1/2 cup chopped fresh parsley

Step-by-Step Instructions

Step 1: Prep the beef and vegetables

Pat the beef cubes dry with paper towels (this helps them brown instead of steam). In a large bowl, toss the beef with 2 tsp kosher salt, 1 tsp black pepper, and 3 tbsp flour until lightly coated.

Prep your vegetables now (onions diced; carrots, parsnips, and potatoes cut to size). Having everything ready makes the browning and deglazing steps much easier and prevents over-browning the pot.

Step 2: Brown the beef in batches

Set a large Dutch oven over medium-high heat for 2 minutes. Add 2 tbsp vegetable oil. When the oil shimmers, add about one-third of the beef in a single layer (do not crowd).

Brown for 3–4 minutes per side until a deep golden crust forms. Transfer browned beef to a bowl and repeat with remaining beef, adding a small splash of oil if the pot looks dry. Browning is where a lot of the stew’s rich flavor comes from, so take your time here.

Step 3: Sauté onions, then bloom the tomato paste

Reduce heat to medium. Add 2 tbsp butter to the Dutch oven. Add the diced onions and cook, stirring and scraping up browned bits, for 8–10 minutes, until softened and lightly golden.

Add the minced garlic and cook for 30 seconds until fragrant. Add 2 tbsp tomato paste and cook for 1 minute, stirring constantly, until the paste darkens slightly and starts to stick to the bottom. This step concentrates the tomato flavor and adds depth.

Step 4: Deglaze with wine (or dark beer) and build the braising liquid

Pour in 1 cup (240 ml) dry red wine or dark beer. Stir well, scraping the bottom of the pot to dissolve any browned bits. Simmer for 3–4 minutes to reduce slightly.

Stir in 4 cups (960 ml) beef broth, 2 tbsp Worcestershire sauce, 2 tsp Dijon mustard, 2 bay leaves, and 1 tsp dried thyme.

Step 5: Simmer the beef until it starts to turn tender

Return the browned beef (and any collected juices) to the pot. Bring the stew to a gentle simmer over medium-high heat, then immediately reduce to low to maintain a slow, steady simmer (small bubbles, not a rolling boil).

Cover and simmer for 1 hour 30 minutes, stirring every 30 minutes to prevent sticking. If the stew looks like it’s simmering too hard, lower the heat; tough simmering can make the beef dry.

Step 6: Add root vegetables and continue simmering until fork-tender

Add the carrots, parsnips, and potatoes to the pot. Stir to submerge them in the liquid.

Cover and simmer on low for 45 minutes, or until the beef is fork-tender and the vegetables are soft but not falling apart. (A fork should slide into the beef with very little resistance.)

Step 7: Finish with peas and parsley, then adjust seasoning

Stir in 1 cup (150 g) frozen peas and simmer uncovered for 5 minutes, just until the peas are bright green and warmed through.

Remove the bay leaves. Stir in 1/2 cup chopped fresh parsley. Taste and adjust with additional salt and pepper as needed.

If you want a slightly thicker stew, simmer uncovered for an additional 5–10 minutes, stirring occasionally, until the broth reaches your preferred consistency.

Pro Tips

• Brown in batches: If the pot is crowded, the beef will steam and you’ll miss out on the deep flavor from caramelization.
• Keep it at a gentle simmer: A calm, low simmer helps chuck roast become tender; a rapid boil can make it tight and chewy.
• Cut vegetables evenly: Aim for similar-sized chunks so carrots, parsnips, and potatoes finish at the same time.
• Choose your drink wisely: Dry red wine gives a classic, slightly fruity richness; dark beer adds roasted, malty depth.
• Even better tomorrow: Chill overnight and reheat; the flavors meld and taste richer the next day.

Variations

• Herby rosemary version: Add 1 small sprig fresh rosemary during the simmer (remove before serving) for a piney, aromatic note.
• Mushroom boost: Add 8 oz (225 g) cremini mushrooms, quartered, when you add the carrots and potatoes.
• Spicy-smoky twist: Add 1/2 tsp smoked paprika and a pinch of red pepper flakes with the thyme for gentle heat and warmth.

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot, stirring occasionally; add a splash of broth or water if it thickens too much. For longer storage, freeze for up to 3 months (the potatoes may soften slightly after thawing). Thaw overnight in the refrigerator and reheat on the stovetop.

Nutrition (per serving)

Approximate, based on 6 servings: 560 calories, 44 g protein, 26 g fat, 36 g carbohydrates, 6 g fiber, 6 g sugar, 980 mg sodium.