Red Wine-Braised Beef Stew with Potatoes and Carrots

There’s nothing quite as comforting as a bowl of tender, slow-cooked beef stew, especially when it’s infused with the deep, rich flavors of red wine. This Red Wine-Braised Beef Stew with Potatoes and Carrots is a hearty and flavorful dish perfect for cozy family dinners, chilly nights, or special occasions when you want to impress with minimal effort.

Slow-cooked until the beef is melt-in-your-mouth tender, and the broth is thick, savory, and infused with the bold essence of red wine, this classic beef stew is the ultimate comfort food. Serve it with crusty bread, over mashed potatoes, or on its own for a satisfying meal that everyone will love.

Why You’ll Love This Recipe

✅ Rich & Flavorful – The red wine adds depth and complexity to the stew.
✅ Tender & Hearty – Slow-cooked beef becomes fork-tender and delicious.
✅ Perfect for Meal Prep – Tastes even better the next day!
✅ One-Pot Wonder – A complete meal in a single pot for easy cleanup.

Ingredients:

For the Stew:

• 2 lbs beef chuck, cut into 1 ½-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 large carrots, cut into thick slices
• 3 medium potatoes, diced into chunks
• 2 tablespoons tomato paste
• 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
• 2 ½ cups beef broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons fresh thyme (or 1 teaspoon dried)
• 2 teaspoons fresh rosemary (or 1 teaspoon dried)
• 2 bay leaves
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika (optional, for extra depth)
• 1 tablespoon flour (for thickening, optional)
• 1 tablespoon butter (for finishing, optional)

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