Print

Easy 30-Minute Red Wine Beef Stew Recipe

easy 30-minute red wine beef stew - featured image
Print Recipe

A quick and hearty beef stew made with red wine, ready in just 30 minutes. Perfect for busy weeknights, this one-pot meal delivers deep, slow-cooked flavor without the long simmering time.

Ingredients

Scale
  • 1 ½ pounds beef chuck stew meat, cut into 1 ½-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced into ½-inch rounds
  • 2 celery stalks, sliced into ½-inch pieces
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups beef broth (low-sodium preferred)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup frozen peas
  • 1 tablespoon unsalted butter
  • Fresh parsley, chopped for garnish (optional)

Instructions

  1. Prep the beef (5 minutes): Pat the beef cubes dry with paper towels. In a small bowl, combine the flour, salt, and pepper. Toss the beef cubes in the flour mixture until evenly coated. Shake off any excess flour.
  2. Heat the pot (1 minute): Place your pot over medium-high heat and add the olive oil. Let it heat until it shimmers—about 60 seconds.
  3. Brown the beef in batches (8 minutes): Add the beef cubes in a single layer, making sure not to crowd the pot. Let the meat sear undisturbed for 2-3 minutes per side until deeply browned. Use tongs to turn each piece. Transfer browned beef to a plate and repeat with remaining meat.
  4. Sauté the aromatics (3 minutes): Reduce heat to medium. Add the diced onion to the pot and cook, scraping up any browned bits from the bottom. Cook for 2 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Add the vegetables (2 minutes): Toss in the sliced carrots and celery. Cook for 2 minutes, stirring occasionally, until they start to soften slightly.
  6. Deglaze with wine (2 minutes): Pour in the red wine, using your spoon to scrape up every last brown bit from the bottom of the pot. Let the wine bubble and reduce for about 2 minutes until reduced by about half.
  7. Add broth and seasonings (1 minute): Stir in the beef broth, tomato paste, dried thyme, and bay leaf. Whisk the tomato paste into the liquid until fully dissolved. Return the browned beef (and any juices from the plate) to the pot.
  8. Simmer (10 minutes): Bring the stew to a gentle boil, then reduce heat to medium-low. Let it simmer uncovered for 10 minutes, stirring occasionally. Taste the broth and adjust salt and pepper if needed.
  9. Finish with peas and butter (2 minutes): Stir in the frozen peas and cook for 1-2 minutes until bright green and heated through. Remove the pot from heat. Stir in the tablespoon of butter until it melts into the stew. Remove the bay leaf.
  10. Rest and serve (3 minutes): Let the stew sit off the heat for 2-3 minutes before serving. Ladle into bowls and garnish with fresh parsley if using.

Notes

For the beef, look for well-marbled chuck stew meat. Avoid pre-cut stir-fry strips as they are too lean. If you don’t have red wine, substitute an extra cup of beef broth plus 1 tablespoon of balsamic vinegar. For a dairy-free version, omit the butter or use a vegan butter alternative. The stew can be made gluten-free by using a gluten-free all-purpose flour blend or a cornstarch slurry. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: beef stew, red wine beef stew, easy beef stew, 30-minute stew, quick beef stew, one-pot meal, weeknight dinner

Find it online: https://lolaspoon.com/easy-30-minute-red-wine-beef-stew-recipe/