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Hearty beef stew with chunks of beef, carrots and baby potatoes in a rich dark gravy, garnished with chives and green beans, served in a white bowl on a rustic white timber table with pieces of crusty bread on the side.

Hearty Red Wine Beef Stew with Carrots & Potatoes

This Hearty Red Wine Beef Stew with Carrots & Potatoes is the ultimate one-pot comfort food. Tender chuck steak is slow-cooked in a rich, velvety sauce of red wine, paprika, and herbs with sweet carrots and hearty potatoes. It’s a foolproof, satisfying meal that makes the whole house smell amazing.
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Prep Time:30 minutes
Cook Time:2 hours 30 minutes
Total Time:3 hours
Course: Dinner
Cuisine: French, Western
Keyword: beef stew recipe, hearty beef casserole, one pot beef dinner, red wine beef stew, Slow cooked beef
Servings: 4
Author: Kate Brodhurst

Equipment

  • Large Dutch oven or flame-proof casserole dish

Ingredients

  • 1.2kg beef chuck steak, cut into 3cm cubes
  • ¼ cup plain flour
  • 1 tablespoon sweet paprika
  • 1 teaspoon each salt and pepper
  • ¼ cup olive oil, divided
  • 3 rashers bacon, roughly diced
  • 6 eschalots, peeled
  • 1 leek, white part only, halved and sliced
  • 4 cloves garlic, peeled and smashed
  • 2-3 anchovy fillets in oil, roughly chopped
  • 3 large carrots, cut into chunks
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 500ml (2 cups) red wine
  • 1L (4 cups) beef stock
  • 2 bay leaves
  • 4-5 sprigs oregano or thyme
  • 2 teaspoons caster sugar
  • 500g baby chat potatoes (left whole if small or halved if on the larger side)

TO SERVE

  • Fresh crunchy bread or sourdough
  • Steamed green beans
  • Chopped fresh herbs
  • Cracked black pepper

Instructions

brown the beef

  • Preheat oven to 180°C (160°C fan). Toss beef cubes in seasoned flour/paprika. Brown well in batches in a Dutch oven with oil. Set aside.

cook aromatics

  • In the same pot, cook diced bacon until crisp. Add eschalots (or onion), garlic, anchovies (if using), leek, and carrots. Cook for 5-7 mins until softening.

build the sauce

  • Stir in tomato paste and the reserved seasoned flour. Cook for 1 minute. Pour in balsamic vinegar, red wine, and beef stock, scraping up any browned bits. Return beef and any juices to the pot. Add bay leaves, herbs, and sugar. Bring to a gentle boil.

slow cook

  • Cover and transfer to the oven. Bake for 1 hour 30 minutes.

add potatoes

  • Remove pot, add whole baby potatoes, and return to oven uncovered for 1 final hour, or until beef and potatoes are tender.

rest & serve

  • Remove pot, add whole baby potatoes, and return to oven uncovered for 1 final hour, or until beef and potatoes are tender.

Notes

  1. COOKS NOTES:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
  2. Beef: 
    Chuck steak is perfect for slow cooking. Gravy beef or brisket are also good choices.
  3. Anchovies: 
    They melt in and add incredible umami depth.(YOU WILL NOT TASTE THEM - I PROMISE) If omitting, a dash of Worcestershire sauce is a good substitute.
  4. Wine: 
    Use a dry red like cabernet sauvignon or merlot for the best flavour.
  5. Make Ahead & Freeze: 
    This stew tastes even better the next day. Cool completely and store in the fridge for up to 4 days or freeze for up to 3 months.
  6. Eschalots:
    I love the sweet & pungent flavour of eschalots and their size is perfect for leaving whole (most of the time - if you get large ones, just slice them in half). .