Beef Stew With Vegetables and Tomatoes

A Bowl of Beef Stew
Paul Poplis / Getty Images
  • Total: 2 hrs 30 mins
  • Prep: 15 mins
  • Cook: 2 hrs 15 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
618 Calories
27g Fat
38g Carbs
50g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 618
% Daily Value*
Total Fat 27g 35%
Saturated Fat 8g 41%
Cholesterol 135mg 45%
Sodium 839mg 36%
Total Carbohydrate 38g 14%
Dietary Fiber 6g 21%
Protein 50g
Calcium 134mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Red wine and beef are a wonderful combination in slow-cooked stews, as red wine is high in tannins, which go well with rich and fatty meats. For our recipe, use cubed beef or chuck roast, and replace/add any vegetables from our ingredients with other fall vegetables like turnips or rutabaga. Our delicious beef stew is the perfect lunch or dinner for the family with freshly baked biscuits or warm crusty bread.

For keto diets and low-carb diets, cook without potatoes, and to make it gluten-free skip the flour; the broth will be less thick but equally flavorful. Check our variations below to learn how to spice-up our recipe and add or combine new flavors.


  • For the Beef:
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pounds beef chuck (lean, cut into 1/2-inch pieces)
  • For the Sauce:
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup chopped onion
  • 2 ribs celery (cleaned, sliced thinly)
  • 2 cloves garlic (minced)
  • 2 (14.5 oz) cans diced tomatoes 
  • 1/2 cup dry red wine (burgundy, pinot noir, or cabernet)
  • 2 cups beef broth
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 teaspoon dried leaf thyme
  • 1 cup potatoes (peeled, diced)
  • 1/2 cup carrots (diced)
  • Optional: 1/2 cup diced rutabaga (or turnip)
  • For Sauce Thickening:
  • 3 tablespoons flour
  • 1/4 cup water (cold)
  • Garnish: Parsley (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, mix the beef with the flour, salt, and pepper. Toss until well coated.

  3. In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the seasoned beef and cook, stirring, until browned.

  4. Add the onion and celery and continue cooking until the onion is soft and fragrant.

  5. Add the garlic, tomatoes, wine, and beef broth. Bring to a boil; reduce heat, cover, and simmer for 1 1/2 hours.

  6. Once the cooking time has passed, add the pepper, thyme, potatoes, carrots, and rutabaga or turnip. Cover and simmer for 35 to 45 minutes longer, or until all vegetables are tender.

  7. In a small bowl mix the flour and cold water and add to the pot. Continue cooking, stirring, until the sauce has thickened, for about 10 minutes.

  8. Transfer to serving bowls and garnish with parsley, if using.

  9. Serve hot and enjoy!

Other Ideas for the Stew

Here are other options for you to customize the flavor of our recipe:

  • Ground beef is another option for this stew, and it would cut the cooking time significantly. Cook onions and celery until onions are soft, add ground beef, and cook for 10 minutes. Add the seasonings and vegetables and proceed with the recipe.
  • Cut the beef broth in half and add 1 cup of heavy cream instead, as well as 1 teaspoon of chili flakes.
  • Use venison in the same way you'd use beef. Follow the recipe in the exact same manner. Since venison has a lot less fat than beef, add 2 tablespoons of butter right before serving and mix well until the butter has melted.