Description
A hearty, slow-simmered beef stew featuring chuck roast, red wine, and peak-season root vegetables like sweet potatoes and butternut squash. This one-pot meal is naturally gluten-free, deeply flavorful, and perfect for cold autumn evenings.
Ingredients
- 2 lbs (900g) beef chuck roast, cut into 1.5-inch cubes
- 1 cup (240ml) dry red wine (Cabernet Sauvignon or Merlot)
- 1.5 lbs (680g) sweet potatoes, peeled and cubed
- 1 medium butternut squash (approx. 1 lb / 450g), peeled, seeded, and cubed
- 4 large carrots, peeled and cut into thick rounds or batons
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp (30g) tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 cup (240ml) low-sodium beef broth
- 1 tbsp (8g) cornstarch mixed with 1 tbsp cold water (for thickening)
- 2 tbsp olive oil (for searing)
- 1 tbsp butter (for sautéing)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cornstarch (for coating beef)
Instructions
- Pat beef chuck roast dry and cut into 1.5-inch cubes. Toss with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp cornstarch. Let sit while prepping vegetables.
- Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides (3-4 minutes per batch). Remove beef to a plate, leaving fond in the pot.
- Reduce heat to medium. Add 1 tbsp butter to the pot. Sauté diced onions for 3-4 minutes until soft. Add minced garlic and cook for 1 minute. Add tomato paste and cook for 1 minute, stirring constantly.
- Pour in red wine and scrape up brown bits from the bottom of the pot (deglaze). Simmer for 2-3 minutes to cook off alcohol.
- Add beef broth, thyme sprigs, and rosemary sprigs. Return beef and juices to the pot.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes.
- Add carrots and sweet potatoes. Cover and simmer for another 30-45 minutes until beef is tenderizing and veggies are partially cooked.
- Add butternut squash. Simmer uncovered for 15-20 minutes until squash is tender and sauce has thickened slightly.
- Taste and adjust seasoning with salt and pepper. If sauce is too thin, stir in cornstarch slurry and simmer for 2 minutes. Remove herb sprigs and serve hot.
Notes
Do not skip the searing step as it creates essential flavor through the Maillard reaction. Add butternut squash last as it breaks down faster than other root vegetables. The stew tastes better the next day as flavors meld. For a dairy-free version, omit the butter in step 3 and use olive oil. For a vegan version, swap beef for portobello mushrooms and chickpeas, and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approx. 1.5 cups
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 6
- Protein: 35
Keywords: beef stew, fall recipes, root vegetables, red wine stew, comfort food, gluten-free stew, one pot meal, slow cooker alternative, autumn dinner