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Rustic Red Wine Beef Stew Bowls

This Rustic Red Wine Beef Stew is a cozy, veggie-packed comfort meal made a little lighter without sacrificing flavor. Tender beef simmers with carrots, bell peppers, onion, garlic, tomato paste, and red wine in a rich savory broth, then gets served over fluffy rice for a hearty, satisfying dinner that feels both nourishing and comforting.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

Beef Stew
  • 1 lb beef stew meat
  • 1 tbsp olive oil
  • 1 yellow onion sliced
  • 4 carrots sliced into large pieces
  • 3 bell peppers chopped
  • 4 garlic cloves minced
  • 2 tbsp tomato paste
  • ¾ cup dry red wine
  • 2 cups beef broth
  • 1 tbsp Italian seasoning
  • 2 bay leaves
  • 2 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp flour or cornstarch optional, for thickening
For Serving
  • 1 cup uncooked rice

Method
 

  1. Preheat the oven to 300°F. Wash and prepare all produce.
  2. Heat a large Dutch oven over medium-high heat. Add the olive oil and beef stew meat. Season lightly with salt and pepper and sear on all sides until browned.
  3. Add the onion, carrots, bell peppers, and garlic. Cook for 4–5 minutes until slightly softened.
  4. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
  5. Add the red wine, beef broth, Italian seasoning, bay leaves, Worcestershire sauce, salt, pepper, and optional flour or cornstarch. Stir well to combine.
  6. Cover the Dutch oven and transfer to the oven. Cook for 1½ hours, or until the beef is tender.
  7. Near the end of cooking time, prepare the rice according to package instructions.
  8. Remove the bay leaves. Taste and adjust seasoning if needed.
  9. Serve the beef stew over rice and let cool slightly before serving.

Notes

For an even richer flavor, let the stew sit for 10–15 minutes before serving.
Leftovers taste even better the next day and are great for meal prep.
If you prefer a thicker stew, whisk the flour or cornstarch with a splash of broth before adding.
Can also use Crockpot on low for 7-8 hours or high 4-5 hours.