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Red Wine Beef Stew Recipe

ByAmanda
Jump to Recipe· 4.8 from 9 reviews

I can’t wait to share this cozy, soul-warming Red Wine Beef Stew Recipe with you. It’s one of those dishes that feels like a big, comforting hug after a long day—the kind of recipe that just gets better the next day, so leftovers are a serious win. Slow-simmered beef in a rich red wine sauce, tender veggies, and fragrant herbs come together to create this classic stew that’s perfect for chilly evenings or anytime you crave hearty comfort food.

What makes this Red Wine Beef Stew Recipe really special is how simple ingredients transform into something so deeply flavorful with just a little patience. I love pulling out my Dutch oven on a weekend afternoon, browning the beef, and letting this stew slowly bubble away, filling the kitchen with the most delicious scent. Whether you’re feeding family or looking to impress guests with something hearty yet elegant, this stew checks all the boxes.

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Why This Recipe Works

  • Tender, Flavorful Beef: Slow simmering in red wine and broth breaks down the meat, making every bite melt in your mouth.
  • Balanced Aromatics: Onion, garlic, carrots, and celery create a rich base that lifts the stew’s flavor profile.
  • Perfect Thickness: Using flour or cornstarch at the end gives you a luscious, clingy sauce without heaviness.
  • Simple Yet Sophisticated: A handful of herbs and quality red wine elevate this humble stew to something restaurant-worthy.
A yellow pot filled with thick brown stew that has chunks of dark brown meat, orange carrot pieces, and green celery bits mixed inside. A wooden spatula is resting inside the pot, stirring the stew. On top of the stew near the center, there is a small sprig of fresh green rosemary. The pot is placed on a white marbled surface with a white and black striped cloth near the top left. To the right of the pot, there is a glass of dark red wine and part of a wine bottle visible. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The ingredients in this Red Wine Beef Stew Recipe work in harmony to build layers of flavor. From the hearty stew meat to the earthy vegetables and fragrant herbs, every element plays a vital role. Make sure to pick a good quality red wine and firm stew meat to get the best results.

  • Stew meat: Look for chuck or brisket for tender, flavorful beef that holds up to long cooking.
  • Coarse salt & black pepper: Simple seasoning that enhances natural beef flavors without overpowering.
  • Olive oil: Adds richness and helps brown the meat for that deep, caramelized crust.
  • Sweet onion: Provides a natural sweetness that mellows and complements the wine.
  • Carrots: Add subtle sweetness and texture contrast.
  • Celery: Offers an aromatic earthiness to balance the stew.
  • Garlic: Brings warmth and a gentle pungency that blends with the herbs.
  • Tomato paste: A secret weapon to deepen the stew’s umami and help deglaze the pan.
  • Beef stock: The liquid base that enriches and rounds out the flavor.
  • Red wine: Adds acidity and complexity—pick a dry variety you enjoy drinking!
  • Dried thyme & fresh rosemary: Classic herb combo that infuses the stew with fragrance and depth.
  • Bay leaves: Subtle aromatic layer that brightens the overall stew.
  • Flour or cornstarch: For thickening the sauce at the end without lumps.
  • Water: To smooth out the thickener before adding it to the stew.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love this stew as is, but sometimes I switch things up slightly to suit the occasion or my mood. Feel free to make this recipe your own by adjusting herbs, veggies, or even thickening agents—it’s forgiving and welcomes creativity.

  • Variation: Once, I added a splash of balsamic vinegar near the end for a tangy twist that cut through the richness beautifully.
  • Gluten-Free: Swap the flour for cornstarch to keep the sauce silky without gluten.
  • Hearty Boost: Toss in some diced potatoes or parsnips for extra comfort and substance.
  • Vegetable Forward: Load it up with mushrooms for an earthy, meaty texture that’s perfect for a vegetable-heavy meal.

Step-by-Step: How I Make Red Wine Beef Stew Recipe

Step 1: Brown the Beef to Lock in Flavor

First things first: pat your stew meat dry and season it generously with salt and pepper. Get your Dutch oven hot over medium-high heat and add olive oil. Sear the beef cubes on all sides until you have a beautiful deep brown crust—this step adds so much flavor, so don’t rush it! Once browned, transfer the meat to a plate to rest while you cook the veggies.

Step 2: Sauté the Vegetables with Tomato Paste

Add your chopped onions, carrots, celery, and minced garlic to the pot. Stir them around until they soften—this usually takes about 5 to 7 minutes. Now stir in the tomato paste; it’s going to add depth and color. Use the tomato paste to help scrape up any brown bits stuck to the pot—those are pure gold for flavor!

Step 3: Build the Stew and Let It Simmer

Return the browned beef to the pot and pour in the red wine and beef stock. Toss in dried thyme, a sprig of fresh rosemary, and bay leaves. Bring the stew to a gentle boil, then cover it and reduce heat to low—let it simmer slowly for at least an hour and a half. This slow simmer breaks down the connective tissues, making your beef tender and flavorful.

Step 4: Thicken the Sauce Perfectly

Once the meat is tender and the vegetables have softened, mix the flour (or cornstarch) with water until smooth. Slowly stir this slurry into the stew over medium heat. Keep stirring until the sauce thickens to a nice consistency—this step turns the broth into a luxurious gravy that clings to every bite.

Step 5: Final Seasoning and Serving

Taste and adjust salt and pepper as needed, then remove the rosemary sprig and bay leaves before serving. This final taste test can make or break your stew, so feel free to tweak the seasoning just right. Serve hot, and brace yourself for compliments!

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Pro Tips for Making Red Wine Beef Stew Recipe

  • Pat Beef Dry Before Searing: Moisture makes browning tough, so make sure your meat is dry for the best crust.
  • Use a Good Drinking Red Wine: The wine’s flavor is prominent, so choose one you’d enjoy sipping.
  • Don’t Rush the Simmer: Slow cooking tenderizes beef and melds flavors—impatience is the enemy here.
  • Thicken Gradually: Add the slurry slowly, stirring constantly to avoid lumps or overly thick sauce.

How to Serve Red Wine Beef Stew Recipe

A bowl with a textured honeycomb pattern holds a dish with two main layers: a bottom layer of creamy, light yellow mashed potatoes, smooth in texture and spread to one side, and a top layer of rich brown beef stew with chunks of tender beef, bright orange carrot slices, and light green celery pieces in thick gravy. A sprig of fresh green rosemary rests on the mashed potatoes. The bowl is held by a woman's hand with red nail polish, placed on a white marbled surface next to silver utensils and a striped cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a fan of finishing this stew with a sprinkle of fresh chopped parsley or thyme leaves—it adds a pop of color and a fresh herbal brightness that balances the richness. Sometimes I grate a little parmesan on top for a subtle salty touch, which also gets rave reviews from my family.

Side Dishes

My go-to sides are buttery mashed potatoes or crusty artisan bread to soak up every last bit of that luscious sauce. For lighter options, steamed green beans or a simple green salad with a tangy vinaigrette complement the stew beautifully.

Creative Ways to Present

For special occasions, I like serving this stew in individual mini cast iron cocottes or decorative ramekins—instant elegance! Another fun idea is topping the stew with a puff pastry lid, brushing with egg wash, and baking until golden for a rustic pot pie feel.

Make Ahead and Storage

Storing Leftovers

After cooling, I transfer leftover stew to airtight containers and store them in the fridge where it keeps wonderfully for four to five days. In fact, I often find the flavors deepen overnight, making leftovers even better.

Freezing

This stew freezes beautifully—portion it out in freezer-safe containers and it’ll keep for up to three months. Just be sure to leave some headspace as the stew will expand slightly. Thaw overnight in the fridge before reheating.

Reheating

I reheat my Red Wine Beef Stew gently on the stovetop over low heat, stirring occasionally. If the sauce has thickened too much in the fridge, just splash in a bit of water or broth to loosen it up while reheating. Microwaves work in a pinch, but stirring frequently helps keep it even.

FAQs

  1. Can I use a different type of wine for this stew?

    Absolutely! While I recommend a dry red wine like Cabernet Sauvignon or Merlot for depth and balance, feel free to experiment with what you have. Avoid very sweet wines as they can alter the stew’s flavor profile.

  2. How do I make this recipe gluten-free?

    Replace the all-purpose flour with cornstarch as indicated in the recipe. Also, ensure your beef stock or broth is labeled gluten-free. This swap keeps the stew thick and hearty without compromising flavor.

  3. Can I prepare this stew in a slow cooker?

    Yes! Brown the meat and sauté the veggies on the stovetop as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the thickening agent near the end.

  4. What cut of beef is best for stew?

    Chuck roast or stew meat from the shoulder works best as these cuts have the fat and connective tissue needed to make the beef tender and flavorful after simmering.

  5. How can I tell when the stew is done?

    The beef should be tender enough to break apart easily with a fork and the vegetables soft but not mushy. The sauce should have thickened to nicely coat the ingredients.

Final Thoughts

This Red Wine Beef Stew Recipe is one of those dishes that feels like a warm conversation with an old friend—after making it a few times, it becomes a staple you’ll turn to when you want something comforting yet special. I hope you enjoy the process as much as the delicious results. Trust me, once you make this stew, it’ll be your go-to for chilly nights and cozy gatherings. So go ahead, warm up your kitchen and your soul with this one—you won’t regret it!

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Red Wine Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews
  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
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Description

A hearty and flavorful Red Wine Beef Stew featuring tender stew meat simmered with aromatic vegetables, red wine, and herbs, cooked slowly to develop a rich and comforting meal perfect for cozy dinners.

Ingredients

Units Scale

Meat

  • 2 pounds stew meat

Seasonings

  • 2 teaspoons coarse salt
  • 1/4 teaspoon black pepper

Vegetables

  • 1 large sweet onion, chopped (about 2 cups)
  • 4 carrots, sliced (about 3 cups)
  • 2 stalks celery, sliced
  • 1 tablespoon minced garlic

Other

  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 cup beef stock
  • 3/4 cup red wine
  • 1/4 teaspoon dried thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch)
  • 1/4 cup water

Instructions

  1. Brown the beef: Start by seasoning the stew meat with salt and pepper. Heat a large Dutch oven to medium-high heat and sear the beef on all sides until browned. Remove the beef from the pot and let it rest while you sauté the vegetables.
  2. Sauté the veggies: Add the onion, carrots, celery, and garlic to the pot and sauté until tender, about 5-7 minutes. Then, add the tomato paste and stir to coat the vegetables, scraping up the brown bits from the bottom of the pot to add flavor to the stew.
  3. Simmer the stew: Return the browned beef to the pot. Add the red wine, beef stock, dried thyme, fresh rosemary sprig, and bay leaves. Bring the mixture to a boil over medium heat.
  4. Slow cook the stew: Reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 1 hour 30 minutes. This slow simmer will tenderize the meat and develop deep flavors.
  5. Thicken the sauce: When the meat is tender and the vegetables cooked, whisk together the flour (or cornstarch) and water until smooth. Increase the heat to medium and stir this mixture into the stew. Continue cooking, stirring frequently, until the liquid thickens to your desired consistency.
  6. Final adjustments and serve: Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove the rosemary sprig and bay leaves before serving. Serve hot with crusty bread or your preferred side.

Notes

  • To make this recipe gluten free, use cornstarch as the thickener instead of all-purpose flour and ensure your beef broth is gluten free.
  • You can substitute stew meat with chuck roast cut into cubes if preferred.
  • If you prefer a thicker stew, allow it to simmer uncovered for a few extra minutes after adding the thickener.
  • For a deeper flavor, deglaze the pan with wine after browning the meat before adding the vegetables.
  • Leftovers reheat well and often taste better the next day after flavors meld.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 90 mg

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