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Red Wine Beef Stew Recipe

ByCaroline
Jump to Recipe· 4.8 from 45 reviews

There’s something so comforting about a warm, hearty stew on a chilly day, and this Red Wine Beef Stew Recipe hits all the right notes. I love how the tender beef soaks up the rich flavors of red wine and herbs, creating a depth that’s hard to beat. Whether it’s a weekend dinner or a special gathering, this stew feels like a hug in a bowl — perfect for those moments when you want slow-cooked goodness without a ton of fuss.

What really makes this Red Wine Beef Stew Recipe stand out for me is how approachable it is. You don’t need fancy ingredients or complicated steps, just simple pantry staples and a bit of patience. Plus, making it means your kitchen will smell incredible for hours — trust me, that alone is reason enough to try it!

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Why This Recipe Works

  • Rich Depth of Flavor: Slow simmering with red wine and herbs infuses the beef with complex, savory notes.
  • Simple Ingredients: Uses accessible ingredients you likely have on hand, keeping it stress-free but delicious.
  • Tender Meat Every Time: The long, gentle simmer breaks down tough cuts into melt-in-your-mouth perfection.
  • Versatile Comfort Food: It’s cozy enough for family dinners but elegant enough to impress guests.
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

This Red Wine Beef Stew Recipe combines classic stew components with a splash of robust red wine to add that extra layer of richness you’ll love. Choosing quality beef and fresh herbs really makes a difference, so I always recommend grabbing the best you can find.

  • Stew meat: Opt for chuck roast or similar cuts known for developing tender texture after slow cooking.
  • Coarse salt: Enhances the beef’s natural flavors by seasoning right from the start.
  • Black pepper: Adds a subtle kick that complements the richness of the stew without overpowering.
  • Olive oil: For browning the meat and sautéing veggies, it adds a mild fruity note and helps build flavor.
  • Sweet onion: Provides natural sweetness and depth to the base of the stew.
  • Carrots: Their sweetness balances the savory meat and wine perfectly.
  • Celery: Adds a fresh, aromatic undertone important for classic stew flavor.
  • Minced garlic: Garlic gives a punchy warmth that permeates the whole dish.
  • Tomato paste: Boosts umami and helps deglaze the pan, picking up those flavorful browned bits.
  • Beef stock: Deepens the savory profile while keeping the stew juicy and rich.
  • Red wine: The star of the recipe — don’t skimp here! Use a dry red wine you’d enjoy drinking.
  • Dried thyme: Brings an earthy, slightly minty flavor that pairs beautifully with beef.
  • Fresh rosemary: Adds fragrant piney notes that brighten the richness.
  • Bay leaves: Subtle and herbal, they slowly release complexity into the stew.
  • All-purpose flour / Cornstarch: Use these to thicken the sauce without messing with the flavor; cornstarch is perfect for gluten-free cooking.
  • Water: Mixed with the flour or cornstarch to create a smooth slurry for thickening.
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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.

Make It Your Way

I like to tweak this Red Wine Beef Stew Recipe depending on the season and who I’m cooking for. Sometimes I add mushrooms for earthiness or swap in sweet potatoes for a little twist. It’s your stew — make it what you love!

  • Variation: Adding a handful of fresh mushrooms about halfway through cooking amps up the savory depth and gives the stew a comforting, woodsy feel.
  • Dietary tweak: I’ve switched out beef broth for a mushroom broth to keep it rich but make it lighter, and it still turned out great.
  • Spice it up: A pinch of smoked paprika or a dash of cayenne adds a gentle warmth if you want a little kick without overpowering the wine flavor.
  • Slow cooker adaptation: Brown the meat and sauté veggies on the stove then dump everything into a slow cooker for 6-8 hours on low—it’s foolproof and perfect if you’re busy during the day.

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

Step 1: Brown the Beef to Build Flavor

Start by seasoning your stew meat with salt and pepper—don’t be shy here, as this helps bring out the flavor. Heat your Dutch oven over medium-high and add olive oil. Brown the beef on all sides until it’s beautifully caramelized; this is key for flavor foundation. Once browned, remove the meat and set it aside to rest—this also prevents it from stewing instead of searing.

Step 2: Sauté the Vegetables Until Tender

In the same pot, toss in your chopped onion, carrots, celery, and garlic. Stir them around to soften and soak up the leftover beef juices for about 5-7 minutes until tender. Then, stir in tomato paste—this adds a punch of umami—and cook it for a minute or two. This step also helps deglaze the pan, lifting all those caramelized bits off the bottom to build more rich flavor.

Step 3: Simmer the Stew Low and Slow

Return the beef to the pot, then pour in the red wine and beef broth, making sure the meat is just covered. Toss in your thyme, rosemary sprig, and bay leaves for those earthy, herbal notes. Bring everything to a gentle boil, then reduce the heat to low and cover. Let it simmer for at least 90 minutes to 2 hours—this slow cooking tenderizes the beef and melds all the flavors into a perfect harmony. Resist the urge to rush this step!

Step 4: Thicken the Stew to a Silky Finish

Once your meat is tender and veggies are cooked through, it’s time to thicken up the sauce. Whisk together flour (or cornstarch for gluten-free) with cold water until smooth to make a slurry. Increase the heat to medium and slowly stir the mixture into the pot. Cook for a few more minutes until the liquid thickens and coats the ingredients beautifully. Taste and adjust salt and pepper, then remove the herbs before serving.

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Tips from My Kitchen

  • Don’t Skip the Sear: Browning the beef properly makes a huge difference in flavor, so take your time.
  • Use Good Wine: Since wine is a star player, pick one you’d happily drink—it truly elevates the stew.
  • Low and Slow Simmer: The key to tender meat is patience; keep the heat low and the lid on to trap moisture.
  • Taste Before Serving: Always adjust seasoning after thickening—the flavors intensify, so a quick taste test is worth it.

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 usually sprinkle a handful of fresh chopped parsley or thyme just before serving for a pop of green and freshness. Sometimes a little grated Parmesan on top adds a wonderful salty finish. A dollop of sour cream or creme fraiche also pairs beautifully if you like a creamy contrast to the rich stew.

Side Dishes

This stew is fantastic with rustic crusty bread to soak up all that delicious sauce. Mashed potatoes or creamy polenta are also perfect companions to this Red Wine Beef Stew Recipe, offering a smooth texture that balances the hearty beef nicely. For a lighter side, I like a simple crisp green salad with a tangy vinaigrette to cut through the richness.

Creative Ways to Present

For special occasions, I’ve served the stew in individual mini cocotte pots or small cast iron skillets—presentation immediately feels elevated. Another fun idea is to spoon the stew over a bed of buttery herb noodles or wild rice in a deep bowl for a cozy, restaurant-style meal at home. Garnishing with edible flowers or microgreens adds a fresh, unexpected touch that impresses guests.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 4 days. The stew actually tastes even better the next day once the flavors have had time to mingle. Just be sure to cool it completely before refrigerating to maintain freshness.

Freezing

This Red Wine Beef Stew Recipe freezes beautifully. I portion it out into freezer-safe containers or heavy-duty bags, label with the date, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Reheat leftovers gently on the stovetop over low to medium heat, stirring occasionally to keep it from sticking or drying out. You can add a splash of beef broth or water if it seems too thick. This method keeps the beef tender and the sauce luscious—microwaving tends to dry it out in my experience.

FAQs

  1. Can I use any type of red wine for this stew?

    Choosing a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works best because they add rich flavor without sweetness. Avoid cooking wines or very cheap wines, as their flavor can be harsh or unbalanced in the stew.

  2. How do I make this Red Wine Beef Stew Recipe gluten-free?

    Simply swap the all-purpose flour for cornstarch when thickening the stew and ensure your beef broth is gluten-free. Cornstarch works well as a thickener and won’t affect the flavor.

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

    Absolutely! Brown the beef and sauté the vegetables on the stove first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or until the meat is tender, then thicken the sauce at the end on the stove.

  4. What cut of beef is best for this stew?

    Chuck roast or stew meat labeled as chuck is ideal because it becomes tender and flavorful after long, slow cooking. Avoid leaner cuts like sirloin, as they can become tough and dry.

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

    The beef should be fork-tender and the vegetables soft but not mushy. If the meat still feels tough, just continue simmering on low heat; it often takes closer to two hours depending on your cuts.

Final Thoughts

This Red Wine Beef Stew Recipe has truly become one of my go-to comfort dishes, especially when I want something hearty and satisfying that doesn’t require constant attention. It’s the kind of meal that feels homemade and special, yet perfectly manageable for busy days or casual dinners. I can’t wait for you to give this a go—you’ll enjoy how the flavors deepen over time and how easy it is to customize to your taste. Trust me, this stew is going to be one you reach for again and again!

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Red Wine Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 45 reviews
  • Author: Caroline
  • 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 savory Red Wine Beef Stew featuring tender stew meat slow-simmered with aromatic herbs, rich red wine, and a medley of vegetables. Perfect for a comforting dinner that warms you up and delights your palate.

Ingredients

Units Scale

Beef and Seasoning

  • 2 pounds stew meat
  • 2 teaspoons coarse salt
  • 1/4 teaspoon black pepper

Vegetables and Aromatics

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

Liquids and Herbs

  • 1 cup beef stock
  • 3/4 cup red wine
  • 1/4 teaspoon dried thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves

Thickening Agent

  • 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch)
  • 1/4 cup water

Instructions

  1. Brown the beef: Season the stew meat with salt and pepper. Heat a large Dutch oven over medium-high heat, add olive oil, and sear the beef on all sides until browned. Remove and set aside.
  2. Sauté the veggies: In the same pot, add onion, carrots, celery, and garlic. Cook, stirring occasionally, until tender. Stir in tomato paste to coat the veggies and deglaze the pot by scraping up browned bits from the bottom.
  3. Simmer the stew: Return the beef to the pot. Add red wine, beef stock, dried thyme, rosemary, and bay leaves. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 1 hour 30 minutes until the meat is tender.
  4. Thicken the sauce: Mix flour or cornstarch with water to create a slurry. Increase heat to medium and stir the slurry into the stew. Cook until the sauce thickens, stirring occasionally.
  5. Finish and serve: Adjust seasoning with salt and pepper as needed. Remove the rosemary sprig and bay leaves before serving the stew hot.

Notes

  • For a gluten-free stew, substitute the flour with cornstarch and use gluten-free beef stock.
  • Allowing the stew to simmer slowly ensures tender meat and rich flavors.
  • Use a heavy-bottomed pot such as a Dutch oven to prevent burning and facilitate even cooking.
  • Red wine adds depth; choose a medium-bodied dry red wine like Merlot or Cabernet Sauvignon.
  • Resting the browned beef before adding veggies helps keep it juicy.

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: 80 mg

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