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Red Wine Beef Stew Recipe

ByTaylor
Jump to Recipe· 4.9 from 23 reviews

You know those cozy nights when you just want something warm, hearty, and full of flavor? That’s exactly when I reach for my Red Wine Beef Stew Recipe. It’s the kind of dish that wraps you up in comfort with tender chunks of beef slowly simmered in red wine and rich broth. The flavors deepen as it cooks, making it perfect for a relaxed weekend dinner or impressing guests without too much fuss.

What I love most about this Red Wine Beef Stew Recipe is its balance of savory and subtle sweetness from the carrots, onion, and a touch of tomato paste. It’s straightforward but feels special — like a secret treat you can enjoy anytime. Plus, once it’s simmered low and slow, the meat practically melts in your mouth. Trust me, you’ll want to keep this one in your dinner rotation!

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Why This Recipe Works

  • Slow Simmering Magic: Low and slow cooking breaks down the beef beautifully, resulting in melt-in-your-mouth tenderness.
  • Flavor Depth: The red wine and tomato paste add layers of complexity that make every bite rich and satisfying.
  • Balanced Veggies: Carrots, celery, and onion bring natural sweetness and texture, complementing the meat flawlessly.
  • Simple Thickening: Flour or cornstarch whisked with water gives you a silky stew sauce without clumps or heaviness.
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 come together like old friends — each brings something special. Fresh veggies add natural sweetness, the herbs provide aromatic charm, and the red wine infuses a subtle acidity that balances the richness.

  • Stew meat: Look for chuck roast or well-marbled beef — it becomes tender and juicy with slow cooking.
  • Coarse salt & black pepper: Simple seasoning upfront enhances all the flavors naturally.
  • Olive oil: For a nice sear that locks in flavor on the beef pieces.
  • Sweet onion: Adds delicate sweetness that softens as it cooks.
  • Carrots: Bring a bit of natural sweetness and texture contrast.
  • Celery: Gives a subtle herbal crunch that lifts the stew’s flavor.
  • Garlic: The backbone of warmth and aroma in almost any savory dish.
  • Tomato paste: This little powerhouse deepens color and flavor, helping to deglaze the pan while adding a slight tang.
  • Beef stock: Adds rich, meaty depth to the stew base.
  • Red wine: Choose a dry red you enjoy drinking — it amps up the complexity without overpowering.
  • Dried thyme & fresh rosemary: Herbs lend woodsy, earthy notes essential for a comforting stew.
  • Bay leaves: They slowly release flavor that rounds out the broth beautifully.
  • All-purpose flour or cornstarch: Whisked with water, this thickener gives the stew a luscious, silky finish.
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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 making this stew classic, but I also encourage you to make it your own. Sometimes I add a splash of balsamic vinegar for a touch of brightness, or swap rosemary for fresh thyme if that’s what I have on hand. Don’t be afraid to play around — this stew is forgiving and only gets better with your personal touch.

  • Variation: I once added mushrooms and a splash of Worcestershire sauce for an earthy, savory twist that blew my family away.
  • Dietary Mod: Use cornstarch instead of flour to keep it gluten free without losing the perfect stew consistency.
  • Seasonal Twist: Toss in some parsnips or turnips in fall for extra root veggie goodness.

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

Step 1: Brown the Beef to Seal in Flavor

The first thing I do is season the stew meat generously with salt and pepper. Then, I heat my Dutch oven over medium-high heat with olive oil and sear the beef chunks on all sides. This step creates those beautiful browned bits — known as the Maillard reaction—that add incredible depth to the stew. Once browned, I set the beef aside so it can take a little rest while I move on to the veggies.

Step 2: Sauté the Veggies and Boost Flavor

Next up are the onions, carrots, celery, and garlic. I toss them into the same pot and cook until tender, stirring often so nothing sticks or burns. When the veggies soften, I stir in the tomato paste — it might look small, but this stuff is powerful flavor candy. The tomato paste also helps loosen up the browned bits off the bottom of the pan, making sure none of that flavor goes to waste!

Step 3: Simmer with Wine, Broth, and Herbs

After the veggies have had their time, I add the browned beef back to the pot along with a good glug of red wine. I also pour in beef stock and toss in thyme, rosemary, and bay leaves. Bringing everything to a boil, I then lower the heat, cover the pot, and let it simmer gently for about 1.5 hours. This slow-cook stage is where the magic happens—transforming the beef into tender, flavorful perfection.

Step 4: Thicken the Stew Sauce to Perfection

Once the beef and veggies are tender, it’s time to thicken the sauce. I whisk together flour (or cornstarch) with water until smooth, then stir it into the stew over medium heat. Within minutes, the liquid thickens into a luscious sauce that clings to every bite of beef and veggie. A quick taste test helps me decide if more salt or pepper is needed before pulling out the herbs and serving it up.

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Pro Tips for Making Red Wine Beef Stew Recipe

  • Patience is Key: Don’t rush the simmering — slow cooking makes the beef tender and flavor-rich.
  • Use a Good Wine: Pick a red wine you enjoy drinking; it really makes a difference in taste.
  • Don’t Skip Searing: Browning the beef properly sets a deep flavor base for the stew.
  • Thicken Gradually: Add thickener slowly and stir constantly to avoid lumps and get a smooth gravy.

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 love topping my stew with a sprinkle of freshly chopped parsley for a pop of color and freshness that cuts through the richness. A little cracked black pepper on top right before serving adds a nice bite, too. If I want to get fancy, I sometimes add a sprinkle of grated Parmesan—trust me, it’s surprisingly delicious!

Side Dishes

This stew pairs brilliantly with crusty bread or buttery mashed potatoes—perfect for soaking up that luscious sauce. Sometimes I serve it with buttered egg noodles or even creamy polenta for a twist. A simple green salad on the side keeps things light and fresh.

Creative Ways to Present

For a cozy dinner party, I like serving individual portions in rustic mini Dutch ovens or ramekins. It makes the meal feel special and invites everyone to savor their own warming bowl. Another fun idea is serving the stew over flaky puff pastry for an elegant twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

After a big meal, I store leftovers in airtight containers in the fridge — the stew actually tastes better the next day after the flavors meld overnight. Just be sure to cool it down before refrigeration to keep everything safe and fresh.

Freezing

I’ve frozen this Red Wine Beef Stew Recipe a handful of times without losing any flavor or tenderness. Portion it into freezer-safe containers or bags, leaving some space for expansion, and it’ll keep well for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, I slowly warm the stew on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of beef broth or water can loosen the sauce if it’s thickened too much in the fridge. This gentle reheating keeps the meat juicy and veggies tender without drying anything out.

FAQs

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

    Absolutely! While chuck roast is ideal for its marbling and tenderness, you can use other cuts like brisket or short ribs. Just keep in mind that tougher cuts might need longer cooking times to become tender.

  2. What kind of red wine should I use?

    Choose a dry red wine you enjoy drinking, such as Merlot, Cabernet Sauvignon, or Pinot Noir. Avoid cooking wines which often have additives and lower quality that can affect flavor negatively.

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

    Yes! After browning the beef and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6-8 hours. Add thickener toward the end to get your desired sauce consistency.

  4. How do I make this recipe gluten free?

    Use cornstarch instead of flour as the thickener and confirm your beef broth is gluten free. This swap keeps the stew just as thick and delicious.

  5. Can I substitute other vegetables?

    Definitely! Root vegetables like parsnips, turnips, or potatoes work great here and add wonderful texture. Just adjust cooking time accordingly to ensure all veggies are tender.

Final Thoughts

This Red Wine Beef Stew Recipe holds a special place in my heart — it’s one of those dishes you make and immediately feel proud to share. It’s simple enough for a weeknight but special enough to serve when friends come over. I hope you give it a try, take it for your own spin, and enjoy the warm, comforting flavors as much as I do. Trust me, once you make it, it’ll become your go-to stew too!

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Red Wine Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 23 reviews
  • Author: Taylor
  • 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 vegetables, herbs, and red wine to create a rich and comforting dish perfect for cozy dinners.

Ingredients

Units Scale

Beef and Seasoning

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

Vegetables

  • 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

Thickener

  • 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch for gluten free option)
  • 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 and sear the beef on all sides until browned. Remove the beef from the pot and set aside.
  2. Sauté the vegetables. Add the chopped onion, sliced carrots, celery, and minced garlic to the pot and cook until tender. Stir in the tomato paste to coat the vegetables and deglaze the pan, scraping up any browned bits.
  3. Simmer the stew. Return the meat to the pot, then add the red wine, beef stock, dried thyme, fresh rosemary sprig, and bay leaves. Bring the mixture to a boil, then reduce heat to low and cover. Simmer gently for 1 hour 30 minutes or until the meat is tender.
  4. Thicken the sauce. Whisk together the flour (or cornstarch) and water until smooth. Increase heat to medium and stir the mixture into the pot. Continue cooking until the stew thickens.
  5. Adjust the seasoning and serve. Taste and add additional salt and pepper as needed. Remove the rosemary sprig and bay leaves before serving the stew hot.

Notes

  • For a gluten free version, substitute all-purpose flour with cornstarch and ensure the beef stock is gluten free.
  • Allowing the stew to simmer longer will result in more tender meat and richer flavors.
  • Use a good quality dry red wine for best taste.
  • Brown the meat well to develop deeper flavors.
  • The stew can be made a day ahead and reheated, as flavors improve overnight.

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: 18 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 80 mg

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