Beef Stew with Red Wine is a hearty and comforting dish that warms you from the inside out. Tender chunks of beef slowly simmered with carrots, potatoes, and onions in a rich red wine sauce create a deep, satisfying flavor. The wine adds a nice touch of tanginess and depth that makes this classic stew something special.
I love making this stew on a lazy weekend afternoon when I have some time to let it cook low and slow. It fills the kitchen with the most inviting smell, making everyone eager to sit down and share a meal. Sometimes I like to add a little fresh thyme or rosemary to boost the earthy flavors, and it always turns out just right.
My favorite way to enjoy this stew is with a big slice of crusty bread to soak up all the delicious sauce. It’s perfect for chilly evenings when you want something simple but full of heart. Whenever I make it, it feels like a warm hug from the inside—and it never fails to make everyone smile around the table.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender and flavorful when cooked slowly. If chuck isn’t available, brisket or short ribs work well too.
Red wine: A dry red like Cabernet Sauvignon or Merlot adds depth. If you prefer no alcohol, use extra beef broth with a splash of grape juice or balsamic vinegar for some acidity.
Vegetables: Carrots, potatoes, and mushrooms add texture and sweetness. Feel free to swap potatoes for parsnips or sweet potatoes for a different twist.
Herbs: Fresh thyme and rosemary give the stew a lovely aroma. If you only have dried, use about half the amount since dried herbs are stronger.
How Do You Get Tender, Flavorful Beef Every Time?
The key is slow cooking and browning the meat well. Here’s what I do:
- Pat the beef dry before seasoning. This helps it brown instead of steam.
- Brown the beef in batches over medium-high heat. This builds rich flavor from the caramelized bits.
- Use low heat when simmering so the beef breaks down gently and stays juicy.
- Cover the pot to keep moisture in but remove the lid during the last 30 minutes to help thicken the stew.
Taking your time with these steps means each bite melts in your mouth and is full of rich, meaty goodness.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – I like it because it heats evenly and is great for slow simmering.
- Cutting board and sharp knife – makes chopping the beef and vegetables quick and easy.
- Wooden spoon – perfect for stirring without scratching your pot and helps scrape up browned bits.
- Measuring cups and spoons – keeps your ingredients accurate and organized.
- Slotted spoon – handy for removing beef or veggies if you need to check doneness or serve separately.
Flavor Variations & Add-Ins
- Use different proteins like lamb or chicken thighs for a new flavor profile.
- Add a splash of balsamic vinegar or Worcestershire sauce towards the end for extra richness.
- Stir in some diced tomatoes or a handful of spinach near the end for a fresh, vibrant twist.
- Finish with a sprinkle of grated Parmesan or a handful of chopped fresh herbs for added flavor.
Beef Stew with Red Wine
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups red wine (dry, such as Cabernet Sauvignon or Merlot)
- 3 cups beef broth
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 8 oz mushrooms, halved or quartered
- 1 cup frozen peas
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 tsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 2 bay leaves
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp butter (optional, for finishing)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This Beef Stew takes about 20-30 minutes for preparation, including chopping and browning the meat, plus 2 to 2 ½ hours for slow simmering until the beef and vegetables are tender. The total time is around 3 hours, making it a great dish for a weekend or leisurely dinner.
Step-by-Step Instructions:
1. Brown the Beef:
Start by patting your beef cubes dry with paper towels, then season generously with salt and pepper. Heat 2 tablespoons of oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef in batches—don’t crowd the pan—and brown all sides, about 5 to 7 minutes per batch. Set browned beef aside once done.
2. Cook the Onions and Garlic:
Lower the heat to medium and add the last tablespoon of oil. Toss in the chopped onions and sauté for around 5 minutes until they’re soft and translucent. Add the minced garlic and cook for another minute until you can smell that delicious aroma.
3. Add Tomato Paste and Wine:
Stir in the tomato paste and cook it for about 2 minutes, stirring so it doesn’t burn. Pour in your red wine, scraping the pot’s bottom with your spoon to lift all those tasty browned bits. Let the wine reduce by half, which will take about 8 to 10 minutes.
4. Simmer the Beef:
Return the browned beef to the pot. Add the beef broth, thyme, rosemary, and bay leaves. Bring everything to a gentle simmer. Cover and let it cook on low heat for 1 ½ to 2 hours, or until your beef is tender and ready to melt in your mouth.
5. Add Veggies and Cook Until Tender:
Next, add the carrots, potatoes, and mushrooms to your stew. Keep simmering uncovered for another 30 to 40 minutes, giving the veggies time to soften up perfectly.
6. Finish with Peas and Thicken the Stew:
In the last 5 minutes, stir in the frozen peas so they stay bright and fresh. If you like a thicker stew, mix the flour with some cold water to form a smooth slurry, then add it to the pot and cook for 5 more minutes. Stir in the butter at the end for a velvety finish.
7. Final Touches and Serving:
Take out the bay leaves and taste your stew. Adjust salt and pepper if needed. Serve your hearty beef stew hot, garnished with fresh parsley and a side of crusty bread to soak up all that rich, flavorful sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps ensure even browning and tender results.
Can I Make Beef Stew with Red Wine in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
How Should I Store Leftover Beef Stew?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it becomes too thick.
Can I Substitute Red Wine in This Recipe?
Yes, if you prefer not to use wine, replace it with an equal amount of beef broth mixed with a tablespoon of balsamic vinegar or grape juice to add acidity and depth.
