Beef Stew with Red Wine is a classic, hearty dish that’s perfect for warming up on chilly days. Tender chunks of beef slow-cooked until they’re melt-in-your-mouth soft, combined with rich red wine, carrots, onions, and a mix of herbs make this stew deeply flavorful and comforting. The wine adds a lovely depth that makes the whole pot taste cozy and special without being complicated.
I love making this stew when I have time to let everything simmer gently on the stove or in the oven. The smell that fills the kitchen is always the best part—it feels like a big warm hug. I usually brown the meat first to get that rich flavor, and then I add the wine and veggies to let them soak up all that goodness. It’s one of those meals that gets better the next day, so I often make a big batch to enjoy leftovers throughout the week.
My favorite way to serve this beef stew is with crusty bread to soak up all the tasty sauce or over buttery mashed potatoes for an extra comforting bite. It’s the kind of dinner that brings everyone to the table and makes the evening feel relaxed and homey. Whenever I make it, friends always ask for the recipe because there’s just something about this stew that feels like a special treat, even though it’s pretty straightforward to make.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because it becomes tender and flavorful after slow cooking. If unavailable, beef brisket or stew meat also works well.
Red Wine: Choose a dry red like Cabernet Sauvignon or Merlot for a rich taste. If you want to skip alcohol, use extra beef broth with a splash of balsamic vinegar for a similar depth.
Vegetables: Baby potatoes, carrots, mushrooms, and peas add great texture and color. Feel free to swap peas for green beans or add parsnips for a sweet twist.
Herbs: Thyme, rosemary, and bay leaves give classic earthy flavors. Fresh versions are great if you have them; just add a bit more than dried.
How Do You Make Beef Tender and Flavorful in Stew?
The key to tender beef is slow and steady cooking. Here’s how I do it:
- Brown the meat: Searing beef in hot oil seals in flavor and creates a tasty crust.
- Simmer gently: Cook the stew on low heat for at least 1.5 to 2 hours. This breaks down the tough fibers, making the beef soft.
- Wine reduction: Reducing the wine before adding broth concentrates flavor.
- Use a heavy pot: A Dutch oven holds heat evenly, helping the cooking process.
Patience is your best friend in stewing. Avoid rushing with high heat or short cooking times for best results.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it distributes heat evenly and can go from stovetop to oven if needed.
- Wooden spoon – perfect for stirring and scraping bits off the bottom without scratching the pan.
- Meat thermometer (optional) – helps ensure your beef reaches the right internal temperature for tender results.
- Chef’s knife and cutting board – handy for chopping vegetables and prep work.
- Measuring cups and spoons – keep everything precise and easy.
Flavor Variations & Add-Ins
- Use different proteins: Swap beef for lamb or veal for a different flavor profile.
- Cheese twist: Stir in some grated Parmesan at the end for added richness.
- Veggie boost: Add parsnips, turnips, or celery for extra flavor and texture.
- Spice it up: Mix in a pinch of smoked paprika or a dash of hot sauce to give it a spicy kick.
Beef Stew with Red Wine
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900g) beef chuck, cut into 1 ½-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 1 lb (450g) baby potatoes, halved if large
- 4 large carrots, peeled and cut into large chunks
- 8 oz (225g) mushrooms, sliced
- 1 cup fresh or frozen green peas
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prep, plus 1.5 to 2 hours for simmering the stew. Most of that time, the stew gently cooks on low heat, so you can relax or prepare other dishes while it does its magic!
Step-by-Step Instructions:
1. Brown the Beef:
Season the beef cubes with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, about 5-7 minutes each, making sure not to crowd the pot. Set the browned beef aside.
2. Sauté Onions and Garlic:
In the same pot, add chopped onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Add Tomato Paste and Red Wine:
Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine, scraping any browned bits off the bottom of the pot. Let the wine boil and reduce by half, about 7-10 minutes.
4. Add Beef and Veggies:
Return the beef to the pot. Add beef broth, potatoes, carrots, thyme, rosemary, and bay leaves. Stir well, bring to a simmer, then cover the pot and cook on low heat for 1.5 to 2 hours, or until beef is tender.
5. Add Mushrooms and Peas:
About 20 minutes before finishing, add mushrooms and peas. Continue cooking until the vegetables are tender.
6. Optional Thickening:
If you like a thicker stew, whisk the flour with a few tablespoons of cold water and stir it into the pot. Cook for another 5-10 minutes until the stew thickens.
7. Final Touches:
Remove the bay leaves. Taste and adjust salt and pepper as needed. Garnish with chopped fresh parsley before serving.
This stew is delicious served with crusty bread or over creamy mashed potatoes. Enjoy your cozy, flavorful meal!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but be sure to thaw it completely in the fridge overnight before cooking. This helps the meat brown properly and cook evenly.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
What Can I Use Instead of Red Wine?
If you’d prefer not to use wine, substitute with extra beef broth and add 1-2 tablespoons of balsamic vinegar or red grape juice to mimic the wine’s depth and acidity.
