Red Wine Beef Stew Recipe

If you’re looking for a hearty, comforting meal that warms your soul, this Red Wine Beef Stew Recipe is just what you need. It’s packed with tender chunks of beef slowly simmered in rich red wine and savory herbs—perfect for chilly evenings or whenever you crave something cozy and satisfying. I always find that the deep flavors develop best when it’s allowed to gently bubble away on the stove, filling the house with that mouthwatering smell.

This stew really shines because it balances the wine’s acidity with earthy vegetables and robust beef flavors, creating a dish that’s surprisingly easy to make but tastes like you’ve been slaving away all day—without the stress. Whether you’re planning a family dinner or want something that reheats beautifully for leftovers, this Red Wine Beef Stew Recipe has become a go-to in my kitchen, and I’m sure you’ll love it as much as I do.

this …

Ingredients & Why They Work

The ingredients in this Red Wine Beef Stew Recipe all come together to create layers of flavor and texture. I always recommend fresh herbs and a good quality red wine because they really elevate the dish. Plus, a mix of sweet onions, carrots, and celery gives the stew that classic base that soaks up the juices beautifully.

• Stew meat: Choose a beef chuck with good marbling for tender, flavorful bites after slow cooking.
• Coarse salt: Helps season the meat evenly and draws out natural flavors before browning.
• Black pepper: Freshly cracked adds a subtle heat and layers of depth.
• Olive oil: Provides a luscious sear on the beef without burning.
• Sweet onion: Adds natural sweetness that balances the wine’s acidity.
• Carrots: Their sweetness softens during cooking and complements the beef perfectly.
• Celery: Brings an aromatic, slightly bitter edge that enhances the stew’s complexity.
• Garlic: Gives that unmistakable savory punch most hearty stews need.
• Tomato paste: Adds acidity and helps to deglaze the pan, marrying all flavors nicely.
• Beef stock: The backbone of your stew’s liquid, rich and savory.
• Red wine: Use a dry red like Cabernet or Merlot; it tenderizes the meat and adds depth.
• Dried thyme: Earthy and subtle, it blends seamlessly with the fresh rosemary.
• Fresh rosemary: Aromatic and piney, it’s my personal favorite in stews.
• Bay leaves: Adds a fragrant hint that slowly infuses into the broth.
• All-purpose flour or cornstarch: Thickens the stew to a luscious consistency, with cornstarch as a gluten-free option.
• Water: Used to mix with flour or cornstarch for smooth incorporation into the stew.

Tweak to Your Taste

I like making this Red Wine Beef Stew Recipe my own by swapping in whatever veggies I have on hand or adjusting the herbs depending on the season. It’s super adaptable, so don’t be afraid to experiment a bit. Sometimes I add mushrooms for an earthy twist or a splash of balsamic vinegar for a richer bite.

• Variation: Adding pearl onions instead of chopped ones adds a touch of elegance and a little pop of sweetness—my family loves this twist.
• Dietary adaptation: Going gluten-free? Just swap the flour for cornstarch, and double-check your broth ingredients.
• Seasonal tweak: In winter, a handful of chopped parsnips adds lovely sweetness and texture.
• Herb twist: If fresh rosemary isn’t around, a bit of sage pairs wonderfully and provides an earthy aroma.

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

Step 1: Brown the Beef for Flavor That Pops

Start by patting your stew meat dry and seasoning it generously with salt and black pepper. Heat up your large Dutch oven on medium-high and add olive oil. Lay the beef chunks in a single layer without crowding the pan and sear them on all sides until they develop a deep brown crust. This step is crucial—it locks in flavors and builds the base of your stew’s rich taste. Remove the browned beef and set it aside while you cook the veggies. Don’t rush this; a good sear makes a huge difference!

Step 2: Sauté the Veggies and Build Your Base

In the same pot (don’t clean it), toss in your chopped onions, sliced carrots, celery, and minced garlic. Sauté, stirring occasionally, until everything is softened and slightly caramelized—about 5-7 minutes. Next, stir in the tomato paste and mix well, letting it cook for a minute or two. This not only deepens the flavor but also starts to lift the fantastic browned bits off the bottom of the pot.

Step 3: Add the Red Wine, Broth, and Herbs

Return the beef to the pot along with any juices that collected. Pour in the red wine and beef stock, then toss in the dried thyme, fresh rosemary sprig, and bay leaves. Bring the liquid to a boil, scraping the bottom of the pot to loosen all those flavorful bits. Then, reduce the heat to low, cover your Dutch oven, and let the stew simmer gently for about 1½ hours—or until the meat is tender enough to cut with your fork. This slow simmering is the heart of the Red Wine Beef Stew Recipe.

Step 4: Thicken the Sauce to Perfection

Once your beef and veggies are tender, whisk together the flour (or cornstarch) with water until smooth. Increase the heat to medium, and slowly stir this slurry into your stew. Keep stirring until the liquid thickens to a luscious gravy consistency—this usually takes a few minutes. Give it a taste and adjust seasoning with salt and pepper as needed, then fish out those bay leaves and rosemary sprig.

How to Serve Red Wine Beef Stew Recipe

Garnishes

I always finish my Red Wine Beef Stew Recipe with a sprinkle of fresh chopped parsley or thyme—it brightens the rich stew and adds a fresh pop of color. Sometimes, I like to add a dollop of sour cream or crème fraîche for a creamy contrast, especially when serving on cold nights.

Side Dishes

This stew pairs wonderfully with creamy mashed potatoes or rustic crusty bread—you’ll want something sturdy to soak up all that luscious sauce. Roasted root vegetables or a light green salad balance the meal beautifully if you want something fresh on the side.

Creative Ways to Present

For special occasions, I love serving this stew in miniature cast iron pots or deep ramekins with a puff pastry lid to wow guests. Another fun idea is spooning it over buttery polenta or creamy grits to mix things up from the usual sides.

Make Ahead and Storage

Storing Leftovers

I store leftover Red Wine Beef Stew Recipe in airtight containers in the fridge, and it actually tastes better the next day as the flavors meld. Just make sure to cool it completely before refrigerating to keep it fresh for up to 3-4 days.

Freezing

This stew freezes beautifully! I portion it into freezer-safe containers or heavy-duty zip bags, leaving some space for expansion. When I thaw it, I pop it in the fridge overnight before reheating—super convenient for busy weeks.

Reheating

To reheat, I use a low simmer on the stovetop, stirring occasionally to prevent sticking. This helps maintain tenderness and keeps the sauce silky. Microwaving works in a pinch, but be careful not to overheat or dry out the beef.

FAQs

Final Thoughts

This Red Wine Beef Stew Recipe has become one of my absolute favorites to whip up when I want something heartwarming and impressive without fuss. It’s the kind of meal that brings everyone to the table, warming both the belly and the soul. I hope you give it a try and make it your own little kitchen tradition—it’s worth every simmering minute, trust me!

Print