Beef Stew with Red Wine
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This hearty Beef Stew with red wine is the ultimate comfort food, perfect for chilly evenings. Tender chunks of chuck roast, baby potatoes, and carrots are simmered in a rich, flavorful broth infused with red wine, fresh herbs, and aromatic seasonings. With its melt-in-your-mouth texture and robust flavor, this one-pot classic is as easy to make as it is delicious. Whether served on its own or alongside crusty bread, this stew is sure to become a family favorite!
Using red wine to make stew adds significant flavor and richness to help tenderize the meat. As the wine simmers, the alcohol evaporates to leave behind a concentrated flavor that blends into the savory broth. Don’t miss out on this comforting and flavorful meal!
For other delicious dinner ideas, my Pan Seared Salmon With White Wine Sauce features a perfectly crispy crust topped with a lemon butter sauce. This recipe will blow you away just like Garlic Parmesan Risotto with Chicken.
Why You’ll Love This Recipe
- Easy To Make: Stew is a great option for a stress-free meal. After preparing the ingredients and browning the beef, simply let it simmer to allow the flavors to meld together without it needing constant attention.
- Versatile: You can easily adjust the ingredients to suit your taste or what you have on hand. Whether you prefer more potatoes, less carrots or extra seasoning, this recipe is customizable.
- Filling: Beef stew is a balanced and filling dish to feed a small family or large crowd. Many times, you will also have leftovers to reheat for multiple meals.
Ingredients & Substitutions
- Olive oil: Replace with avocado oil for another heart-healthy option.
- Chuck roast: This cut of beef has the perfect balance of flavor, texture and fat content to add richness to the stew. Looking for a recipe featuring chicken? My Slow Cooker Chicken Stew is sure to satisfy!
- Yellow onion & garlic
- All-purpose flour: Substitute with a gluten free flour or cornstarch for a gluten-free version.
- Red wine: Substitute with beef or vegetable broth and a splash of balsamic vinegar to mimic the acidity and flavor.
- Beef broth
- Tomato paste
- Stone-ground mustard
- Worcestershire sauce
- Salt & pepper
- Carrots: Parsnips, celery, zucchini or butternut squash are also delicious options while tricolor carrots boost the flavor and nutrients of the stew.
- Baby potatoes: Use sweet potatoes or turnips or stir in steamed cauliflower right before serving for a lower carb alternative.
- Thyme, rosemary & bay leaf
How To Make Beef Stew with Red Wine
STEP ONE: Sear the beef. In a Dutch oven over medium-high heat, add 2 tablespoons of olive oil. Allow the oil to warm for a few minutes, it should shimmer slightly when hot. Sear the beef chunks on all sides. Once browned, remove to a plate and set aside.
Next, add 1 tablespoon of olive oil and the onions. Cook for about 5 minutes until softened. Add the garlic and cook for 1 minute. Add the flour and cook for another minute. This process helps to build a rich flavor base for the stew.
STEP TWO: Add the rest of the ingredients. Add the red wine, beef broth, tomato paste, mustard, Worcestershire sauce, salt, pepper, carrots, potatoes, the seared beef, along with the fresh thyme, rosemary, and bay leaf.
Stir thoroughly to combine and release any browned bits (fond) from the bottom of the pot. Once the tomato paste dissolves evenly into the liquid, cover.
STEP THREE: Cook. Simmer for 1.5 hours. This time will ensure maximum tenderness and flavor. Ladle the soup into serving bowls when ready to eat.
OPTIONAL STEP: For extra thick stew make slurry. You can make an optional cornstarch slurry if you want to thicken the stew at the end of the hour and a half. Simply mix 1 tablespoon cornstarch with 1 tablespoon of water. Pour the slurry into the stew and stir until it has thickened to your liking.
What To Serve with Beef Stew
This beef stew recipe is hearty and comforting all on its own. Pairing it with the right sides can further elevate the meal and ensure everyone leaves the table with a smile on their face. For a more classic pairing, serve with a slice of crusty bread to soak up the savory broth.
For a lighter option, a simple mixed green or Caesar salad offers a refreshing contrast. Roasted or steamed veggies such as Brussels sprouts, zucchini, eggplant, asparagus or fresh green beans keeps the meal nutrient rich as well.
If you’re aiming to bulk up the heartiness of the meal, pair with a side of mashed potatoes, buttery noodles, side of creamy rice, orzo or polenta.
Regardless of the sides that you choose, it can be helpful to offer multiple options to accommodate a variety of tastes and preferences if serving a crowd.
Recipe Notes & Helpful Tips
- Searing beef is an essential step to develop a deep flavor and enhance the richness of the dish. For best results, pat the beef dry, season generously with salt and pepper before adding to a hot pan.
- Turn into slow cooker beef stew with red wine by searing the beef on the stovetop as directed then transferring all ingredients into a crockpot to cook on low for 8-10 hours or high for 6-8 hours. To prevent mushy vegetables, add the potatoes and carrots during the last hour of cooking.
- Add the bay leaf to infuse flavor into the stew but remove before serving.
- Stew needs time to develop flavors and tenderize the beef. Simmer on low over an extended period of time for best results. Need a beef recipe that you can make in under 30 minutes? Try Spicy Mongolian Beef.
- Make ahead! Beef stew often tastes better the follow day as the flavors meld together. Make as directed then store in the fridge overnight before reheating when ready to serve.
Is This Recipe Gluten-Free?
This beef stew is gluten-free when cornstarch or gluten-free flour is used instead of all-purpose flour for the thickener. Double check all ingredients to search for hidden sources of gluten before cooking.
Frequently Asked Questions
I picked Merlot for a mild wine that adds a subtle sweetness. Cabernet Sauvignon or Syrah are also classic choices that complement the beef nicely and provide a rich flavor. Choose Pinot Noir for a less intense flavor.
Yes! Replace with extra beef broth combined with a splash of balsamic vinegar.
Beef that hasn’t been cooked long enough remains tough. Continue to let the stew simmer on low to further tenderize the meat. Also, be mindful of the size of beef chunks as the larger that they are cut, the longer the stew will need to simmer for maximum tenderness.
Storage Instructions
In the Fridge: Beef stew can be stored in the fridge for up to 5 days in an airtight container. Before placing in the fridge, let the stew cool completely.
In the Freezer: Freezing the stew is also an option, but keep in mind that when you thaw and reheat, the veggies will be softer. Label the container with the date and freeze for up to 3 months.
Reheating Stew
From the fridge: Take the refrigerated beef stew out of the fridge. Microwave in 30-second increments, stirring in between, until heated through. Alternatively, place in a preheated pan on the stove and heat them over medium-low heat until hot, stirring occasionally.
From the freezer: Transfer the frozen stew from the freezer to the fridge and let thaw overnight. Once thawed, reheat in the microwave or on the stovetop.
Beef Stew with Red Wine Recipe
Ingredients
- 3 tablespoons olive oil divided
- 1.5 pounds chuck roast cut into chunks
- 1 yellow onion cut into large pieces
- 4 cloves garlic minced
- 1/4 cup all-purpose flour gluten-free if needed
- 1/2 cup red wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon stone-ground mustard
- 1 teaspoon worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 carrots peeled and chopped
- 1.5 pounds gemstone baby potatoes cut in half
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
Instructions
- Sear the beef. In a dutch oven over medium-high heat, add 2 tablespoons of olive oil. Sear the beef on each side. Remove to a plate. Add 1 tablespoon of olive oil and the onions. Cook for about 5 minutes until softened. Add the garlic and cook for 1 minute. Add the flour and cook for another minute.3 tablespoons olive oil, 1.5 pounds chuck roast, 1 yellow onion, 4 cloves garlic, 1/4 cup all-purpose flour
- Add the rest of the ingredients. Add the red wine, beef broth, tomato paste, mustard, Worcestershire sauce, salt, pepper, carrots, potatoes, the seared beef, along with the fresh thyme, rosemary, and bay leaf. Cover.1/2 cup red wine, 4 cups beef broth, 2 tablespoons tomato paste, 1 tablespoon stone-ground mustard, 1 teaspoon worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon pepper, 2 carrots, 1.5 pounds gemstone baby potatoes, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 1 bay leaf
- Cook. Simmer for 1.5 hours.
- For extra thick stew make slurry. You can make an optional cornstarch slurry if you want to thicken the stew at the end of the hour and a half. Simply mix 1 tablespoon cornstarch with 1 tablespoon of water. Pour the slurry into the stew and stir until it has thickened to your liking.
Video
Notes
- Searing beef is an essential step to develop a deep flavor and enhance the richness of the dish. For best results, pat the beef dry, season generously with salt and pepper before adding to a hot pan.
- Turn into slow cooker beef stew with red wine by searing the beef on the stovetop as directed then transferring all ingredients into a crockpot to cook on low for 8-10 hours or high for 6-8 hours. To prevent mushy vegetables, add the potatoes and carrots during the last hour of cooking.
- Add the bay leaf to infuse flavor into the stew but remove before serving.
- Stew needs time to develop flavors and tenderize the beef. Simmer on low over an extended period of time for best results. Need a beef recipe that you can make in under 30 minutes? Try Spicy Mongolian Beef.
- Make ahead! Beef stew often taste better the follow day as the flavors meld together. Make as directed then store in the fridge overnight before reheating when ready to serve.
