Red Wine Beef Stew Recipe

If you’re craving a hearty, soul-soothing dinner, this Red Wine Beef Stew Recipe is exactly what you want to bring to your table. There’s something about the deep richness of red wine combined with tender, slow-simmered beef that just makes the entire kitchen smell like a hug. It’s perfect for those chilly evenings when you want comfort food but also something elegant enough to impress your guests or just treat yourself.

What I love most about this Red Wine Beef Stew Recipe is how it balances bold flavors with a cozy, rustic feel. The wine adds a beautiful depth, while the fresh herbs and vegetables keep it grounded and wholesome. Plus, it’s surprisingly easy to make, so you’ll feel like a pro even if you’re new to stews. Trust me, once you make it, you’ll want to keep this recipe in heavy rotation all year round.

this …

Ingredients & Why They Work

Every ingredient in this Red Wine Beef Stew Recipe has a purpose that adds to the stew’s rich character and comforting texture. When shopping, look for quality stew meat and a dry red wine you’d enjoy drinking — it makes a difference!

• Stew meat: I prefer chuck roast cut into chunks for its perfect balance of fat and tenderness after slow cooking.
• Coarse salt and black pepper: Seasoning the beef well upfront boosts flavor right from the start.
• Olive oil: It’s my go-to for browning the meat and sautéing veggies without overpowering flavors.
• Sweet onion: Adds a subtle sweetness that complements the acidic wine beautifully.
• Carrots: Provide natural sweetness and color, plus they hold up well when simmered.
• Celery: Its earthy crispness adds a hint of freshness to balance richness.
• Garlic: A must-have for that savory depth and aromatic warmth.
• Tomato paste: Concentrates flavor and helps deglaze the pot to keep every tasty bit in the stew.
• Beef stock: Builds a hearty base that enhances the stew’s meaty character.
• Red wine: My favorite part — it tenderizes meat and infuses the dish with full-bodied taste.
• Dried thyme, fresh rosemary, bay leaves: Classic herbs that bring an irresistible aroma and layered flavor complexity.
• All-purpose flour or cornstarch: Thickens the stew to that lovely, luscious consistency that clings to every spoonful.
• Water: Used to create a smooth slurry for thickening without lumps.

Make It Your Way

I love tweaking this Red Wine Beef Stew Recipe depending on what I have on hand or what mood I’m in — and I encourage you to do the same! It’s such a flexible dish, perfect for making your own.

• Variation: Sometimes I swap carrots with parsnips or add mushrooms for an earthier touch, which really amps up the umami. It’s a crowd-pleaser every time.
• Dietary Modification: To keep it gluten-free, I always use cornstarch as a thickener instead of flour — works like a charm without compromising texture.
• Spice it Up: Adding a pinch of smoked paprika or a dash of cayenne gives it a warm kick that wakes up the flavors brilliantly.
• Make It Heartier: Toss in some diced potatoes or pearl onions for extra body and variety.

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

Step 1: Brown the beef for deep flavor

Start by generously seasoning your stew meat with coarse salt and black pepper — don’t be shy here, this is where flavor begins. Heat your Dutch oven over medium-high heat and add olive oil, then sear the beef chunks on all sides until you get a beautiful golden-brown crust. This step caramelizes the outside of the beef, locking in flavor and making your stew rich and savory. Once browned, remove the meat and let it rest while you cook the veggies.

Step 2: Sauté the vegetables to build the base

In the same pot, toss in your chopped onion, sliced carrots, celery, and minced garlic. Sauté until the onions become translucent and the veggies soften, about 5 to 7 minutes. Adding the tomato paste last helps lift the delicious browned bits stuck to the pan (that’s called deglazing), which means you’ll absorb every ounce of flavor. Stir the tomato paste in and cook for another minute before moving on.

Step 3: Simmer gently with wine and herbs

Return the browned beef back to the pot, then pour in the red wine and beef stock. Add in your dried thyme, fresh rosemary sprig, and bay leaves. Bring it all to a gentle boil, then reduce the heat to low and cover the pot. Now the magic happens — let the stew simmer for about 1 ½ hours, or longer if you can wait! This slow cooking breaks down the connective tissues, transforming the beef into tender, melt-in-your-mouth morsels.

Step 4: Thicken the sauce for that perfect finish

Once the meat and veggies are tender, it’s time to thicken your stew. Whisk together the flour (or cornstarch) and water until completely smooth. Increase the heat to medium, then stir this slurry into your stew. Keep stirring as the sauce thickens and coats everything wonderfully — it usually takes a few minutes. Taste and adjust the seasoning with more salt or pepper if needed, then fish out the rosemary sprig and bay leaves before serving.

How to Serve Red Wine Beef Stew Recipe

Garnishes

I like to sprinkle freshly chopped flat-leaf parsley over the top for a pop of color and fresh herbaceous note. A little swirl of sour cream or crème fraîche on the side adds a creamy contrast that’s downright decadent. For a touch of heat, sometimes I scatter crushed red pepper flakes.

Side Dishes

This stew pairs beautifully with rustic country bread or buttery mashed potatoes that soak up every bit of the luscious sauce. Occasionally, I’ll serve it over creamy polenta or alongside oven-roasted root vegetables like parsnips and sweet potatoes for extra texture and flavor variety.

Creative Ways to Present

For special occasions, I’ve ladled this Red Wine Beef Stew Recipe into individual mini cast-iron pots—so charming and perfect for dinner parties. Garnishing with a sprig of fresh rosemary and a side of homemade garlic knots ups the cozy factor and makes guests feel truly spoiled.

Make Ahead and Storage

Storing Leftovers

I transfer leftovers into airtight containers and refrigerate them for up to 4 days. Stew flavors actually deepen overnight, so next-day servings often taste even better than the first!

Freezing

This recipe freezes wonderfully. I let the stew cool completely before packing it into freezer-safe containers or heavy-duty bags, which keep it fresh for up to 3 months. Just be sure to label with the date.

Reheating

To reheat, I gently warm the stew on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of beef stock or water helps loosen the sauce if it’s thickened too much in the fridge or freezer.

FAQs

Final Thoughts

This Red Wine Beef Stew Recipe has become a faithful friend on many cold nights for me. It’s the kind of dish that makes your home feel cozy and your taste buds dance with satisfaction. I can’t recommend it enough for anyone wanting a warm, comforting meal that’s as impressive as it is easy. Give it a try and let it bring a little extra love to your dinner table — I promise you won’t regret it.

Print