Traditional Red Wine Beef Stew

There’s something about a pot of beef stew simmering on the stove that makes a house feel like a home. The smell alone is enough to bring everyone to the kitchen asking when dinner will be ready. But regular beef stew is great and all, until you add red wine to it. Then it becomes something you’ll want to make again and again.

I know what you’re thinking—red wine in a stew sounds fancy. But trust me, it’s not complicated at all. You’re basically making regular beef stew and pouring in some wine. That’s it. The wine adds a depth of flavor that water or broth just can’t match. Plus, it gives you an excuse to open a bottle and have a glass while you cook.

This is my go-to dinner when it’s cold outside or when I need something that cooks itself while I help with homework. Serve it with crusty bread for dipping, and you’ve got yourself a meal that tastes like you spent all day in the kitchen.

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What Kind of Stew Meat Should I Use?

For the best red wine beef stew, you’ll want to look for chuck roast or beef chuck, which is typically what’s labeled as “stew meat” at the grocery store. These cuts come from the shoulder area of the cow and have enough marbling and connective tissue to become incredibly tender after slow cooking. If you can’t find pre-cut stew meat, you can absolutely buy a chuck roast and cut it into 1-2 inch cubes yourself – this actually gives you more control over the size of your pieces. Avoid leaner cuts like sirloin or round, as they tend to dry out during the long cooking process and won’t give you that melt-in-your-mouth texture you’re looking for in a good stew.

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Options for Substitutions

This stew is pretty forgiving when it comes to swapping ingredients:

• Stew meat: Beef chuck is the go-to choice, but you can also use bottom round or even short ribs if you want extra richness. Just stick with cuts that benefit from slow cooking.
• Red wine: If you’d rather skip the wine, use an extra 3/4 cup of beef stock plus 1 tablespoon of red wine vinegar or balsamic vinegar to keep that tangy depth.
• Sweet onion: Yellow or white onions work just fine here. Sweet onions add a bit of mellowness, but any onion will do the job.
• Celery: Not a celery fan? You can leave it out or swap it with parsnips or turnips for a different flavor profile.
• Fresh rosemary: If you only have dried rosemary, use about 1/2 teaspoon instead of the fresh sprig. Just remember that dried herbs are more concentrated.
• Flour or cornstarch: Either works for thickening. If using cornstarch, you’ll need less (1 tablespoon instead of 2 tablespoons flour), and it creates a slightly glossier finish.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef stew is skipping the browning step or overcrowding the pan, which steams the meat instead of creating that rich, caramelized crust that adds depth to your stew – brown the beef in batches with plenty of space between pieces for the best flavor.

Another common error is using the wrong cut of meat or not cooking it long enough, so make sure you’re using a tough cut like chuck roast and let it simmer low and slow for at least 2-3 hours until the meat is fork-tender.

Don’t add all your vegetables at the beginning either, as carrots and celery can turn mushy after hours of cooking – add them during the last hour so they stay tender but not overcooked.

Finally, resist the urge to use cheap cooking wine; since the wine flavor concentrates as it reduces, use something you’d actually drink to avoid a bitter or harsh taste in your finished stew.

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What to Serve With Beef Stew?

A hearty beef stew practically begs for some crusty bread to soak up all that rich, wine-infused broth. I love serving it with a warm baguette or some homemade dinner rolls that you can tear apart and dip right into the bowl. Mashed potatoes or buttered egg noodles are also great options if you want something more filling, and they pair really well with the tender beef and vegetables. For a lighter side, a simple arugula salad with a lemony vinaigrette helps cut through the richness of the stew and balances out the meal nicely.

Storage Instructions

Store: This stew actually gets better after a day or two in the fridge! Let it cool completely, then transfer to an airtight container and refrigerate for up to 4 days. The flavors really meld together nicely, making it perfect for meal prep or enjoying as leftovers throughout the week.

Freeze: Red wine beef stew freezes like a dream. Once cooled, portion it into freezer-safe containers or heavy-duty freezer bags, leaving a little room at the top for expansion. It’ll keep well for up to 3 months, so you can have a hearty meal ready whenever you need it.

Reheat: Warm the stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, though I find the stovetop method keeps the texture better. If it seems too thick after storing, just add a splash of beef stock or water to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1950
• Protein: 145-165 g
• Fat: 90-105 g
• Carbohydrates: 50-60 g

Ingredients

For the stew:

• 1 large sweet onion (roughly chopped)
• 2 tsp coarse salt
• 1 sprig fresh rosemary
• 1 tbsp tomato paste
• 2 bay leaves
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1 cup beef stock
• 3/4 cup red wine (I use a dry Burgundy or Côtes du Rhône)
• 2 tbsp olive oil
• 2 celery stalks (chopped)
• 4 carrots (cut into 1-inch pieces)
• 1 tbsp minced garlic
• 2 lb stewing beef (cut into 1.5-inch cubes)

For thickening:

• 2 tbsp all-purpose flour
• 1/4 cup water

Step 1: Season and Brown the Beef

• 2 lb stewing beef (cut into 1.5-inch cubes)
• 2 tsp coarse salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Start by seasoning the stewing beef cubes with 2 teaspoons of coarse salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.

Sear the beef in batches until browned on all sides, then transfer the browned beef to a plate and set aside.

Step 2: Sauté the Aromatic Vegetables

• 1 large sweet onion (roughly chopped)
• 4 carrots (cut into 1-inch pieces)
• 2 celery stalks (chopped)
• 1 tbsp minced garlic
• 1 tbsp tomato paste

In the same Dutch oven, add the chopped onion, carrots, celery, and minced garlic.

Sauté over medium heat for about 5 minutes, stirring occasionally, until the vegetables are beginning to soften.

Add 1 tablespoon of tomato paste and stir to coat the vegetables, scraping up any browned bits from the pot.

I like to add the tomato paste at this stage because it really deepens the flavor and helps deglaze the pan.

Step 3: Simmer the Stew with Wine, Stock, and Herbs

• browned beef from Step 1
• sautéed vegetables from Step 2
• 3/4 cup red wine
• 1 cup beef stock
• 1 sprig fresh rosemary
• 2 bay leaves
• 1/4 tsp dried thyme

Return the browned beef (from Step 1) to the pot with the sautéed vegetables (from Step 2).

Pour in 3/4 cup red wine and 1 cup beef stock.

Add the sprig of rosemary, 2 bay leaves, and 1/4 teaspoon dried thyme.

Increase the heat and bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 1.5 hours, or until the beef is tender and the flavors meld together.

Step 4: Thicken the Stew

• 2 tbsp all-purpose flour
• 1/4 cup water

Once the beef is tender, in a small bowl, whisk together 2 tablespoons flour and 1/4 cup water until smooth.

Increase the heat to medium and stir this mixture into the simmering stew.

Cook for a few more minutes until the sauce has thickened.

For a silky sauce, I make sure to whisk the flour and water really well before adding—it prevents lumps.

Step 5: Finish and Serve the Stew

Taste the stew and adjust seasoning with more salt or pepper if needed.

Remove the bay leaves and rosemary sprig before serving.

Serve the stew warm and enjoy the rich, hearty flavors.

Traditional Red Wine Beef Stew

Delicious Traditional Red Wine Beef Stew recipe with step-by-step instructions.

5 from 1 vote

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Prep Time 40 minutes mins

Cook Time 1 hour hr 22 minutes mins

Total Time 2 hours hrs 2 minutes mins

Servings 4

Calories 1825 kcal

Ingredients

  

For the stew:

• 1 large sweet onion (roughly chopped)
• 2 tsp coarse salt
• 1 sprig fresh rosemary
• 1 tbsp tomato paste
• 2 bay leaves
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1 cup beef stock
• 3/4 cup red wine (I use a dry Burgundy or Côtes du Rhône)
• 2 tbsp olive oil
• 2 celery stalks (chopped)
• 4 carrots (cut into 1-inch pieces)
• 1 tbsp minced garlic
• 2 lb stewing beef (cut into 1.5-inch cubes)

For thickening:

• 2 tbsp all-purpose flour
• 1/4 cup water

Instructions

 

• Start by seasoning the stewing beef cubes with 2 teaspoons of coarse salt and 1/4 teaspoon black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then transfer the browned beef to a plate and set aside.
• In the same Dutch oven, add the chopped onion, carrots, celery, and minced garlic. Sauté over medium heat for about 5 minutes, stirring occasionally, until the vegetables are beginning to soften. Add 1 tablespoon of tomato paste and stir to coat the vegetables, scraping up any browned bits from the pot. I like to add the tomato paste at this stage because it really deepens the flavor and helps deglaze the pan.
• Return the browned beef (from Step 1) to the pot with the sautéed vegetables (from Step 2). Pour in 3/4 cup red wine and 1 cup beef stock. Add the sprig of rosemary, 2 bay leaves, and 1/4 teaspoon dried thyme. Increase the heat and bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 1.5 hours, or until the beef is tender and the flavors meld together.
• Once the beef is tender, in a small bowl, whisk together 2 tablespoons flour and 1/4 cup water until smooth. Increase the heat to medium and stir this mixture into the simmering stew. Cook for a few more minutes until the sauce has thickened. For a silky sauce, I make sure to whisk the flour and water really well before adding—it prevents lumps.
• Taste the stew and adjust seasoning with more salt or pepper if needed. Remove the bay leaves and rosemary sprig before serving. Serve the stew warm and enjoy the rich, hearty flavors.