Cozy up with a bowl of Red Wine Beef Stew, a classic dish that slowly cooks beef, potatoes, and carrots in a flavorful red wine sauce. It’s a perfect cold-weather meal for any occasion! Stovetop, slow cooker, and Instant Pot instructions included.
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In our house, a chilly night calls for a bowl of this Red Wine Beef Stew. It’s the ultimate comfort food but still a bit fancy at the same time, so it checks all of my boxes. I can never get enough of the tender chunks of beef, hearty potatoes, and carrots in the rich red wine sauce!
Whether you pair it with crusty bread or serve it over creamy mashed potatoes, treating yourself to this beef stew recipe guarantees a stick-to-your-bones, just plain delicious meal that will leave everyone asking for seconds.
What does red wine do to beef stew?
The secret to the best beef stew is simple: add dry red wine! If you’ve ever made other recipes that call for red wine, like pot roast, au jus, or pasta sauce, you know how the acidity and depth of flavor in red wine instantly elevate the entire dish.
In beef stew recipes, red wine is used to deglaze the pot to help lift those flavorful browned bits stuck on the bottom (also called fond). Those little pieces of caramelized goodness give the stew its flavor and richness, while the wine highlights the meat’s umami flavors and adds complexity to the sauce. It’s a simple ingredient but makes every bite feel like a gourmet experience!
Ingredients
- Beef chuck roast – This is the best cut of beef for stew because its marbling and collagen break down slowly as it’s cooked, making the meat tender and the stew more flavorful. Opt for a well-marbled cut and trim the excess fat before slicing the meat into 1-inch pieces. I prefer fresh meat but frozen and thawed beef works, too.
- All-purpose flour – Coating the beef in flour creates a crisp caramelized crust around the outside and helps thicken the stew. You can use gluten-free flour here if needed.
- Dried herbs – I used dried thyme and dried rosemary to season the beef. If you substitute fresh, use twice the amount.
- Seasonings – I also used a blend of garlic powder, onion powder, Kosher salt, and black pepper to upgrade the flavors.
- Olive oil – Use extra virgin olive oil for the best flavor, or substitute vegetable oil or avocado oil.
- Onion and garlic – Two aromatics that lend sweet and savory notes. Shallots can be used as a milder substitute for the onion if you’d like.
- Tomato paste – It adds a rich, umami flavor and deepens the color of the stew.
- Beef broth – Use low-sodium beef broth to control the dish’s saltiness. Beef bone broth also works.
- Dry red wine – The wine you use will significantly affect the stew’s flavor, so choose one you already enjoy drinking. I recommend using a Cabernet Sauvignon, Merlot, or Zinfandel.
- Worcestershire sauce
- Vegetables – Baby carrots and Yukon Gold potatoes are cooked alongside the beef in the stew.
- Lemon juice
- Fresh parsley
How to make beef stew with red wine
Add the pieces of beef to a large bowl and sprinkle the flour, salt, rosemary, thyme, garlic powder, pepper, and onion powder over top. Toss to coat.
Heat some oil in a large pot over medium-high heat, then add the seasoned beef. Cook until it’s browned on all sides. Transfer the beef to a plate.
Heat the remaining oil in the now-empty pot. Add the onions and sauté until softened. Next, add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for another minute.
Deglaze the pot with the red wine. Let it simmer until it reduces by about half, scraping up any browned bits from the bottom.
Add the broth, Worcestershire sauce, carrots, potatoes, and browned beef to the pot. Heat to a simmer, then cover and cook until the beef is tender.
Stir in the lemon juice at the end, then taste the stew and add any additional salt, pepper, and lemon juice as needed. Serve the hot stew in bowls with parsley on top. Enjoy!
Tips and tricks
- Dry the pieces of beef with paper towels before coating them in the seasonings to help them stick.
- You may need to brown the beef in two batches depending on the size of your pot. By leaving some space in between each piece, the beef will caramelize and brown beautifully.
- Don’t rush the process! The stew needs time to simmer gently over medium heat in order to develop its wonderful comforting flavors. Feel free to add an extra splash or two of broth if you find that the liquid is reducing too much.
- Do you prefer a thicker stew? Whisk 1 tablespoon of cornstarch and 1 tablespoon of water together, then stir the slurry into the stew and simmer until it’s thickened to your liking.
- Beef stews taste even better when the flavors have plenty of time to get to know each other. That’s why I recommend making the stew 1 day ahead of serving and warming it up on the stove before it’s time to eat.
Variations
Consider these veggie variations to make this classic red wine beef stew recipe your own:
- Mushrooms: Sauté sliced cremini or baby bella mushrooms with the onions for an earthy, umami boost.
- Root veggies: In addition to carrots and potatoes, try adding parsnips, turnips, or rutabaga.
- Pearl onions: Use peeled pearl onions instead of yellow or white onions for a gourmet touch.
- Peas: Stir in frozen peas during the last few minutes of cooking for a pop of color and sweetness.
Serving suggestions
This red wine beef stew is a hearty and comforting meal all on its own, especially when paired with crusty bread or garlic bread. If you’re planning on serving a crowd, consider pairing the stew with any of these side dish ideas. Each one perfectly complements the beef’s rich and hearty flavors:
You can’t go wrong with any of these 20 BEST Sides to Serve with Beef Stew either!
FAQs
The flavor will be slightly different without the wine but if you prefer to skip it, use an equal amount of beef broth and a small splash of balsamic vinegar in its place. This will give the stew a similar depth of flavor but without the alcohol.
Yes! To make this beef and red wine stew in a slow cooker, brown the meat and sauté the onions, garlic, and tomato paste in a skillet as normal. Add them to the crockpot along with the remaining ingredients, then cover and cook on low for 7 to 8 hours or high for 4 to 5 hours.
To make red wine beef stew in your Instant Pot, start by browning the beef using the Sauté function, then set it aside. Sauté the onions, garlic, and tomato paste, and deglaze the pot with red wine. Add the browned beef, broth, and Worcestershire sauce to the pot, seal the lid, and cook on high pressure for 20 minutes with a 10-minute natural release.
Next, add the carrots and potatoes and cook on high pressure for another 10 minutes, followed by a 10-minute natural release. Manually release any remaining pressure.
For more detailed instructions, check out my Instant Pot Beef Stew recipe.
Other cuts, such as beef brisket, beef short ribs, pre-cut stew meat, or even lamb shoulder or leg, also work well. Each one offers a slightly different but still rich and meaty flavor that becomes equally tender when cooked low and slow.
Storing
Allow the leftovers to cool completely before transferring them to an airtight container. They’ll keep for up to 4 days in the refrigerator or up to 3 months in the freezer. Thaw the frozen stew in the fridge overnight before reheating.
The best way to reheat beef stew is on the stovetop over medium heat until it’s warmed through. If you need a quicker option, microwave as much stew as you plan on eating in 1 to 2-minute intervals, stirring occasionally.
Best wine pairings for beef stew
I’ll usually pair my bowl of beef stew with the dry red wine I used in the recipe. That way, I know the flavors will pair beautifully. Other wines that pair well are:
More stew recipes
Did you make this beef stew with red wine?
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In a large bowl, toss the beef with the flour, salt, rosemary, garlic powder, thyme, pepper, and onion powder.
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Add 1 TBSP olive oil to a large dutch oven, or heavy pot, and heat over medium-high heat. Once hot, add half the meat and cook until browned on all sides, about 5-7 minutes. Transfer the meat to a bowl and brown the second batch. Transfer the second batch to the bowl and set aside.
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Add the remaining 1 TBSP olive oil to the now empty pot. Once hot, add the onions and cook for 5-6 minutes, until softened. Add the garlic and cook 30 seconds longer. Add the tomato paste and cook for 1 minute.
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Add the red wine and cook for 2-3 minutes, until reduced by about half, scraping any browned bits from the bottom of the pot.
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Add the broth, Worcestershire sauce, carrots, potatoes and browned beef to the pot.
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Bring the stew to a simmer, and cook, covered, for about 1 1/2 hours, until the beef is tender, stirring occasionally.
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Add the lemon juice and season to taste with more salt and pepper and lemon juice, as needed.
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Sprinkle with fresh parsley and enjoy!
Variations
Consider these veggie variations to make this classic red wine beef stew recipe your own:
- Mushrooms: Sauté sliced cremini or baby bella mushrooms with the onions for an earthy, umami boost.
- Root veggies: In addition to carrots and potatoes, try adding parsnips, turnips, or rutabaga.
- Pearl onions: Use peeled pearl onions instead of yellow or white onions for a gourmet touch.
- Peas: Stir in frozen peas during the last few minutes of cooking for a pop of color and sweetness.
Tips and tricks
- Dry the pieces of beef with paper towels before coating them in the seasonings to help them stick.
- You may need to brown the beef in two batches depending on the size of your pot. By leaving some space in between each piece, the beef will caramelize and brown beautifully.
- Don’t rush the process! The stew needs time to simmer gently over medium heat in order to develop its wonderful comforting flavors. Feel free to add an extra splash or two of broth if you find that the liquid is reducing too much.
- Do you prefer a thicker stew? Whisk 1 tablespoon of cornstarch and 1 tablespoon of water together, then stir the slurry into the stew and simmer until it’s thickened to your liking.
- Beef stews taste even better when the flavors have plenty of time to get to know each other. That’s why I recommend making the stew 1 day ahead of serving and warming it up on the stove before it’s time to eat.
Calories: 640kcal | Carbohydrates: 32g | Protein: 49g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1918mg | Potassium: 1460mg | Fiber: 3g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 29mg | Calcium: 85mg | Iron: 7mg
