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Why You’ll Love My Recipe
Sometimes the adults just need a hearty Beef Stew with Red Wine! This one’s a little more sophisticated than your everyday beef stew, with a splash of red wine and a few extra herbs to make it feel special. When it’s done, you end up with a rich, deeply flavored meal that’s worth every step.
If you’ve got plenty of beef on hand, try my Dutch Oven Beef Stew for another classic comfort meal or make The Best Instant Pot Beef Stew. And don’t forget to keep my Beef Stew Seasoning on hand for your batch!
Reader Review
This beef stew was absolutely delicious! I thought the ketchup and Worcestershire, along with the rosemary, made it special with the red wine. I used all fresh herbs (as always) instead of the dried. I’ll be looking out for more of your recipes, thanks!
Karlynn’s Recipe Notes
- Skill Level: This stew is easy to make, especially since most of the cooking time is hands-off while everything simmers away.
- Total Time: Plan for just under 2 and a half hours from start to finish – but it’s well worth the wait!
- Variations: If you want to add more veggies, toss in some peas, corn, green beans, or mushrooms to suit your taste. When it’s time to serve, pair your stew with my Make Ahead Mashed Potatoes, some crusty Homemade Garlic Bread, or a fresh Green Goddess Kale Salad to round out the meal.
- Tools For This Recipe: You will need a large bowl, a large lidded pot or Dutch oven, a knife and cutting board, a whisk, and a ladle for serving!
What You’ll Need for Ingredients
Beef: Cubed beef stew meat is the star of this hearty meal! You’ll toss it in flour before cooking to help it brown nicely and give the stew a thicker, richer consistency as it simmers.
Red Wine: Red wine adds a deep, rich flavor that pairs beautifully with the savory beef and herbs. Karlynn’s Tip: My rule of thumb is to use a wine you enjoy drinking. If you serve the rest with dinner, you’ve got yourself a winning combination!
Seasonings: Ground black pepper, dried thyme, rosemary, and parsley add plenty of herby flavor to the stew. Feel free to adjust the amounts to suit your taste!
Vegetables: Potatoes, carrots, celery, yellow onion, and garlic build the hearty base of this stew. Karlynn’s Tip: You can swap in or add other veggies you enjoy, like peas, green beans, mushrooms, or corn, to make the stew your own.
Beef Broth: Beef broth and Worcestershire sauce work together to create the stew’s rich, deep taste. Use my Homemade Worcestershire Sauce for an extra layer of umami that complements the beef and red wine!
How To Make Beef Stew with Red Wine
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Toss the beef cubes in the flour until coated.
- In a large pot or Dutch oven, cook the beef in oil over medium heat until browned on all sides.
- Add in the beef broth.
- Stir in the thyme, rosemary, parsley, garlic, Worcestershire, ketchup and red wine.
- Bring to a boil, then reduce heat, cover and simmer for 1 hour.
- Stir in potatoes, carrots, celery, and onion into the pot.
- Cover and simmer 1 hour or until the vegetables are tender.
- Once done, if needed, thicken the stew by dissolving the cornstarch in 2 teaspoons of cold water and whisking it into the stew.
Karlynn’s Tips and Tricks for the Perfect Beef Stew with Red Wine
- Make It in the Slow Cooker: This recipe adapts easily to the slow cooker! Brown the beef as directed, then transfer it to your slow cooker with the rest of the ingredients. Cook on low for 7–8 hours or high for 5–6 hours. Don’t forget to cut your vegetables into larger chunks so they hold their shape instead of becoming mushy after a long cook time!
- Choose the Right Red Wine: You’ll want a dry red wine instead of a sweet one for this stew. Merlot, Cabernet Sauvignon, and Syrah are all great choices, but plenty of other dry reds will work, too. And please skip the old advice about using the cheapest wine you can find! Choose something you’d actually enjoy drinking, because a wine that tastes unpleasant in your glass isn’t going to magically improve in your stew. Plus, you’ll have most of the bottle left to enjoy with dinner!
Storage Instructions
Refrigerator: Let the stew cool, transfer it to an airtight container, and store in the fridge for up to 4 days. Reheat individual portions in the microwave or warm larger portions in a saucepan over medium-low heat, stirring until heated through.
Freezer: This stew freezes beautifully, so it’s a great option for weekly meal prep! Let it cool completely, then transfer it to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months following USDA food safety guidelines. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
More Delicious Stew Recipes
When the weather turns chilly, and the leaves start changing, you know it’s time for a big bowl of stew! If you’re craving a cozy, hearty meal, try one of my favorite Stew Recipes next:
- My Slow Cooker Chicken Stew is a tasty alternative to beef stew, with tender chicken and plenty of flavor!
- This Slow Cooker Beef and Sweet Potato Stew combines savory beef with sweet potatoes and veggies for a delicious twist on a classic.
- My Simple & Delicious Crockpot Beef Stew is another easy option for the days when you want dinner to cook itself while you get on with your day!
That’s all, folks! A good beef stew deserves to be savored, so set the table, grab some crusty bread to soak up all that delicious broth, and enjoy your stew any day of the week.
If you give this recipe a try, don’t forget to leave a comment below to let me know how it turned out! I always love hearing about how you make these meals your own.
Happy Cooking!
Karlynn
Beef Stew with Red Wine
Ingredients
- 2 pounds beef stew meat, cubed
- ½ cup all purpose flour
- 3 tablespoons vegetable oil
- 4 cups beef broth, see notes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 tablespoon minced garlic
- ½ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste or ketchup
- ½ cup red wine, see notes
- 3 large potatoes, peeled and cubed
- 4 medium carrots, cut into 1 inch pieces
- 4 stalks celery, cut into 1 inch pieces
- 1 large yellow onion, chopped
- 2 teaspoons cornstarch
- 2 teaspoons cold water
Instructions
- Toss the beef cubes in the flour until coated. In a large pot or dutch oven, cook the beef in the oil over medium heat until browned on all sides. Add in the beef broth. Stir in the thyme, rosemary, parsley, garlic, Worcestershire, ketchup and red wine. Bring to a boil, then reduce heat, cover and simmer 1 hour.
- Stir in potatoes, carrots, celery, and onion into the pot. Cover and simmer 1 hour or until the vegetables are tender. Once done, if needed, thicken the stew by dissolving the cornstarch in 2 teaspoons cold water and whisking into the stew.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Joyce says
Can you do this recipe be cooked in the slow cooker
Michal Shafir says
This beef stew was absolutely delicious! I thought the ketchup and worshteshire along with the rosemary made it special with the red wine. I used all fresh herbs (as always) instead of the dried. I’ll be looking out for more of your recipes, thanks!
Sharon says
Doesn’t this recipe need salt? None listed in ingredients.
Karlynn says
Beef broth is incredibly salty, you could add more later to taste but that would be a lot of sodium.
klebefolie says
It looks so delicious, I have to try it. Thanks for the recipe.