Sometimes the adults just need a decadent Beef Stew with Red Wine. While this stew is a little more complex than a simple beef stew, it really is just a few more herbs and some red wine compared to a basic stew. It’s absolutely worth it!
Beef Stew with Red Wine is Fast & Simple
Don’t be scared by the list of ingredients, it’s honestly mainly just herbs that you should have in your pantry already! It is a long list, but it’s easy and it’s worth it. I’m not sure if red wine beef stew is something that all kids will enjoy (mine did) as it does have that extra edge to the taste that appeals to the adult palate. There will be some alcohol left from the red wine (this is a great article to read) so that is a personal choice up to each and every parent.
Can I make this red wine beef stew in the slow cooker?
The recipe is easily adaptable to the slow cooker! Simply brown the beef as directed and then combine everything in your slow cooker. Cook it on low for 7-8 hours or on high for 5-6. Remember when you are cooking it in the slow cooker that you need to chop your vegetables larger so that they don’t fall apart after slow cooking all day long.
What type of red wine do I use in beef stew?
The rule of thumb is to use a wine that you enjoy drinking, and if you serve the remainder with the meal you have a winning dinner combination! You only need 1/2 cup of red wine for this beef stew, which means that you have almost an entire bottle of red wine left for your meal. The second rule of thumb is that you need a drier red wine, you don’t want sweet. Try a Merlot, a Cabernet or a Syrah, all of these will pair nicely – but there are many other dry reds that will do the trick as well! Never, ever go by the old advice of using cheap wines in your recipes, if it’s a cheap and nasty wine to start with it won’t taste good in your meal, not to mention the fact that you are then left with almost an entire bottle of terrible wine!
This is definitely a stew that I will save for Sunday night dinners or the like, it’s not an everyday stew and I say that because you have to open up a bottle of nice red wine to make it. Sunday and a bottle of red wine to finish? That is NO problem in the Magpie household!
Need Some More Stew Recipes? Try These:
- Slow Cooker Chicken Stew
- Beef and Barley Stew
- Slow Cooker Beef and Sweet Potato Stew
- Simple & Delicious Crockpot Beef Stew
- Venison Stew From Scratch
Happy Cooking! Leave any questions in the comments below and I’ll get back to you soon!
Pin This Recipe to Your Soups and Stews Board and Remember to FOLLOW ME ON PINTEREST!
Red wine gives this beef stew a delicious flavour boost, while the tender beef and vegetables make this a hearty meal.
- 2 pounds cubed beef stew meat
- 1/2 cup all purpose flour
- 3 tablespoons vegetable oil
- 4 cups strong beef broth
- 1 tsp dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 tbsp minced garlic
- 1/2 teaspoon ground black pepper
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste or ketchup
- 1/2 cup red wine
- 3 large potatoes peeled and cubed
- 4 carrots cut into 1 inch pieces
- 4 stalks celery cut into 1 inch pieces
- 1 large onion chopped
- 2 teaspoons cornstarch
- 2 teaspoons cold water
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.