overhead view of red wine beef stew in a bowl over mashed potatoes garnished with rosemary on a counter top next to two other bowls and a glass of wine

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Why I love this red wine beef stew

There’s really nothing more comforting than a warm bowl of hearty stew. I absolutely love it when the weather is cold, and this red wine beef stew is one of my favorites. I’m also really fond of Irish beef stew, but I typically save that for St. Patrick’s day.

This recipe doesn’t have potatoes in the stew itself. I prefer to serve mine over creamy, dairy free mashed potatoes instead, but if you’re in the mood for a complete one-pot meal, feel free to throw a few cut up potatoes into the mix.

close up of braised red wine beef stew in a bowl garnished with rosemary

Here’s what you’ll need to make it

a hand placing a bowl full of red wine beef stew on a countertop

How to make red wine beef stew

Brown the beef. Start by seasoning the stew meat with salt and pepper. Heat a large Dutch oven to medium-high heat and sear the beef on all sides.

Sauté the veggies. Remove the beef from the pot and let it rest on a plate while you sauté the onion, carrots, celery, and garlic. You can add the tomato paste now, too. This will help deglaze the pan and get all the brown bits off of the pot and into the stew.

Simmer the stew. After about 5 minutes, return the meat to the pan and add the wine and broth. Submerge the herbs in the liquid and cover the pot.

Let the stew come to a boil and the reduce the heat to low. Let it simmer for about an hour and a half, or even a bit longer if you want.

This let’s the stew meat break down and get nice and tender. You don’t want to rush this part.

Thicken the sauce. When the meat is tender (and the veggies should be too), whisk your thickener with some water until smooth.

Pour the mixture into the stew and stir to combine. Let the stew continue cooking until the sauce has thickened.

overhead view of a large dutch oven filled with red wine beef stew  on a countertop with a glass of wine

FAQS and tips for making red wine beef stew

What kind of red wine is good for beef stew?

You can really use whatever kind of wine you like (or have on hand), but I prefer a hearty wine like cabernet or zinfandel for stew.

Can you use white wine instead of red wine in beef stew?

While this recipe is for red wine beef stew, you can easily swap out red wine for a white. Just make sure you choose one that will pair well with the hearty flavor of beef stew, such as

How do you fix a bland stew?

If your stew seems bland, it’s probably a simple fix. Add some salt. Just a tiny bit of salt can make a huge difference and bring out flavors in the stew. I recommend adding 1/4 teaspoon at a time until the flavor is right.

overhead close up of a bowl full of red wine beef stew over mashed potatoes

This recipe would be great with:

More soup recipes you’ll love:

overhead view of wooden spoon staring a dutch oven full of red wine beef stew on a countertop next to a glass of red wine

Red Wine Beef Stew

This easy, red wine beef stew is tender and delicious! It’s filled with veggies and seasoned with rosemary and thyme – creating a hearty comfort food. Serve it over mashed potatoes or with drop biscuits complete meal!

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 1 hours 30 minutes
  • Total Time: 1 hours 40 minutes
  • Yield: 8 servings 1x
  • Category: Mains
  • Method: Braising
  • Cuisine: American


  • 2 pounds stew meat
  • 2 teaspoons coarse salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large sweet onion, chopped (about 2 cups)
  • 4 carrots, sliced (about 3 cups)
  • 2 stalks celery, sliced
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 1 cup beef stock
  • 3/4 cup red wine
  • 1/4 teaspoon dried thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch)
  • 1/4 cup water


  1. Season the stew meat with salt and pepper. Heat a large stockpot or Dutch oven to medium-high. Brown the beef on all sides. Remove the meat and any juices from the pan and set aside.
  2. Add olive oil, vegetables and tomato paste. Stir until evenly coated and sauté until the onions have become translucent.
  3. Pour in the red wine, beef broth and thyme, stirring as needed. Then submerge the rosemary and bay leaves in the liquid.
  4. Cover the pot and simmer for about 1 hour and 30 minutes.
  5. In a small bowl or jar, whisk the flour (or cornstarch) and water together until smooth. Increase heat to medium and stir the mixture into the pot. Let the stew continue to cook until the liquid has thickened.
  6. Adjust seasoning to taste and remove herbs before serving.


To make this recipe gluten free, use the listed amount of cornstarch as a thickener and make sure to choose a gluten free broth.


  • Serving Size: 1 bowl
  • Calories: 446
  • Sugar: 9.2 g
  • Sodium: 1585.7 mg
  • Fat: 16.6 g
  • Saturated Fat: 5.1 g
  • Carbohydrates: 22.3 g
  • Fiber: 5 g
  • Protein: 53.3 g
  • Cholesterol: 149.6 mg

Keywords: dairy free, egg free, easy, beef, stew, winter, fall, easy, gluten free option

Last Updated on December 1, 2021 by Melissa Belanger

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