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.
If you like this recipe, you have to try this buffalo chicken chili, this beef paprikash – this one’s a slow cooker recipe, and this red wine braised chuck roast.
Looking for recipes to serve with stew? We love to serve this with the best dairy free mashed potatoes or sometimes I will make my favorite, easy drop biscuits. Another option would be easy vegan cornbread, for something a bit different.
Ingredients & substitutions
- Red wine – Skip the cooking wine and use your favorite dry, red wine, it adds so much depth to the flavor of this dish. I’ve linked below, some more information regarding types of wine for the stew.
- Flour – You can make this recipe with cornstarch as well, so I’ve added the measurements in the recipe card. Swapping to cornstarch will help make this recipe gluten free, just make sure to use a gluten free beef stock as well.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
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.
Frequently asked questions
Red Wine Beef Stew
Ingredients
- 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
Instructions
- Brown the beef. Start by seasoning the stew meat with salt and pepper. Then, heat a large Dutch oven to medium-high heat and sear the beef on all sides. Remove the beef from the pot and let it rest while you sauté the vegetables.
- Sauté the veggies. Add the the onion, carrots, celery, and garlic to the pot and sauté until tender. Then, add the tomato paste and stir to coat the veggies. 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, beef broth and herbs.Let the stew come to a boil. Then, reduce the heat to low and cover the pot. Allow the stew to simmer for about an hour and a half, or even a bit longer if you want.This lets 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 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.
- Adjust seasoning to taste and remove herbs before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This is making me so hungry! This stew looks so flavorful and delicious. Love it!
I just made this and it smells delicious! I don’t see when to add the stew meat back in so I did when I added the broth. Is that what you do?
When do you add the beef back to the pot?
Return the beef to the pan when you add the liquids.
Hello Melissa,
You should fix the recipe with the missing step. Someone like me would have added the meat after the 1 1/2 hours of simmering lolhahaha.
Perhaps u cooked beef too much . I would just brown outside put it aside while cooking up the juices etc. Add beef right after for the simmer to have it become juicy .
??? I’m making it today .
Excellent and very cool idea and great content of different kinds of the valuable information’s. Thanks for sharing wonderful information.
Fix the recipe on when to add back the beef.
Hi. Please try to remember that I’m an actual human. You could be a little bit nicer when you speak to people. The beef goes back into the pot before you cover and simmer for the hour and 30 minutes.
And please remember we are humans that spend a lot of time and money on these ingredients. It’s incredibly frustrating to come home from working a long day and realize the recipe is messed up after you’ve already started it and let the veggies simmer.
You’re right. It didn’t say it in the recipe card, but in the detailed how to section within the post, it does say when to add the beef back to the pot. There were also several other comments in which I answered when to put the beef back in. I’m so sorry that your meal didn’t turn out because of my mistake. I have updated the post to fix the issues.
Would this work in a slow cooker? I love to set it and forget it!
It should work, although I have not tried it in the slow cooker. I would recommend you sear the beef before adding it to the slow cooker then follow the instructions for the remainder of the recipe.
Can this be put in the oven?
Yes. You could put it in the oven at 325˚F for about 3 – 4 hours instead of the simmer time.
Thank you Melissa,
I prepared your red wine beef stew midway and left it to simmer slowly until 15h30 – I thickened it this evening and served it with the mash potatoes as suggested. It was absolutely delicious and as my son does not fair well on lactose I will continue to explore your dishes.
With deep gratitude,
Fond regards
Teresa Ashton
It was delicious, but my crew needed more garlic and pepper, onion powder, and some Slap Ya Mama! Thanks for sharing.
Delicious recipe! The instructions seemed complete to me. Thanks!