This beef stew with red wine is my idea of pure comfort food, so I love cooking up a batch of this in the cold winter months to warm things up. Tender beef is swimming in a rich beer and red wine sauce, accompanied by potatoes and carrots. Cooking this beefy red wine stew on the stove top is so darn easy, and it never fails to fill me up!
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The meat in this red wine beef stew recipe comes out incredibly tender. And the red wine sauce adds so much flavor, with a beautifully silky texture. I prefer to cook this stew in a Dutch oven, because I can do every step in one pot, and it helps cook the beef nice and slow. But any heavy-bottomed pot with high sides will work for this recipe!
Ingredients for Red Wine Beef Stew
- Beef: Use stew meat or chuck roast, and trim the fat. Stew is the ideal time to skip the lean, pricier cuts of meat and go for the less expensive, tougher cuts. The long, slow cook time leaves lean meat (like sirloin) tough and chewy, while tougher cuts (like chuck) break down and become really tender.
- Red Wine: Use a dry or semi-dry wine–something that isn’t sweet. I recommend using a Cabernet Sauvignon or Pinot Noir for this beef stew.
- Veggies: This recipe calls for classic stew vegetables (onion, carrots, and potatoes). But you can use different veggies if desired.
- Beer: A single 12 oz bottle of beer will do. Ideally, use a stout or dark ale (dark beer is better than light for stew).
- Butter: Use unsalted butter.
- Garlic: Freshly minced.
- Beef Stock: This helps fill out the stew and adds the perfect amount of liquid.
- Beef Bouillon Cubes: Or use dry au jus mix instead.
- Tomato Paste: Adds a tomato-y flavor to the sauce.
- Worcestershire Sauce: This adds a savory, umami element to the sauce.
- Beef Stew Seasonings: Use smoked paprika, kosher salt, ground black pepper, and granulated sugar.
Tips for Success
- Brown your beef. You can make this dutch oven stew without browning the beef before, and it’s still good…but trust me, it’s even better with this quick extra step.
- Adding Veggies. Add hearty vegetables, like carrots, turnips, and potatoes halfway through cooking. If you plan to include delicate vegetables, like peas, wait to add them until a few minutes before taking the stew off the heat.
- Adjust the Consistency. The stew should be somewhat thick(ish). If too thick, add additional water or broth. If it is too thin, add 1-2 tablespoons cornstarch (according to package directions). Simmer until the stew has thickened to the desired consistency.
How to Store and Reheat
Store red wine beef stew in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop over medium heat until warmed through; or in 30-second intervals in the microwave.
Freeze it in airtight containers for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop.
Note: If you are making this specifically to freeze, omit the potatoes because they don’t freeze well. Instead, boil some potatoes separately when you defrost, and then add them into the stew.
Serving Suggestions
This beef stew with red wine sauce is filled with carrots and potatoes, so it makes a pretty hearty meal on its own. But I always serve it with some crusty bread or cornbread. And of course a glass of red wine pairs perfectly for dinner.
5-Star Review
“Just made this and it is delicious! Saving this one!” – Philippa
Red Wine Beef Stew Recipe
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 pounds stew meat or a 2½ -pound chuck roast trimmed of fat and cut into 1-inch cubes
- 12 ounces beer
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1/3 cup dry red wine
- 3 cups unsalted beef stock
- 2 beef bouillon cubes
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons tomato paste
- 2 bay leaves
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon granulated sugar
- 5 carrots peeled and chopped
- 6 Yukon Gold or yellow potatoes peeled & cubed
- Garnish: Fresh parsley chopped
Instructions
- Heat oil and butter in a large Dutch oven set over medium heat.3 tablespoons olive oil, 1 tablespoon unsalted butter
- Brown half of the stew meat, and transfer it to a paper towel-lined plate. Add the remaining meat to the Dutch oven, brown all sides, and place it with the other browned meat.2 pounds stew meat or a 2½ -pound chuck roast
- Place the chopped onions in the pot and cook 3-4 minutes or until translucent and softened. Add the garlic and cook 30 seconds, stirring often.1 yellow onion, 3 cloves garlic
- Slowly add the beer and stir while deglazing the pan.12 ounces beer
- Add the browned beef and all other ingredients EXCEPT carrots, potatoes and parsley. Stir well.1/3 cup dry red wine, 3 cups unsalted beef stock, 2 beef bouillon cubes, 1 tablespoon Worcestershire Sauce, 2 tablespoons tomato paste, 2 bay leaves, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 tablespoon granulated sugar
- Bring the mixture to a boil, stir, cover and reduce the heat to low.
- Simmer the stew (covered) for 1 hour. Remove the lid and simmer an additional 1 hour.
- Add carrots and potatoes and cook until vegetables are tender and stew has thickened, about 20-30 minutes.5 carrots, 6 Yukon Gold or yellow potatoes
- The stew should be somewhat thick(ish). If too thick, add additional water or broth. If it is too thin, add 1-2 tablespoons cornstarch (according to package directions). Simmer until the stew has thickened to the desired consistency.
- Garnish with chopped parsley and serve with toasty bread. Enjoy!Garnish: Fresh parsley
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Beef Stew with Red Wine Step by Step
Brown the Beef: Heat 3 tablespoons of olive oil and 1 tablespoon of unsalted butter in a large Dutch oven set over medium heat. Brown 2 pound of stew meat (half of the total), and transfer it to a paper towel-lined plate. Then add the remaining 1 pound of meat to the Dutch oven, brown all sides, and place it with the rest of the meat.
Cook the Onions & Garlic: Place 1 chopped yellow onion in the pot and cook for 3-4 minutes, or until translucent and softened. Then add 3 cloves of garlic and cook for 30 seconds, stirring often.
Add the Beer: Slowly add 12 ounces of beer to the pot with the onions and garlic, and stir while deglazing the pan (scraping the browned bits off the bottom and sides).
Add Ingredients & Simmer: Add the browned beef, ⅓ cup of dry red wine, 3 cups of unsalted beef stock, 2 beef bouillon cubes, 1 tablespoon of Worcestershire Sauce, 2 tablespoons of tomato paste, 2 bay leaves, ½ teaspoon of smoked paprika, ½ teaspoon of kosher salt, ½ teaspoon of ground black pepper, and 1 tablespoon of granulated sugar to the pot. Stir well to combine. Bring the mixture to a boil, stir, cover and reduce the heat to low. Simmer the stew covered for 1 hour. Then remove the lid and simmer uncovered for an additional 1 hour.
Add the Veggies & Cook: After the stew has simmered for 2 hours, add 5 carrots and 6 Yukon Gold potatoes (both peeled and chopped). Continue cooking until the vegetables are tender and the red wine stew has thickened, about 20-30 minutes. Then serve!
Adding red wine to beef stew is a great way to balance out the taste. It adds a fullness in flavor that is both savory and a little fruity (like a great red wine!). Basically, it just makes this old-fashioned stew so much more delicious!
Stew will need to cook on the stove top for about 2 hours. Prep is quick, so you won’t have to tack too much more time on to the rest of the recipe.
To thicken beef stew, add some cornstarch in and let it simmer a little longer. To thin it out, add a bit more water or broth.
It says to add the vegetables after the second simmer. But doesn’t say how long in the cook. On it just says cook until they’re tender.
Hi Matt, we recommend about 20-30 minutes!
This recipe looks so good. Instructions are confusing. Do you add the carrots and potatoes after the first hour of simmer or after the 2nd hour of simmer? In the summary it says after 1st but instruction card says 2nd. Which is it?
Hi Christiyne, so sorry for the confusion! Please follow the instructions on the recipe card and add the veggies after the second hour of simmering!
Just made this and it is delicious! Saving this one!
We thought the stew was really delicious! I made it according to the recipe, although I only used half of the carrots and potatoes as I thought that was all that would cook well in the amount of liquid left in the Dutch oven. Definitely one I’ll be making again!
Thanks for sharing, Helen!