Red Wine Beef Stew: Hearty, Tender, and Braised in Deep Red Wine & Herb Richness

Red Wine Beef Stew is the definition of cold-weather comfort — chunks of beef slowly simmered in red wine and beef stock until fork-tender, surrounded by carrots, onions, and potatoes in a rich, velvety sauce.

It’s earthy, bold, and worth every hour of low, slow heat — the kind of stew that builds flavor with patience and finishes with a bottle of wine and some good bread.

Ingredients (Serves 6)

• 2½–3 lbs beef chuck, cut into 1½-inch cubes
• Kosher salt and black pepper
• 2–3 tbsp flour (for dusting)
• 2–3 tbsp olive oil
• 1 large onion, chopped
• 3 carrots, sliced into thick rounds
• 2 ribs celery, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups dry red wine (Cabernet, Syrah, Merlot, or Pinot Noir)
• 2 cups beef stock
• 1 tsp dried thyme or a few fresh sprigs
• 2 bay leaves
• 1 lb baby potatoes or Yukon golds, halved
• Optional: 1 tbsp Worcestershire sauce or balsamic vinegar for depth
• Chopped parsley for garnish

Instructions

Step 1: Brown the Beef

1. Pat beef dry and season with salt and pepper. Toss lightly with flour.
2. In a large Dutch oven, heat oil over medium-high. Brown beef in batches until deeply seared. Set aside.

Step 2: Build the Base

1. In the same pot, add onion, carrot, and celery. Cook 5–7 minutes until softened.
2. Stir in garlic and tomato paste; cook 1–2 more minutes.
3. Pour in red wine and scrape up browned bits. Simmer 5 minutes to reduce slightly.

Step 3: Braise

1. Add beef stock, thyme, bay leaves, Worcestershire (if using), and return beef to the pot.
2. Cover and simmer on low heat for 1½ hours. Stir occasionally.
3. Add potatoes and simmer uncovered for another 30–45 minutes until everything is tender and the sauce is thickened. Adjust seasoning.

Step 4: Finish & Serve

1. Discard bay leaves and thyme stems.
2. Garnish with fresh parsley.
3. Serve hot with crusty bread, buttered noodles, or creamy mashed potatoes.

Flavor Variations

• Add mushrooms for extra earthiness
• Use pancetta or bacon at the start for added depth
• Stir in a knob of butter or splash of cream at the end for richness
• Swap potatoes for parsnips or sweet potatoes

Wine Pairing

In the Pot

• Dry red wine: Cabernet Sauvignon, Syrah, Pinot Noir, Zinfandel
• Avoid sweet or heavily oaked reds — stick to dry and balanced

In Your Glass

• Same wine used in the stew
• Côtes du Rhône or Bordeaux blend for a French feel
• Barbera or Chianti for acidity and brightness
• Belgian dubbel or dark ale as a beer pairing twist

Final Thoughts

Red Wine Beef Stew is bold, comforting, and layered with deep flavor from the wine, the herbs, and the low simmer.

It’s the kind of meal that’s better the next day, perfect with a bottle of red and a hunk of bread, and built to make your kitchen smell like something special’s cooking — because it is.

Cheers to slow braises, red wine, and beef that melts like butter! 🍷🥩🔥

🍷 Explore Our Top Cooking with Wine Recipe Collections

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