There’s something about the way wine-braised beef turns glossy and dark in the potlike liquid velvet catching the lightthat makes you want to cancel all your plans and just stay home. Beef stew with red wine is that kind of dish: the one that fills your kitchen with warmth, makes your windows fog up, and turns an ordinary Tuesday into something worth remembering.
I’ve been testing variations of this for over a decade, and the version I made last Februaryduring that week of freezing raintaught me the real secret: browning the meat in two batches, not one. My husband walked in mid-sear and said it smelled like a French bistro, which felt about right. The depth comes from patience, a good sear, and letting everything meld low and slow until the meat practically falls apart on your spoon.
PrintBest Beef Stew with Red Wine Recipe for Cozy Nights
Beef Stew with Red Wine brings tender beef and deep flavors for a comforting meal. Perfect for cozy dinners, this hearty stew is easy to prepare on the stovetop and ideal for special occasions or family nights.
- Prep Time: 35 mins
- Cook Time: 2 hrs
- Total Time: 2 hrs 35 mins
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Stovetop
Ingredients
- 2 medium yellow cooking onions diced about 1–1/2 cups
- 2 cloves garlic chopped
- 1/2 red chill pepper seeded and minced
- 1 large leek trimmed of the tough dark green part washed quartered lengthwise finely sliced and washed again see note
- 2–1/2 cups finely sliced celery including the leaves
- 2 small carrots cut lengthwise & thinly sliced about 1–1/2 cups
- 2 cups tomatoes diced I use frozen beefsteak tomatoes or a 19-oz can of tomatoes cut up
- 1 lb stewing beef
- 2 tbsp flour
- 2 tbsp cooking oil grapeseed or canola
- 1 cup red wine
- 1 cup beef stock I make mine from a bouillon cube
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 tbsp chopped fresh thyme leaves or 1 tbsp dried thyme
- 3/4 cup chopped fresh parsley
- 1 bay leaf
Instructions
- Coat the beef pieces evenly with flour and pepper by tossing them in a bag or bowl.
- Warm the cooking oil in a large heavy pot over medium-high heat then brown the beef in batches, turning to brown all sides, about five minutes each batch.
- Set the browned beef aside and reduce heat to medium.
- Sauté onions garlic red chili pepper leek celery carrots and dried thyme if using for a few minutes until softened and to release fond from the bottom.
- Pour in the red wine to deglaze the pan stirring well.
- Return the beef along with any drippings to the pot then add beef stock tomatoes salt and pepper.
- Bring to a boil then lower the heat to the lowest simmer setting.
- Add fresh thyme if using and parsley plus toss in the bay leaf then cover and simmer gently for two hours stirring occasionally.
- Taste and adjust seasoning about 15 to 20 minutes before serving.
- Serve warm over plain boiled potatoes for a rustic hearty meal.
Notes
- Note: While I wouldn’t say the leeks are optional they aren’t essential if you really want to make this stew without running to the store
- You could always add an extra half cup or so of diced onion instead
Nutrition
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 95mg
Why This Stew Belongs in Your Rotation
There’s a reason beef stew with red wine has anchored family tables for generationsit turns humble ingredients into something that feels special without any fuss. The wine doesn’t just add flavor; it works with the tomatoes and beef stock to create a broth so rich and glossy, you’ll want to soak up every last drop with crusty bread.
What I love most is how forgiving it is. You can prep everything in the morning, let it simmer while you fold laundry or answer emails, and dinner practically makes itself. Plus, it freezes beautifully, which means future-you gets a gift on those nights when cooking from scratch feels impossible.
- Deeply flavorful: The red wine mingles with beef drippings and tomatoes to build layers you just can’t rush
- Hands-off cooking: After the initial sear and sauté, it bubbles away quietly on the stove
- Freezer-friendly: Make a double batch and stash portions for busy weeks ahead
Key Ingredients That Make the Magic
You don’t need a fancy pantry for thisjust good-quality stewing beef and a bottle of red wine you’d actually enjoy drinking. I keep the vegetables simple: yellow onions for sweetness, leeks for a silky texture, and celery (leaves included) for herbal depth. Fresh thyme and parsley brighten everything at the end, while the bay leaf adds a subtle, woodsy note that ties it all together.
The flour coating on the beef isn’t optionalit helps create that gorgeous, thick broth and encourages better browning. Don’t skip the step of browning in batches; overcrowding the pan means steaming instead of searing, and you’ll lose that caramelized crust that makes the whole dish sing.
| Ingredient | Why It Matters |
|---|---|
| Stewing beef | Becomes fork-tender after slow simmering; holds up to long cooking |
| Red wine | Deglazes the pan and adds rich, fruity acidity to balance the beef |
| Leeks | Milder and silkier than onions; add subtle sweetness |
| Fresh thyme & parsley | Brighten the stew with herbal, almost grassy notes |
How to Make It (Step by Step)
Start by tossing your beef chunks with flour and pepper in a bag or bowlthis light coating helps the meat brown beautifully and thickens the broth as it cooks. Heat your oil in a Dutch oven over medium-high heat, then use tongs to add the beef piece by piece (don’t dump it all in, or you’ll end up with too much flour in the pan). Brown in batches if needed, turning each piece until all sides are caramelized. This takes about five minutes per batch and is the foundation of your stew’s deep flavor.
Once the beef is browned and set aside, lower the heat to medium and add your onions, garlic, red chili pepper, leek, celery, and carrots. If you’re using dried thyme, toss it in now. Stir for a couple of minutes to release the flavorful bits stuck to the bottom of the pot, then pour in the red wine to finish deglazing. Return the beef (and any drippings from the plate) to the pot, stir in the beef stock, tomatoes, salt, and pepper, then bring everything to a boil. Immediately drop the heat to the lowest setting, sprinkle in your fresh thyme and parsley, toss the bay leaf on top, cover, and let it simmer gently for two hours, stirring occasionally.
Pro Tip: Taste the stew about 15 minutes before serving and adjust the salt and pepperthis is when you fine-tune the flavors. The broth should be a gorgeous, rich brown, and the beef should yield easily to a fork.
Tweaks and Swaps
If you can’t find leeks or just don’t feel like making a special trip, add an extra half cup of diced onion insteadthe stew will still be delicious. Frozen tomatoes work beautifully here, but a 19-ounce can (cut up) is a perfect substitute if that’s what you have on hand. And while fresh thyme and parsley add brightness, dried thyme works in a pinch; just add it earlier with the vegetables so it has time to bloom.
| Original | Easy Swap |
|---|---|
| Leeks | Extra 1/2 cup diced yellow onion |
| Fresh thyme | 1 tbsp dried thyme (add with vegetables) |
| Fresh tomatoes | 19-oz can diced tomatoes, cut up |
| Grapeseed oil | Canola or vegetable oil |
How to Serve and Store
Serve this stew over plain boiled potatoes for a simple, rustic meal that lets the glossy, wine-dark broth shine. You could also ladle it into wide bowls with crusty bread on the side for dipping. Leftovers keep beautifully in the fridge for up to four daysin fact, the flavors deepen overnight, making day-two stew even better than the first.
For longer storage, cool the stew completely, then portion it into freezer-safe containers. It’ll keep frozen for up to three months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of beef stock or water if the broth has thickened too much.
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerator | Up to 4 days | Store in airtight container; reheat gently on stovetop |
| Freezer | Up to 3 months | Cool completely first; portion into dinner-sized containers |
| Reheating | Thaw overnight; add splash of stock if needed |
Dive into more delectable recipes and culinary ideas follow me on Facebook, Pinterest and Reddit!
FAQs (Beef Stew with Red Wine)
What cut of beef works best for this recipe?
Chuck roast is my top choice because it becomes incredibly tender when slow-cooked. Bottom round and beef short ribs also work wonderfully. Cut the meat into 2-inch pieces for even cooking and maximum flavor absorption.
Which red wine should I use?
A dry red wine like Cabernet Sauvignon or Merlot works perfectly. Choose something you’d actually drink – avoid cooking wines as they’re often too salty. One bottle is plenty for both the recipe and enjoying a glass while you cook!
How long does this dish take to cook?
Total cooking time is about 2.5 to 3 hours. This includes 30 minutes of prep and browning, then 2-2.5 hours of slow simmering. The meat should be fork-tender and the sauce nicely thickened when it’s ready.
Can I make this meal in a slow cooker?
Absolutely! Brown the beef first in a skillet, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add fresh herbs in the last 30 minutes for the best flavor.
How should I store and reheat leftovers?
Store covered in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed. The flavors actually improve overnight!
This beef stew with red wine takes about two and a half hours from start to finish, but most of that is hands-off simmering while the flavors deepen and the beef turns impossibly tender. You’ll love how it fills your home with that slow-cooked, bistro-worthy aromathe kind that makes everyone ask what’s for dinner before they even see the pot.
If you want a little extra richness, stir in a spoonful of tomato paste when you add the wineit amplifies the savory depth beautifully. For a brighter finish, I sometimes add a splash of balsamic vinegar in the last few minutes; it sharpens the flavors without taking over. Leftovers reheat like a dream, and honestly, they taste even better the next day once everything’s had time to settle and mingle.
I’d love to hear how this turns out in your kitchentag me with a photo or tell me what you served alongside it. Did someone in your family make a version of this when you were growing up? Share this recipe with anyone who needs a little comfort in a bowl, and save it for the next time you want dinner to feel like a warm hug.
