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.
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!
