I just made Red Wine Beef Stew that turned cheap chuck into fork-melting goodness, trust me you’re going to want to scroll for this.

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I love this Red Wine Beef Stew because it hits everything I want from a bowl of real stew. I’m obsessed with how the 2 to 2 1/2 lb beef chuck slowly breaks down and the 1 to 1 1/2 cups dry red wine gives the sauce a dark tannic edge.

Dutch Oven Beef Stew that’s rustic, messy, and unapologetic. But it’s simple at heart, onions and garlic doing their job while the meat takes center stage.

I spoon it fast, make a mess, and go back for more. No frills, just blunt, deep flavor.

Every bowl demands immediate attention.

Ingredients

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Beef chuck: hearty protein, gets tender and rich after slow cooking.
Kosher salt: brings out meat and veg flavors, don’t skimp.
Black pepper: a warm little bite, keeps things interesting.
All purpose flour: coats meat for a nice crust and slight thickening.
Olive oil: browns meat, adds a fruity background fat.
Unsalted butter: basically silky richness and a glossy finish.
Yellow onion: sweet base note, it softens into cozy flavor.
Garlic: aromatic punch, it makes the stew smell like home.
Carrots: sweet, tender texture and a friendly pop of color.
Celery: mild crunch and savory backbone to the mix.
Potatoes: starchy comfort, they soak up the braising juices.
Mushrooms: earthy chew, adds umami if you’re into it.
Tomato paste: concentrated tang and color, helps thicken the sauce.
Red wine: depth and acid, it makes the broth sing.
Beef broth: the savory liquid that ties everything together.
Worcestershire sauce: tangy, slightly sweet boost of complexity.
Bay leaves: subtle herbal woodiness, remove before serving.
Dried or fresh thyme: herbiness that’s cozy and slightly minty.
Rosemary: piney note, use sparingly unless you love it.
Cornstarch slurry: it’s for a thicker, clingy sauce if needed.
Fresh parsley: bright, fresh finish and a pop of green.

Ingredient Quantities

2 to 2 1/2 lb beef chuck, cut into 1 to 1 1/2 inch cubes

1 tsp kosher salt plus more to taste

1/2 tsp freshly ground black pepper, or to taste

1/4 cup all purpose flour for dredging

2 tbsp olive oil

2 tbsp unsalted butter (optional but nice)

1 large yellow onion, coarsely chopped

3 cloves garlic, minced

3 medium carrots, peeled and cut into 1 inch pieces

2 stalks celery, sliced

1 lb Yukon Gold or russet potatoes, peeled and cut into 1 inch chunks

8 oz cremini or button mushrooms, halved or quartered (optional)

2 tbsp tomato paste

1 to 1 1/2 cups dry red wine (cabernet, merlot or pinot noir work)

3 to 4 cups low sodium beef broth

1 tbsp Worcestershire sauce

2 bay leaves

1 tsp dried thyme or 3 fresh thyme sprigs

1 small sprig fresh rosemary or 1/2 tsp dried rosemary, optional

1 to 2 tbsp cornstarch mixed with cold water for thickening, optional

Fresh parsley, chopped, for garnish (optional)

How to Make this

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1. Pat the beef cubes dry, season with 1 tsp kosher salt and 1/2 tsp black pepper, then toss with the 1/4 cup flour until lightly coated; shake off excess flour.

2. Heat 2 tbsp olive oil and 2 tbsp butter in a large heavy pot or Dutch oven over medium high heat. Brown the beef in batches so it gets a good crust, about 2 to 3 minutes per side, and set browned pieces aside. Don’t crowd the pan or the meat will steam.

3. In the same pot reduce heat to medium, add the chopped onion, carrots, and celery; cook until the onion is soft, about 5 minutes. Add the minced garlic and mushrooms if using, cook 1 more minute. Scrape up the brown bits from the bottom.

4. Stir in 2 tbsp tomato paste and cook 1 minute to deepen the flavor. Pour in 1 to 1 1/2 cups dry red wine to deglaze, scraping any fond. Let the wine reduce about 3 to 5 minutes.

5. Return the beef to the pot, add 3 to 4 cups low sodium beef broth to mostly cover the meat, 1 tbsp Worcestershire sauce, 2 bay leaves, 1 tsp dried thyme or 3 sprigs fresh thyme, and rosemary if using. Add the potatoes. Taste and add more salt and pepper if needed.

6. For stovetop: bring to a gentle simmer, cover partially and cook over low heat until beef is fork tender, about 2 to 2 1/2 hours. Check every 30 minutes and skim fat if you want a cleaner sauce.

7. For slow cooker: after step 5 transfer everything to the slow cooker, cover and cook on low 7 to 8 hours or high 4 to 5 hours until beef is very tender. If you want firmer vegetables add the potatoes in the last 90 minutes.

8. For Instant Pot: use the sauté steps in the pot for browning and veggies, then add wine and broth, scrape fond, add beef and herbs. Seal and cook on high pressure for 35 to 40 minutes, then allow a natural release for 10 to 15 minutes before quick releasing. Add potatoes and mushrooms after pressure cook and simmer on sauté for 5 to 10 minutes if they need more time.

9. If you prefer a thicker sauce whisk 1 to 2 tbsp cornstarch with cold water and stir into simmering stew until it thickens, or mash a few potato chunks into the sauce to thicken naturally. Remove bay leaves and any woody herb stems before serving.

10. Taste and adjust seasoning, sprinkle chopped fresh parsley for garnish and serve hot with crusty bread or over buttered noodles. Leftovers get better the next day so don’t be shy about making extras.

Equipment Needed

1. Large heavy pot or Dutch oven (oven-safe)
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Large bowl or zip-top bag for dredging with flour
6. Tongs and a slotted spoon or spatula
7. Wooden spoon or heatproof silicone spatula for scraping fond
8. Instant Pot or slow cooker (optional, if using those methods)

FAQ

Q: Can I make this stew in a slow cooker?

A: Yes, brown the beef first for best flavor, then add everything to the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the potatoes in the last 1 to 2 hours so they don't turn to mush.

Q: What if I dont want to use wine?

A: You can skip the wine and use an equal amount of beef broth plus 1 tablespoon red wine vinegar or a splash of balsamic for depth. The wine adds complexity but the stew will still be tasty without it.

Q: My stew is too thin, how do I thicken it?

A: Mix 1 to 2 tablespoons cornstarch with cold water until smooth, stir into hot stew and simmer a few minutes until it thickens. You can also mash a few potato chunks into the broth for a more rustic thickener.

Q: Can I use a different cut of beef?

A: Chuck is best because it gets tender and flavorful after long cooking, but you can use brisket or shank. Avoid lean cuts like sirloin, they can get tough when braised long.

Q: How long will leftovers keep?

A: Stored in an airtight container in the fridge, the stew lasts 3 to 4 days. It often tastes better the next day as flavors meld. Freeze up to 3 months, thaw overnight in the fridge before reheating.

Q: Any tips to boost the flavor?

A: Brown the beef well in batches, scrape up the browned bits from the pan, and cook the tomato paste until it darkens a bit before adding wine. A splash of Worcestershire or a little balsamic at the end brightens the whole dish.

Red Wine Beef Stew Recipe Substitutions and Variations

Beef chuck: swap with bone-in short ribs or a mix of sirloin tip and stew meat if you want richer flavor. Short ribs get super tender and add extra beefy taste, sirloin tip cooks faster so watch it so it doesnt get dry.
Dry red wine: use equal parts beef broth plus 1 to 2 tbsp balsamic vinegar or red wine vinegar, or use pomegranate juice for a slightly fruity note. If you skip alcohol, add a splash of vinegar to brighten the stew.
Yukon Gold/russet potatoes: replace with parsnips, turnips or sweet potatoes for a different texture and flavor. Sweet potatoes will give a touch of sweetness and will break down a bit more, so add them later in cooking.
Worcestershire sauce: sub soy sauce plus 1 tsp molasses or a splash of anchovy paste for the umami. Tamari works too if you need gluten free.

Pro Tips

1) Dry and brown like crazy. Pat the cubes very dry and brown them in small batches so you actually get a crust. If you crowd the pan the meat will steam, not caramelize, and the whole stew will be flatter. Also let the browned pieces rest on a plate while you do the veggies so you dont boil off those browned bits.

2) Don’t skimp on deglazing. Pour the wine in while the pot is hot and scrape up every bit of fond, then let it reduce until it smells almost jammy. That concentrated flavor is what makes the sauce deep and savory, so resist the urge to rush it.

3) Stagger the veggies. Potatoes and carrots can turn to mush if added too early. If you want some firmer texture, add potatoes in the last 60 to 90 minutes on low heat, or after pressure cooking for Instant Pot methods. Mushrooms also do best added late so they dont get rubbery.

4) Finish smartly for better texture and shine. Skim excess fat as it accumulates so the sauce isnt greasy, then either mash a few potato pieces into the sauce or whisk in a cornstarch slurry to thicken. A small pat of butter stirred in right at the end will round the flavors and give the stew a glossy finish.

Red Wine Beef Stew Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just made Red Wine Beef Stew that turned cheap chuck into fork-melting goodness, trust me you’re going to want to scroll for this.

Servings

servings

Calories

450

kcal

Equipment: 1. Large heavy pot or Dutch oven (oven-safe)
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Large bowl or zip-top bag for dredging with flour
6. Tongs and a slotted spoon or spatula
7. Wooden spoon or heatproof silicone spatula for scraping fond
8. Instant Pot or slow cooker (optional, if using those methods)

Ingredients

2 to 2 1/2 lb beef chuck, cut into 1 to 1 1/2 inch cubes
1 tsp kosher salt plus more to taste
1/2 tsp freshly ground black pepper, or to taste
1/4 cup all purpose flour for dredging
2 tbsp olive oil
2 tbsp unsalted butter (optional but nice)
1 large yellow onion, coarsely chopped
3 cloves garlic, minced
3 medium carrots, peeled and cut into 1 inch pieces
2 stalks celery, sliced
1 lb Yukon Gold or russet potatoes, peeled and cut into 1 inch chunks
8 oz cremini or button mushrooms, halved or quartered (optional)
2 tbsp tomato paste
1 to 1 1/2 cups dry red wine (cabernet, merlot or pinot noir work)
3 to 4 cups low sodium beef broth
1 tbsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme or 3 fresh thyme sprigs
1 small sprig fresh rosemary or 1/2 tsp dried rosemary, optional
1 to 2 tbsp cornstarch mixed with cold water for thickening, optional
Fresh parsley, chopped, for garnish (optional)

Directions

Pat the beef cubes dry, season with 1 tsp kosher salt and 1/2 tsp black pepper, then toss with the 1/4 cup flour until lightly coated; shake off excess flour.
Heat 2 tbsp olive oil and 2 tbsp butter in a large heavy pot or Dutch oven over medium high heat. Brown the beef in batches so it gets a good crust, about 2 to 3 minutes per side, and set browned pieces aside. Don’t crowd the pan or the meat will steam.
In the same pot reduce heat to medium, add the chopped onion, carrots, and celery; cook until the onion is soft, about 5 minutes. Add the minced garlic and mushrooms if using, cook 1 more minute. Scrape up the brown bits from the bottom.
Stir in 2 tbsp tomato paste and cook 1 minute to deepen the flavor. Pour in 1 to 1 1/2 cups dry red wine to deglaze, scraping any fond. Let the wine reduce about 3 to 5 minutes.
Return the beef to the pot, add 3 to 4 cups low sodium beef broth to mostly cover the meat, 1 tbsp Worcestershire sauce, 2 bay leaves, 1 tsp dried thyme or 3 sprigs fresh thyme, and rosemary if using. Add the potatoes. Taste and add more salt and pepper if needed.
For stovetop: bring to a gentle simmer, cover partially and cook over low heat until beef is fork tender, about 2 to 2 1/2 hours. Check every 30 minutes and skim fat if you want a cleaner sauce.
For slow cooker: after step 5 transfer everything to the slow cooker, cover and cook on low 7 to 8 hours or high 4 to 5 hours until beef is very tender. If you want firmer vegetables add the potatoes in the last 90 minutes.
For Instant Pot: use the sauté steps in the pot for browning and veggies, then add wine and broth, scrape fond, add beef and herbs. Seal and cook on high pressure for 35 to 40 minutes, then allow a natural release for 10 to 15 minutes before quick releasing. Add potatoes and mushrooms after pressure cook and simmer on sauté for 5 to 10 minutes if they need more time.
If you prefer a thicker sauce whisk 1 to 2 tbsp cornstarch with cold water and stir into simmering stew until it thickens, or mash a few potato chunks into the sauce to thicken naturally. Remove bay leaves and any woody herb stems before serving.
Taste and adjust seasoning, sprinkle chopped fresh parsley for garnish and serve hot with crusty bread or over buttered noodles. Leftovers get better the next day so don’t be shy about making extras.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.