By Becky Hardin
Published Jan 3, 2022
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!
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
Ingredients1x2x3x
- ▢ 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
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
More Hearty Stew Recipes We Love!
Guinness Beef Stew (Slow Cooker Irish Stew)
Slow Cooker Witches Brew Stew
White Wine Chicken Stew Recipe
Creamy Chicken Stew
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
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
