If you’re on the hunt for a hearty, comforting meal that feels like a warm hug on a plate, this Red Wine Beef Stew Recipe is exactly what you need. It’s rich, deeply flavorful, and brimming with tender beef, sweet carrots, and creamy potatoes all mingling in a luscious sauce infused with red wine and beer—a combination that elevates the stew to something truly special. Whether you’re feeding a crowd or planning meals for the week, this stew offers a satisfying blend of aromas and tastes that will fill your kitchen with warmth and joy.
Ingredients You’ll Need
These straightforward but essential ingredients come together harmoniously to create the perfect balance of flavor, texture, and color in your Red Wine Beef Stew Recipe. Each one plays a crucial role in building depth—from the richness of beef and butter to the brightness of fresh vegetables.
- Olive oil (3 tablespoons): Adds a fruity, smooth base for browning your meat and sautéing vegetables.
- Unsalted butter (1 tablespoon): Enriches the stew with a velvety finish and helps achieve that beautiful golden sear on the beef.
- Stew meat or chuck roast (2 to 2½ pounds): The star protein that becomes melt-in-your-mouth tender after slow cooking.
- Beer (12 ounces): Offers depth and subtle hops bitterness to complement the red wine’s fruitiness.
- Yellow onion (1 chopped): Builds the aromatic foundation with its natural sweetness and softness.
- Garlic (3 cloves minced): Provides a punch of savory warmth to boost the stew’s complexity.
- Dry red wine (1/3 cup): Imparts rich, fruity flavors and tenderness to the meat, elevating the whole dish.
- Unsalted beef stock (3 cups): Creates a robust broth that carries all the stew’s flavors beautifully.
- Beef bouillon cubes (2): Intensifies the beefy essence for that soul-satisfying taste.
- Worcestershire Sauce (1 tablespoon): Adds a tangy, umami layer that rounds out the flavors.
- Tomato paste (2 tablespoons): Brings a slight acidity and sweetness, enriching the color and taste.
- Bay leaves (2): Infuse a subtle herbal undertone essential to classic stews.
- Smoked paprika (½ teaspoon): Gives a gently smoky background note without overwhelming the palate.
- Kosher salt (½ teaspoon) and ground black pepper (½ teaspoon): Season perfectly to balance all those rich components.
- Granulated sugar (1 tablespoon): Balances acidity and enhances the natural sweetness of the vegetables and tomato paste.
- Carrots (5 peeled and chopped): Bring vibrant color and a slightly sweet crunch that softens beautifully as it simmers.
- Yukon Gold potatoes (6 peeled and cubed): Offer creamy texture that soaks up the stew’s savory sauce.
- Fresh parsley (for garnish): Adds a bright, fresh contrast that livens up this rich stew.
How to Make Red Wine Beef Stew Recipe
Step 1: Brown the Beef
Start by heating olive oil and butter in a large Dutch oven over medium heat. Brown the stew meat in batches to avoid overcrowding, allowing each piece to develop a beautiful caramelized crust. This step locks in flavor and creates a complex base for the stew.
Step 2: Sauté Aromatics
Remove the browned meat and set it aside. In the same pot, add chopped onions and cook until they turn translucent and soft—this usually takes about 3 to 4 minutes. Toss in the minced garlic and stir for just 30 seconds to release its fragrance without burning it.
Step 3: Deglaze with Beer
Pour in the beer slowly, stirring to scrape up all the flavorful browned bits stuck to the bottom of the pot. This deglazing step is crucial because it infuses the stew with rich, malty undertones and prevents burning.
Step 4: Combine Ingredients
Return the browned beef to the pot, then add the dry red wine, beef stock, bouillon, Worcestershire sauce, tomato paste, bay leaves, smoked paprika, salt, pepper, and sugar. Stir everything well to blend the flavors evenly across the stew.
Step 5: Simmer in Two Stages
Bring the stew to a gentle boil, then cover and reduce the heat to low. Let it simmer covered for one hour to gently tenderize the meat. After an hour, uncover and simmer for another hour to allow the stew to thicken and flavors to deepen.
Step 6: Add Vegetables and Finish Cooking
Add the chopped carrots and cubed potatoes to the pot, continuing to simmer for 20 to 30 minutes until the vegetables are tender and the stew has thickened nicely. If the stew needs thickening, prepare a cornstarch slurry and stir it in; if the stew feels too thick, gently add water or broth for the perfect consistency.
Step 7: Garnish and Serve
Sprinkle freshly chopped parsley over the stew before serving. This simple touch adds brightness and fresh aroma to contrast the rich, hearty flavors.
How to Serve Red Wine Beef Stew Recipe
Garnishes
Beyond fresh parsley, a dollop of creamy horseradish or a sprinkle of grated Parmesan can add exciting twists. These small garnishes enhance both the flavor and presentation, making each bowl look irresistible.
Side Dishes
Pairing this stew with crusty, toasted bread is a classic for soaking up all that luscious sauce. Mashed potatoes or buttery noodles can also be excellent sides, absorbing the savory juices and complementing the stew’s texture.
Creative Ways to Present
For a rustic touch, serve in individual cast iron pots or bowls, topping each with a sprig of thyme or rosemary. You can also ladle it over creamy polenta or wild rice for a stunning alternative that impresses guests while keeping things cozy.
Make Ahead and Storage
Storing Leftovers
Leftover Red Wine Beef Stew Recipe tastes even better the next day after the flavors have melded. Store it in airtight containers in the refrigerator for up to 3 to 4 days. Always cool the stew before refrigerating to maintain freshness and texture.
Freezing
This stew freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. It keeps well for up to 3 months, making it perfect for meal prep or last-minute comforting dinners.
Reheating
When reheating, thaw frozen stew overnight in the fridge and warm it gently on the stovetop over low heat, stirring occasionally until heated through. This slow reheating helps retain the tender texture of the beef and the vibrant flavors of the broth.
FAQs
Can I use a different type of wine in this Red Wine Beef Stew Recipe?
Dry red wines like Cabernet Sauvignon or Merlot work best because their robust flavors complement the beef well. Avoid overly sweet or oaky wines, which can overpower the stew’s balance.
What cut of beef should I choose for this stew?
Chuck roast or stew meat are fantastic choices as they have enough fat and connective tissue to break down slowly, resulting in tender, flavorful beef perfect for slow cooking.
Can I make this recipe in a slow cooker?
Absolutely! Brown the beef and sauté the aromatics on the stovetop, then transfer everything to a slow cooker. Cook on low for 7 to 8 hours or high for 4 to 5 hours, adding vegetables halfway through.
How do I thicken the stew if it’s too runny?
Make a cornstarch slurry by mixing 1-2 tablespoons of cornstarch with cold water and stir it into the simmering stew. Continue cooking until it reaches your desired thickness.
Is it okay to skip the beer?
You can substitute beer with additional beef stock or extra red wine, though the subtle bitterness and maltiness from the beer add a nice complexity worth experiencing at least once.
Final Thoughts
This Red Wine Beef Stew Recipe is a true joy to make and a delight to eat, especially when you want to cozy up with a bowl of rich, satisfying comfort food. Don’t shy away from trying it yourself—you’ll find it’s easier than you think and absolutely worth every flavorful bite. Gather your ingredients, invite some loved ones over, and let this stew turn an ordinary day into something wonderfully memorable.
Print
Red Wine Beef Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty Red Wine Beef Stew simmered slowly in a rich blend of beer, red wine, beef stock, and aromatic spices offers tender beef chunks and flavorful vegetables. Perfect for a comforting meal, it balances savory, smoky, and slightly sweet notes, finished with fresh parsley for a fresh touch.
Ingredients
Meat and Fats
- 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)
Liquids
- 12 ounces beer
- 1/3 cup dry red wine
- 3 cups unsalted beef stock
Vegetables and Aromatics
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 5 carrots (peeled and chopped)
- 6 Yukon Gold or yellow potatoes (peeled & cubed)
Seasonings and Others
- 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
- Garnish: Fresh parsley (chopped)
Instructions
- Heat Fat: Heat oil and butter in a large Dutch oven over medium heat until melted and hot, preparing the pan for browning the beef.
- Brown Beef: Brown half of the stew meat on all sides in the Dutch oven, then transfer it to a paper towel-lined plate. Repeat with the remaining meat, ensuring all pieces are well-seared for deep flavor, then set aside together.
- Sauté Aromatics: Add chopped onions to the pot and cook for 3-4 minutes until translucent and softened. Stir in minced garlic and cook for 30 seconds, stirring frequently to prevent burning.
- Deglaze: Slowly pour in the beer, stirring to scrape up all browned bits from the bottom of the pot, incorporating those flavors into the stew base.
- Add Ingredients: Return the browned beef to the pot and add the red wine, beef stock, beef bouillon cubes, Worcestershire sauce, tomato paste, bay leaves, smoked paprika, kosher salt, ground black pepper, and sugar. Stir thoroughly to combine all flavors.
- Simmer Covered: Bring the stew mixture to a boil, then stir, cover the pot, and reduce heat to low for gentle simmering.
- First Simmer: Allow the stew to simmer covered for 1 hour to tenderize the beef and meld flavors.
- Second Simmer: Remove the lid and continue to simmer the stew uncovered for an additional hour, thickening the broth and concentrating the flavors.
- Add Vegetables: Stir in the chopped carrots and cubed potatoes, then cook the stew uncovered for another 20-30 minutes, or until the vegetables are tender and the stew reaches desired thickness.
- Adjust Consistency: If too thick, add extra water or broth to thin slightly. If too thin, dissolve 1-2 tablespoons of cornstarch per package instructions and stir in, then simmer until thickened to your preferred consistency.
- Serve: Garnish the stew with freshly chopped parsley and serve hot alongside toasty bread for a complete, comforting meal. Enjoy!
Notes
- Use a heavy, thick-bottomed Dutch oven for even heat distribution and optimal browning.
- Beef can be substituted with other stew meats, but chuck roast is ideal for tenderness.
- For best flavor, use a dry red wine and a flavorful beer like a lager or amber ale.
- If thicker stew is desired, cornstarch or flour can be used as a thickening agent; add gradually to avoid lumps.
- Leftovers taste even better the next day as flavors continue to meld.
- Ensure to peel potatoes and carrots properly for a better stew texture.
