Red Wine Beef Stew

Red Wine Beef Stew – Let’s find a more rewarding way to spend a lazy afternoon in the kitchen! This recipe is made with tender braised beef, a rich wine-infused sauce, hearty vegetables, and lots of cozy flavor. Check out my easy-to-follow instructions plus all the amazing ways you can customize this recipe to fit the ingredients you have at home!

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This is the type of recipe born out of a cold day and a craving for something warm and comforting. The first inspiration? That bottle of red wine sitting on my counter. I usually go for a simple roast or quick weeknight stir-fry with beef. Today I felt inspired to slow things down and try something more indulgent to share with you. Dinner can still be approachable, satisfying, while offering up that special occasion feeling on an ordinary day.

The sauce is created from a classic selection of French-inspired ingredients that I always keep on hand! You might not use ingredients like tomato paste or fresh thyme on a regular basis, but, trust me, you’ll want to after trying this recipe out. It’s a beautiful balance of deep, savory, and aromatic that will make any humble stew feel like it’s straight from a Parisian bistro.

Why You’ll Love This Recipe

This Red Wine Beef Stew brings steady comfort with bold flavor built the simple way.

Deep flavor: Beef cooks slowly and absorbs wine and broth beautifully.

Tender meat: Chuck turns soft and spoon ready after a long simmer.

Hearty texture: Potatoes and carrots make every bowl filling.

Simple prep: Everyday spices keep things easy.

Great leftovers: Flavor grows even better the next day.

Cold weather favorite: Each bite feels warming and grounding.

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Ingredients

For the Stew:

• 3 pounds beef chuck roast cut into large chunks
• Quarter cup all purpose flour
• 1 tablespoon kosher salt
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 2 tablespoons Worcestershire sauce
• One 12 ounce bag baby carrots
• One and a half pounds Yukon Gold potatoes chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• Fresh parsley chopped
• 1 medium onion thinly sliced
• 6 garlic cloves minced
• 2 tablespoons tomato paste
• 3 cups beef broth
• One and a half cups dry red wine

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Step by Step Instructions

1. Season and Coat the Beef

Beef chunks get placed in a large bowl. Flour, salt, rosemary, garlic powder, thyme, pepper, onion powder get sprinkled over the meat. Everything gets tossed until beef feels evenly coated. This step helps build flavor and thickens the stew later.

2. Brown the Beef

Olive oil heats in a heavy pot over medium high heat. Beef goes in batches so each piece browns properly. Each side gets color before the beef comes out and rests on a plate. Browning adds deep flavor that carries through the entire stew.

3. Build the Base

Onion slices go into the same pot and cook until soft and lightly golden. Garlic joins next and cooks briefly until fragrant. Tomato paste gets stirred in and cooked until it darkens slightly and smells rich.

4. Deglaze and Simmer

Red wine pours in slowly while the pot bottom gets scraped clean. Beef broth and Worcestershire sauce follow. Beef returns to the pot along with carrots and potatoes. Everything gets brought to a gentle simmer, covered, and cooked low until beef turns fork tender.

5. Finish the Stew

Cornstarch mixture gets stirred in near the end to thicken the sauce. Lemon juice brightens the flavor. A short simmer finishes everything while the sauce turns glossy and rich.

Tips and Variations

Thicker stew: Add extra cornstarch slurry if needed.

Flavor depth: Let the stew rest before serving.

Veggie swap: Parsnips work well alongside carrots.

Slow cooker option: Follow steps then cook low for several hours.\

Herb finish: Fresh parsley adds color and freshness.

Serving Suggestions

Red Wine Beef Stew pairs best with simple sides. Crusty bread soaks up the sauce perfectly. Mashed potatoes feel extra comforting under the stew. A crisp green salad balances the richness. When serving guests, shallow bowls keep everything warm longer and show off the thick sauce and tender vegetables.

Frequently Asked Questions

Can this stew be made ahead? 

Yes, it tastes even better after resting overnight.

What cut of beef works best?

Chuck stays ideal for slow cooking.

Does the wine flavor stay strong?

It softens during simmering and blends smoothly.

How long does it last in the fridge?

Up to four days when stored properly.

Can this be frozen?

Yes, freeze once fully cooled for best texture.

Final Thoughts

Red Wine Beef Stew delivers steady comfort with every spoonful. Slow cooking turns simple ingredients into something deeply satisfying. The sauce feels rich without heaviness, and the beef stays tender throughout. This recipe fits quiet nights and shared dinners alike. Once it becomes familiar, it feels like a dependable favorite that always brings warmth to the table.