Best Beef Stew with Red Wine Recipe for Cozy Nights

There’s something about the smell of beef simmering in wine that makes a house feel like a home. Beef stew with red wine is one of those dishes that wraps you up on a cold nighttender chunks of meat, vegetables that melt on your fork, and a sauce so rich you’ll want to soak it up with crusty bread.

I first tested this back in culinary school, and I’ve been tweaking it ever since. The wine doesn’t just add flavorit breaks down the beef into something ridiculously tender. I’ve made this at least twenty times over the last ten years, adjusting the herbs and timing until it came out perfect every single time. It’s the kind of recipe that makes you look like you spent all day in the kitchen, even though most of the work happens while you’re doing something else.

Joe Rooney

Best Beef Stew with Red Wine Recipe for Cozy Nights

This hearty Beef Stew with Red Wine is perfect for chilly evenings, offering a rich and comforting blend of tender beef and vegetables simmered slowly to develop deep flavors. Ideal for stovetop cooking, it requires some prep but minimal hands-on time, making it a go-to for satisfying, rustic meals.

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Prep Time 35 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 medium yellow cooking onions, diced (about 1-1/2 cups)
• 2 cloves garlic, chopped
• 1/2 red chill pepper, seeded and minced
• 1 large leek, trimmed of the tough dark green part, washed, quartered lengthwise, finely sliced and washed again (see note)
• 2-1/2 cups finely sliced celery, including the leaves
• 2 small carrots, cut lengthwise & thinly sliced (about 1-1/2 cups)
• 2 cups tomatoes, diced (I use frozen beefsteak tomatoes or a 19-oz can of tomatoes, cut up)
• 1 lb stewing beef
• 2 tbsp flour,
• 2 tbsp cooking oil, grapeseed or canola
• 1 cup red wine
• 1 cup beef stock (I make mine from a bouillon cube)
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 1 tbsp chopped fresh thyme leaves (or 1 tbsp dried thyme)
• 3/4 cup chopped fresh parsley
• 1 bay leaf

Method

 

1. Coat the beef chunks evenly with flour and some freshly ground pepper inside a bowl or plastic bag.
2. Warm the cooking oil in a large Dutch oven over medium-high heat and brown the floured beef pieces in batches to avoid overcrowding.
3. Set the browned beef aside on a plate once all sides have a nice crust, about five minutes per batch.
4. Reduce the heat to medium and add onions, garlic, red chili pepper, leek, celery, carrots, and dried thyme to the pot; stir for a few minutes to lift the browned bits from the bottom.
5. Pour in the red wine to finish deglazing the pot, scraping any remaining flavorful bits loose.
6. Return the browned beef along with any juices on the plate back into the pot.
7. Add beef stock, diced tomatoes, salt, and pepper; mix everything well.
8. Cover the pot and bring the stew to a boil, then immediately reduce the heat to the lowest setting.
9. Sprinkle fresh thyme leaves and parsley over the stew and toss in the bay leaf, then cover and let it simmer gently for about two hours, stirring occasionally.
10. About 15 to 20 minutes before serving, sample the stew and adjust seasoning as desired.
11. Once cooked, the broth should be rich brown and the beef tender enough to fall apart easily.
12. Serve hot over plain boiled potatoes for a rustic and warming meal.

Notes

• Leeks add great flavor but if unavailable, substitute with an extra half cup of diced onion. Leftovers freeze well in dinner-sized portions for busy days.

Why You’ll Love This Beef Stew with Red Wine

This one-pot wonder transforms humble stewing beef into something extraordinary. The red wine works like magictenderizing the meat while building layers of deep, savory flavor that taste like you’ve been cooking all day.

• Mostly hands-off: After the initial prep, it simmers gently on its own for a couple hours while you catch up on laundry or curl up with a book.
• Freezer-friendly: Make a double batch and stash portions for those nights when you need comfort food fast.
• Simple ingredients: No fancy pantry itemsjust vegetables, beef, and a bottle of red wine you’d actually drink.
• Rustic and forgiving: Even if you’re not confident browning meat, this recipe walks you through it with beginner-friendly tips.

Key Ingredients That Make the Difference

The stewing beef is your star herethose tougher cuts with marbling break down beautifully during the long simmer. You’ll coat the chunks in flour before browning, which creates a light crust and helps thicken the broth naturally.

Red wine does double duty: it deglazes all those caramelized bits stuck to the bottom of your Dutch oven (that’s pure flavor), then adds richness as it reduces. The leek brings a subtle sweetness that yellow onions alone can’t match, though you can swap in extra onion if you’re short on time. Fresh thyme and parsley brighten everything up at the enddried thyme works too if that’s what you have.

How to Make It Work Step-by-Step

Start by tossing your beef chunks with flour and pepper in a bag or bowlthis coating helps create that beautiful brown crust. Heat your oil until it shimmers, then add the beef pieces with tongs (don’t dump the whole bag or you’ll get too much flour in the pan). Brown in batches if needed; crowding prevents proper browning.

Once the meat is set aside, lower the heat and add all your chopped vegetables. Stir for a couple minutes, then pour in the red wine. It’ll bubble up and release all those stuck-on bitsthat’s where the magic happens. Return the beef to the pot with any drippings, add your beef stock and tomatoes, then bring everything to a boil before dropping the heat to the lowest setting.

Pro Tip: After years of testing stews, I’ve learned that gentle simmering beats rapid boiling every time. Low and slow keeps the meat tender instead of tough.

Troubleshooting Common Hiccups

If your broth seems thin after two hours, remove the lid and let it simmer another 15 minutes to reduce. The flour-coated beef usually thickens things naturally, but every stove runs a bit different. Meat still tough? Give it another 30 minutessome cuts need extra time to reach that fall-apart stage.

Worried about the wine flavor being too strong? It mellows beautifully as it simmers, leaving behind richness without any boozy sharpness. Just avoid cooking wines from the grocery storeuse something you’d actually pour in a glass.

How to Serve and Store

Serve this over plain boiled potatoes for a truly rustic mealthe potatoes soak up that gorgeous brown broth like a dream. Crusty bread on the side is non-negotiable in my kitchen. Leftovers taste even better the next day once the flavors have mingled overnight.

Make-ahead tip: This beef stew with red wine is perfect for Sunday meal prep. The flavors deepen as it sits, making it ideal for busy weeknight dinners when you need something nourishing without the fuss.

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FAQs (Beef Stew with Red Wine)

You’ll love how this beef stew with red wine turns outthe meat practically falls apart, the broth tastes deep and soul-warming, and your kitchen smells like something out of a French bistro. After two hours of gentle simmering, it’s the kind of dinner that makes everyone come back for seconds.

Want to switch things up? Toss in parsnips or turnips alongside the carrots for extra earthiness. A splash of balsamic vinegar in the last ten minutes deepens the flavor even moresomething I picked up from an old culinary instructor who swore by it. Leftovers reheat beautifully on the stovetop with a little extra stock to loosen things up.

Did you grow up with a stew like this simmering on your mom’s stove? I’d love to see your versionsnap a photo and tag me so I can cheer you on. This recipe is perfect for sharing with someone who needs a little comfort this week. Save it, make it yours, and enjoy every cozy spoonful.