Go Back

Easy Red Wine Beef Stew

A hearty and flavorful beef stew simmered in red wine with vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400

Ingredients
  

Beef Stew
  • 2 lbs beef chuck cut into 1-inch cubes
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 3 carrots peeled and sliced
  • 2 stalks celery sliced
  • 2 potatoes cubed
  • 2 tbsp tomato paste
  • 2 cups red wine Cabernet Sauvignon or Merlot recommended
  • 2 cups beef broth
  • 2 tsp fresh thyme leaves or 1 tsp dried
  • 1 bay leaf
  • 2 tbsp all-purpose flour optional, for thickening
  • Fresh parsley chopped, for garnish

Equipment

  • Dutch oven or heavy pot
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Season beef cubes with salt and black pepper.
  2. Brown beef in olive oil over medium-high heat in batches. Remove and set aside.
  3. Sauté onions, garlic, carrots, and celery for 5–6 minutes until softened.
  4. Stir in tomato paste and cook for 1–2 minutes.
  5. Deglaze with red wine, scraping the bottom of the pot.
  6. Return beef to the pot, add beef broth, thyme, and bay leaf. Bring to boil, reduce heat, and simmer for 1 hour.
  7. Add potatoes and simmer 30–40 minutes until beef and potatoes are tender.
  8. Optional: Stir in flour slurry and simmer 5 minutes to thicken.
  9. Remove bay leaf, adjust seasoning, garnish with parsley, and serve hot.

Notes

Stew tastes even better the next day; perfect for make-ahead meals.