Easy Red Wine Beef Stew – A Cozy One-Pot Classic Made Simple
There’s something deeply comforting about a pot of beef stew slowly simmering on the stove, filling the kitchen with rich, savory aromas. This Easy Red Wine Beef Stew delivers all the deep flavor of a traditional wine-braised stew without complicated steps or hard-to-find ingredients. It’s the kind of meal that feels like it took all day to make—but fits comfortably into a busy home cook’s schedule.
Red wine adds depth and richness to beef stew, turning a simple broth into something bold and satisfying. As it cooks, the wine softens and mellows, blending seamlessly with beef stock, herbs, and vegetables. The result is a thick, glossy gravy that clings to every bite of tender beef and hearty vegetables.
This recipe is designed to be approachable and forgiving. Beef chuck, a naturally flavorful and affordable cut, becomes melt-in-your-mouth tender with slow simmering. Carrots add sweetness, potatoes make it filling, and onions bring everything together with their subtle savoriness. A touch of tomato paste rounds out the sauce, giving it body and balance.
What makes this stew especially appealing is its simplicity. Everything comes together in one pot, making cleanup easy and flavors more concentrated. It’s perfect for cold nights, weekend dinners, or anytime you crave a hearty, nourishing meal that feels both rustic and comforting.
Even better, this stew improves with time. Leftovers taste even richer the next day, making it ideal for meal prep or make-ahead dinners. Serve it with crusty bread, biscuits, or mashed potatoes, and you have a meal that’s guaranteed to warm you from the inside out.
Ingredients:
- Beef chuck, cut into cubes
- All-purpose flour
- Salt
- Black pepper
- Olive oil
- Yellow onion
- Garlic
- Carrots
- Potatoes
- Tomato paste
- Dry red wine
- Beef broth
- Bay leaf
- Fresh or dried thyme
Instructions:
- Season the beef generously with salt and black pepper, then toss with flour to lightly coat.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef in batches until deeply browned on all sides. Remove and set aside.
- Add chopped onion and carrots to the pot and cook until softened.
- Stir in garlic and tomato paste, cooking for about 1 minute until fragrant.
- Pour in red wine, scraping the bottom of the pot to release browned bits.
- Add beef broth, bay leaf, thyme, and the browned beef back to the pot.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1½ hours.
- Add potatoes and continue simmering for 30–40 minutes until tender.
- Taste and adjust seasoning. Remove bay leaf before serving.
Easy Red Wine Beef Stew
Ingredients
Equipment
Method
- Season and flour beef, then brown in batches.
- Cook onions and carrots until softened.
- Add tomato paste, garlic, wine, and broth.
- Simmer with herbs until beef is tender.
- Add potatoes and cook until soft.
Notes
Tips & Tricks
- Choose a dry red wine like Cabernet Sauvignon or Merlot.
- Brown the beef well—this builds deep flavor.
- Simmer gently for tender meat.
- For thicker stew, simmer uncovered for the last 10–15 minutes.
Variations
- Vegetable Boost: Add celery or mushrooms.
- Herb Twist: Add rosemary for extra aroma.
- Slow Cooker: Transfer after browning and cook on low for 8 hours.
- Oven Method: Simmer covered in a 325°F (165°C) oven.
Serving Suggestions
Serve with crusty bread, buttered rolls, mashed potatoes, or egg noodles. A simple green salad makes a great side.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Thaw overnight and reheat gently.
FAQ
- Does the wine make it strong? No, the alcohol cooks off, leaving rich flavor.
- Can I skip wine? You can, but the depth of flavor will be reduced.
- Why is my stew thin? Let it simmer uncovered to thicken.
History / Fun Facts
Cooking beef with wine dates back centuries, when wine was used to tenderize tougher cuts of meat and enhance flavor. Today, red wine beef stew remains a timeless comfort dish across many cuisines.
