Name: Classic Beef Stew with Red Wine Recipe
Prep time: 15 min
Cook time: 2 h 40 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1.2 kg / 2.4 lb chuck beef, cut into 3.5 cm / 1.5″ cubes; 1 tsp salt; 1 tsp black pepper; 3 tbsp olive oil, divided; 1 large onion, halved then sliced into 1 cm / 2/5″ slices; 4 garlic cloves, minced; 3 carrots, cut into 2.5 cm / 1″ diagonal pieces; 2 celery stalks, cut into 2.5 cm / 1″ pieces; 400 g / 14 oz baby potatoes, halved; 1/3 cup / 50 g flour; 3 cups / 750 ml beef broth/stock, salt reduced; 2 cups / 500 ml red wine, bold and dry (Cabernet Sauvignon, Burgundy, Merlot); 2 tsp Worcestershire sauce; 2 tbsp tomato paste; 2 bay leaves, fresh or dried; 4 sprigs fresh thyme; Additional salt and pepper, to taste

If you’ve ever craved a hearty, soul-comforting meal that warms you from the inside out, you’re going to love this Classic Beef Stew with Red Wine Recipe. I absolutely love how this stew transforms simple ingredients into a rich, melt-in-your-mouth dinner that feels like a big, cozy hug. When I first tried this recipe, I struggled to get the beef tender and the sauce perfectly thickened, but after some practice and a few secret tricks, this has become my go-to for chilly evenings and family dinners. Stick with me — I’ll walk you through everything you need to nail this deeply flavorful, restaurant-worthy stew at home.

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Why You’ll Love This Recipe

Rich, Deep Flavor: Browning the beef and using bold red wine creates a sauce that’s packed with complex, savory notes.
Melt-in-Your-Mouth Tenderness: Slow simmering tenderizes the chuck beef perfectly without drying it out.
Flexible Cooking Method: You can make it stove-top, in the oven, slow cooker, or pressure cooker depending on your schedule and gear.
Make-Ahead Magic: The stew tastes even better the next day, so it’s great for prepping in advance.

A close-up view of a thick brown stew in a white pot filled with chunky pieces of tender dark brown meat, bright orange carrot segments, light green celery sticks, and yellowish potato wedges. Sprigs of fresh green herbs float atop the stew, and a wooden spoon is partially submerged in the rich, glossy sauce. The scene is set on a white marbled surface, highlighting the rich colors and textures of the stew. photo taken with an iphone --ar 2:3 --v 7 - Classic Beef Stew with Red Wine, hearty beef stew, red wine beef stew, comforting beef stew recipe, flavorful beef stew

Ingredients You’ll Need

These ingredients come together to create a beautifully balanced stew — the chuck beef gives rich flavor and tenderness, while the red wine adds depth and a subtle fruity acidity. I always recommend using a good quality, bold red wine because it’s the backbone of the sauce, and picking fresh herbs really brightens everything up.

Flat lay of raw chuck beef cubes with a light dusting of flour, two whole brown eggs with clean shells, a large halved onion cut into slices, four peeled garlic cloves, three fresh carrots cut diagonally, two celery stalks sliced, several fresh bay leaves, four sprigs of thyme, a small pile of halved baby potatoes, a small white ceramic bowl of olive oil, a small white ceramic bowl of beef broth, a small white ceramic bowl of bold red wine, a small white ceramic bowl of tomato paste, and a small white ceramic bowl of Worcestershire sauce arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Classic Beef Stew with Red Wine, hearty beef stew, red wine beef stew, comforting beef stew recipe, flavorful beef stew

Chuck beef: This cut is perfect for stew because it’s flavorful and becomes buttery soft with slow cooking.
Salt and pepper: Essential to season the beef well before browning to build layers of flavor.
Olive oil: Use a good quality olive oil for browning and sautéing to add richness and prevent sticking.
Large onion: Adds a subtle sweetness when caramelized, building a flavorful base.
Garlic cloves: Minced fresh garlic gives that lovely aromatic kick every good stew needs.
Carrots: Cut on the diagonal for a rustic look and even cooking, adding natural sweetness.
Celery stalks: A key part of the classic mirepoix trio that adds subtle earthiness.
Flour: Helps to thicken the sauce beautifully once mixed with the liquids.
Beef broth/stock: Use low-sodium so you can control the saltiness perfectly.
Red wine: Choose a dry, bold variety like Cabernet Sauvignon or Merlot for a rich, rounded flavor.
Worcestershire sauce: Adds that subtle umami boost and complexity.
Tomato paste: Intensifies the color and adds a deep, tangy richness to the sauce.
Bay leaves: Infuse the stew with a subtle herbal aroma as it simmers.
Thyme sprigs: Fresh thyme adds an earthy, slightly minty aroma that pairs beautifully with beef.
Baby potatoes: Halved for tender, creamy bites that soak up all the sauce.
Extra salt and pepper: To adjust seasoning perfectly at the end.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to mix things up depending on the occasion or what’s in season. This classic beef stew with red wine recipe is super adaptable, so don’t be afraid to add your own twist or switch out ingredients to suit your family’s tastes.

Variation: I once swapped baby potatoes for sweet potatoes for a subtly sweet twist — it was a big hit with my family!
Variation: For a lower-carb version, try serving the stew over mashed cauliflower instead of potatoes. Still comforting, but lighter.
Variation: If you don’t drink alcohol, you can substitute the red wine with extra beef broth mixed with a teaspoon of balsamic vinegar for a similar depth.
Variation: Add mushrooms during the sauté step for extra umami and earthiness — it’s one of my favorite little upgrades.

How to Make Classic Beef Stew with Red Wine Recipe

Step 1: Brown the Beef Like a Pro

Start by seasoning your chuck beef cubes generously with salt and pepper. Heat half of your olive oil in a heavy-based casserole pot over high heat—wait until it just starts to smoke; this means it’s hot enough for proper browning. Add about a third of your beef cubes in a single layer—don’t overcrowd the pan because that causes steaming instead of browning. Brown the beef aggressively on all sides, about 4 minutes, until you see that beautiful rich crust forming. Transfer the beef to a bowl and repeat with the remaining meat, adding more oil if needed. This step is where much of the stew’s flavor comes from, so don’t rush!

Step 2: Build the Flavor Base with Vegetables

Lower the heat to medium-high, add more oil if your pan looks dry, then toss in your sliced onion and garlic. Cook for about 2 minutes until the onions soften and get a slight golden edge — I love this because it brings out their natural sweetness without burning. Next, add the carrots and celery, stirring for a minute to coat everything in those lovely brown bits stuck to the bottom of the pot. This base layer creates that unmistakable comforting smell that fills the kitchen.

Step 3: Create the Rich Sauce

Sprinkle the flour evenly over the veggies and stir thoroughly so it coats everything. This is the secret to thickening the stew later without adding cornstarch or other thickening agents. Pour in the beef broth, then the all-important red wine—choose a bold, dry variety like Cabernet Sauvignon or Merlot. Add Worcestershire sauce and tomato paste, stirring well to dissolve the tomato paste and meld the flour into the liquid for a silky sauce. The mixture might look a little thin now, but as it simmers, it’ll develop that luscious thickness we all crave.

Step 4: Simmer Until Tender and Perfect

Add the browned beef back into the pot along with any juices, fresh thyme sprigs, bay leaves, and halved baby potatoes. Give it a gentle stir, making sure the water level nearly covers everything—if it’s looking a little low, just add a bit of water. Bring everything to a simmer, then reduce heat to low or medium-low so it bubbles gently. Cover the pot and let it cook for about 1 hour and 45 minutes, checking tenderness by piercing the beef with two forks around 90 minutes. Once the beef is nearly tender, remove the lid and allow the stew to simmer uncovered for an additional 30 minutes to let the sauce reduce and thicken to a light gravy consistency. Season with salt and pepper to taste, and you’re ready to serve!

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Pro Tips for Making Classic Beef Stew with Red Wine Recipe

Don’t Rush Browning: Taking time to brown the beef well is key for deep flavor and a gorgeous color in your stew.
Use a Heavy-Bottomed Pot: It helps maintain steady heat and prevents burning when searing and simmering.
Simmer Gently: A low, slow simmer keeps the meat tender and allows flavors to develop fully.
Adjust Thickness at the End: If your stew feels too thin after reducing, simmer longer uncovered; if too thick, add a splash of broth.

How to Serve Classic Beef Stew with Red Wine Recipe

A white bowl contains a rich brown stew with several chunky pieces of dark brown meat layered on top, surrounded by whole small round golden potatoes and light green celery sticks. A thick brown sauce covers the meat and vegetables, pooling slightly over a creamy, smooth white mash on one side of the bowl. Small green herb sprigs are sprinkled on top for garnish, and a silver spoon rests inside the bowl against the stew. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Classic Beef Stew with Red Wine, hearty beef stew, red wine beef stew, comforting beef stew recipe, flavorful beef stew

Garnishes

I usually finish this stew with a simple sprig of fresh thyme or a scattering of chopped parsley. It adds a fresh, bright pop of color — and that little herbal hint really makes the rich flavors pop. Plus, it feels so homey and inviting when you pass the dish around the table looking this good.

Side Dishes

My favorite way to serve this classic beef stew with red wine recipe is over a bed of creamy mashed potatoes — it’s the ultimate comfort meal in my house. But it also pairs beautifully with crusty bread to soak up the sauce, or even buttery egg noodles if you want to switch things up. Roasted root vegetables on the side bring additional texture and earthiness to the plate.

Creative Ways to Present

For special occasions, I’ve served this stew in mini cast iron pots or even in hollowed-out sourdough bowls. It turns the meal into a cozy, rustic experience that impresses guests and feels extra special. Another fun trick is topping with homemade herb or garlic croutons for some added crunch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover stew in an airtight container in the fridge, and it keeps beautifully for up to 3 days. I find that letting it sit overnight actually makes the flavors even more intense — just gently reheat it on the stove before serving.

Freezing

This beef stew freezes incredibly well, which makes it perfect for meal prepping. I portion it into freezer-safe containers, leaving some space for expansion, and it lasts up to 3 months. When freezing, I sometimes hold back the potatoes and add fresh ones when reheating so they don’t get mushy.

Reheating

For the best texture, I reheat leftovers slowly on the stove over low heat with a splash of broth or water to loosen the sauce if needed. Microwaving works too in a pinch, but stir halfway through to heat evenly and avoid hotspots.

FAQs

Can I use a different cut of beef for this stew?

While chuck beef is ideal because of its marbling and tenderness after slow cooking, you can use other cuts like brisket or round steak. Just remember these cuts might take longer to become tender or could dry out if cooked too quickly, so adjust cooking time accordingly.
What type of red wine is best to use?

Opt for a bold, dry red wine such as Cabernet Sauvignon, Merlot, or Burgundy. These wines add rich, fruit-forward flavors and acidity that balance the beef and vegetables in the stew. Avoid cooking wines or anything too sweet or light.
Can I make this stew in a slow cooker?

Absolutely! After browning the beef and sautéing the vegetables on the stove, transfer everything to your slow cooker. Cook on low for 6-8 hours or until the beef is tender. Add the potatoes in the last hour to prevent them from overcooking.
Why is browning the beef so important?

Browning creates a caramelized crust on the beef, which develops deep, rich flavors through Maillard reactions. This step lays the foundation of the stew’s savory taste and contributes to the sauce’s beautiful, dark color.
How thick should the stew sauce be?

The sauce should have the consistency of a thin gravy—rich, silky, and enough to coat the back of a spoon. Simmer uncovered towards the end to reduce excess liquid and concentrate the flavors.

Final Thoughts

This Classic Beef Stew with Red Wine Recipe has become one of those dishes I love to make when I want to impress without stress. It’s comforting yet elegant, straightforward but packed with flavor. There’s nothing quite like sitting down after a day to a bowl of tender beef, flavorful veggies, and that luscious red wine sauce. I genuinely hope you try it — I promise it’s one of those recipes that keeps winning hearts every time it’s served. Plus, it’s perfect for cozy nights, weekend family dinners, or anytime you want to feel like a kitchen rockstar.