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You are here: Home / Recipes / Dinner

Beef Stew with Red Wine

By Susie Weinrich · Date Jan 22, 2021· 40 Comments · May contain affiliate links.

beef stew with red wine in a bowl and a dutch oven- pinterest text
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Beef Stew with Red Wine is a slow simmered stew that has tender chunks of beef and vegetables in a savory red wine and beef sauce. This recipe calls for an entire 750 ml bottle of red wine that cooks down and concentrates into the most delicious flavor!

A large pot of beef stew made with red wine.

This beef stew recipe is written for 2 hours on your stove top, however I have also included instructions for making it a little quicker in your Instant Pot!

I know not everyone loves wine in their food, so if that is you check out one of these; Instant Pot Beef Stew, Dutch Oven Beef Stew and Instant Pot Beef & Barley.

BUT, if you do love cooking with wine, check out my recipes for Goat Cheese Chicken or Instant Pot Risotto!

Table of Contents hide
1 Red Wine
2 Stew Meat
3 How to Make Beef Stew with Red Wine
4 Make Ahead
5 More Recipes Using Stew Meat
6 Did you make this recipe?
7 Beef Stew with Red Wine

Red Wine

Now is not the time to grab a bottle of 2 buck chuck, but you also don’t need a $50 bottle of wine for this beef stew recipe. The flavor of the red wine will be concentrated so you want something that you would enjoy drinking.

I like to choose something in the $8-10 range.

one bowl of red wine beef stew garnished with parsley

You also don’t want a delicate wine like Pinot Noir for this stew. Grab a bottle of hearty red wine; cabernet, merlot, zinfandel, shiraz, or malbec work great!

Stew Meat

This recipe calls for stew meat, which is a cheap cut of beef, generally chuck or round, that is cut into 1 or 2 inch cubes. Stew meat is super tough meat that requires low and slow cooking to become it’s best.

After the 2 hour cook time of this recipe the beef stew meat becomes fall apart tender and super flavorful!

How to Make Beef Stew with Red Wine

For this Red Wine Beef Stew recipe you will want to use a dutch oven or similar heavy duty pot that has a tight fitting lid. If you are planning on making it in your Instant Pot, refer to the recipe card below for instructions.

Start by making sure your beef stew meat is cut into 1 inch chunks.

Mix together the ¾ cup all purpose flour, 1 teaspoon salt, and ½ teaspoon black pepper. Toss the beef chunks in the flour so they are coated on all sides. Set aside.

Stew meat coated with flour

Heat the 2 tablespoon olive oil in the dutch oven or large pot, over medium heat. Brown the floured beef, in batches to not overcrowd the pot. Remove each batch to a plate.

In the now empty pot add 1 tablespoon of olive oil and 1 chopped onion and 4 chopped garlic cloves. Stir them constantly so they do not burn for 1-2 minutes.

Deglaze the pot with 3 cups of red wine, scraping up all the browned bits from the bottom. Stir in 2 tablespoon worcestershire sauce, 1 tablespoon beef base, 1 tablespoon + 1 teaspoon sugar, 1 teaspoon salt, ½ teaspoon pepper, 1 bay leaf, and the browned beef. Let that simmer together for 5 minutes.

Dutch oven with red wine, beef broth, potatoes, celery and carrots

Stir in 2 cups beef broth, 2 ½ cups carrots, 1 ½ cups celery, 3 cups peeled and cubed russet potatoes.

Bring the pot to a boil. Then lower the heat to low and cover. Cook the stew, occasionally stirring, for 2 hours.

Thicken the Broth

Once the stew is cooked the broth will still be pretty thin. You want to make it a silky thick gravy for your stew.

You are going to make a cornstarch slurry which is a mixture of cornstarch and cold liquid used as a thickening agent.

Mix together the remaining wine, about ¼ cup, with 3 tablespoon of cornstarch. Stir it until the cornstarch is completely incorporated into the wine. Stir it into the stew and bring the pot back up to a simmer over medium heat.

Finish & Serve

Once the Red Wine Beef Stew is thickened how you like it, turn the pot off and remove the bay leaf.

a large pot of red wine beef stew ready to serve

Let the stew cool for 5-10 minutes and then serve! It goes great with warm crusty bread and a glass of red wine.

Make Ahead

You can absolutely make this Beef Stew with Red Wine ahead and reheat when you are ready to eat.

Make the recipe completely and let it cool before storing it in the fridge. Refrigerate for up to 4 days.

Beef Stew with red wine served with crusty bread

To reheat simply place on the stovetop over medium low heat and let it warm through for about 20 minutes, stirring it occasionally.

More Recipes Using Stew Meat

Because it is so economical I love using stew meat. When cooked correctly is is fall apart tender! Here are some more recipes to check out when purchasing stew meat:

  • a bowl of Instant Pot Beef and Barley Soup
    Instant Pot Beef & Barley Stew
  • Delicious Dutch Oven Beef Stew ready to be served into bowls
    Dutch Oven Beef Stew
  • Instant Pot Beef and Noodles Recipe in a bowl with a salad to the side
    Instant Pot Beef and Noodles
  • Close up of Instant Pot Beef Stew with a spoon resting in the mixture, showing carrots, beef chunks, peas, and potatoes.
    Hearty Instant Pot Beef Stew

Susie leaning on the kitchen counter

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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a large pot of red wine beef stew ready to serve

Beef Stew with Red Wine

Beef Stew with Red Wine is a delicious and savory beef stew that is made with an entire 750 ml bottle of red wine, stew meat, and hearty vegetables. This makes an amazing dinner when served with warm crusty bread.
This can be made on the stove top or in your Instant Pot/Electric Pressure Cooker!
LISTEN THE AUDIO RECIPE WITH THE PLAYER BELOW.
5 from 28 votes
Print Pin Rate Save Saved!
Prep Time: 20 minutes minutes
Cook Time: 2 hours hours 10 minutes minutes
Total Time: 2 hours hours 30 minutes minutes
Servings: 6 people
Calories: 567kcal
Author: Susie Weinrich

Equipment

  • Dutch Oven, Cast Iron Pot, or Heavy Duty Pot with a Lid
  • OR
  • Instant Pot or Electric Pressure Cooker

Ingredients

Beef

  • 2 lbs beef stew meat - cut into 1 inch cubes
  • ¾ cup all purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoon olive oil - divided

Stew Assembly

  • 1 yellow onion - chopped
  • 4 garlic cloves - chopped
  • 750 ml bottle red wine - divided
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon beef base - I like Better Than Bouillon brand
  • 1 tablespoon + 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 bay leaf
  • 2 cups beef broth
  • 2 ½ cups carrots - cut into 1 inch chunks
  • 1 ½ cups celery - cut into 1 inch chunks
  • 3 cups russet potatoes, peeled - cut into 1 inch chunks

Thickening slurry

  • 3 tablespoon cornstarch - can also use arrowroot

Instructions
 

  • Mix together ¾ cup flour with 1 teaspoon salt and ½ teaspoon pepper. Toss the 2lbs. beef chunks in the flour until it is completely coated. Set aside.
    ¾ cup all purpose flour, 1 teaspoon kosher salt, ½ teaspoon black pepper, 2 lbs beef stew meat
  • In a Dutch oven, cast iron pot, or sturdy pot with a tight fitting lid, warm 2 tablespoon oil over medium heat. Brown all the beef, working in batches to not over crowd the pot. Set the browned pieces on a plate to the side.
  • In the now empty pot, sauté the yellow onion and garlic cloves for 1-2 minutes, stirring constantly so they don't burn.
    1 yellow onion, 4 garlic cloves
  • Deglaze the pot with 3 cups of red wine (don't use the whole bottle yet, you will need the remaining red wine to thicken the stew at the end), scraping up all the browned bits at the bottom of the pot.
    750 ml bottle red wine
  • Stir in the Worcestershire sauce, beef base, sugar, kosher salt, black pepper, 1 bay leaf, and the browned beef with juices. Let that simmer together for 5 minutes.
    2 tablespoon Worcestershire sauce, 1 tablespoon beef base, 1 tablespoon + 1 teaspoon sugar, 1 teaspoon kosher salt, 1 bay leaf, ½ teaspoon pepper
  • Add the beef broth, carrots, celery, and potatoes.
    2 cups beef broth, 2 ½ cups carrots, 1 ½ cups celery, 3 cups russet potatoes, peeled
  • Bring the pot to a boil, then lower the heat to low and pop the lid on. Cook for 2 hours, stirring occasionally.
  • At the end of 2 hours the broth will still be pretty thin. Mix together a cornstarch slurry by stirring the remaining red wine and 3 tablespoon of cornstarch together.
    (note if you didn't save the wine, just use ¼ cup water)
    Stir it into the stew and bring it to a simmer over medium heat until it is thickened, about 4-5 minutes.
    3 tablespoon cornstarch
  • Let the stew cool and then serve! It goes great with warm crusty bread.

INSTANT POT INSTRUCTIONS

  • Start with your pot on normal saute mode, add 2 tablespoon of olive oil. Brown the floured beef in batches, setting the browned pieces on a plate. Set aside.
  • Add 1 tablespoon olive oil and stir in the chopped onion and 4 chopped garlic cloves. Saute for 1-2 minutes, stirring so they don't burn.
  • DEGLAZE THE POT COMPLETELY!!! Pour 3 cups of red wine into the pot and scrape up ALL the browned bits from the bottom.
    Do not skip this step. It will prevent you from getting a burn warning when you cook the stew.
  • Stir in the 2 tablespoon worcestershire sauce, 1 tablespoon beef base, 1 tablespoon + 1 teaspoon sugar, 1 teaspoon salt, ½ teaspoon black pepper, 1 bay leaf, and the browned beef with juices. Let that simmer together for 5 minutes.
  • Turn the saute mode off. Add the 2 cups beef broth, 2 ½ cups carrots, 1 ½ cups celery, and 3 cups potatoes.
  • Pop the lid on the pot and lock the pressure valve to seal. Set to cook for 25 minutes on meat/stew mode (high pressure).
  • Do a 5 minute natural release, then quick release the remaining pressure.
  • Turn the pot on to normal saute mode.
    Mix a slurry with the remaining wine (about ¼ cup) and 3 tablespoon cornstarch.
    Pour into the stew and allow it to simmer and thicken for about 4-5 minutes.
  • Turn off saute mode, cool the stew for about 10 minutes, and serve!

Recipe Tips and Notes:

Red Wine: for this beef stew recipe you will want to choose a red wine that you like to drink. This is not the time to buy the $3 bottle of wine. The flavor will concentrate in the stew as it cooks down. Buy a hearty red wine like a cabernet, zinfandel, shiraz, or malbec.
 
Storing and Reheating:
Store any leftover Beef Stew with Red Wine in the fridge in an airtight container for up to 4 days. 
Reheat the stew in the microwave or on the stove top. 
Microwave: reheat each portion for 1 minutes, give it a stir and then microwave for an additional 1 minute.
Stove Top: Place the stew in a pot over medium heat and bring to a simmer to heat through, about 5 minutes. Serve! 
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 567kcal | Carbohydrates: 44g | Protein: 39g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 1093mg | Potassium: 1371mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9034IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 6mg

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About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    5 from 28 votes (8 ratings without comment)

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  1. Pascaline says

    September 22, 2024 at 10:28 am

    How about letting it cook in the oven? Would it be 350° for the same amount of time?

    Reply
    • Susie Weinrich says

      September 22, 2024 at 12:46 pm

      I might even recommend doing it like this recipe for Dutch Oven Beef Stew, and do 5 hours at 250°F. And instead of doing the thickening slurry at the end I would add 2 Tbsp of tapioca pearls at the beginning, they will thicken the broth while baking.
      Let me know if you have any more questions on this.
      (you could probably get away with 350°F for 2-2.5 hours as well)

      Reply
  2. Ken T. says

    August 11, 2024 at 12:49 pm

    5 stars
    If I could give this recipe 10 stars, I would! This is my go-to recipe for cold weather comfort food! I customize and substitute a lot due to family food allergies, and have found this stew to be very forgiving and adaptable. Don’t get me wrong, it’s perfect as is.

    Reply
    • Susie Weinrich says

      August 12, 2024 at 7:47 am

      Amazing, Ken! Thank you for your wonderful review.

      Reply
  3. Edwin says

    February 10, 2024 at 4:04 pm

    After making this twice by browning the meat first, I have to say, it’s a good recipe but unless you’re using the wine as mentioned, don’t pre-brown the beef. Especially if it’s a tougher cut like stew meat or london broil or the other kinds that are popular for this cut. Maybe a fresh roast is different and if you cut it the day of maybe it will break down easier but both times I had no luck or plain bad luck and over-cooked meat.

    Reply
    • Susie Weinrich says

      February 11, 2024 at 9:33 am

      I’m wondering what kind of meat you are using? You should “over-cook” the meat if you are using stew meat. It will cook until it is completely tender. If your meat is still tough you need to keep cooking a little longer.

      Reply
  4. Debbie Dennis says

    January 06, 2024 at 3:24 pm

    5 stars
    Dear Susie,

    Thank you so much for publishing this recipe. I made this today and enjoyed your step-by-step instructions and tips. Everyone absolutely loved it! I look forward to making more of your recipes in the future.

    Sincerely,
    Debbie

    Reply
  5. judy says

    October 14, 2023 at 1:55 pm

    5 stars
    Could I drop dumpling on top of the stew at the end of the baking time?

    Reply
    • Susie Weinrich says

      October 15, 2023 at 10:45 am

      Yes, you could do that! Sounds delicious. I have a great dumpling recipe included in this recipe for Chicken Stew with Dumplings After dropping the dumplings in simmer with the lid on for about 15 minutes.

      Reply
  6. Vicky Swain says

    September 12, 2023 at 12:04 pm

    5 stars
    This stew is amazing! It ‘s flavor is delicious! I will be making it again for sure!

    Reply
  7. Tony says

    January 18, 2023 at 6:02 pm

    Has anyone add fresh thyme? I so want to make this and I love thyme. I feel it’s such a comfort flavor to me. The recipe sounds great the way it is and I’ll make it either way, but I would like to add the thyme, unless someone has and didn’t think it went.

    Reply
    • Susie Weinrich says

      January 18, 2023 at 6:26 pm

      I have not added thyme but I think it would be wonderful!!! Go for it!!

      Reply
    • Pow says

      January 25, 2023 at 10:49 pm

      5 stars
      This was phenomenal. Incredible richness with a full bottle of wine. A couple variations I might try next time. I loved the flavor more after about 1 1/2 hrs simmering. I might even consider leaving out the cornstarch all together or reduce the amount. I added thyme. It seemed to round it out very well. What do you think of adding a dollop of crème fraiche?

      Reply
      • Susie Weinrich says

        January 26, 2023 at 8:52 am

        I think a dollop of crème fraiche or even mascarpone would be AMAZING!!!! I’m trying that next time I make this.

  8. Elle W. says

    November 29, 2022 at 10:22 pm

    5 stars
    A very rich beef stew!
    Be sure to include a loaf of Artisan bread with dinner for your family and guests to soak up and enjoy the delicious gravy!

    Reply
  9. Gail says

    November 19, 2022 at 11:51 am

    5 stars
    Just made this for the first time and it was amazing! I made a few adjustments: for starters I used my crockpot. All the ingredients were the same and the amounts were the same. I seared the meat before adding to the crockpot. I did not sauté the onions and garlic, just put them straight in the pot with the meat and also added in the carrots, celery, bay leaf and i additionally added mushrooms. I used a Merlot and combined the merlot, sugar, s&p, Worcestershire, and beef broth before pouring on top of meat and veggies. At 7 hours on low I added the slurry and cooked the remainder hour. The thickness was absolutely perfect and the decadence of this stew is mouth watering. This will be my new go-to!

    Reply
  10. Linda says

    November 17, 2022 at 2:04 pm

    5 stars
    Ive made this recipe twice now and it’s absolutely delicious! I add mushrooms and tomato paste to thicken and cook a little longer to reduce. I also add cut green beans instead of celery for some green. Gets even better the second day so this is great for a make-ahead!

    Reply
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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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