beef stew with red wine in a white bowl garnished with parsley
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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!
Course Dinner
Cuisine American
Keyword instant pot instructions, recipes with red wine, red wine beef stew instant pot, stew with red wine, stove top beef stew
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings 6 people
Author Susie

Equipment

Ingredients

  • 2 lbs beef stew meat cut into 1 inch cubes
  • 3/4 cup all purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil - divided
  • 1 yellow or white onion chopped
  • 4 garlic cloves chopped
  • 750 ml bottle red wine - divided Use a bold red wine that you also like to drink: cabernet, merlot, malbec, or zinfandel.
  • 2 tbsp worcestershire sauce
  • 1 tbsp beef base I like Better Than Bouillon brand
  • 1 tbsp + 1 tsp sugar
  • 1 salt
  • 1/2 pepper
  • 1 bay leaf
  • 2 cups beef broth
  • 2 1/2 cups carrots cut into 1 inch chunks
  • 1 1/2 cups celery cut into 1 inch chunks
  • 3 cups russet potatoes, peeled cut into 1 inch chunks

Thickening slurry

  • 3 tbsp cornstarch can also use arrowroot

Instructions

  • Mix together 3/4 cup flour with 1 tsp salt and 1/2 tsp pepper. Toss the 2 # beef chunks in the flour until it is completely coated. Set aside.
  • In a dutch oven, cast iron pot, or sturdy pot with a tight fitting lid, warm 2 tbsp olive 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, saute the 1 chopped yellow onion and 4 chopped garlic cloves for 1-2 minutes, stirring constantly so they don't burn.
  • 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.
    Stir in the 2 tbsp worcestershire sauce, 1 tbsp beef base, 1 tbsp + 1 tsp sugar, 1 tsp salt, 1/2 tsp black pepper, 1 bay leaf, and the browned beef with juices. Let that simmer together for 5 minutes.
  • Add the 2 cups beef broth, 2 1/2 cups carrots, 1 1/2 cups celery, 3 cups potatoes.
  • Bring the pot to a boil, then lower the heat to low and pop the lid on. Cook for 2 hours, stirring occasionally.

Thicken the Stew

  • 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 tbsp of cornstarch together.
    (note if you didn't save the wine, just use 1/4 cup water)
    Stir it into the stew and bring it to a simmer over medium heat until it is thickened, about 4-5 minutes.

Serve!

  • 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 tbsp of olive oil. Brown the floured beef in batches, setting the browned pieces on a plate. Set aside.
  • Add 1 tbsp 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 tbsp worcestershire sauce, 1 tbsp beef base, 1 tbsp + 1 tsp sugar, 1 tsp salt, 1/2 tsp 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 1/2 cups carrots, 1 1/2 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 1/4 cup) and 3 tbsp 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!

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! 

Nutrition

Serving: 1.5cups