Beef stew with red wine is a classic comfort dish that never fails to satisfy. In a pot on the stove, chunks of beef tenderize alongside hearty vegetables like carrots, potatoes, and pearl onions. But what sets this stew apart is the addition of red wine, which adds a depth of flavor that elevates the entire dish. It’s simple, hearty, and perfect for sharing with friends and family on a cozy evening.
What does adding red wine to beef stew do?
The acid in the red wine serves to tenderize the beef (and gives it flavor). Beef stew meat tends to be a tougher cut—think beef chuck roast or round. As the meat simmers in the stew, the wine breaks down the connective tissue, leaving you with tender, delicious bites of beef.
Protip: What about the alcohol?
Don’t worry about getting buzzed off this stew. It simmers for two hours, enough time to burn off almost all the alcohol. That being said, it definitely still has the flavor and scent of wine (and trust me, your whole house will smell wine-tastic). So keep that in mind!
What kind of red wine do you use for beef stew?
Any red wine will do—Pinot noir, merlot, cab sauv, shiraz…
But a word about your wine of choice: please, please, please don’t use expensive wine for this. The cheaper, the better. Bottom shelf. Dollar store (do they sell wine?). Clearance wine (that’s a thing!). Two Buck Chuck Merlot or Cabernet Sauvignon work beautifully (although, it’s now Three Buck Chuck at my Trader Joe’s). You’ll be cooking this stuff for two hours. All delicacies will be cooked out in that time. Save your good wine for drinking (maybe with a bowl of stew).
What do I serve with red wine beef stew?
I tend to serve this stew with some crusty bread for soaking up all the gravy goodness (this bread is a favorite), but you can also top it with biscuits or dumplings (that’s what my mother-in-law does). If you’re not feeling the grains, this is really good served over top of mashed potatoes or mashed cauliflower. Moral of the story: something carb-tastic really makes this stew 1000% cozier.
How do I store leftover beef stew with red wine?
Stash the leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stove top over low heat.
You can also freeze this stew—allow the leftovers to cool completely before spooning it into a freezer-safe container, leaving some space at the top for the stew to expand as it freezes. Label and freeze for up to three months. To reheat, move the stew to the fridge to thaw overnight, then reheat on the stove top before serving.
Want more cozy recipes like this one?
Drunken Beef Stew with Red Wine Recipe
This Beef Stew with Red Wine is studded with tender beef and wrapped in a rich and thick wine sauce. Get out your crusty bread—you’re going to need it!
Ingredients
- 3 tablespoons butter
- 2 pounds beef stew meat
- 1 1/2 teaspoons salt, divided
- 3/4 teaspoon ground black pepper, divided
- 2 tablespoons flour
- 1 bottle (750 mL) red wine, such as Pinot Noir, Merlot, Cabernet Sauvignon, or Shiraz
- 1 cup vegetable or beef broth
- 1 pound red potatoes, quartered
- 10 ounces pearl onions, peeled
- 4 large carrots, peeled and chopped into coins
- 4 cloves garlic, finely chopped
- 3 bay leaves
- 1 teaspoon dried thyme
- 1 tablespoon maple syrup
- Crusty bread, for serving (optional)
Instructions
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Melt butter over high heat in a large Dutch oven or heavy bottomed pot.
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Season stew meat with 1 teaspoon salt and 1/2 teaspoon black pepper, then brown beef in batches, removing and placing on a plate as needed until all beef is well browned.
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Add beef back to the Dutch oven, sprinkle with flour, and stir well. Pour entire bottle of wine over the beef, followed by the broth, potatoes, carrots, onions, garlic, bay leaves, and thyme. Stir well, cover, and bring to a boil.
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Reduce heat to a simmer and cook, uncovered, for about 2 hours, or until the meat is very tender and vegetables are soft. Stir in maple syrup and remaining salt and pepper to taste. Serve stew while very warm with a piece of crusty bread.
Notes
How to EASILY peel pearl onions: Drop the whole onions (peel and all!) into a pot of boiling water for 2-3 minutes. Remove onions from water and place in a bowl of ice water for 1 minute. Cut off the root end of each onion and gently squeeze each onion to remove the peel.
Nutrition Information:
Yield: 6 Serving Size: 1 servingAmount Per Serving: Calories: 598Total Fat: 17gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 165mgSodium: 890mgCarbohydrates: 37gFiber: 5gSugar: 8gProtein: 54g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
