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Yesica Andrews

Best Beef Stew with Red Wine Recipe You Need Now

This hearty Beef Stew with Red Wine is a comforting main course perfect for slow simmering on the stove top. Featuring tender stewing beef, aromatic vegetables, and a rich red wine-infused broth, it delivers deep flavors that melt in your mouth. Ideal for making ahead and freezing, this stew is the ultimate comfort food for busy days.
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Prep Time 35 minutes
Cook Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 medium yellow cooking onions, diced (about 1-1/2 cups)
  • 2 cloves garlic, chopped
  • 1/2 red chill pepper, seeded and minced
  • 1 large leek, trimmed of the tough dark green part, washed, quartered lengthwise, finely sliced and washed again (see note)
  • 2-1/2 cups finely sliced celery, including the leaves
  • 2 small carrots, cut lengthwise & thinly sliced (about 1-1/2 cups)
  • 2 cups tomatoes, diced (I use frozen beefsteak tomatoes or a 19-oz can of tomatoes, cut up)
  • 1 lb stewing beef
  • 2 tbsp flour
  • 2 tbsp cooking oil, grapeseed or canola
  • 1 cup red wine
  • 1 cup beef stock (I make mine from a bouillon cube)
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 tbsp chopped fresh thyme leaves (or 1 tbsp dried thyme)
  • 3/4 cup chopped fresh parsley
  • 1 bay leaf

Method
 

  1. Place the beef pieces in a bowl or plastic bag and sprinkle with flour and a few grinds of pepper; toss to coat evenly but lightly.
  2. Heat the cooking oil in a large Dutch oven over medium-high heat and brown the beef in batches, ensuring not to crowd the pan; turn pieces to brown all sides, about five minutes per batch, then transfer to a plate.
  3. Reduce the heat to medium and add onions, garlic, red chili pepper, leek, celery, carrots, and dried thyme (if using); cook and stir for a couple of minutes to loosen the browned bits on the bottom.
  4. Pour in the red wine to deglaze the pan, scraping up all flavorful residues.
  5. Return the browned beef to the pot along with any juices; add the beef stock, diced tomatoes, kosher salt, and freshly ground pepper; stir well.
  6. Cover the pot, bring the mixture to a gentle boil over medium heat, then immediately reduce the heat to low to maintain a slow simmer.
  7. Sprinkle fresh thyme (if using) and fresh parsley over the stew; add the bay leaf and cover the pot again.
  8. Let the stew simmer gently for approximately two hours, stirring occasionally to prevent sticking.
  9. Taste and adjust seasoning 15 to 20 minutes before serving to ensure balanced flavors.
  10. Serve the stew hot over plain boiled potatoes for a simple, rustic meal.

Notes

  • If you don’t have leeks, you can substitute with an additional half cup of diced onions. This stew freezes well in portions, making it great to prepare ahead for busy days.