When the weather turns chilly and you crave comfort food, nothing beats a hearty bowl of Easy Red Wine Beef Stew. This classic dish is rich, savory, and packed with tender beef, vegetables, and a deep red wine-infused sauce that makes every bite feel luxurious. Whether you’re cooking for a family dinner or prepping meals for the week, this stew is easy to make and even easier to love.

What makes this recipe special is its balance of flavors: the red wine adds a subtle fruity depth, while the beef becomes meltingly tender after simmering slowly. The secret is low and slow cooking — but don’t worry, you don’t need fancy ingredients or complicated steps to get a restaurant-quality result. This recipe is designed to be beginner-friendly, budget-friendly, and unbelievably delicious.

Why You’ll Love This Recipe

Simple ingredients, big flavor – You only need pantry basics and a good red wine.
Comfort food classic – Perfect for cozy nights, dinner parties, or meal prep.
One-pot convenience – Minimal cleanup, maximum taste.
Versatile serving options – Pair it with mashed potatoes, rice, or crusty bread.

Ingredients

2 lbs beef chuck, cut into 1.5-inch cubes
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
3 potatoes, peeled and cubed
1 cup mushrooms, sliced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp brown sugar
2 cups red wine (Cabernet Sauvignon or Merlot recommended)
2 cups beef broth
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
2 tbsp all-purpose flour
Salt and black pepper to taste
Fresh parsley for garnish

Instructions

Season and Sear the Beef
Pat the beef dry and season generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove beef and set aside.
Sauté the Aromatics
In the same pot, add onions and cook until softened (about 3 minutes). Add garlic, carrots, and celery and cook for another 3–4 minutes until fragrant.
Add Tomato Paste and Flavor Boosters
Stir in tomato paste, Worcestershire sauce, and brown sugar. Cook for 1 minute until everything becomes aromatic and well combined.
Deglaze with Red Wine
Pour in the red wine and scrape the bottom of the pot to loosen browned bits. Let it simmer for 3–4 minutes until slightly reduced.
Add Beef, Broth, and Herbs
Return the beef to the pot, add beef broth, thyme, rosemary, and bay leaves. Bring to a boil, then reduce to a simmer.
Simmer Slowly
Cover and simmer for 1.5 to 2 hours until the beef is tender and the flavors are rich.
Add Potatoes and Mushrooms
Add potatoes and mushrooms to the pot and cook for another 25–30 minutes until vegetables are tender.
Thicken the Stew
Mix flour with 2 tbsp of cold water to create a slurry. Stir into the stew and cook for 5 minutes until thickened. Adjust salt and pepper to taste.
Serve and Garnish
Remove bay leaves, serve hot, and garnish with fresh parsley. Pair with mashed potatoes, rice, or crusty bread.

Tips for the Best Red Wine Beef Stew

Choose the right wine: Use a dry red wine like Cabernet Sauvignon, Merlot, or Shiraz. Avoid sweet wines, which can make the stew taste sugary.
Don’t rush the simmer: The longer the stew cooks, the more tender the beef becomes.
Use beef chuck: This cut becomes tender and flavorful when simmered slowly.
For a richer sauce: Add 1 tbsp butter at the end for extra richness.
Make it ahead: Stew tastes even better the next day after the flavors meld overnight.

Variations You Can Try

1. Slow Cooker Version

Sear beef in a pan, then transfer everything to a slow cooker.
Cook on low for 6–8 hours.

2. Guinness Beef Stew

Replace red wine with Guinness beer for a deeper, maltier flavor.

3. Vegetable-Heavy Stew

Add parsnips, turnips, or butternut squash for a heartier vegetable profile.

4. Spicy Red Wine Stew

Add a pinch of chili flakes or a chopped jalapeño for heat.

Serving Suggestions

Over mashed potatoes for a classic comfort meal.
With crusty bread to soak up the rich sauce.
With rice or egg noodles for a more filling dinner.
With a side salad to add freshness.

Fun Facts & Cultural Context

Beef stew is a global comfort food with variations across cultures. In France, a similar dish is called Boeuf Bourguignon, where beef is braised in red wine with onions and mushrooms. In Morocco, slow-cooked stews called tagines use similar techniques but rely on spices like cumin and cinnamon. This recipe blends classic French comfort with simple home-cooking ease — a true global comfort meal.

Why This Recipe Works So Well

The combination of red wine, tomato paste, and slow simmering creates a thick, savory sauce that tastes like it took hours to make. The key is the balance of acidity from the wine and the sweetness from the vegetables and brown sugar. The result is a deeply flavorful stew that feels like a restaurant dish but is surprisingly easy to prepare.

Storage & Reheating

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze for up to 3 months. Thaw overnight before reheating.
Reheat: Warm on the stovetop over low heat until heated through.