Easy Red Wine Beef Stew

A rich and hearty beef stew simmered in red wine, with tender beef, vegetables, and a savory thick sauce—perfect for cozy dinners.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, French-inspired

Calories: 520

Ingredients

Stew 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 stalks celery 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 dry red wine like Cabernet or Merlot
2 cups beef broth
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
2 tbsp all-purpose flour for thickening
salt and black pepper to taste
fresh parsley for garnish

Equipment

Dutch oven or large pot
Cutting board
Knife
Wooden spoon

Method

Pat beef dry, season with salt and pepper, and sear in batches in olive oil until browned. Remove and set aside.
Sauté onion until softened, then add garlic, carrots, and celery and cook until fragrant.
Stir in tomato paste, Worcestershire sauce, and brown sugar, cooking for 1 minute.
Deglaze with red wine, scraping browned bits from the pot, and simmer for 3–4 minutes.
Return beef to the pot, add beef broth, thyme, rosemary, and bay leaves. Bring to a boil, then reduce to a simmer.
Cover and simmer for 1.5–2 hours until beef is tender.
Add potatoes and mushrooms and cook for 25–30 minutes until vegetables are tender.
Mix flour with cold water to create a slurry, stir into stew, and cook 5 minutes until thickened. Adjust seasoning.
Remove bay leaves, serve hot, and garnish with fresh parsley.

Notes

For best flavor, let stew rest overnight in the fridge and reheat before serving. The stew thickens as it cools; add a splash of broth when reheating if needed.