Classic Beef Stew Recipe (with Red Wine Sauce) 🥩🍷 (Hearty, Rich & Comforting)

Introduction

Nothing says comfort like a warm bowl of Classic Beef Stew with Red Wine Sauce. Tender beef, hearty vegetables, and a deeply savory red wine-infused broth make this dish perfect for chilly nights, family dinners, or meal prep that tastes even better the next day.

Beef stew has long been a staple in European cuisines, particularly in France and Ireland, where slow-cooked meats and wine-based sauces bring out bold flavors in simple, rustic ingredients.

Ingredients (Serves 6)

Beef & Vegetables

2 lbs (900g) beef chuck, cut into 1.5-inch cubes
3 tbsp all-purpose flour
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, chopped
3 celery stalks, chopped
2 cups red potatoes, cubed
2 cups mushrooms, sliced

Red Wine Sauce & Broth

1 ½ cups dry red wine (Cabernet Sauvignon or Merlot)
4 cups beef broth
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1 tbsp Worcestershire sauce

Timing

Prep Time: 15–20 minutes
Cook Time: 2–2.5 hours (stovetop or oven)
Total Time: ~2.5–3 hours

Slow cooking ensures tender, flavorful beef.

Instructions

Step 1: Prep & Brown Beef

Pat beef cubes dry.
Toss in flour, salt, and pepper until coated.
Heat olive oil in a large Dutch oven over medium-high heat.
Brown beef in batches for 2–3 minutes per side. Remove and set aside.

Step 2: Sauté Aromatics

In the same pot, sauté onions, garlic, carrots, and celery for 5 minutes until fragrant.
Add mushrooms and cook another 3 minutes.

Step 3: Deglaze with Red Wine

Pour in red wine, scraping the bottom of the pot to release browned bits.
Simmer 3–5 minutes to reduce slightly.

Step 4: Add Broth & Seasonings

Stir in beef broth, tomato paste, thyme, rosemary, bay leaves, and Worcestershire sauce.
Return beef to pot, bring to a simmer.

Step 5: Cook Low & Slow

Stovetop: Cover and simmer on low for 2–2.5 hours until beef is fork-tender.
Oven: Cover and bake at 325°F (160°C) for 2–2.5 hours.

Add red potatoes during the last 30–40 minutes to avoid overcooking.

Step 6: Finish & Serve

Remove bay leaves.
Taste and adjust seasoning.
Serve hot with crusty bread or over mashed potatoes.

✨ Optional: Garnish with fresh parsley.

Nutritional Information (Approximate per serving)

Calories: ~430
Protein: 35g
Carbohydrates: 25g
Fat: 20g
Fiber: 4g

Hearty, protein-rich, and naturally nutrient-dense.

Flavor Tips

Use a full-bodied red wine for richer sauce.
Browning beef properly adds depth to the stew.
For extra smooth sauce, mash a few potatoes into the broth to thicken naturally.
Add a splash of balsamic vinegar at the end to brighten flavors.

Common Mistakes to Avoid

Not browning the beef (loses flavor)
Cooking at too high heat (toughens meat)
Adding potatoes too early (become mushy)
Skipping deglazing (misses depth and richness)

Storage Tips

Refrigerate up to 4 days in an airtight container.
Reheat gently on stovetop; flavor improves after sitting overnight.
Freeze portions for up to 3 months.