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close up picture of beef stew in bowl

Red Wine Beef Stew Recipe

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 20 minutes
Servings: 8 people
Calories: 403kcal
A rich, deep and hearty beef stew. Perfect comfort food.
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  • 3 tablespoons olive or canola oil
  • 1 tablespoon unsalted butter
  • 2 pounds stew meat or a 2½ -pound chuck roast trimmed of fat and cut into 1-inch cubes
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 12-ounce bottle beer
  • 1/3 cup dry or semi-dry red wine
  • 3 cups unsalted beef stock
  • 2 beef bouillon cubes or 2 teaspoons dry au jus mix
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon granulated sugar
  • 5 carrots peeled and chopped
  • 6 Yukon Gold or yellow potatoes peeled & cubed
  • Garnish: Fresh parsley chopped


  • Heat oil and butter in a large Dutch oven set over medium heat.
  • Brown half of the stew meat, and transfer it to a paper towel-lined plate. Add the remaining meat to the Dutch oven, brown all sides, and place it with the other browned meat.
  • Place the chopped onions in the pot and cook 3-4 minutes or until translucent and softened. Add the garlic and cook 30 seconds, stirring often.
  • Slowly add the beer and stir while deglazing the pan.
  • Add the browned beef and all other ingredients EXCEPT carrots, potatoes and parsley. Stir well.
  • Bring the mixture to a boil, stir, cover and reduce the heat to low.
  • Simmer the stew (covered) for 1 hour.
  • Remove the lid and simmer an additional 1 hour.
  • Add carrots and potatoes and cook until vegetables are tender and stew has thickened.
  • The stew should be somewhat thick(ish). If too thick, add additional water or broth. If it is too thin, add 1-2 tablespoons cornstarch (according to package directions). Simmer until the stew has thickened to the desired consistency.
  • Garnish with chopped parsley and serve with toasty bread.
  • Enjoy!


Brown your beef.  It’s SO worth it. You can make this stew without browning the beef before, and it’s still good, but the version with the browned beef is amazing!
Don't go for 'fancy' beef cuts!  Stew is the ideal time to skip the lean, pricier cuts of meat and go for the less expensive, tougher cuts. The long, slow cook time leaves lean meat, like sirloin, tough and chewy, while tougher cuts, like chuck, break down and become really tender.
Adding Veggies. Add hearty vegetables, like carrots, turnips, and potatoes halfway through cooking. If you plan to include delicate vegetables, like peas, wait to add them until a few minutes before taking the stew off the heat.
This recipe makes a lot, and the leftovers are even more amazing, so definitely save what you don’t eat the first night!


Calories: 403kcal | Carbohydrates: 10g | Protein: 22g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 720mg | Potassium: 690mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6535IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 3mg