Beef Stew in Red Wine Sauce is a classic, slow-cooked dish that brings rich flavor and comforting warmth to any table. Inspired by French cuisine—particularly the famous Boeuf Bourguignon—this stew transforms simple ingredients into a deeply satisfying meal, perfect for chilly days or weekend gatherings.
The foundation of this dish is well-marbled beef, typically chuck or stewing beef, which becomes incredibly tender after slow simmering. The beef is first browned in a bit of oil to lock in flavor and create a caramelized base. Onions, carrots, and garlic are added next, along with herbs like thyme, bay leaves, and rosemary, building layers of aroma and depth.
The star of the sauce is a generous pour of dry red wine, such as Cabernet Sauvignon, Pinot Noir, or Merlot. The wine not only tenderizes the beef as it cooks but also adds a rich, velvety body to the stew. A bit of tomato paste and beef stock round out the sauce, giving it just the right balance of acidity and umami.
Simmered low and slow—either on the stovetop or in the oven—the stew becomes thick and luscious, with the wine reducing into a flavorful gravy that coats each bite of meat and vegetables. Some variations include mushrooms or pearl onions for added texture and earthiness.
Serve this hearty beef stew over mashed potatoes, buttered noodles, or crusty bread to soak up every last drop of sauce. It also pairs wonderfully with a glass of the same red wine used in cooking.
Beef Stew in Red Wine Sauce is a timeless recipe that never goes out of style. It’s the kind of dish that feels like a warm hug—simple, soulful, and unforgettable with every spoonful.
Leftover stew tastes even better the next day, as the flavors continue to deepen and develop overnight.
Ingredients
- 1.5 kg beef chuck cut into chunks
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 2 cups red wine preferably dry
- 2 cups beef broth
- 3 pieces carrots sliced
- 2 pieces potatoes cut into chunks
- 1 pieces onion diced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste black pepper
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
- In the same pot, add garlic and onion. Sauté until the onion becomes translucent.
- Pour in the red wine and beef broth, then stir in the tomato paste, thyme, rosemary, salt, and pepper. Bring to a simmer.
- Return the beef to the pot. Cover and cook on low heat for about 2 hours.
- Add carrots and potatoes to the pot, and continue cooking for an additional 30 minutes, or until the vegetables are tender.
- Taste and adjust seasoning, if necessary. Serve hot.
Nutrition
I don’t know… maybe I did something wrong, but mine turned out a bit bland.
Maybe try adding more spices? I always toss in some paprika and bay leaves for extra flavor!
Meh, I expected better. Just tasted like any regular beef stew to me.
Yum!!!! So hearty and filling, this is my new favorite meal! 🥘
Quick question: Do you really need red wine? I don’t drink and was hoping to skip it.
Beef stew? More like beef chew! Didn’t love the texture.
This stew is amazing! The red wine gives it such depth. My family loved it!
So glad to hear that! I’ve been looking for a good stew recipe. Gonna try it this weekend!
Not sure if I should use beef broth or chicken broth? Help!
I used white wine instead by accident. It was different, but not bad!
5 stars! So comforting and perfect for a cold day. This recipe is a keeper!
I totally agree! This stew is like a warm hug in a bowl. Perfect for chilly nights!