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    Home » Recipes » Meat

    Beef Stew with Red Wine

    Published: Jan 26, 2021 Modified: Jan 26, 2021 by Candice

    JUMP TO RECIPE PIN RECIPE
    Bowl of beef stew.
    Three bowls of beef stew.
    Bowl of beef stew.
    Three bowls of beef stew.
    Bowl of beef stew.
    Bowl of beef stew.

    If the weather’s gloomy, I’m immediately making this red wine beef stew. It uses an entire bottle of red wine, and all the magical ingredient both tenderizes the meat and flavors the stew. This stew has quickly become a favorite in our house after making it for months when we lived in France and t’s a wonderful, comforting meal.

    Bowl of beef stew.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 Beef Stew FAQs
    5 More Beef Stew Recipes
    6 Beef Stew with Red Wine

    Why this Recipe Works

    I use chuck roast or shoulder for this recipe, because it’s an inexpensive cut of beef that cooks slowly in the stew until it's beautifully flavorful and tender.

    Cooking with wine is done in many ways. In this recipe, the entire stew is braised in the wine. This not only flavors the stew, but it also tenderizes the meat.

    All the ingredients in this recipe can be found all year round, making this a great winter recipe, even if you live in remote areas.

    Ingredients & Substitutions

    Ingredients for beef stew.

    stew meat - you can use any stew beef including chuck or shoulder.

    carrots - you can use any of your favorite root vegetables like parsnips, turnips, and radishes. I prefer carrots because of the wonderful sweetness they add to this dish.

    potatoes - Yukon gold and red potatoes work best in this recipe because they hold their shape well in stews.

    red wine - use an inexpensive red wine that you like. The flavor will permeate the whole recipe, so if you don't like it, you won't like this recipe. You can use wine that has gone off for drinking, as long as you liked it when it was OK to drink.

    Note: If you cannot use wine/alcohol, you can substitute the wine with a red verjus.

    How to Make this Recipe

    Heat the oil over medium-high heat. Add the onion and cook until translucent. Add the meat. Season well with salt and pepper, add the turmeric. Cook until brown on all sides. Add the wine. Bring to boil.

    Cooked meat in a pot.

    Lower to simmer, and simmer 60 minutes with the lid partially on.

    Stew with vegetables in a pot.

    Then, add the carrots and potatoes, cover, and cook an additional 30 minutes.

    Pot of beef stew.

    Beef Stew FAQs

    What is the best red wine to cook with beef?

    Use a red wine that you would enjoy drinking. Cabernet Sauvignon and Pinot Noir are the traditional pairings for beef.

    What cut of meat should I use?

    Stew meat includes chuck and shoulder cuts of meat.

    Do I have to brown the meat first?

    No, however the step is worth the effort. It ads a caramelization flavor and locks in the moisture.

    Three bowls of beef stew.

    More Beef Stew Recipes

    Nothing beats a hearty beef stew on a rainy day. I don't eat a ton of red meat, but when I do, I make sure the recipe is something I love. Here are some of my favorite stews:

    • Ghormeh Sabzi - Beef & Herb Stew with Dried Limes
    • Red Wine & Honey Braised Beef Stew + Fall Pantry Essentials
    • Khoresh e Beh (Persian Quince & Plum Stew)
    • Braised Brisket in Red Wine & Honey

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Bowl of beef stew.
    Print Recipe
    5 from 18 votes

    Beef Stew with Red Wine

    If the weather’s gloomy, I’m immediately making this red wine beef stew. It uses an entire bottle of red wine, and all the magical ingredient both tenderizes the meat and flavors the stew.
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Main, Main Course
    Cuisine: American, French
    Diet: Gluten Free, Kosher
    Servings: 4
    Calories: 537kcal
    Author: Candice

    Ingredients

    • 1.5 lbs. stew meat cubed, like shoulder or chuck
    • 1 yellow onion peeled and diced
    • ¼ teaspoon ground turmeric
    • 2 lbs. yukon gold potatoes cut in half if small, quartered if large
    • ¾ lbs. carrots I use purple cut into 2-inch chunks
    • 1 bottle red wine
    • 3 tablespoon flavorless oil like canola or avocado seed
    • salt and pepper

    Instructions

    • Heat the oil over medium-high heat.
    • Add the onion and cook until translucent.
    • Add the meat. Season well with salt and pepper, add the turmeric. Cook until brown on all sides.
    • Add the wine. Bring to boil. Lower to simmer, and simmer 60 minutes with the lid partially on.
    • Add the carrots and potatoes, cover, and cook an additional 30 minutes.

    Notes

    If you don't want to use wine or can't, you can use a red verjus.
     

    Nutrition

    Calories: 537kcal | Carbohydrates: 16g | Protein: 39g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 163mg | Potassium: 1134mg | Fiber: 3g | Sugar: 6g | Vitamin A: 14213IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 5mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    This post was originally published in October of 2017 but was republished with new photos, step by step instructions, FAQs, and tips in January of 2021.

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    1. M

      February 14, 2021 at 6:36 pm

      5 stars
      With the weather being so cold right now, this stew recipe was so perfect and tasty. Thanks for sharing.

      Reply
      • Candice

        February 21, 2021 at 10:09 am

        I'm so glad you liked it... thank you for sharing!

        Reply
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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Woman with a flower.

    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE
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