Cozy up with this rich and hearty red wine beef stew that’s absolutely flavor-packed. Beef shank pieces are slow-cooked in a savory broth of red wine and herbs until irresistibly tender, just perfect for a crowd-pleasing meal.
Want to Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!
Red wine beef stew is a true classic, and my version is absolutely full of flavor while also being rather easy to make.
Even though I’m all about quick and easy recipes, this beef stew in red wine is not one of them. Like any good beef stew, this is a labor of love, but the result is definitely worth it.
To make this ultimate comfort food for chilly days, you’ll sear chunks of beef then braise them patiently with veggies and aromatics in a deliciously rich wine base broth.
Even though the recipe takes a couple of hours to make, don’t worry — it’s mostly a hands-off affair.
Why you’ll love this red wine beef stew
- Rich and flavorful: The combination of red wine and beef creates a deep, rich flavor that's simply irresistible.
- Perfect for entertaining: This stew is a crowd-pleaser, making it ideal for gatherings or a family Sunday dinner.
- Comforting and hearty: It's the perfect dish to warm you up during the colder months.
What you’ll need to make beef with red wine stew
Olive oil — You’ll need some extra virgin olive oil for browning the beef and sautéing the veggies.
Beef shank is a flavorful, meaty cut that becomes tender when slow-cooked. Choose it as marbled as you like and cut into 1-inch cubes.
Plain flour — Mix the plain flour with a pinch of salt to coat the beef for browning and thicken the stew slightly.
Onions — I like to use regular yellow onions in this stew, but white onions work just as well.
Garlic — Freshly minced garlic infuses the stew with loads of flavor.
Crimini mushrooms — Any mushrooms work here, but I love to make the beef stew with crimini mushrooms as they add an earthy taste and meaty texture.
Tomato paste — For a rich, concentrated tomato flavor.
Fresh rosemary — Its piney aroma complements the beef and wine beautifully. You can also add some fresh thyme for extra flavor.
Bay leaves — Add one or two bay leaves for a subtle layer of flavor.
Dry red wine — The star ingredient that adds depth and richness. Any dry red wine, such as Merlot or Cabernet Sauvignon, will work. Make sure you choose a wine that you enjoy drinking.
Beef stock — To create a flavorful broth for the stew. Use low-sodium beef stock as needed.
How to make beef stew with red wine
Begin by cutting the beef shank into chunks. In a bowl, mix the plain flour with a little salt. Coat the beef chunks in this seasoned flour.
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef chunks and brown them on all sides, working in batches as needed to avoid overcrowding. Once browned, remove the beef from the pot and set it aside.
In the same pot, add a bit more olive oil if needed. Add the diced onions and garlic and cook for 3-4 minutes or until they start to soften.
Mix in the sliced crimini mushrooms and cook until they start to release their juices. Stir in the tomato paste and cook for another minute.
Next, return the browned beef to the pot and pour in the beef stock, ensuring that the beef is mostly covered by the liquid.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for about 1.5 to 2 hours or until the beef is very tender.
Serve the stew hot, perhaps with some crusty bread or over mashed potatoes to soak up the delicious sauce.
Leftovers and storage
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave, adding a little water or stock if it's too thick.
- This stew can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe notes and tips
- A Dutch oven is the perfect pot for this type of slowly-cooked stew.
- Brown the beef in batches to ensure it gets a good sear, which adds extra flavor.
- Stir in a tablespoon of Worcestershire sauce for extra flavor.
- If the stew is too thin, simmer it uncovered at the end to reduce and thicken.
- Alternatively, mix a tablespoon of cornstarch with a little cold water and stir it into the stew. Let it simmer for a few minutes to thicken.
- Serve your red wine beef stew with crusty bread, over mashed potatoes, or with a side of egg pasta. For a healthier option, try brown rice or quinoa.
What kind of red wine to use for beef stew?
Choose a full-bodied, dry red wine like Merlot, Cabernet Sauvignon, Pinot Noir, or Shiraz for the best flavor.
What to use instead of red wine in beef stew?
If you prefer not to use wine, you can replace it with additional beef stock mixed with a tablespoon of balsamic vinegar.
What cut of beef is best for stew?
Beef shank, beef chuck, or brisket are great choices for stew as they become tender and flavorful when slow-cooked.
Can I make this beef stew with red wine in a slow cooker?
Transforming this recipe into a slow cooker beef stew is a breeze and perfect for those busy days when you want to come home to a ready-to-eat meal.
- Start by searing the meat chunks after coating them in seasoned flour; this step is crucial for adding depth of flavor. Once browned, transfer the beef to your slow cooker.
- In the same pan, lightly sauté the onions, garlic, and crimini mushrooms, then add them to the beef.
- Stir in the tomato paste, fresh rosemary, and bay leaves.
- Pour in the dry red wine and beef stock, ensuring the liquid covers the beef.
- Set your slow cooker to low and cook for 7-8 hours or on high for 4-5 hours.
The longer, slower cook time will make the beef wonderfully tender, allowing the flavors to develop beautifully. Just before serving, adjust the seasoning and garnish with fresh parsley.
If you liked this red wine beef stew recipe, you might also like some of my other stew recipes:
- Easy Chickpea Stew
- Instant Pot Chicken Stew
- Easy Italian Zucchini Stew
- Giouvetsi (Greek Beef Stew with Orzo)
- Easy Butter Bean Stew
- 3 tablespoons olive oil, divided
- 1 ½ lb beef shank, cut into chunks
- 3 tablespoons plain flour, seasoned with ¼ teaspoon salt
- 2 large onions, diced
- 2 garlic cloves, finely sliced
- ½ lb crimini mushrooms, sliced
- 1 tablespoon tomato paste
- 1 tablespoon fresh rosemary, finely chopped
- 2 bay leaves
- 1 cup dry red wine
- 1 ¼ cup beef stock
- 1 handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
- Begin by cutting the beef shank into chunks. In a bowl, mix the plain flour with a little salt. Coat the beef chunks in this seasoned flour.
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef chunks and brown them on all sides, working in batches as needed to avoid overcrowding. Once browned, remove the beef from the pot and set it aside.
- In the same pot, add a bit more olive oil if needed. Add the diced onions and garlic and cook for 3-4 minutes or until they start to soften.
- Mix in the sliced crimini mushrooms and cook until they start to release their juices. Stir in the tomato paste and cook for another minute.
- Add the finely chopped fresh rosemary and bay leaves, then pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Simmer for 1-2 minutes.
- Next, return the browned beef to the pot and pour in the beef stock, ensuring that the beef is mostly covered by the liquid.
- Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for about 1.5 to 2 hours or until the beef is very tender.
- Once the beef is tender, remove the bay leaves. Taste the stew and adjust the seasoning with salt and freshly ground black pepper as needed. Stir in the fresh parsley.
- Serve the stew hot, perhaps with some crusty bread or over mashed potatoes to soak up the delicious sauce.
Amount Per Serving: Calories: 377Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 88mgSodium: 321mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 42g
Nutritional information is an estimate provided by an online nutrition calculator.