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Red Wine Beef Stew

Easy-to-make, hearty, red wine beef stew is the perfect savory meal for a cold winter night! This version includes green beans or peas for added color and crunch.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 489kcal
Author Marie


  • ½ cup all purpose flour
  • ½ tsp black pepper
  • 2 pounds cubed beef (see notes)
  • 4 tbsp oil , plus more if needed
  • 1 large onion , chopped
  • 3 to 4 stalks celery , chopped
  • 3 cloves garlic , minced
  • 2 tsp salt , plus more to taste
  • 1 tsp thyme
  • 1 cup red wine
  • 2 cups baby carrots , chopped
  • 3 to 4 medium potatoes , chopped
  • 1 tbsp Worcestershire sauce
  • 14.5 ounces diced tomatoes , 1 can
  • 3 small bay leaf
  • 2 cups beef stock
  • 1 cup green beans , chopped


  • Combine black pepper with flour
  • Coat beef with seasoned flour (you can do this in a large bowl, or a paper bag)
  • Heat large large dutch over medium hight heat until hot (about 2 minutes) and then add oil and seasoned beef. Brown the meat over medium-high heat for about 5 minutes.
  • Remove meat and then add celery, onions, garlic, salt, and thyme to pot and continue cooking for 5 or 6 minutes until vegetable are softened.
  • Deglaze the pot of softened vegetables with 1 cup of wine and continue cooking over medium high heat until the wine has reduced to ⅓ or less.
  • Return the beef to the pot and add all the remaining ingredients expect for the beans.
  • Bring the stew to a boil, then immediately turn the heat down to low and simmer the stew for about 60 minutes.
  • Approximately 20 minutes before the stew finishes, add the green beans to the pot and continue cooking.
  • Remove bay leaf before serving.
  • If using slow cooker instead of pot/dutch oven, you can slow cook for 4 to 5 hours on high or 8 to 9 hours on low (may use slow cooker at step 6, which is when beef is returned to the pot with the vegetables)


  • To save time, consider using beef cubes (precut from the grocery store, usually labeled stew meat.) If that's not available, use a boneless chuck roast. 
  • Tougher cuts of beef (chuck or round) are well suited for beef stew, which is traditionally cooked long and slow, a process that tenderizes the meat. See this chart for more information on different beef cuts.
  • Be sure beef is cut into bite sized portions (I find the precut meat is sometimes cut too big and will cut it a little smaller).
  • Cut your meat and potatoes uniformly into similar sized pieces to ensure everything will be cooked evenly.
  • Suggested cooking times are guides only; be sure to cook until your potatoes are nice and tender.
  • Using a homemade beef broth would make this especially good if you happen to make your own and keep it in stock.
  • Check your seasonings when finished! You can always add more salt but can't really take it away it you use too much. When adding salt, do so a little at a time to adjust for your own taste.
  • Finally, there is no need to thicken this stew with additional flour - it will become quite thick (especially over time if there is leftover)! The starch from the potatoes contributes a lot of thickness as does the floured beef, which is browned for more flavor. 
  • Keeps 3 to 4 days refrigerated. May freeze, but potatoes may soften significantly.


Calories: 489kcal | Carbohydrates: 35g | Protein: 41g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 1117mg | Potassium: 1551mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6196IU | Vitamin C: 26mg | Calcium: 131mg | Iron: 9mg