Easy stove top beef stew with red wine is a hearty and flavorful winter soup you can make in a Dutch oven that will leave you warm and cozy on a cold day!
So it’s only a few days since Thanksgiving, and you, like I, are probably still full of turkey. (“You’re always full of turkey,” my dad said. I guess I was asking for that one.)
But maybe you didn’t get to take home a giant tupperware of leftover turkey.
Or maybe you’ve already devoured your leftovers and now you need to make something else that will feed you for a couple of days.
Or maybe you’re tired of turkey sandwiches and dreaming of your next non-turkey meal. (For the record, I am still LOVING my turkey leftovers and will be sad when they finally run out. Thanks to my mom and sister, I got TWO Thanksgivings and double leftovers!)
Whatever the case may be, you’re going to want to add this easy stove top beef stew with red wine to your menu pretty soon, because it’s cold outside and it will warm you right up!
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There’s nothing like fall-apart beef that you can cut with a spoon to make you feel nice and toasty on a cold winter’s day.
Plus, your house will smell amazing.
It’s fairly hands-off. I just shook some stew beef chunks in a bag of seasoned flour and browned it in a Dutch oven, then added beef stock, wine, and herbs, and simmered the meat for about an hour and a half. Cooking the meat alone for a while allows more time for the meat to get tender and fall apart without turning your veggies into mush.
The red wine further tenderizes the meat and also adds an amazing flavor to your stew. I used a Cabernet Sauvignon to cook my beef in: it’s not my favorite to drink but boy does it make beef taste great!
This is, of course, what I’m writing as I’m drinking the last of the bottle. Hey, wine is wine!
Besides the wine, I used a little Worcestershire sauce, a couple bay leaves, and a handful of fresh thyme from my herb garden to flavor the broth.
After the beef simmers in the Dutch oven for an hour and a half or so, you add your potatoes, carrots, and onions and cook for another hour before finally adding some frozen peas.
Spacing everything out like that helps make the meat ultra-tender, perfectly cook the root veggies, and keep the peas from getting mushy or gritty.
Thicken it up with a slurry made from some of your extra seasoned flour, and that’s about it. Season with salt and pepper to taste.
This easy stove top beef stew was sooo nice to eat on a cold evening, and even nicer to have a bowl of the leftovers waiting for me for lunch the next couple of days.
That Cabernet Sauvignon really makes a huuuuge difference to the flavor. I’ll probably always make my beef stew with red wine from now on. With a glass of wine on the side. Toasty inside and out!
I hope you enjoy it! And happy Thanksgiving!

Easy Stove Top Beef Stew with Red Wine
Ingredients
- 1/2 cup flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2.5 lbs beef stew meat in chunks
- 1 tbsp olive oil
- 2 15-oz cans beef broth
- 2 leaves bay
- Several sprigs of fresh thyme
- 1 tsp Worcestershire sauce
- 1 cup red wine like Cabernet Savignon
- 4-5 Yukon gold potatoes diced in about 1 inch cubes
- 4 carrots in 1-inch chunks
- 2 medium yellow onions chopped in 1-inch pieces
- 2 cups frozen peas
- salt and pepper
Instructions
- In a gallon ziploc bag, combine flour, salt, pepper, paprika, onion powder, and garlic powder. Add stew meat, close bag, and shake to coat.
- In a large Dutch oven, heat olive oil over medium heat. Add meat chunks and brown on all sides. Set aside leftover seasoned flour.
- Add broth, bay leaves, thyme, Worcestershire sauce, and red wine. Bring to a boil, reduce to a simmer, and cook, covered, for about 1.5 hours.
- Add potatoes, carrots, and onions, and cook an additional hour.
- Stir in peas.
- In a small bowl, combine 2 tbsp of the reserved seasoned flour with enough water to make a thin slurry. Whisk with a fork until smooth. Pour flour mixture into soup and stir to combine.
- Cook for another 15 minutes or so or until peas are warm and broth is thickened. Add salt and pepper to taste. Remove bay leaves before serving.
55 Comments
David
November 29, 2016 at 7:23 pmYour beef stew looks just like my mother’s – that is a real compliment! Hers was the best. I love that you did a little e-cookbook – lovely gift for your readers!
Caroline Lindsey
December 5, 2016 at 10:11 pmThanks so much, David! And I’m glad you enjoyed the e-book!
Mary J.
November 14, 2020 at 6:56 pmI’m excited about this recipe. I’ve just finished cooking the meat and it is simmering now. It smells delicious! Can’t wait to add vegetables and to complete the dish. I’m upset that I didn’t add mushrooms to my shopping list as that is what I add to my homemade stew recipe. I can’t wait to feed this to my meat and potatoes husband.
Caroline Lindsey
January 10, 2021 at 10:34 amYum! I hope you enjoyed it!
Rachel R
December 8, 2016 at 10:01 pmI’ve been craving something warm and filling with the dreary weather we’ve been having. This looks like it’d hit the spot!
Caroline Lindsey
December 11, 2016 at 12:24 amI agree! It’s just the thing for a cold and dreary day!
Annie
December 10, 2016 at 1:40 pmI look forward to trying this! OK to substitute chicken stock instead of beef?
Caroline Lindsey
December 11, 2016 at 12:04 amHi Annie, I personally would not substitute chicken stock for beef. I think it would dramatically change the flavor profile of the stew. Chicken stock is much lighter and pairs better with white wines, while beef stock is heartier and pairs well with the red wine (and stew beef) in this recipe.
That said, stewing the beef in chicken broth for the amount of time in the recipe may add some beefiness to the chicken stock that might help minimize the difference in flavor. But I would use beef broth if at all possible.
If you do decide to try it with chicken stock, please let me know how it turns out!
Laura
August 28, 2017 at 11:34 pmI am ready for this gorgeous stew. The red wine is a great idea and I will add a nice toasted slice of French bread. Yum
Caroline Lindsey
September 3, 2017 at 7:37 pmOoooh, you’re making me want a big bowl of this soon! Gotta get some French bread to go with it!
Mel
March 13, 2018 at 7:55 pmMade this tonight picky grandkids loved it!
Caroline Lindsey
March 16, 2018 at 8:58 pmWonderful! I’m so glad!
Dana
March 17, 2018 at 8:31 amI am making this today !! Already have the beef cubes marinated!! Off to the store for some warm fresh baked French bread,more wine,and I may add some mushrooms to mine at the end! Yum! Thank you!!
Caroline Lindsey
March 17, 2018 at 9:16 amYum!! I bet it will taste great with mushrooms! Enjoy, sounds like a delicious dinner!
Laura
April 16, 2018 at 12:37 pmIf I don’t have fresh thyme, can I use dried? and how much would you recommend? I want to make this today.
Caroline Lindsey
April 16, 2018 at 10:53 pmHi Laura! Sorry I’m just seeing this. You can absolutely use dried thyme! I’d probably put in about a half teaspoon or so of dried thyme and adjust to taste. It’s pretty flexible! The ratio of fresh to dried herbs is about 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs you would use.
Marie
October 26, 2018 at 1:42 pmI’ve made this stew twice. Was absolutely delicious! It’s going to be my go to beef stew recipe.
I stuck pretty close to the recipe, except small changes to make it gluten free: gf flour and I skipped the Worcestershire Sauce.
I used chicken bouillon the second time because I was out of beef; it still turned out good, but definitely not quite the same richness. Not a deal breaker, though, and I’d do it again if I had to. I definitely recommend using beef as the recipe says.
Thank you for the wonderful recipe!
Caroline Lindsey
November 3, 2018 at 1:37 pmI’m so happy you like this beef stew! Thanks so much for your kind comments!
Zee
November 10, 2018 at 5:54 pm3/4 of the way through making it now…. Smells Devine!! Broth, wine and the herbs……. Omg I think I’m drooling… Just dying to try it. I added Turnip and think I may add mushrooms at the end. Thank you for sharing!
Caroline Lindsey
November 11, 2018 at 8:51 amWonderful!! Sounds like some delicious additions!
Bridget Hines
November 12, 2018 at 3:22 pmThis was the best stew I’ve ever made and it was so simple!! I added mushrooms to mine, too. Thanks!
Caroline Lindsey
December 13, 2018 at 7:05 pmI bet it would be great with mushrooms added! I’m so glad you liked it!
Jo Bazzle
November 19, 2018 at 11:22 amI made this yesterday. Unfortunately I started it too late to have for dinner (hubby was “starving”). We tasted it at 9pm and it was delicious! We can’t wait to have this for lunch and dinner today! Thanks for the great recipe!
Caroline Lindsey
December 13, 2018 at 7:05 pmI’m so glad you liked it! I made this again recently and it’s such a cozy and flavorful meal!
Czarina Z
December 15, 2018 at 7:37 pmLove it, love it, love it!
Made it 3 times so far and will continue to.
Great recipe. Thank you.
Caroline Lindsey
December 22, 2018 at 3:08 pmThanks so much! I’m glad you enjoy the recipe!
Ali
March 16, 2019 at 5:18 pmWhen you add the vegetables and cook it for the additional hour, do you cover it? Thanks! Looks delicious!
Caroline Lindsey
March 30, 2019 at 9:42 pmYes, I would cover it until you stir in the peas! At that point I’d leave it uncovered so it can thicken.
Gail Dees
April 8, 2019 at 11:25 amI have been cooking for 57 years and have never been a fan of beef stew. Made it for the guys but I never really liked it and seldom made it. I made this recipe and we all went crazy for it! Everyone declared it a keeper. I am particular about the meat and cut my own from a chuck roast. Awesome!
Caroline Lindsey
April 27, 2019 at 10:42 amAll right!! Glad to have made a beef stew convert out of you! I bet it’s even better with your chuck roast! And thank you for your review!
Dana
May 12, 2019 at 6:38 pmJust made this and WOW! It is amazing. The only seasonings I added were to the flour for the beef. The stew still has such an amazing flavor. LOVE THIS!!!
Caroline Lindsey
May 22, 2019 at 7:23 amYay!! I’m glad you liked it!
Sandra Ajamian
May 14, 2019 at 2:45 pmCould this be made in a slow cooker?
Caroline Lindsey
September 13, 2019 at 2:24 pmI don’t see why not! I would still brown the beef first, and you may have to play with the timing of things like adding peas and the flour slurry.
Wendy
October 13, 2019 at 5:33 amGoing to try this recipe tomorrow…hoping it will turn out great like all the comments are proclaiming!…I’m super excited and abit fearful at the same time, as beef and I don’t have a good history!…lol…and just a quick question, do I use fresh bay leaves or dried?
Caroline Lindsey
October 18, 2019 at 9:16 amYou should use dried bay leaves in the soup! Hope it came out well for you!
Gillian DidierSerre
October 31, 2019 at 9:04 pmGreat recipe for the stove top beef stew
Caroline Lindsey
November 1, 2019 at 8:25 amThank you!
Robin
November 19, 2019 at 1:24 pmOh my! I must tell you I made this about a week ago, it was the best tasting and best smelling Beef Stew I have ever made in my 40 years of cooking! I used a shiraz that I had, it was wonderful. My hubby kept complimenting how great it is. Great job, great recipe, will definately keep this one for sure.
Caroline Lindsey
December 19, 2019 at 11:40 amThanks so much for coming back to leave a comment! I’m so glad you and your hubby loved this recipe!
Barbara
January 10, 2020 at 11:15 amThis turns out PERFECT every time! All of the spices and the red wine makes this a flavor full beef stew! If I could add more stars I would.
Caroline Lindsey
September 5, 2020 at 10:18 pmOh I’m so happy to hear that! I can’t wait till the weather cools down so I can make this stew again too!
Colleen
January 19, 2020 at 2:25 pmMy family loves this stew! It is my go to!!
Caroline Lindsey
January 14, 2021 at 8:51 pmSo glad you like it! Thanks for sharing!
Karey Lovelady
July 5, 2020 at 12:07 amI came across this recipe and almost like my Mama’s. I did add a little red wine vinegar and omitted the peas. Everything else was blessed! Absolutely delicious with French or Sour Dough bread. Thank you for giving me a reminder of home on this Fourth of July!
Caroline Lindsey
July 8, 2020 at 2:02 pmAwhh, I’m honored to give you that reminder of your mom! Thanks!
ANN E BROWN
October 10, 2020 at 11:20 pmExcellent! My family loved it. Cooler in California today I wanted it to be a Beef Stew Day. Made homemade biscuits and a choice of Sour Dough bread……yum
Caroline Lindsey
January 10, 2021 at 10:42 amSounds like a great meal! Thanks for your comment!
Colleen
January 16, 2021 at 5:17 pmI make this recipe all the time. My family loves it!!
Barbara Kaplan
February 5, 2021 at 8:51 pmThis is become a regular in our house. I sometimes add other root. vegetables like rutabagas or turnips. Also , I add a tablespoon of ketchup to the broth.
Caroline Lindsey
February 10, 2021 at 9:52 amOoh I love rutabagas! I bet they’re great in the stew!
Robin Wheeler
March 2, 2021 at 12:19 pmThis is hands down the best beef stew I have ever eaten or made. My husband refers to it as outstanding!!
Caroline Lindsey
March 22, 2021 at 12:11 pmThanks so much for your comment and review! So glad you and your husband love this stew!
Jennette
March 22, 2021 at 10:29 pmBest beef stew I’ve made!
Caroline Lindsey
March 26, 2021 at 2:59 pmThanks so much! Glad you enjoyed it!