Easy Stove Top Beef Stew with Red Wine
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.
This 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.
Oh I’m so happy to hear that! I can’t wait till the weather cools down so I can make this stew again too!
Oh 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.
Thanks so much for coming back to leave a comment! I’m so glad you and your hubby loved this recipe!
Great recipe for the stove top beef stew
Thank you!
Going 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?
You should use dried bay leaves in the soup! Hope it came out well for you!
Could this be made in a slow cooker?
I 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.
Just 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!!!
Yay!! I’m glad you liked it!
I 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!
All 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!
When you add the vegetables and cook it for the additional hour, do you cover it? Thanks! Looks delicious!
Yes, I would cover it until you stir in the peas! At that point I’d leave it uncovered so it can thicken.
Love it, love it, love it!
Made it 3 times so far and will continue to.
Great recipe. Thank you.
Thanks so much! I’m glad you enjoy the recipe!
I 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!
I’m so glad you liked it! I made this again recently and it’s such a cozy and flavorful meal!
This was the best stew I’ve ever made and it was so simple!! I added mushrooms to mine, too. Thanks!
I bet it would be great with mushrooms added! I’m so glad you liked it!
3/4 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!
Wonderful!! Sounds like some delicious additions!
I’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!
I’m so happy you like this beef stew! Thanks so much for your kind comments!
If I don’t have fresh thyme, can I use dried? and how much would you recommend? I want to make this today.
Hi 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.
I 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!!
Yum!! I bet it will taste great with mushrooms! Enjoy, sounds like a delicious dinner!
Made this tonight picky grandkids loved it!
Wonderful! I’m so glad!
I 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
Ooooh, you’re making me want a big bowl of this soon! Gotta get some French bread to go with it!
I look forward to trying this! OK to substitute chicken stock instead of beef?
Hi 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!
I’ve been craving something warm and filling with the dreary weather we’ve been having. This looks like it’d hit the spot!
I agree! It’s just the thing for a cold and dreary day!
Your 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!
Thanks so much, David! And I’m glad you enjoyed the e-book!
I’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.
Yum! I hope you enjoyed it!