Beef stew with carrots, potatoes, and red wine in three blue bowls

Easy Stove Top Beef Stew with Red Wine

Course: Main Course
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 4 people
Author: Caroline Lindsey
Easy stove top beef stew with red wine is a hearty and flavorful winter soup that will leave you warm and cozy on a cold day!
Print Recipe


  • 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


  • 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.