Best Red Wine Casserole Recipe

Beef Stew with Red Wine is a slow simmered stew that has tender chunks of beef and vegetables in a savory red wine and beef sauce. This recipe calls for an entire 750 ml bottle of red wine that cooks down and concentrates into the most delicious flavor!

This beef stew recipe is written for 2 hours on your stove top, however I have also included instructions for making it a little quicker in your Instant Pot!

I know not everyone loves wine in their food, so if that is you check out my Dutch Oven Beef Stew and Instant Pot Beef & Barley, both recipes do not include wine.

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Now is not the time to grab a bottle of 2 buck chuck, but you also don’t need a $50 bottle of wine for this beef stew recipe. The flavor of the red wine will be concentrated so you want something that you would enjoy drinking.

You also don’t want a delicate wine like Pinot Noir for this stew. Grab a bottle of hearty red wine; cabernet, merlot, zinfandel, shiraz, or malbec work great!

This recipe calls for stew meat, which is a cheap cut of beef, generally chuck or round, that is cut into 1 or 2 inch cubes. Stew meat is super tough meat that requires low and slow cooking to become it’s best.

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For this Red Wine Beef Stew recipe you will want to use a dutch oven or similar heavy duty pot that has a tight fitting lid. If you are planning on making it in your Instant Pot, refer to the recipe card below for instructions.

Mix together the ¾ cup all purpose flour, 1 teaspoon salt, and ½ teaspoon black pepper. Toss the beef chunks in the flour so they are coated on all sides. Set aside.

Heat the 2 tablespoon olive oil in the dutch oven or large pot, over medium heat. Brown the floured beef, in batches to not overcrowd the pot. Remove each batch to a plate.

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In the now empty pot add 1 tablespoon of olive oil and 1 chopped onion and 4 chopped garlic cloves. Stir them constantly so they do not burn for 1-2 minutes.

Deglaze the pot with 3 cups of red wine, scraping up all the browned bits from the bottom. Stir in 2 tablespoon worcestershire sauce, 1 tablespoon beef base, 1 tablespoon + 1 teaspoon sugar, 1 teaspoon salt, ½ teaspoon pepper, 1 bay leaf, and the browned beef. Let that simmer together for 5 minutes.

Bring the pot to a boil. Then lower the heat to low and cover. Cook the stew, occasionally stirring, for 2 hours.

Beef Stew With Red Wine

Once the stew is cooked the broth will still be pretty thin. You want to make it a silky thick gravy for your stew.

You are going to make a cornstarch slurry which is a mixture of cornstarch and cold liquid used as a thickening agent.

Mix together the remaining wine, about ¼ cup, with 3 tablespoon of cornstarch. Stir it until the cornstarch is completely incorporated into the wine. Stir it into the stew and bring the pot back up to a simmer over medium heat.

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Let the stew cool for 5-10 minutes and then serve! It goes great with warm crusty bread and a glass of red wine.

To reheat simply place on the stovetop over medium low heat and let it warm through for about 20 minutes, stirring it occasionally.

Because it is so economical I love using stew meat. When cooked correctly is is fall apart tender! Here are some more recipes to check out when purchasing stew meat:

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If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

Beef Stew with Red Wine is a delicious and savory beef stew that is made with an entire 750 ml bottle of red wine, stew meat, and hearty vegetables. This makes an amazing dinner when served with warm crusty bread.

Red Wine: for this beef stew recipe you will want to choose a red wine that you like to drink. This is not the time to buy the $3 bottle of wine. The flavor will concentrate in the stew as it cooks down. Buy a hearty red wine like a cabernet, zinfandel, shiraz, or malbec.

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Stove Top: Place the stew in a pot over medium heat and bring to a simmer to heat through, about 5 minutes. Serve! 

Serving: 1 serving | Calories: 567 kcal | Carbohydrates: 44 g | Protein: 39 g | Fat: 15 g | Saturated Fat: 4 g | Cholesterol: 94 mg | Sodium: 1093 mg | Potassium: 1371 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 9034 IU | Vitamin C: 11 mg | Calcium: 99 mg | Iron: 6 mg

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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