If you’re looking for a comforting, soul-warming meal, this Hearty Beef Stew with Vegetables and Red Wine Recipe is just the thing. I absolutely love how the tender chunks of beef melt in your mouth, while the medley of vegetables adds a fresh balance and texture. When I first tried this stew on a chilly weekend, it immediately became a family favorite — perfect for cozy nights or whenever you crave something filling and homemade.

What makes this recipe special is the rich depth from the red wine and the slow-simmering process that lets every ingredient shine. You’ll find that it’s both approachable for weeknight dinners and impressive enough for weekend gatherings. Plus, the way the flavors develop over time means it tastes even better as leftovers, making it a practical and delicious choice that’s sure to become a staple in your recipe box.

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Why You’ll Love This Recipe

  • Rich Flavor Depth: The red wine and tomato paste bring a complexity that elevates this classic stew.
  • Tender, Melt-in-Your-Mouth Beef: Slow simmering makes even budget-friendly cuts incredibly tender.
  • Perfect Comfort Food: It’s a filling and nourishing meal, ideal for family dinners or guests.
  • Easy to Customize: You can easily swap veggies or add your favorite herbs to make it your own.

Ingredients You’ll Need

For this Hearty Beef Stew with Vegetables and Red Wine Recipe, the ingredients work in harmony to deliver classic, robust flavors. Don’t skimp on the beef quality if you can help it — a good stewing cut makes a noticeable difference. Also, the red wine is optional but highly recommended for that extra layer of flavor.

  • Stewing beef: Look for well-trimmed beef stew meat, preferably chuck — it becomes wonderfully tender after simmering.
  • All-purpose flour: This helps create a nice crust on the beef and thickens the stew slightly.
  • Garlic powder: Adds subtle savory notes without overpowering the dish.
  • Salt and black pepper: Basic seasonings that you can adjust to taste; I always recommend tasting toward the end.
  • Olive oil: For browning the meat and sautéing the onions — don’t use too much, just enough to prevent sticking.
  • Onion: Chopped onions add sweetness and depth once softened.
  • Beef broth: The stew’s base liquid — use a good-quality broth for rich flavor.
  • Red wine (optional): Choose something dry like Cabernet or Merlot; it really brightens the flavor without making it boozy.
  • Potatoes: Peeled and cubed, they soak up all those wonderful flavors and add heartiness.
  • Carrots: Cut into bite-size pieces for a sweet, crunchy contrast.
  • Celery: Adds a subtle refreshing note; I always cut mine into chunks for texture.
  • Tomato paste: It thickens the stew and lends a slight tang that balances the richness.
  • Rosemary: Whether dried or fresh, this herb injects an earthy aroma that pairs perfectly with beef.
  • Cornstarch and water: For thickening the stew to your preferred consistency — easy to adjust.
  • Peas: Stirred in last for a pop of color and a sweet bite.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this stew depending on the mood or what’s in my fridge. Don’t hesitate to make this recipe your own — it’s really forgiving and flexible.

  • Vegetarian Version: Swap the beef for hearty mushrooms like portobello or cremini, and use vegetable broth instead of beef broth — I tried this once and it was surprisingly satisfying.
  • Add Different Herbs: Thyme and bay leaves can replace or complement rosemary for a different flavor profile.
  • Spicy Kick: Toss in a pinch of red pepper flakes or smoked paprika if you enjoy some heat.
  • Seasonal Veggies: In winter, parsnips or turnips work great; during other seasons, green beans or zucchini can add freshness.

How to Make Hearty Beef Stew with Vegetables and Red Wine Recipe

Step 1: Prepare and Brown the Beef

Start by combining the all-purpose flour with garlic powder, salt, and pepper in a bowl. Toss your beef cubes in this mixture—this step is essential because it helps create a flavorful crust when you brown the meat. Heat olive oil in a heavy pot or Dutch oven over medium-high heat, then brown the beef in batches to avoid crowding the pan. You want a nice golden crust, which locks in flavor and juices. Don’t rush—patience here makes a huge difference. Once browned, set the beef aside.

Step 2: Sauté the Onions and Deglaze

Add a bit more olive oil if needed, then toss in chopped onions. Cook these until they soften and become translucent, about 3 minutes. This helps build your flavor base. Next, pour in the beef broth and red wine, scraping up all those delicious browned bits stuck to the bottom — this is where a lot of the stew’s rich flavor comes from. Bring it to a gentle simmer.

Step 3: Combine Ingredients and Simmer

Return the beef to the pot along with potatoes, carrots, celery, tomato paste, and rosemary. Stir everything gently to mix and cover with a lid. Lower the heat to medium-low and let it simmer for about an hour, checking occasionally. The longer you simmer (up to 90 minutes), the more tender your beef becomes. When I first made this, I was worried about overcooking the veggies, but because they’re cut into large chunks, they hold up beautifully during the simmer.

Step 4: Thicken and Finish

Mix cornstarch with cold water to create a slurry, then slowly stir it into the boiling stew to thicken the sauce. You can control the stew’s consistency this way — add a bit at a time until you get the thickness you like. Don’t forget to add the peas at the very end and simmer just a few more minutes so they stay vibrant and fresh. Finally, taste and season with salt and pepper as needed.

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Pro Tips for Making Hearty Beef Stew with Vegetables and Red Wine Recipe

  • Don’t Skip Browning: Browning the beef in batches gives you better flavor and texture, so take your time with this step.
  • Use a Heavy Pot: A Dutch oven or heavy-bottomed pot retains and distributes heat evenly, making simmering much easier.
  • Adjust Thickness Slowly: Add your cornstarch slurry gradually—you can always add more, but it’s hard to thin your stew if it gets too thick.
  • Be Patient on Simmering: Tougher cuts like stew meat need time — if your beef isn’t tender at 60 minutes, just keep simmering gently until it is.

How to Serve Hearty Beef Stew with Vegetables and Red Wine Recipe

A white bowl filled with hearty beef stew showing several layers: large chunks of brown beef, thick slices of bright orange carrots, and chunks of yellow potatoes, all mixed with small green peas. The stew is thick with a brown gravy that glistens on the meat and vegetables. A silver spoon dips into the bowl holding a cube of beef covered in gravy, with sprinkles of fresh green herbs and black pepper on top. The dish sits on a white marbled surface with a biscuit blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish off this stew with a sprinkle of fresh chopped parsley — it adds a nice burst of color and freshness. Sometimes, a little cracked black pepper or a dollop of sour cream mixed right in gives it an extra cozy touch. If you’re feeling fancy, some grated Parmesan can also be a lovely, savory addition.

Side Dishes

This stew is a meal on its own, but pairing it with crusty bread or buttery mashed potatoes takes it over the top. I often serve it alongside a simple green salad with vinaigrette to cut through the richness. For a heartier meal, buttered egg noodles work beautifully to soak up all that luscious sauce.

Creative Ways to Present

For a dinner party, I like serving this stew in individual rustic bowls placed on wooden chargers — it feels warm and inviting. You can also hollow out small bread bowls for a fun, edible presentation that’s sure to impress guests. Adding a sprig of rosemary as a garnish really elevates the look and aroma for special occasions.

Make Ahead and Storage

Storing Leftovers

I always keep leftovers in an airtight container in the fridge — this stew stays fresh for up to 3-4 days. The flavors actually deepen overnight, so the next-day meal tastes even better. Just make sure to cool it before refrigerating and stir it well before reheating.

Freezing

This recipe freezes like a dream! Portion it out into freezer-safe containers and it will keep well for up to 3 months. When freezing, I usually leave out the peas and add them fresh when reheating so they maintain their bright color and texture.

Reheating

To reheat, I warm the stew gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much in the fridge, just add a splash of beef broth or water to loosen it up. Adding the peas in the last 5 minutes will keep everything fresh tasting.

FAQs

  1. Can I make this Hearty Beef Stew with Vegetables and Red Wine Recipe in a slow cooker?

    Absolutely! You can brown the beef and sauté onions first, then add everything else to your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender. Add peas in the last 15 minutes so they stay bright and fresh.

  2. What cut of beef is best for this stew?

    Chuck roast or stew meat from the shoulder is ideal because it becomes tender and flavorful with slow cooking. Avoid leaner cuts like sirloin, which can dry out during simmering.

  3. Can I skip the red wine?

    Yes, the red wine is optional but adds wonderful depth. If you prefer not to use alcohol, just replace it with extra beef broth or a splash of grape juice for sweetness.

  4. How do I thicken the stew if I don’t have cornstarch?

    You can use all-purpose flour to make a slurry instead, or simmer the stew uncovered for a while to reduce the liquid. Another trick I’ve learned is to mash some of the cooked potatoes in the stew to naturally thicken it.

Final Thoughts

This Hearty Beef Stew with Vegetables and Red Wine Recipe is truly one of those dishes that feels like a warm hug after a long day. I hope you’ll enjoy making it as much as my family and I do—there’s something wonderfully rewarding about slow-cooked meals that bring everyone together around the table. Give it a try on your next cozy night in; I bet it’ll become a new favorite for you, just like it did for me!

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Hearty Beef Stew with Vegetables and Red Wine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 50 reviews
  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

A hearty and flavorful classic beef stew made with tender stewing beef, fresh vegetables, and a rich broth simmered to perfection. This comforting dish combines browned beef cubes, potatoes, carrots, celery, and peas in a savory tomato and rosemary-infused stew, ideal for cozy dinners.


Ingredients

Beef and Seasoning

  • 2 pounds stewing beef, trimmed and cubed
  • 3 tablespoons all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Cooking and Vegetables

  • 3 tablespoons olive oil, more as needed
  • 1 onion, chopped
  • 6 cups beef broth
  • ½ cup red wine (optional)
  • 1 pound potatoes, peeled and cubed
  • 4 carrots, cut into 1 inch pieces
  • 4 ribs celery, cut into 1 inch pieces
  • 3 tablespoons tomato paste
  • 1 teaspoon dried rosemary or 1 sprig fresh

Thickening and Finishing

  • 2 tablespoons cornstarch or as needed
  • 2 tablespoons water or as needed
  • ¾ cup peas


Instructions

  1. Prepare the Beef: In a bowl, combine the flour, garlic powder, salt, and black pepper. Toss the cubed beef in this flour mixture ensuring all pieces are coated evenly.
  2. Brown the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Shake off excess flour from the beef cubes, then brown them in batches to avoid overcrowding. Once browned, remove the beef and set aside.
  3. Sauté Onions: In the same pot, add more olive oil if necessary and sauté the chopped onions for about 3 minutes until they begin to soften.
  4. Deglaze the Pot: Pour in the beef broth and optional red wine, scraping up any browned bits from the pot bottom to add flavor.
  5. Add Ingredients to Simmer: Return the browned beef to the pot along with potatoes, carrots, celery, tomato paste, and rosemary. Reduce heat to medium-low, cover, and let the stew simmer gently for about 1 hour, or up to 90 minutes until beef is tender.
  6. Thicken the Stew: Mix cornstarch and water to create a slurry. Bring the stew to a boil and slowly stir in the slurry a little at a time until the desired thickness is reached.
  7. Finish with Peas: Stir in the peas and simmer for an additional 5-10 minutes. Adjust seasoning with salt and pepper as needed before serving.

Notes

  • Stewing beef is often made from tougher cuts; if not tender after 60 minutes of simmering, cover and cook for an additional 15-20 minutes.
  • Red wine is optional but adds depth to the stew; feel free to omit if preferred.
  • The slurry thickening step is customizable to achieve desired stew consistency.

Nutrition

  • Serving Size: 1 bowl (approx. 1 cup)
  • Calories: 444
  • Sugar: 4g
  • Sodium: 383mg
  • Fat: 28g
  • Saturated Fat: 9g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 80mg

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