Red Wine Braised Beef Stew

When it comes to cold weather food, this Red Wine Braised Beef Stew is an absolute must on our family’s weekly menu. Red wine gravy, with fork-tender beef, hearty vegetables, and the critical ingredient of a cinnamon stick (trust me!), make up a deliciously comforting winter meal. A little work goes a long way with this recipe and the end product is enough to feed the whole family for days.

Prep Work for Red Wine Braised Beef Stew

• Items needed for this recipe are a heavy bottom pot (6-8 quarts), spatula, and whisk, and I also highly recommend this ladle that helps remove that oily layer at the top of soups and stews.
• Also needed is a chopping board and your best knife for prepping the vegetables and meat.

Shop my pantry and spice cabinet to find ingredients you’ll need for this recipe.

Ingredients Needed for Red Wine Braised Beef Stew

• 2 lb chuck roast (cut into 2×2 inch cubes)
• 4 stalks celery with tops (chopped)
• 3 medium-sized carrots (chopped) or one 500g bag of mini carrots
• 1 sweet onion (diced)
• 3-5 cloves garlic (minced)
• 2 cups dry red wine
• 2 cups of preferred stock (I used beef bone broth)
• 1/4 cup all purpose flour
• 1 tbsp smoked paprika
• 2 tbsp butter
• 2 tbsp olive oil
• 2 tbsp granulated sugar
• 3 bay leaves
• 1 cinnamon stick
• 1 tbsp Herbes de Provence
• salt + pepper to taste

How to Make Red Wine Braised Beef Stew

1. Start by cutting the huck roast into 2×2 cubes, towel dry, and toss in salt, pepper, and Herbes de Provence.
2. In a heavy bottom pot with a lid, turn the temp to medium-high heat. Once the pot gets hot, add the olive oil and sprinkle granulated sugar into the bottom evenly. This is a Caribbean cooking technique that has vastly improved my sear.
3. Once the sugar starts to amber (it happens quickly), add your beef to the pot.
4. Sear for 2 minutes on each side (top and bottom). Before removing the meat, lower the temp to medium. Place seared beef in a heat-safe dish and set to the side.
5. Melt the butter, then add the onions and garlic. Cook until soft and fragrant, about 5 minutes.
6. Stir in the chopped celery and carrots, continuing to cook on medium heat for about 5-7 minutes. Vegetables should start to soften but not be cooked all the way through.
7. Sprinkle the flour and paprika into the vegetable mixture. Cook for 1 minute, allowing the flour to brown lightly.
8. Pour in the wine and (deglaze the pan) and use a whisk to eliminate any chunks of flour.
9. Stir in your preferred stock. Mixing everything thoroughly. Place the chuck roast pieces back into the pot, nestling each piece down into the sauce, and add the bay leaves and cinnamon stick.
10. Bring stew to a boil, then quickly reduce to a simmer. Place the lid on the pot and allow to simmer for 2 hours or until meat is fork tender, stirring about halfway through.
11. Once the cooking is complete, give the stew one more thorough stir. Serve immediately, along with your choice of sides. Our favorites include these Instant Pot Mashed Potatoes and this Pear and Walnut Salad.

Notes and Modifications

If the idea of wine doesn’t sound good, but everything else does, swap out the 2 cups of wine for 2 more cups of stock.

Store any leftover stew in an airtight container in the refrigerator for up to a week.

If you make this recipe be sure to tag me on Instagram! Just mention @servedseasonal or tag #servedseasonal. Thank you endlessly for your support!