Red Wine Beef Stew is a hearty dish with robust flavor! Stew meat is paired with vegetables and slowly cooked in a smooth sauce for a cozy dinner!
Raise your hand if you are over winter. My arm is straight up. While I am looking forward to spring weather, I am trying to live in the moment and love this season of life. After all, when spring hits I will have a 1 year old! Excuse me while I sob in the corner….
In an effort to enjoy this cold weather, I have a hearty Red Wine Beef Stew on tap for you! This is the second time I have made this dinner in two weeks and no one has complained. Beef stew meat is pan seared and then placed on top a bed of vegetables in a crock pot. The pan is deglazed with red wine which is used to make a tomato broth. Everything is slowly cooked all day for a warm, delicious dinner!
Red Wine Beef Stew Ingredients
Below are the main ingredients and suggested alternative ingredients. Please note, the alternative suggestions have not been tested.
- Beef Stew Meat- could use chuck, short ribs, top or bottom round.
- Carrots- could use parsnips or celery.
- Mushrooms- potatoes would be a good substitute if you are not planning to serve the stew over mashed potatoes.
- Red Wine- the wine is used to deglaze the pan. You could use red wine vinegar here or use additional beef broth.
- Yellow Onion- a red onion could be used.
- Dried sage, basil & parsley- use your favorite spice combination here.
- Fire Roasted Tomatoes- a can of diced tomatoes could work in place.
- Elderberry Jam- raspberry or rhubarb jam are good alternatives.
How To Make Red Wine Beef Stew
Although this is a crock pot meal, there is a little bit of prep work. This work is well worth it as you will get paid in flavor!
Start by tossing the stew meat in flour, salt and pepper. Melt butter in a cast iron pan or Dutch oven. You want to use a pan that gets very hot.
When butter is melted and the pan is hot, add in the stew meat. Sear the meat for 2 minutes on each side.
Deglaze the pan using red wine. To do this, pour red wine directly into pan. Using a wooden spoon, scrap up the black bits that were left in the pan from the meat. This will enhance the sauce flavor.
Add tomato paste, fire roasted diced tomatoes, 2 cups beef broth and elderberry jam to the pan. Whisk to combine ingredients. Add dried basil, parsley and sage. Stir to incorporate.
Turn heat up to bring sauce to a boil. Once boiling, turn down to a simmer. Let sauce simmer for 10 minutes.
While sauce is cooking, add chopped onion, mushrooms and carrots to the bottom of a large crock pot. Place beef stew meat on top of vegetables. Here is the crock pot I have!
When sauce is finished, pour sauce directly into crock pot. Make sure that all stew meat is moist with sauce. If you do not have enough sauce to touch all meat, add additional beef broth.
Cook crockpot on low for 6-8 hours. ENJOY!
What to serve Red Wine Beer Stew with?
Personally, I love to serve this over top of mashed potatoes. My kiddos love mashed potatoes and even the little guy can enjoy them!
If you wanted a heartier stew, you could add sliced potatoes to the stew and serve the stew on its own.
Another simple option is a side of quinoa or a nice piece of buttered bread.
Looking for another cozy dinner?
As always, if you make this Red Wine Beef Stew, please leave a comment or tag @delmarvaliciousdishes! Stay warm, my friends!
Red Wine Beef Stew
- 1 tbsp Butter
- 3 tbsp Flour
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 lb Beef Stew Meat
- 1 Yellow Onion - Chopped
- 2 cup Carrots - Quartered
- 1 cup Mushrroms
- 1/2 cup Red Wine
- 2 cup Beef Broth
- 1 tsp Basil
- 1/2 tsp Dried Sage
- 2 tsp Dried Parsley
- 14 oz Fire Roasted Tomatoes
- 1 tbsp Tomato Paste
- 2 tbsp Elderberry Jam (use raspberry jam as an alternative or omit)
- Melt butter in a large saute pan over medium high heat.
- Combine flour, salt and pepper in a small bowl. Dredge beef stew meat pieces throughout flour. Shake off excess flour.
- Sear beef in butter for 2 minutes on each side.
- Place chopped onions, carrots and mushrooms on the bottom of large crock pot.
- Layer seared beef on top of vegetables in crock pot.
- Pour red wine into pan to deglaze. Scrap up any bits left on pan.
- Add tomato paste, diced tomatoes, elderberry jam and beef broth to pan and whisk to combine.
- Add dried parsley, sage and basil to the liquid. Stir to combine.
- Bring to a boil. Once boiling turn down to a simmer. Allow liquid to simmer and thicken for 10 minutes.
- Pour sauce over top of beef and vegetables in crock pot. Cook on low 8-10 hours until vegetables are soft and beef is tender.
- Serve over top of mashed potatoes or rice.