Rustic Red Wine Beef Stew
Ingredients
Beef Stew
1 lb beef stew meat
1 tbsp olive oil
1 yellow onion sliced
4 carrots sliced into large pieces
3 bell peppers chopped
4 garlic cloves minced
2 tbsp tomato paste
¾ cup dry red wine
2 cups beef broth
1 tbsp Italian seasoning
2 bay leaves
2 tbsp Worcestershire sauce
1 tsp kosher salt
½ tsp black pepper
1 tbsp flour or cornstarch optional, for thickening
For Serving
1 cup uncooked rice
Method
Preheat the oven to 300°F. Wash and prepare all produce.
Heat a large Dutch oven over medium-high heat. Add the olive oil and beef stew meat. Season lightly with salt and pepper and sear on all sides until browned.
Add the onion, carrots, bell peppers, and garlic. Cook for 4–5 minutes until slightly softened.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the red wine, beef broth, Italian seasoning, bay leaves, Worcestershire sauce, salt, pepper, and optional flour or cornstarch. Stir well to combine.
Cover the Dutch oven and transfer to the oven. Cook for 1½ hours, or until the beef is tender.
Near the end of cooking time, prepare the rice according to package instructions.
Remove the bay leaves. Taste and adjust seasoning if needed.
Serve the beef stew over rice and let cool slightly before serving.
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Making a delicious Rustic Red Wine Beef Stew at home is incredibly rewarding and more straightforward than it may seem. I especially love how the dry red wine elevates the stew's flavors, giving it a deep, rich character that pairs beautifully with the tender beef and aromatic vegetables. When I prepare this dish, I prefer using a medium-bodied red wine like Merlot or Cabernet Sauvignon, which balances acidity and fruitiness perfectly. Cooking the stew slowly at a low oven temperature allows the beef to become incredibly tender and helps all the flavors meld together. Using a Dutch oven is highly recommended as it distributes heat evenly and retains moisture. The combination of garlic, tomato paste, and Italian seasoning gives the stew a robust, heartfelt taste. For thickening, I sometimes skip the flour or cornstarch, instead reducing the stew uncovered for the last 15 minutes to intensify the sauce naturally. Serving the stew over freshly cooked rice is comforting and absorbs the savory juices perfectly. I also like to add seasonal vegetables depending on what I have on hand, such as parsnips or potatoes, to add extra texture and flavor. This stew works wonderfully as a make-ahead meal; it tastes even better the next day once the flavors have mingled fully. This recipe is great for easy weeknight dinners but also impressive enough for entertaining guests. Plus, it's gluten-free if you omit the optional flour or cornstarch, making it accessible to many dietary preferences. Overall, this Rustic Red Wine Beef Stew is a go-to comfort food that combines simple ingredients with rich, hearty flavors—perfect to warm you up any time of year.