Slow Cooked Red Wine Beef Stew

Slow Cooked Red Wine Beef Stew


Slow Cooked Red Wine Beef Stew

A rich French-style beef stew with red wine and vegetables. You’ll love the hearty flavors and it’s so easy to make in a Dutch oven, low and slow! Serve this stew with wide egg noodles or simply with crusty bread and a salad.

Serve the stew over wide egg noodles, parmesan polenta or with crusty bread alongside for hearty meal!

  • Preparation Time 25 minutes
  • Cook Time 2 hrs 30 minutes
  • Total Time 2 hrs 55 minutes
  • Course Meat
  • Cuisine French
  • Servings 6 servings

Ingredients for Slow Cooked Red Wine Beef Stew


  • 3 pounds (1350 g) beef chuck roast
  • 1 tablespoon kosher salt, or 1 ½ teaspoons table salt
  • 3 tablespoons (45 g) olive oil
  • 2-3 shallots, finely chopped (1 cup)
  • 3 tablespoons (45 g) all-purpose flour
  • 1 tablespoon (15 g) tomato paste
  • 4 whole garlic cloves, peeled
  • ½ teaspoon freshly ground black pepper
  • 1 ½ cups (375 ml) hearty dry red wine, such as syrah, merlot or Cotes-du-Rhone
  • 1-2 cups (250-500 ml) beef or chicken broth
  • 2 bay leaves and 4 sprigs each thyme and rosemary, tied into a bundle with string


  • 1 pound (459 g) carrots , peeled and sliced into 2-inch chunks
  • 2 leeks, chopped
  • 1 fennel bulb, stems and tough outer layers trimmed, sliced into ½-inch wedges
  • 2 stalks celery, chopped
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • ¼ cup chopped fresh parsley
  • ½ teaspoon kosher salt

Instructions for making Slow Cooked Red Wine Beef Stew

  1. Heat oven to 350 (175C) degrees with the rack in the center.
  2. Prep the beef: Trim the meat of excess fat and slice into 3-inch chunks. Season evenly on all sides with 2 teaspoons salt.
  3. Heat the oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned. Remove to a platter.
  4. Lower the heat to medium and add the shallot to the pot. Cook 5 minutes, stirring every now and then, until softened. Return the beef to the pot and sprinkle with flour. Stir in the tomato paste, garlic, wine, 1 teaspoon salt and pepper.
  5. Bring to a simmer, then add enough broth to just cover the beef. Toss in the herb bundle. Cover the pot with a sheet of parchment or foil, then top with the pot lid.
  6. Place in the oven to braise for 2 ½-3 hours. The cooking liquid will be slightly reduced and the meat should fall apart when prodded with a fork.

Cook the vegetables

  1. Put the carrots, leeks, fennel and celery in a large skillet with ¼ cup water, 1 tablespoon extra-virgin olive oil and 1/2 teaspoon salt. Place over high heat until the water boils. Lower heat to a simmer. Cover the pan and cook until the vegetables are tender but still colorful, about 10-12 minutes.
  2. To serve, stir the vegetables into the stew. Taste for seasoning, adding more salt and pepper as desired. Sprinkle with the parsley.


  • Use a 5-6 quart capacity pot.
  • The stew will keep for up to 5 days in the refrigerator. When reheating, add a bit more stock or water to the stew as the sauce will thicken as it cools.

Nutrition’s for Slow Cooked Red Wine Beef Stew

Serving: 1serving | Calories: 631kcal | Carbohydrates: 22g | Protein: 46g | Fat: 36g | Saturated Fat: 13g | Sodium: 786mg | Potassium: 1329mg | Fiber: 5g | Sugar: 6g | Vitamin A: 13470IU | Vitamin C: 21mg | Calcium: 118mg | Iron: 7mg

Slow Cooked Red Wine Beef Stew Recipe
Article Name
Slow Cooked Red Wine Beef Stew Recipe
Slow Cooked Red Wine Beef Stew Recipe
Publisher Name
slow cook recipe
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