Red Wine Beef Stew

Beef stew with flavor-boosting red wine, sirloin steak, fresh thyme, Italian seasonings, potatoes, carrots and corn. With both stove top and slow cooker methods included in the directions. . . my preference is for the crock pot. The meat takes on an incredible tenderness that is hard to beat.

Growing up beef stew was one of my least favorite meals. I was super picky and would eat only the potatoes. . . maybe a few carrots with a little coaxing. Never the meat.

I can’t say I’ve grown to love it like my family does but I like it a lot better today. Thank you red wine. My Mom didn’t start using red wine in it until recently. Thank you Julia Child. For your influence.

The red wine makes a world of difference in elevating your average, every day stew to off the charts in the flavor department. Plus she switched out her usual “beef stew cubes” for sirloin steak that she cuts up herself. My steak of choice.

This hearty stew spells comfort. Unadulterated comfort.

A warm, tasty, soul satisfying hug. In a bowl.

Red Wine Beef Stew

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: 4-6 servings

Red Wine Beef Stew

Beef stew with flavor-boosting red wine, sirloin steak, fresh thyme, Italian seasonings, potatoes, carrots and corn.


2 pounds sirloin steak, cut into 1-inch cubes
coarse salt and fresh black pepper
all-purpose flour
2 tablespoon olive oil
2 cups dry red wine, (like Pinot Noir or Merlot)
3 cups low-sodium beef broth
1 large yellow onion, diced
4 cloves garlic, minced
3 sprigs fresh thyme, leaves removed
1 bay leaf
1 teaspoon dried Italian seasoning, crushed between fingertips
4 small to medium carrots, sliced into 1/2-inch coins
3-4 medium-ish Yukon Gold potatoes, peeled and cubed
corn kernels from 1 big ear of fresh corn or 3/4 to 1 cup frozen


    Stovetop Method:
  1. Season the meat well with salt and pepper and place in a large mixing bowl. Add about 2 tablespoons flour and toss to coat.
  2. Heat 1 tablespoon of the oil in a large soup pot or heavy-duty saucepan. Brown the meat well on all sides in 2 batches so the pan isn't crowded. Remove the meat to a platter and reserve the juices.
  3. Turn the heat down to medium and add the remaining tablespoon oil with the onion, cook about 5 minutes; add garlic and cook until fragrant.
  4. Add wine, chicken broth, thyme, bayleaf, Italian seasoning, carrots, potatoes, corn, the cooked beef and the juices. Season again with salt and pepper.
  5. Bring to a simmer and cook until meat is tender about 1 hour to 1 + 1/2 hours, tasting often and re-seasoning as needed. Remove bay leaf before serving.
  6. Slow Cooker Method:
  7. Follow instructions above for browning meat and cooking the onions and garlic. Add them to a medium-sized crockpot along with the rest of the ingredients and cook on high 4-5 hours.

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  1. says

    I am a big beef stew fan! Especially as the weather begins to get cooler. It makes the kitchen smell delicous and it tastes good, too. I’m a fan of the slow cooker for this, too. I usually buy stew beef, but I think I’ll try it with the sirloin I have on hand.

  2. says

    it’s almost like coq au vin..but with beef and in stew form! That means it HAS to be good. And just the kind of almost-fall comfort food we all need!

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