Beef Stew With Red Wine

by , Updated April 1, 2017
print This beef and red wine stew is easy to prepare and cooks on the stovetop. Feel free to use Pinot Noir, Burgundy, Merlot, or Cabernet in this beef stew. It's a basic beef stew recipe with red wine, great with noodles or potatoes.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes



  1. Cut the stewing beef in bite-size pieces. Put in a bowl or bag with the flour and seasoned salt and pepper; toss to coat well.
  2. Heat oil in a Dutch oven or large saucepan over medium heat; add the stew beef and cook, turning and stirring, until the meat is lightly browned. Add the chopped onion and celery; continue cooking, stirring, for about 4 minutes. Add carrots, garlic, broth, wine, and rosemary; bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours, or until beef is tender.
  3. Serve this beef stew with potatoes or hot cooked noodles.

Serves 6

Calories per serving: 308
Fat per serving: 12.0g


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