Why You’ll Love this Savory Red Wine Beef Stew
Three incredible things happen when beef meets red wine in a Dutch oven.
First, the alcohol tenderizes those sirloin cubes into melt-in-your-mouth morsels.
Second, the wine’s acidity creates a flavor foundation that transforms simple ingredients into something extraordinary.
Third, your kitchen fills with an aroma that’ll make your neighbors jealous.
I’m particularly fond of how the sweet potato adds subtle sweetness against the rich wine sauce.
The pearl onions? They’re little flavor bombs that burst with each bite.
You’ll appreciate how the flour-coated beef creates a naturally thickened broth—no cornstarch shortcuts needed here!
What Ingredients are in Savory Red Wine Beef Stew?
The heart and soul of any good beef stew is, well, quality ingredients that build layers of flavor when they mingle together. This rustic red wine beef stew combines tender cuts of beef with earthy vegetables and the rich depth of a good red wine.
The magic happens when these simple ingredients transform during a slow simmer, creating a comforting dish that tastes like it took all day to make, even though it comes together in just about an hour.
- 1 pound sirloin, cut into ¾-inch cubes
- 3 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 (1 pound) bag white pearl onions, thawed
- 1 large sweet potato, peeled and cut into ½-inch dice (about 10 ounces)
- 3 celery ribs, sliced
- 1 cup red wine
- ½ cup chicken broth
- 1 tablespoon tomato paste
When selecting ingredients for this stew, don’t skimp on the quality of your beef or wine. A decent sirloin will give you tender results, but you could also use chuck roast if you prefer a more budget-friendly cut (just give it a bit more cooking time).
For the wine, choose something you’d actually drink—nothing too expensive, but definitely not “cooking wine” from the grocery store shelf. A medium-bodied red like Merlot or Cabernet Sauvignon works beautifully here.
And about those pearl onions… yes, frozen ones save a ton of prep time, and nobody will know the difference.
How to Make this Savory Red Wine Beef Stew
Begin by preparing 1 pound of sirloin, cutting it into hearty 3/4-inch cubes. Season the beef with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried oregano, then toss it in 3 tablespoons of flour until each piece is nicely coated. This flour coating, trust me, is what gives the stew that perfect thickness later on.
Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat, then add your seasoned beef. Let it brown on all sides for about 4-5 minutes—those little caramelized bits are pure flavor gold. Once browned, remove the meat and set it aside for later.
Now comes the vegetable medley. Into that same Dutch oven, add 1 pound bag of thawed white pearl onions, a large sweet potato (about 10 ounces) that you’ve peeled and diced into 1/2-inch cubes, and 3 sliced celery ribs. Cook these veggies for around 5 minutes, just until they begin to soften and release their aromas. The sweet potato adds such a lovely hint of sweetness that balances the savory elements.
Next, pour in 1 cup of red wine (the star ingredient!), 1/2 cup of chicken broth, and 1 tablespoon of tomato paste. Let this mixture simmer for 20-25 minutes, allowing the flavors to meld together and the sauce to reduce slightly. The kitchen will smell absolutely divine at this point—like a cozy French bistro on a rainy day.
Finally, return the browned beef and any accumulated juices back to the pot. Let everything heat through for about 5 minutes, giving the beef a chance to mingle with all those wonderful flavors. The Le Creuset Dutch Oven provides exceptional heat retention that’s perfect for developing this stew’s rich flavors. The red wine creates such a deep, complex taste that takes this stew from everyday to extraordinary.
And those tender chunks of beef? They practically melt in your mouth after simmering in that rich, wine-infused broth. Serve it up in big bowls, maybe with some crusty bread on the side for sopping up all that glorious sauce.
Savory Red Wine Beef Stew Substitutions and Variations
While this rustic stew is delicious as written, I’m all about making recipes work with what you have on hand. Chuck roast or stew meat can easily replace sirloin for a more economical option.
Don’t have sweet potatoes? Regular potatoes or butternut squash offer wonderful alternatives, each bringing their own character to the dish.
The red wine provides depth, but you could substitute beef broth with a splash of balsamic vinegar if needed.
Pearl onions feeling fussy? A diced yellow onion works beautifully.
For herbs, rosemary or thyme can stand in for oregano, creating an entirely different—but equally comforting—flavor profile.
What to Serve with Savory Red Wine Beef Stew
When enjoying a hearty bowl of this rustic beef stew, what accompaniments might elevate the experience from merely satisfying to absolutely memorable?
I’m a firm believer that crusty, warm bread is non-negotiable here—whether it’s a rustic sourdough or buttery garlic bread for dipping into those wine-infused juices.
A simple green salad with a light vinaigrette provides the perfect acidic counterpoint to the stew’s richness.
For something more substantial, consider creamy mashed potatoes or buttered egg noodles beneath your stew.
And don’t forget a glass of the same red wine you’ve used in cooking—it’s not just good culinary sense, it’s practically mandatory!
Final Thoughts
After simmering away on your stovetop, this rustic red wine beef stew represents comfort food at its finest. The tender sirloin cubes, bathed in that rich, wine-infused sauce, create a symphony of flavors that’ll have everyone asking for seconds.
I’m particularly fond of how the sweet potatoes add a subtle sweetness that balances the savory elements.
You’ll find this recipe infinitely adaptable—perhaps adding mushrooms or swapping in parsnips would create your own signature version.
What matters most is the slow-cooked magic that happens when simple ingredients transform into something greater than their parts. Pure, delicious alchemy in a Dutch oven.
