Old-Fashioned Beef Stew (Red Wine, Slow Braise)

Beef stew on day two is the reason you make beef stew on day one. Hard-seared chuck, drinkable red wine, two hours in the oven at 165°C (325°F), then a night in the fridge for the sauce to come together properly. Cold-weather cooking at its most patient and most rewarding.

Tools for the Job

A heavy Dutch oven for the sear-to-braise transition. The cast iron holds heat for the hard sear and transfers it evenly in the oven.

An instant-read thermometer is optional but useful. A kitchen scale for the chuck portion.

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The European Origins of Beef Stew

Beef stew is one of the oldest dishes in the European cooking tradition. French boeuf bourguignon, Irish stout stew, Hungarian gulyás, and Belgian carbonnade flamande are all regional cousins, each built on the same principle: tough cuts of beef braised slowly in liquid until tender.

The American version (the “old-fashioned” version) is closest to the French and Irish traditions, with red wine, root vegetables, and herbs. It became a Sunday-supper standard in the 19th century and never lost its place.

The recipe below sits in that lineage. Hard sear, red wine deglaze, oven braise. Better the next day, when the flavors have settled together.

A Few Notes on the Ingredients

Chuck roast: 1.5 kg (3.3 lb), cut into 5 cm (2 inch) cubes. The right cut for stew. Tough, well-marbled, and falls apart when braised. Patted very dry on paper towels before searing; wet meat steams instead of browning.

Dry red wine: 350 ml (1½ cups) of drinkable Cabernet, Merlot, or Côtes-du-Rhône. Avoid “cooking wine” from the grocery aisle; the added salt throws the balance off.

Beef stock: 720 ml (3 cups). Quality matters; Better Than Bouillon beef base mixed with water is the home-cook upgrade if you do not make your own. Avoid weak grocery-store boxed stock for this dish.

Tomato paste: 30 g (2 Tbsp) bloomed with the aromatics. This is where the depth comes from. Stir it constantly for 2 to 3 minutes until it darkens from bright red to brick red.

Aromatics: 1 large yellow onion diced and 4 cloves garlic minced. Sautéed in the fond left from searing the beef.

Worcestershire and herbs: 2 Tbsp Worcestershire, fresh thyme (2 Tbsp), 2 bay leaves, 1 tsp fresh rosemary. Layered through the braise for flavor depth.

Root vegetables (added later): 4 medium carrots cut into 5 cm (2 inch) pieces, 700 g (1.5 lb) baby Yukon Gold potatoes (left whole if small, halved if larger). Added in the last hour so they cook through without falling apart.

Frozen peas: 150 g (1 cup) stirred in off-heat at the end so they stay bright.

Olive oil and butter: 3 Tbsp olive oil for the hard sear, 2 Tbsp butter for the aromatics.

Recipe: Old-Fashioned Beef Stew

Prep time: 25 minutes | Cook time: 3 hours | Total time: 3 hours 25 minutes | Serves: 6

Ingredients

• 1.5 kg (3.3 lb) chuck roast, cut into 5 cm (2 inch) cubes
• 45 ml (3 Tbsp) olive oil
• 30 g (2 Tbsp) unsalted butter
• 1 large yellow onion (about 200 g), diced
• 4 cloves garlic, minced
• 30 g (2 Tbsp) tomato paste
• 350 ml (1½ cups) dry red wine (Cabernet, Merlot, or Côtes-du-Rhône)
• 720 ml (3 cups) beef stock
• 2 Tbsp Worcestershire sauce
• 2 Tbsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 2 bay leaves
• 4 medium carrots (about 300 g), cut into 5 cm (2 inch) pieces
• 700 g (1.5 lb) baby Yukon Gold potatoes, halved if larger
• 150 g (1 cup) frozen peas
• 2 tsp kosher salt (about 12 g), divided
• 1 tsp freshly cracked black pepper
• Chopped fresh parsley, for serving

Instructions

1. Preheat the oven to 165°C (325°F) with a rack in the lower middle.
2. Pat the beef cubes very dry on paper towels. Season generously with 1.5 tsp salt and 1 tsp black pepper.
3. Heat 45 ml (3 Tbsp) olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the beef in a single layer, working in 3 batches so the pan does not crowd. Sear each batch for 6 to 8 minutes total, turning every 1 to 2 minutes, until the cubes have a deep brown crust on all sides. Transfer to a plate.
4. Reduce the heat to medium. Add 30 g (2 Tbsp) butter to the same pot. When it melts, add the diced onion and a pinch of salt. Cook for 5 to 6 minutes, scraping the browned bits off the bottom, until the onion softens.
5. Add the minced garlic and 30 g (2 Tbsp) tomato paste. Stir constantly for 2 to 3 minutes until the tomato paste darkens to brick red and smells nutty.
6. Pour in 350 ml (1½ cups) red wine. Scrape up any remaining browned bits on the bottom of the pot. Let the wine simmer for 4 to 5 minutes until reduced by about a third.
7. Add 720 ml (3 cups) beef stock, 2 Tbsp Worcestershire, the fresh thyme, rosemary, and bay leaves. Return the seared beef and any juices from the plate to the pot. The liquid should come about halfway up the beef.
8. Bring to a simmer, then cover the pot and transfer it to the preheated 165°C (325°F) oven. Braise for 2 hours.
9. After 2 hours, remove the pot from the oven. Stir in the carrots and potatoes. Taste and adjust salt if needed (the stew should taste assertively seasoned because the potatoes will absorb some salt as they cook).
10. Cover and return to the oven for 1 more hour, until the vegetables are tender and the beef pulls apart easily with a fork.
11. Remove the pot from the oven. Discard the bay leaves. Stir in 150 g (1 cup) frozen peas; the residual heat warms them through in 2 minutes.
12. Let the stew rest 10 minutes before serving (or refrigerate overnight; this stew is dramatically better the next day). Sprinkle chopped parsley over the top. Scoop into shallow bowls.

Notes

Sear the beef in batches. Crowded beef steams instead of browning, and the steam-stewed cubes never develop the deep crust that makes this dish.

Use a wine you would drink. Cooking wine has added salt that ruins the balance. A bottle of Côtes-du-Rhône is the home-cook sweet spot at $10 to $15.

Day-two stew is better than day-one. If you can make this ahead, refrigerate overnight and reheat the next day. The flavors meld.

Tips and Variations

Why Day-Ahead Stew Is Better

The flavors in a stew need time to settle and meld. Day-one stew has distinct layers (wine, tomato, beef, herbs). Day-two stew tastes unified, deeper, more complex.

If you can plan it, make the stew the day before. Refrigerate overnight, then reheat gently on the stove or in a 160°C (325°F) oven. Strain off any solidified fat from the top before reheating if you want a leaner result.

What Wine and Cut Swaps Work

Cabernet Sauvignon gives the deepest, most assertive flavor. Merlot is softer and more balanced. Côtes-du-Rhône is the value pick that performs above its price. Avoid Pinot Noir (too delicate), and absolutely avoid cooking wine.

For the meat, chuck roast is the standard. Short ribs (boneless) give a richer stew with more marbling. Brisket (point cut) works but takes longer to break down. Avoid lean cuts like tenderloin or sirloin; they dry out in the braise.

The Mushroom Upgrade Worth Doing

For a deeper, earthier stew, add 225 g (8 oz) sliced cremini mushrooms with the carrots and potatoes in the last hour. They release water, then absorb the stew flavor, and add a meaty umami dimension.

Dried porcini (15 g / 1/2 oz) rehydrated in 240 ml (1 cup) hot water is the upgrade-upgrade. Strain and add the rehydrated mushrooms to the pot; pour the soaking liquid (minus any grit at the bottom) into the braising liquid for extra depth.

How to Make This Without Wine

Replace the wine with an additional 240 ml (1 cup) beef stock + 2 Tbsp balsamic vinegar + 1 Tbsp Dijon mustard. The vinegar and Dijon supply the acid and complexity the wine would have brought.

The result is slightly different but still excellent. The wine version is more sophisticated; the no-wine version is more weeknight-friendly.

How Long This Keeps and How to Freeze

Leftovers keep 5 days in the fridge in an airtight container. As mentioned, day-two stew is better than day-one; do not be afraid to make a double batch.

The stew freezes beautifully. Cool completely and freeze in 2-cup portions in zip-top bags, laid flat. Holds 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes, but do the sear and wine reduction on the stove first; that’s where the flavor comes from. Then transfer everything to the slow cooker. Low for 8 hours; add carrots and potatoes for the last 2 hours.

Why is my beef still tough after 2 hours?

Chuck needs 2.5 to 3 hours total to fully break down. Give it another 30 to 60 minutes. The collagen is still converting to gelatin; trust the process.

Can I use Instant Pot or pressure cooker?

Yes. Sear the beef on Sauté mode, deglaze with wine, add stock and aromatics. Pressure cook on High for 35 minutes with natural release. Add carrots and potatoes, then pressure cook another 8 minutes.

What if my stew is too thin?

Two options. One, mash a few of the potatoes against the side of the pot; the starch thickens the broth. Two, simmer uncovered on the stove for 10 to 15 minutes after the braise to reduce.

What goes on the side?

Crusty bread is the classic, for soaking up the sauce. A simple green salad with sharp vinaigrette balances the richness. A glass of the same red wine you cooked with finishes the meal.

Final Thoughts

Old-fashioned beef stew is a slow-cooking project that rewards the patience it takes. Two hours in the oven, plus another hour with the vegetables, and the kitchen smells like Sunday before noon.

The hard sear and the drinkable red wine are the two moves that separate this version from the average. Both take a little more time and a little more thought; both pay back dramatically.

Make this on a cold-weather Sunday, when you have time to let it cook. Pair with crusty bread, a green salad, and the rest of the bottle of wine. Day-two leftovers are arguably better than the original meal.

Last update on 2026-08-08 / Affiliate links / Images from Amazon Product Advertising API