Drink.  Learn.  Laugh.  Repeat.

Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 323,163 strong:

Register Today!

Beef and Red Wine Stew

Beef and Red Wine Stew

Just the way we like it; rich, meaty and with a healthy dose of wine to round out the flavor. If you don’t have an oven safe pot just slow cook on the stovetop at a very gentle simmer. Stew is an easy dish to prepare if you’re pressed for time or need to feed a crowd because the active time is minimal.

¼ cup extra-virgin olive oil
1 lb stewing beef
1 bag pearl onions, peeled
3 medium carrots, peeled, halved lengthwise and cut into 1 ½ inch pieces
½ cup fresh or frozen peas
1 cup button mushrooms, halved
1 ½ cups red wine
1 ½ cups reduced-sodium beef stock
1 heaped tbsp tomato paste
2 garlic cloves, smashed
2 sprigs fresh thyme
1 fresh sprig of rosemary
salt and pepper

Serve on Egg Noodles or with Crusty Bread


1.Prepare all the ingredients. If using an ovenproof pot, preheat oven to 275ºf.
2.Pat the meat dry with paper towel. Season with salt and pepper.
3.Heat the olive oil in a large pot over high heat. Sear the meat in batches of 5-6 pieces so that the meat browns and doesn’t steam. Flip and sear the remaining sides. Move seared pieces to a clean plate and repeat with remaining meat.
4.Once the meat is finished, reduce heat to medium and add the onions and carrots to the pot and stir for 5 minutes.
5.Add the garlic and stir for 1 minute.
6.Add ¼ cup of the wine and stir (it will bubble), scrape up any brown bits on the bottom of the pot.
7.Add the tomato paste, stir for 1 minute to cook off the raw taste. Add the thyme, rosemary, beef cubes, remaining wine and beef stock. Season with salt and pepper.
8.Bring the mixture to a boil and reduce to a gentle simmer. If using an ovenproof pot then cover and move to the oven. Otherwise leave the stew on the stovetop and keep at a very gently simmer covered, check and stir occasionally. Cook for an hour and a half.
9.Add the mushrooms and simmer for another 20 minutes.
10.Add the peas and simmer for another 10-15 minutes.
11.Remove the herbs and serve

Complementary Wines: Nero D'Avola

If you'd like more delicious recipes and wine pairings, join my website.

Visit 's wine and food blog The Hot Plate.

Return to Recipes




Join me in a free online video class to learn the secrets to perfect pairings.

Wine of the Week

As featured on  

CTV Wine of the Week!

Il Palagio Red Wine
Chianti 2021,
Tuscany D.O.C.G. ...

Natalie MacLean

Natalie MacLean offers North America's most popular online wine and food pairing classes. She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, both selected as one of Amazon's Best Books of the Year.

Join 323,163 thirsty wine lovers who get access to all of her wine reviews by becoming a member of her site. Take a free online pairing class with her here.



Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times


Access my reviews on mobile with the bar code scanner.


Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a feisty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  




Winner World's Best Drink Writer
WFour-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award