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Recipes » dinner » Spiced Red Wine Beef Stew

Spiced Red Wine Beef Stew

By Kate Morgan Jackson

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This aromatic recipe for spiced red wine beef stew is perfect for a frosty Sunday evening supper. Full of rich flavors and just right for the holidays!

Spiced Red Wine Beef Stew

There is nothing more comforting than a pot full of a warm and wonderful stew bubbling away on the stove, and I have a whole lot of beef and chicken stews on this site that I go back to time and again for just that reason.

This particular recipe for spiced red wine beef stew is one that I pull out right around this time of year, because not only does it have all that wonderful beef stew thing going on, but it also includes cinnamon and cloves and nutmeg and red wine, and oh my my.  It’s holiday perfect.  It’s chilly evening perfect.  It’s time…let’s make it!

I always have lots of cinnamon and cloves and nutmeg around, because I love Penzey’s Spices with an abiding love, so if you are looking to stock up in advance of your holiday baking, that’s your place.

I also am never ever out of red wine, because RED WINE.

bottle of red wine

Once of the things I love about this stew is that there are loads of veggies in it, but they are chopped up into little bits, so they almost melt into the rich, aromatic stew sauce.  There’s also some bacon hiding this recipe.  I mean, what more could we want?

Spiced Red Wine Beef Stew

Maybe to use the rest of that bottle of wine to make red wine hot chocolate.  But that’s the only thing.  Happy wonderful beef stew season, my friends!

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spiced red wine beef stew

Spiced Red Wine Beef Stew


  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop and Oven
  • Cuisine: American
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Description

This aromatic recipe for spiced red wine beef stew is perfect for a frosty Sunday evening supper. Full of rich flavors and just right for the holidays!


Ingredients

  • 2 slices bacon
  • 1 large sweet onion, peeled and quartered
  • 6 carrots, peeled and cut into 2 inch pieces
  • 1/2 cup flour
  • Pinch each of salt and pepper
  • 2 pounds beef chuck steak cut into one inch cubes
  • 3 tablespoons olive oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups chicken broth
  • 2 cups red wine
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • Chopped fresh parsley, for garnish

Instructions

  1. Put bacon, onion and carrots into a food processor and pulse until everything is finely chopped.
  2. Put flour in a bowl with a pinch each of salt and pepper and stir.  Add beef and stir until coated with flour.
  3. Put the olive oil in a large Dutch oven or other heavy pot and heat over medium high.  Add beef and cook until browned.  Scoop out and set aside.
  4. Add bacon mixture to the pot along with the cinnamon, cloves and nutmeg.  Saute until vegetables are starting to soften, about 3 minutes.
  5. Add chicken broth, wine, brown sugar and vinegar to the pot and bring to a simmer.  Add beef, stir everything up and bring to a low simmer.  Partially cover the pot and cook over low heat until the meat is tender, about 2 hours or so, stirring every once in a while.
  6. Season to taste with more salt and pepper if needed and serve garnished with parsley.
4779.6 g444.7 mg22.5 g7.3 g0.6 g20.3 g2.5 g35.2 g108.6 mg

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Adapted from this recipe in the New York Times

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

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Published on November 9, 2017

Good for: Christmas/Holidays, Dinner Party, New Year's Eve

Last Post:
Chicken with Roasted Tomato Sauce
Next Post:
Chicken Ramen Soup

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  1. Savannah says

    November 11, 2017 at 8:29 am

    I love the idea of cooking beef stew in red wine!

    Reply
    • Kate says

      November 11, 2017 at 8:30 am

      It’s the best – such a great rich flavor!

      Reply
  2. Theresa Murphy says

    November 13, 2017 at 9:29 am

    This needs to be on my table and soon! Red wine is always on hand at my house so this is a perfect recipe to help enjoy the stash; some for the pot and enough leftover for the cook! :) Brilliant way to treat the bacon and veggies by giving them a ride in the processor first! I have company coming for an extended visit around Thanksgiving and this will be a good recipe for dinner one night. And I’m thinking if I double it, I can use some of the leftovers as a filling for a pot pie to make another meal. Yeah!

    Reply
    • Kate says

      November 18, 2017 at 4:31 pm

      I’m making it again tomorrow by popular demand of the Southern husband! And of course, your brilliant (as usual) idea about the pot pie filling is awesome!

      Reply
  3. Mary Ann | The Beach House Kitchen says

    November 16, 2017 at 7:34 am

    We’re never out of red wine either Kate! It’s my husband’s favorite, as would be this stew! Love the warm, Penzey’s (my favorite too!) spices and of course, the bacon! Awesome wine holder!

    Reply
    • Kate says

      November 18, 2017 at 4:30 pm

      Thanks Mary Ann! And I hope you and your family have a wonderful, delicious Thanksgiving!

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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