Spiced Red Wine Beef Stew
This spiced red wine beef stew simmers tender beef, bacon and veggies in a rich sauce with cinnamon, cloves and nutmeg for a cozy cold-weather supper.
Jump to:
- 🔎 A quick look at this recipe
- ⭐️ Why this recipe works
- 🥩 Ingredients you need
- 📝 Ingredient notes
- 💡 Ingredient substitution ideas
- 👩🏻🍳 How to make spiced red wine beef stew
- 🤔 Recipe FAQs
- 🍽️ What to serve with this recipe
- Spiced Red Wine Beef Stew
- 💫 Variations on this recipe
- 😍 Other stew recipes we love!
- ⭐️ We want to know what you think!
- 🥣 Come on into our kitchen!
There’s something about a pot of beef stew bubbling away on the stove that makes me want to put on my coziest sweater and stay right where I am.
And this version has a little extra magic going on: red wine, a bit of bacon, and a sprinkle of cinnamon, cloves and nutmeg that makes the kitchen smell downright wonderful.
The carrots and onion are chopped nice and fine so they melt into that rich sauce, leaving the tender beef as the star of the show. All we need now is some crusty bread to catch every last drop!
And of course, I am never ever out of red wine, because RED WINE. A couple of cups go into the pot, and the rest can keep the cook company. 🥰
🔎 A quick look at this recipe
- What It Is: Tender beef simmered in a rich red wine sauce with bacon, finely chopped veggies and warm spices.
- Prep Time: 15 minutes
- Cook Time: About 2 hours, plus browning and sautéing
- Total Time: About 2 hours 30 minutes
- Servings: 6 servings
- Calories: 477
- Cooking Method: Stovetop
- Good For: Cozy Sunday suppers, chilly evenings and holiday dinners.
⭐️ Why this recipe works
- 🥩 Tender, flavorful beef: Browning the beef builds flavor, and a gentle simmer gives it time to become beautifully tender.
- 🍷 A rich, cozy sauce: Red wine, broth and a splash of balsamic vinegar simmer together into a sauce made for scooping up with crusty bread.
- 🥕 Veggies in every bite: Finely chopping the carrots and onion helps them blend into the sauce.
- 🥓 A little bacon magic: Just two slices add savory flavor throughout the stew.
- ✨ Warm spices: Cinnamon, cloves and nutmeg give this beef stew an aromatic twist that’s especially lovely on chilly evenings.
🥩 Ingredients you need
📝 Ingredient notes
- Beef: Beef chuck is a great choice for this stew because it becomes tender during the long, gentle simmer. Cut it into roughly one-inch pieces so they cook evenly.
- Bacon: Just two slices add a lovely savory flavor. The bacon goes into the food processor raw, along with the onion and carrots.
- Onion and carrots: A sweet onion adds mellow flavor, and the carrots bring a little natural sweetness. Pulse them with the bacon until finely chopped, stopping before the mixture turns into a purée.
- Red wine: Use a dry red wine you enjoy drinking. Cabernet Sauvignon, Merlot or a red blend will work nicely, and an inexpensive bottle is perfectly fine!
- Spices: Ground cinnamon, cloves and nutmeg give this stew its warm, cozy flavor. Measure carefully, since a little goes a long way—especially with cloves! I always have these three on hand, because I love Penzeys Spices with an abiding love.
- Chicken broth: Chicken broth lets the wine and spices shine. Low-sodium broth gives you more control over the final seasoning.
- Flour: All-purpose flour coats the beef and helps thicken the sauce as the stew simmers.
- Brown sugar and balsamic vinegar: A little sweetness and a splash of tang round out the rich wine sauce. Light or dark brown sugar will work.
- Parsley: A sprinkle of chopped fresh parsley at the end adds a fresh finish and a pretty pop of green.
💡 Ingredient substitution ideas
Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻
See the recipe card for full information on ingredients and quantities and nutritional information.
👩🏻🍳 How to make spiced red wine beef stew
Step 1: Put the bacon, peeled and quartered onion, and peeled carrot pieces into a food processor. Pulse until everything is finely chopped, but not puréed.
Step 2: Stir the flour together with a pinch each of salt and pepper in a large bowl. Add the beef cubes and toss until lightly coated, shaking off any excess flour. Save the flour.
Step 3: Heat the olive oil in a Dutch oven or other large, heavy pot over medium-high heat. Add the beef in batches so the pot isn’t crowded, and brown it on all sides. Scoop the browned beef out and set it aside.
Step 4: Add the chopped bacon and vegetable mixture to the same pot, along with the cinnamon, cloves and nutmeg. Cook, stirring frequently, until the vegetables start to soften, about 3 minutes. Lower the heat if needed to keep the mixture from scorching.
Step 5: Pour in the chicken broth and red wine, then stir in the brown sugar and balsamic vinegar. Scrape up the browned bits from the bottom of the pot and bring to a simmer. Return the beef and any juices to the pot, stir, and reduce the heat to maintain a gentle simmer. Partially cover and cook for about 2 hours, stirring occasionally, until the beef is fork-tender.
Step 6: Taste and add more salt and pepper if needed. If you want the sauce to be thicker, sprinkle some of the reserved flour into the pot and stir it in over medium heat until you get to the thickness you want. Spoon the stew into bowls and sprinkle with chopped fresh parsley. Time to get cozy!
🤔 Recipe FAQs
Choose a dry red wine you enjoy drinking, such as Cabernet Sauvignon, Merlot or a red blend. There’s no need for an expensive bottle, but skip sweet wines, which will change the flavor of the sauce.
These small amounts give the stew a warm, aromatic flavor. The beef, bacon and broth keep it savory, while the brown sugar adds a little sweetness to balance the wine and vinegar. Measure the spices carefully, especially the cloves!
Absolutely—this is a lovely make-ahead supper! The flavors mingle as it rests. Reheat gently on the stovetop, adding a splash of broth if the sauce needs loosening.
Yes! Finely chop the bacon, onion and carrots with a sharp knife. Aim for small, even pieces so the vegetables blend into the sauce as the stew cooks.
It probably needs more time. Keep the stew at a gentle simmer and check it every 20 to 30 minutes until the beef is easily pierced with a fork. The exact timing will depend on the size of your pieces and the cut of beef.
If it’s too thick, stir in a little more broth. If it’s too thin once the beef is tender, remove the lid and let it simmer gently until the sauce thickens to your liking. Stir occasionally to keep it from sticking.
Pop your question in the Comments section under the recipe card and I will answer pronto!
🍽️ What to serve with this recipe
This cozy stew deserves a little company! Yu can serve it over rice, pasta or polenta. Add some hearty bread for scooping up that glorious sauce, a creamy potato side or some crispy Brussels sprouts, and you have a supper worth settling in for.
And if there’s a little wine left in the bottle, a mug of red wine hot chocolate makes a lovely finishing touch. 🥰
Let’s simmer up a little cold-weather comfort, ladle it into our favorite bowls and get cozy!
Spiced Red Wine Beef Stew
Tender beef, bacon and finely chopped veggies simmer in a rich red wine sauce with cinnamon, cloves and nutmeg for a cozy, comforting supper.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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
- Put the bacon, peeled and quartered onion, and peeled carrot pieces into a food processor. Pulse until everything is finely chopped, but not puréed.
- Stir the flour together with a pinch each of salt and pepper in a large bowl. Add the beef cubes and toss until lightly coated, shaking off any excess flour. Save the flour.
- Heat the olive oil in a Dutch oven or other large, heavy pot over medium-high heat. Add the beef in batches so the pot isn’t crowded, and brown it on all sides. Scoop the browned beef out and set it aside.
- Add the chopped bacon and vegetable mixture to the same pot, along with the cinnamon, cloves and nutmeg. Cook, stirring frequently, until the vegetables start to soften, about 3 minutes. Lower the heat if needed to keep the mixture from scorching.
- Pour in the chicken broth and red wine, then stir in the brown sugar and balsamic vinegar. Scrape up the browned bits from the bottom of the pot and bring to a simmer. Return the beef and any juices to the pot, stir, and reduce the heat to maintain a gentle simmer. Partially cover and cook for about 2 hours, stirring occasionally, until the beef is fork-tender.
- Taste and add more salt and pepper if needed. If you want the sauce to be thicker, sprinkle some of the reserved flour into the pot and stir it in over medium heat until you get to the thickness you want. Spoon the stew into bowls and sprinkle with chopped fresh parsley. Time to get cozy!
Notes
- Beef: Beef chuck is a great choice for this stew because it becomes tender during the long, gentle simmer. Cut it into roughly one-inch pieces so they cook evenly.
- Bacon: Just two slices add a lovely savory flavor. The bacon goes into the food processor raw, along with the onion and carrots.
- Onion and carrots: A sweet onion adds mellow flavor, and the carrots bring a little natural sweetness. Pulse them with the bacon until finely chopped, stopping before the mixture turns into a purée.
- Red wine: Use a dry red wine you enjoy drinking. Cabernet Sauvignon, Merlot or a red blend will work nicely, and an inexpensive bottle is perfectly fine!
- Spices: Ground cinnamon, cloves and nutmeg give this stew its warm, cozy flavor. Measure carefully, since a little goes a long way—especially with cloves! I always have these three on hand, because I love Penzeys Spices with an abiding love.
- Chicken broth: Chicken broth lets the wine and spices shine. Low-sodium broth gives you more control over the final seasoning.
- Flour: All-purpose flour coats the beef and helps thicken the sauce as the stew simmers.
- Brown sugar and balsamic vinegar: A little sweetness and a splash of tang round out the rich wine sauce. Light or dark brown sugar will work.
- Parsley: A sprinkle of chopped fresh parsley at the end adds a fresh finish and a pretty pop of green.
💫 Variations on this recipe
- 🍄 Add some mushrooms: Brown sliced cremini mushrooms after removing the beef, then scoop them out and return them to the pot with the beef for simmering.
- 🥣 Swap the broth: Use beef broth instead of chicken broth for a deeper, beefier flavor.
- 🌿 Try an herbal twist: Add a bay leaf or a couple of fresh thyme sprigs when the stew starts simmering. Remove them before serving.
- ✨ Go lighter on the spices: For a subtler spiced flavor, cut the cinnamon, cloves and nutmeg in half.
- 🥔 Change up the serving: Spoon the finished stew over mashed potatoes, buttered egg noodles or creamy polenta to catch all that lovely sauce.
😍 Other stew recipes we love!
⭐️ We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below.
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!
Thanks Mary Ann! And I hope you and your family have a wonderful, delicious Thanksgiving!
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!
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!
I love the idea of cooking beef stew in red wine!
It’s the best – such a great rich flavor!