Red Wine Beef Stew Recipe

Wine and coffee give this beef stew a lovely depth of flavor

Wine and coffee give this beef stew a lovely depth of flavor. When it comes to cooking with wine, the most important thing to remember is to use one that you enjoy drinking.

Red Wine Beef Stew Recipe

Len Santos-Ding of Feed 5000
Wine and coffee give this beef stew a lovely depth of flavor
Prep Time 20 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 2 hours 20 minutes
Course Main Dishes
Cuisine Others
Servings 6


Red Wine Beef Stew Ingredients

  • 1 1/2 kilos Beef (use boneless shin shank), cut into large cubes
  • Salt to season
  • 1/4 Cup olive oil
  • 1/4 Cup Butter plus extra as needed
  • 1 large onion diced
  • 1 stick celery minced
  • 1 whole Garlic minced
  • 4 tablespoons all-purpose flour
  • 1 Cup dry red wine
  • 1 Cup Coffee use brewed coffee
  • 1 1/2 cups beef stock plus extra as needed
  • 2 bay leaf
  • 1 tablespoon olive oil
  • 1 large carrot peeled and cut into 2-inch pieces
  • 2 medium Potatoes peeled and cut into 2-inch pieces
  • 2 tablespoons Butter Optional
  • 1/4 Cup All-purpose cream Optional


  • Season beef with salt and pepper. Heat a heavy-bottomed pot or Dutch oven; add olive oil and butter. Sear beef on all sides. Set aside.
  • In the same pot, sauté onions, celery, and garlic. Add flour to make a paste. Add 1 to 2 tablespoons butter if the mixture is too dry. Whisk in red wine and cook until it reduces by half. Add coffee and stock.
  • Return beef to the pot. Add more stock or water if needed. The beef should be completely covered with liquid. Add bay leaves.
  • Bring mixture to a boil, then reduce heat to a simmer. Cook, partially covered, for about 1 1/2 hours or until beef is fork-tender and sauce has thickened.
  • Heat oil in a frying pan. Cook carrots and potatoes until browned. Add to the stew and cook until vegetables are tender. Turn off heat. Add 2 tablespoons butter and cream, if using.
Keyword red wine beef stew, sagada
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