Red Wine Beef Stew is a scrumptious stew loaded full of deep, decadent flavor. Pieces of beef stew meat are simmered low and slow in an herby broth of red wine and beef stock with potatoes and carrots. Each spoonful is comforting and heart-warming!

This post and recipe is sponsored by Certified Piedmontese. All words and photographs are my own. Thank you so much for supporting the brands that make KJ & Company possible!

What Sets Certified Piedmontese Beef Apart

Certified Piedmontese isn’t just any other beef brand that you may think. They have such a unique, healthy and appealing way that they operate. Let’s dive into the details on what sets Certified Piedmontese apart from the others:

  • Their cows come from the rare Piedmontese breed of cattle from Italy – less than 1% of cattle in the United States are Piedmontese, but Certified Piedmontese has the largest herd of these cattle.
  • The beef is naturally healthier, but does not sacrifice on flavor and tenderness.
  • The beef has fewer calories, less fat and higher protein per ounce than beef from other breeds.
  • The cattle are raised naturally without hormones, antibiotics or steroids – and on ranches here in the Midwest!
  • You get the taste of real beef since it is naturally cleaner and leaner.
  • Certified Piedmontese has a ranch-to-fork process that ensures traceability, environmental sustainability and humane handling.

Now, I don’t know about you guys, but COUNT ME IN! Not only are all of those amazing qualities of the Certified Piedmontese brand enough to get you on board, but tasting their product will have you hooked for life. I sure am!

PS: don’t live in Nebraska or have access to run into The Mercato? Don’t worry! They’ve got you covered with online ordering over at Certified Piedmontese!

Grass Fed, Grass Finished Ground Beef

Not only is Certified Piedmontese Beef naturally leaner and more of a pure beef flavor, but they also offer a Grass Fed, Grass Finished Beef line! If you’re not familiar with the cattle industry, this is an amazing feat! That means, the cattle are as natural as possible – eating grass as intended to do so! I’ve found that the Grass Fed, Grass Finished Ground Beef has such a true “beef” flavor. Which is perfect for these meatballs! Here’s what Certified Piedmontese says about their Grass Fed, Grass Finished Line:

Certified Piedmontese grass fed, grass finished beef, is source verified, nutritious, high-quality tender beef that has been raised humanely with the cattle and the land and its resources in mind. There is simply no reason to settle for less when choosing your grass fed, grass finished beef.

Lean, all-natural, and grass finished Certified Piedmontese stew beef is a great way to make healthier soups, stews, and braises. Cook these low and slow, and they’ll become a healthy, fall-apart tender addition to some of your favorite comfort recipes! All Certified Piedmontese beef is verified all-natural and raised without hormones or antibiotics.”

How to Make Red Wine Beef Stew

If you ask me, there is nothing better than a pot of stew simmering on the stovetop. Talk about comfort! This beef stew is just that: pure comfort! With a little added flare from the red wine. Trust me, it’s a game-changer!

Start by drying off the stew meat with a paper towel. This step is important because it helps the flour coat the meat perfectly, which then helps the meat sear to a nice, golden brown. It’s all about building layers of flavor! 

Onion and aromatics get sautéd in the bottom of the same pan while the beef rests on a side plate. 

Up next: the fun part! Pour in the red wine to deglaze the bottom of the pan. I love the way that it sizzles and bubbles! Use a wooden spoon to scrape all those wonderful, flavorful bits on the bottom of the pan. 

Then, in goes the beef stock, seared beef pieces, potatoes, carrots and herbs. They all simmer together until decadently tender!

Finally, grab a bowl and ladle yourself a steamy bowl of Red Wine Beef Stew. Grab some garlic bread for dunking and dig in!

How to Serve

As if this stew couldn’t get any better, I love how flexible it can be when it comes to serving! Need a romantic, date night dinner? Red Wine Beef Stew. Or, a comforting bowl of stew for a cold weeknight meal? It’s got you covered! 

Serve this stew with some Super Simple Garlic Bread, Cheesy Garlic Bread or some Homestyle Cheddar Biscuits.

Soups and stews naturally get better overnight and I am always on board for some leftovers! Re-heat this stew on the stovetop or microwave to serve up some delicious leftovers. 


Looking for other Beef Recipes? Check these out!


Cheesy Baked Meatballs
Lasagna Soup
Classic Meatloaf
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Red Wine Beef Stew

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

  • Author: KJ & Company - Kate Poskochil
  • Total Time: 2 hours, 45 minutes
  • Yield: 8 servings 1x


Red Wine Beef Stew is a scrumptious stew loaded full of deep, decadent flavor. Pieces of beef stew meat are simmered low and slow in an herby broth of red wine and beef stock with potatoes and carrots. Each spoonful is comforting and heart-warming!


  • 2 pounds Certified Piedmontese Grass Fed, Grass Finished Beef Stew Meat
  • 2 tablespoons flour
  • 2 tablespoons extra virgin olive oil
  • 1 onion, diced
  • 1 tablespoon garlic, chopped
  • 1 cup red wine
  • (2) 32 oz containers beef stock
  • 2 cups baby carrots, cut into 1/4 inch circles
  • 1 pound baby Yukon gold potatoes, quartered
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 1/2 teaspoons salt


  1. Pat the beef stew meat dry with a paper towel and evenly coat with the flour. Heat the olive oil in a Dutch oven or soup pot over medium heat. Working in batches, sear the beef on all sides until golden brown. Set the beef aside.
  2. Add in the diced onion and garlic and sauté for a minute or so until fragrant. Pour in the red wine to deglaze the pan. Use a wooden spoon to scrape all the browned bits off the bottom of the pan. Pour in the beef stock and bring to a simmer.
  3. Add the beef back into the pot along with the carrots, potatoes, rosemary, thyme and salt. Bring the stew back to a simmer.
  4. Reduce the heat to low, cover with a lid and allow the soup to simmer covered on low heat for about 2 hours, or until the beef is tender.
  5. Serve with garlic bread and enjoy!


  • If using dried herbs, use 1 teaspoon of each.
  • The stew can also be simmered in a slow cooker. I would recommend transferring it to the slow cooker at step number 4. Searing the beef and sautéing the onion and garlic together with the red wine help add flavor that can’t be achieved in a slow cooker. Cook on high for 4-6 hours or low for 6-8 hours.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours, 30 minutes
  • Category: Soups & Stews


  • Serving Size: 1
  • Calories: 329
  • Sugar: 2.4g
  • Fat: 17.3g
  • Carbohydrates: 12.2g
  • Fiber: 2.3g
  • Protein: 25.6g
  • Cholesterol: 70mg

Keywords: Red Wine Beef Stew

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Thanks for following and cooking along with me!


Affiliate Links

This post may contain affiliate links, which means that KJ & Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do!



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