14 Stew Recipes With Red Wine For A Gourmet Touch At Home

The first time I added red wine to my stew, the aroma was mesmerizing and the flavors were simply unforgettable. It’s like giving your meal a gourmet touch with just a splash of something special. If you want to impress your family or friends, these 14 stew recipes are a fantastic starting point. From the rich taste of Beef Bourguignon to the comforting warmth of a vegetarian option, there’s something delightful for everyone. Let’s explore these delicious recipes together!

Classic Beef Bourguignon

Beef Bourguignon is a classic French stew that’s well-known for its rich flavors and hearty ingredients. This dish is made by slowly braising beef in red wine, often a Burgundy, and is complemented by vegetables like onions, carrots, and mushrooms. The slow cooking process allows the flavors to meld together, creating a comforting and satisfying meal that’s perfect for a cozy dinner.

Traditionally, Beef Bourguignon is served with crusty bread or over a bed of buttery mashed potatoes to soak up the delicious sauce.

This recipe for Classic Beef Bourguignon serves 4-6 people and is ideal for special occasions or a delightful Sunday dinner. The use of red wine not only imparts a deep, robust flavor to the stew but also tenderizes the meat, making it melt-in-your-mouth delicious.

While the cooking process takes some time, the end result is certainly worth the wait. This dish will fill your home with tantalizing aromas and is sure to impress your family and guests.

Ingredients:

• 2 pounds beef chuck, cut into 2-inch cubes
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 cups red wine (preferably Burgundy or Pinot Noir)
• 2 cups beef stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 carrots, sliced into rounds
• 1/2 pound button mushrooms, quartered
• 1 tablespoon butter
• 12 pearl onions, peeled
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Beef: Start by seasoning the beef cubes with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, about 5 minutes per batch. Remove the beef and set aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and flour, cooking for 2 minutes to remove the raw flour taste.
3. Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and allow it to reduce slightly. Return the beef to the pot, along with the beef stock, bay leaves, and thyme. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is tender.
4. Add Vegetables: Add the carrots and continue to simmer for another 30 minutes. Meanwhile, in a separate skillet, melt the butter and sauté the pearl onions and mushrooms until golden brown, about 10 minutes.
5. Finish the Stew: Add the sautéed onions and mushrooms to the stew and cook for an additional 15 minutes. Taste and adjust seasoning with salt and pepper if necessary. Remove the bay leaves before serving.
6. Serve: Ladle the Beef Bourguignon into bowls and garnish with fresh parsley. Serve hot with crusty bread or over mashed potatoes.

Extra Tips:

To guarantee the beef remains tender and flavorful, make sure not to rush the searing process; each piece should have a nice brown crust before moving on to the next step.

Use a wine that you enjoy drinking, as this will greatly impact the flavor of the stew. If time permits, making the stew a day in advance can enhance the flavors, as it allows the ingredients to meld together even more.

Finally, consider using a slow cooker if you prefer a hands-off approach, but remember to sear the meat and sauté the aromatics first for the best results.

Red Wine Braised Chicken Stew

Red Wine Braised Chicken Stew is a comforting and hearty dish perfect for cool evenings or when you need a meal that warms you from the inside out. This stew combines tender chicken pieces with a rich, savory sauce made from red wine, aromatic herbs, and fresh vegetables. The slow braising process allows the flavors to meld beautifully, resulting in a dish that’s both satisfying and elegant.

Whether you’re cooking for family or entertaining guests, this stew is sure to impress with its depth of flavor and inviting aroma. The dish is versatile and can be served with a variety of sides such as crusty bread, creamy mashed potatoes, or a simple green salad. The use of red wine not only tenderizes the chicken but also adds a deep, robust flavor to the stew.

The careful selection of herbs and vegetables further enhances the dish, making it a favorite for those who enjoy rich and complex tastes. This recipe serves 4-6 people, making it perfect for a cozy dinner party or a special family meal.

Ingredients:

• 3 pounds chicken thighs (bone-in, skin-on)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 tablespoons tomato paste
• 2 cups red wine
• 2 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 8 ounces button mushrooms, sliced
• 1 tablespoon butter
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season the chicken thighs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and sear until golden brown on both sides. This should take about 5-7 minutes per side. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, minced garlic, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
3. Add Tomato Paste and Wine: Stir in the tomato paste, cooking for another 1-2 minutes to blend the flavors. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for 5 minutes to reduce slightly.
4. Combine Ingredients: Return the chicken to the pot along with any accumulated juices. Add the chicken broth, bay leaf, thyme, and rosemary. Bring the mixture to a gentle simmer.
5. Braise the Stew: Cover the pot and transfer it to a preheated oven at 350°F (175°C). Allow the stew to braise for 45 minutes.
6. Cook the Mushrooms: While the stew is braising, heat butter in a skillet over medium heat. Add the sliced mushrooms and cook until golden brown and tender. Set aside.
7. Finish the Stew: After 45 minutes, remove the pot from the oven. Stir in the cooked mushrooms and return the pot to the oven for an additional 15 minutes.
8. Serve: Remove the bay leaf. Taste the stew and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley before serving.

Extra Tips:

For best results, choose a red wine that you’d enjoy drinking, as the quality of the wine will influence the flavor of the stew. If you prefer a thicker sauce, you can remove the chicken after cooking and simmer the sauce on the stove until it reduces to your desired consistency.

Additionally, this stew can be made a day ahead of time, as the flavors will continue to develop and improve overnight. When reheating, do so gently to maintain the tenderness of the chicken.

Lamb Stew With Rosemary and Red Wine

Lamb Stew With Rosemary and Red Wine is a hearty and flavorful dish that combines tender pieces of lamb with aromatic rosemary and rich red wine, creating a comforting meal perfect for cooler weather. The depth of flavor in this stew is achieved by slowly simmering the ingredients, allowing the lamb to absorb the wine and herbs, resulting in a melt-in-your-mouth texture.

This dish is ideal for a family dinner or a small gathering, as it serves 4-6 people and pairs beautifully with crusty bread or mashed potatoes.

The key to this stew is the quality of the lamb and the choice of red wine. Opting for a good cut of lamb and a wine that you’d enjoy drinking will greatly enhance the overall taste of the dish. The rosemary adds an earthy aroma that complements the richness of the lamb and wine, while root vegetables provide additional flavor and texture.

This stew not only satisfies the palate but also warms the soul with its rich and comforting flavors.

Ingredients (Serves 4-6):

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 stalks celery, sliced
• 2 cups red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon cornstarch (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Lamb: Season the lamb cubes generously with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb in batches, making sure not to overcrowd the pot, and brown on all sides. Once browned, remove the lamb and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 5 minutes until the onion is translucent. Add the carrots and celery and cook for an additional 5 minutes, stirring occasionally.
3. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the wine to a simmer and let it reduce by half, which should take about 5-7 minutes.
4. Combine Ingredients: Return the lamb to the pot. Stir in the beef broth, tomato paste, rosemary, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the lamb is tender.
5. Thicken the Stew (Optional): If you prefer a thicker stew, mix the cornstarch with a little cold water to make a slurry, and stir it into the stew. Allow it to simmer for another 10 minutes until the stew thickens.
6. Finish and Serve: Remove the bay leaves and adjust the seasoning with salt and pepper as needed. Serve the stew hot, garnished with freshly chopped parsley.

Extra Tips: For the best results, choose a red wine that you enjoy drinking, as the flavor will be prominent in the stew. When browning the lamb, do it in batches to avoid steaming the meat, which promotes a good caramelization.

If you have time, let the stew rest for a few hours or overnight in the refrigerator before reheating and serving; this allows the flavors to meld even more. Finally, pairing the stew with a side of crusty bread or creamy mashed potatoes will make for a satisfying and complete meal.

Hearty Italian Sausage Stew

This Hearty Italian Sausage Stew is a comforting, flavor-packed dish that combines the richness of red wine with the savory taste of Italian sausage. Perfect for a chilly evening, this stew is a complete meal with a robust mix of vegetables, beans, and spices that simmer together to create a thick, satisfying broth. The addition of red wine not only enhances the depth of flavors but also adds a touch of elegance to this rustic dish.

Whether you’re hosting a family dinner or a cozy night in, this stew is sure to please. Its aromatic blend will fill your kitchen with the warm, inviting smell of Italian cuisine. The recipe is designed to serve 4-6 people, making it ideal for small gatherings or for preparing meals ahead of time. Serve it with a crusty loaf of bread to soak up the delicious broth, and you have a meal that’s both hearty and refined.

Ingredients for 4-6 People:

• 1 pound Italian sausage (mild or spicy)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, chopped
• 2 cups red wine
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 2 cups chicken broth
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spatula, and cook until browned. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, celery, and red bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Deglaze with Wine: Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes to reduce slightly.
4. Add Tomatoes and Spices: Stir in the crushed tomatoes, tomato paste, oregano, basil, bay leaf, salt, and pepper. Return the browned sausage to the pot and stir to combine.
5. Simmer the Stew: Add the cannellini beans and chicken broth to the pot, bring to a boil, then reduce the heat to low. Cover and let the stew simmer for about 30-40 minutes, allowing the flavors to meld together.
6. Garnish and Serve: Remove the bay leaf before serving. Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread if desired.

Extra Tips:

For an even deeper flavor, let the stew simmer for an additional 10-15 minutes. If you prefer a thicker consistency, you can mash some of the beans with a fork before adding them to the stew.

Feel free to customize the vegetables based on what’s available or to your taste preferences. For a lighter version, consider using turkey sausage instead of traditional Italian sausage. Adjust the seasoning as needed, especially if you decide to use spicy sausage, which might add more heat to the stew.

Vegetarian Mushroom and Red Wine Stew

Vegetarian Mushroom and Red Wine Stew is a hearty, flavorful dish that brings the richness of red wine together with the earthiness of mushrooms. This stew is perfect for a cozy dinner, offering a warm, comforting meal that’s sure to satisfy both vegetarians and meat-eaters alike. The combination of red wine and vegetables creates a deep, complex flavor profile, while the mushrooms add a meaty texture without any animal products. Serve it with crusty bread or over a bed of mashed potatoes for a complete meal.

This recipe is designed to serve 4-6 people, making it ideal for family dinners or small gatherings. The ingredients include a variety of fresh vegetables and herbs that work harmoniously with the red wine to create a mouthwatering dish. Preparing this stew is straightforward, yet it requires some patience to allow the flavors to meld together perfectly. Follow this recipe to enjoy a delicious and satisfying Vegetarian Mushroom and Red Wine Stew.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 3 cups mixed mushrooms (such as cremini, shiitake, and portobello), sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 1 cup red wine
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
2. Add Garlic and Vegetables: Stir in the minced garlic and cook for an additional minute. Then, add the sliced mushrooms, carrots, celery, and red bell pepper. Cook for about 8-10 minutes, stirring occasionally, until the vegetables start to soften and the mushrooms release their moisture.
3. Deglaze with Red Wine: Pour in the red wine to deglaze the pot, scraping any browned bits from the bottom. Allow the wine to reduce slightly, about 3-4 minutes.
4. Add Broth and Seasonings: Stir in the vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
5. Thicken the Stew (Optional): If you prefer a thicker stew, mix the cornstarch with water and gradually stir it into the stew. Continue to simmer for a few more minutes until the stew reaches your desired consistency.
6. Finish and Serve: Taste and adjust seasoning if necessary. Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

Extra Tips:

For a richer flavor, use a good quality red wine that you enjoy drinking, as it will enhance the overall taste of the stew. If you want to add some extra depth, consider incorporating a splash of balsamic vinegar or a teaspoon of soy sauce.

This stew can also be made ahead of time; it often tastes better the next day as the flavors continue to develop. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Finally, if you’re serving this stew with bread, lightly toast it for added texture and a delightful contrast to the stew’s rich, savory flavors.

Spicy Chorizo and Bean Stew

Spicy Chorizo and Bean Stew is a hearty, flavorful dish that brings together the rich taste of chorizo with the earthiness of beans, all enveloped in a luscious red wine broth. This stew is perfect for warming up on a chilly day and pairs beautifully with a crusty bread to soak up all the delicious juices.

The combination of spices and wine gives the stew a robust depth of flavor that will make it a favorite at any gathering. This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a small get-together.

The stew is packed with protein and fiber from the beans, while the chorizo adds a delightful kick of spice. The red wine not only enhances the taste but also helps tenderize the meat, making each bite melt-in-your-mouth tender. With a few simple ingredients and some patience, this spicy chorizo and bean stew will become a staple in your meal rotation.

Ingredients:

• 1 tablespoon olive oil
• 1 pound chorizo sausage, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 can (14 ounces) chopped tomatoes
• 1 cup red wine
• 2 cups chicken or vegetable broth
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chorizo and Vegetables: Heat the olive oil in a large pot over medium heat. Add the sliced chorizo and cook until it starts to brown, about 5 minutes. Remove the chorizo from the pot and set aside, leaving the oil and rendered fat.
2. Cook the Aromatics: In the same pot, add the diced onion, minced garlic, sliced carrots, celery, and red bell pepper. Sauté until the vegetables start to soften, about 7-8 minutes.
3. Add the Spices: Stir in the smoked paprika and cayenne pepper, cooking for an additional 1 minute to release their flavors.
4. Incorporate the Liquids: Pour in the chopped tomatoes, red wine, and broth. Stir well to combine all ingredients, scraping any browned bits from the bottom of the pot for extra flavor.
5. Simmer the Stew: Return the chorizo to the pot along with the drained beans and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 30-40 minutes, allowing the flavors to meld and the beans to soften.
6. Season and Serve: Season the stew with salt and pepper to taste. Remove the bay leaves before serving. Ladle the stew into bowls and garnish with freshly chopped parsley.

Extra Tips:

• For an extra layer of flavor, consider adding a splash of balsamic vinegar or a teaspoon of sugar to balance the acidity of the tomatoes.
• If you prefer a thicker stew, mash some of the beans against the side of the pot during the simmering process.
• This stew can be made a day in advance, as it often tastes even better after the flavors have had time to develop. Reheat gently before serving.
• Substitute cannellini beans with any other beans you prefer, such as kidney or black beans, for a different texture.

Savory Duck Stew With Red Wine

Savory Duck Stew with Red Wine is a rich and flavorful dish that combines tender duck meat with the robust taste of red wine, creating a comforting meal perfect for cooler weather. This stew is ideal for those who appreciate the deep, earthy flavors of duck paired with the aromatic complexity of red wine. The slow-cooking process allows the flavors to meld beautifully, resulting in a dish that’s both satisfying and elegant.

To prepare this stew, you’ll need a quality cut of duck, fresh vegetables, and a good bottle of red wine that you’d also enjoy drinking. The stew is enhanced by the addition of herbs and seasonings that complement the natural richness of the duck and the depth of the wine. This recipe serves 4-6 people, making it perfect for a family dinner or a small gathering with friends.

Ingredients for Savory Duck Stew with Red Wine (serves 4-6):

• 2 pounds of duck legs or breast, cut into chunks
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 tablespoon tomato paste
• 2 cups red wine
• 2 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup mushrooms, sliced
• 2 tablespoons all-purpose flour
• Fresh parsley, for garnish

Cooking Instructions:

1. Season the Duck: Start by seasoning the duck chunks with salt and black pepper. Confirm each piece is evenly coated for maximum flavor.
2. Brown the Duck: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the duck pieces and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the duck from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender and the onion is translucent.
4. Incorporate Tomato Paste: Stir in the tomato paste and cook for another minute, confirming it’s well mixed with the vegetables.
5. Deglaze with Wine: Pour in the red wine, stirring to deglaze the pot and scrape up any browned bits from the bottom. Let it simmer for about 5 minutes to reduce slightly.
6. Add Broth and Seasonings: Return the duck to the pot, followed by the chicken broth, bay leaf, thyme, and rosemary. Stir everything together and bring to a simmer.
7. Cook the Stew: Cover the pot and reduce the heat to low. Let the stew cook for about 1.5 to 2 hours, or until the duck is tender and the flavors have melded together.
8. Add Flour and Mushrooms: In a small bowl, mix the flour with a bit of the stew liquid to form a slurry. Stir this back into the stew along with the mushrooms. Cook for an additional 30 minutes to thicken the stew slightly and cook the mushrooms.
9. Finish and Serve: Remove the bay leaf before serving. Garnish with fresh parsley and serve hot, preferably with crusty bread or over mashed potatoes.

Extra Tips:

For the best results, choose a robust red wine such as a Cabernet Sauvignon or Merlot, which will enhance the stew‘s flavor profile. If you prefer a thicker stew, you can add more flour, but be sure to mix it in gradually to avoid lumps.

Additionally, letting the stew rest for about 10-15 minutes after cooking will allow the flavors to deepen even further. If you have time, consider making the stew a day ahead, as the flavors continue to develop and improve overnight in the refrigerator.

Rustic Venison Stew

Rustic Venison Stew is a hearty and flavorful dish that combines the rich, gamey taste of venison with the deep, robust flavors of red wine and a medley of vegetables. This stew is perfect for a cozy evening meal and is best served with crusty bread or over a bed of mashed potatoes. The slow-cooking process allows the flavors to meld together, resulting in a tender and succulent stew that’s sure to impress your family and guests.

The key to a good Rustic Venison Stew lies in its preparation and the quality of ingredients used. Selecting a good cut of venison is essential as it’s naturally leaner than beef. The addition of red wine not only enhances the flavor but also helps to tenderize the meat. This stew isn’t only delicious but also nutritious, making it a perfect choice for a wholesome meal during the colder months.

Ingredients (serves 4-6):

• 2 pounds venison, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 tablespoons tomato paste
• 2 cups red wine
• 3 cups beef stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup mushrooms, quartered
• 2 tablespoons flour (optional, for thickening)
• Fresh parsley, chopped for garnish

Cooking Instructions:

1. Prepare the Venison: Season the venison cubes with salt and pepper. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the venison in batches, and sear until browned on all sides. Remove the venison from the pot and set aside.
2. Sauté Vegetables: In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes or until the vegetables are slightly softened.
3. Combine Ingredients: Stir in the tomato paste and cook for an additional 2 minutes. Add the red wine to the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for about 5 minutes to reduce slightly.
4. Add Stock and Herbs: Return the venison to the pot and pour in the beef stock. Add the bay leaves, thyme, rosemary, and mushrooms. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the venison is tender.
5. Thicken the Stew (Optional): If you prefer a thicker stew, mix the flour with a small amount of water to create a slurry and stir it into the stew. Cook for an additional 10 minutes to thicken.
6. Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Remove bay leaves before serving. Garnish with fresh parsley and serve with your choice of accompaniment.

Extra Tips: When cooking Rustic Venison Stew, it’s important to allow enough time for the flavors to develop during the slow-cooking process. If possible, prepare the stew a day in advance and refrigerate it overnight; this enhances the flavors.

When choosing red wine, opt for a dry variety such as Cabernet Sauvignon or Merlot, as these will complement the venison well. If venison is unavailable, you can substitute with beef or lamb. Finally, make sure not to overcrowd the pot when browning the meat to achieve a proper sear and avoid steaming.

Red Wine and Tomato Seafood Stew

Experience the rich and robust flavors of the Red Wine and Tomato Seafood Stew, a delightful dish that perfectly blends the earthiness of red wine with the tangy sweetness of tomatoes. This stew is a seafood lover’s dream, featuring a medley of fresh fish, shrimp, and mussels simmered to perfection. The addition of red wine not only enhances the depth of flavors but also adds a sophisticated touch to this comforting meal.

Perfect for a cozy family dinner or a special occasion, this stew is sure to impress with its vibrant taste and inviting aroma.

The stew is incredibly versatile, allowing you to use your favorite seafood or whatever is fresh at your local market. The combination of garlic, onions, and herbs infuses the stew with an aromatic base, while the red wine and tomatoes create a luscious broth that ties all the flavors together.

Served with crusty bread or a side of rice, the Red Wine and Tomato Seafood Stew is a hearty and satisfying dish that will warm you up from the inside out.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon red pepper flakes (optional)
• 1 cup red wine
• 1 can (14 ounces) crushed tomatoes
• 2 cups fish stock or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 pound mixed seafood (such as clams, mussels, shrimp, and white fish)
• 2 tablespoons fresh parsley, chopped
• Crusty bread or cooked rice, for serving

Cooking Instructions:

1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
2. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for about 3 minutes to reduce slightly.
3. Add Base Ingredients: Stir in the crushed tomatoes, fish stock, oregano, thyme, salt, and pepper. Bring the mixture to a gentle simmer over medium heat.
4. Cook the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for about 20 minutes to allow the flavors to meld together.
5. Add Seafood: Gently add the mixed seafood to the pot, ensuring the mussels and clams are fully submerged in the broth. Cover and cook for another 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened.
6. Finish and Serve: Stir in the fresh parsley and adjust the seasoning if necessary. Serve the stew hot with crusty bread or over cooked rice, allowing everyone to enjoy the hearty broth.

Extra Tips:

For the best results, use a good quality red wine that you’d enjoy drinking, as the flavor will be prominent in the stew. If you prefer a less spicy dish, you can omit the red pepper flakes.

Make sure to discard any mussels or clams that don’t open after cooking, as they may not be safe to eat. To enhance the seafood flavor, consider adding a splash of fish sauce or a squeeze of lemon juice before serving. Enjoy your stew with a glass of the same red wine used in the recipe to fully appreciate the harmonious flavors.

Pork and Apple Stew With Red Wine

Pork and Apple Stew With Red Wine is a comforting and hearty dish that combines tender pork, sweet apples, and rich red wine to create a symphony of flavors. This stew is perfect for cozy gatherings or as a warming meal on a chilly day. The red wine adds depth and complexity to the dish, complementing the sweetness of the apples and the savory notes of the pork.

Cooking this stew is a rewarding experience, as the ingredients simmer together to build a robust and aromatic dish. The process is straightforward, allowing the natural flavors to meld beautifully. This recipe serves 4-6 people, making it ideal for family dinners or small get-togethers.

Ingredients for 4-6 servings:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 2 apples, peeled, cored, and chopped
• 2 cups red wine
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons butter

Cooking Instructions:

1. Prepare the Pork: Season the pork cubes with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the pork in batches and brown on all sides. Remove the pork and set aside.
2. Cook the Aromatics: In the same pot, add the chopped onions and garlic. Sauté until the onions are translucent and fragrant, about 5 minutes.
3. Add Apples and Tomato Paste: Stir in the chopped apples and tomato paste, cooking for another 2 minutes to combine the flavors.
4. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce slightly, about 5 minutes.
5. Combine Ingredients: Return the browned pork to the pot. Add the chicken broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours, or until the pork is tender.
6. Thicken the Stew: In a small bowl, mix the flour and butter to form a paste (beurre manié). Stir this into the stew to thicken the sauce. Cook for an additional 10 minutes.
7. Season and Serve: Taste the stew and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.

Extra Tips:

For best results, choose a good quality red wine that you enjoy drinking, as it will influence the flavor of the stew considerably.

If you prefer a thicker stew, you can add more beurre manié or let it simmer uncovered for a few more minutes to reduce slightly.

This stew can also be made a day in advance and reheated, as the flavors continue to develop and improve with time.

Serve it with crusty bread or mashed potatoes for a complete meal.

Slow-Cooked Oxtail Stew

Indulge in the rich, comforting flavors of a Slow-Cooked Oxtail Stew with Red Wine, a classic dish that brings warmth and depth to any dining table. This hearty stew is perfect for chilly evenings and special gatherings, offering tender pieces of oxtail bathed in a luxurious sauce made vibrant by the addition of red wine. The slow-cooking process allows the meat to become incredibly tender, while the aromatic vegetables and herbs infuse the dish with their enticing flavors.

Famous for its robust taste and succulent texture, this oxtail stew is a reflection of the power of patience in cooking. As the ingredients simmer gently over low heat, they meld together, creating a dish that’s both satisfying and sophisticated. Serve this stew over a bed of creamy mashed potatoes or with a side of crusty bread to soak up every last drop of the delicious sauce. Designed to serve 4-6 people, this recipe is a perfect choice for family dinners or intimate gatherings with friends.

Ingredients:

• 3 lbs oxtail, cut into pieces
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 tablespoons tomato paste
• 1 cup red wine (preferably a dry variety)
• 2 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon Worcestershire sauce
• 1 cup pearl onions, peeled
• 1 cup mushrooms, sliced
• 2 tablespoons all-purpose flour

Instructions:

1. Prepare the Oxtail: Season the oxtail pieces generously with salt and freshly ground black pepper. This step enhances the flavor of the meat during the browning process.
2. Brown the Meat: In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the oxtail pieces in batches, making sure not to overcrowd the pot, and brown them on all sides. This should take about 4-5 minutes per batch. Remove the browned oxtail and set aside.
3. Sauté Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
4. Deglaze the Pot: Stir in the tomato paste and cook for another minute. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for 2-3 minutes.
5. Build the Stew Base: Return the browned oxtail to the pot. Add the beef broth, bay leaves, thyme, rosemary, and Worcestershire sauce. Stir well to combine all ingredients.
6. Simmer the Stew: Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 3-4 hours, or until the oxtail is tender and easily falls off the bone.
7. Add Final Ingredients: About 30 minutes before the stew is done, add the pearl onions and mushrooms. Mix the flour with a small amount of cold water to create a slurry, then stir it into the stew to thicken the sauce slightly.
8. Adjust Seasoning: Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.

Extra Tips:

For best flavor, consider preparing the stew a day in advance. Allowing it to sit overnight in the refrigerator helps the flavors to meld and deepen. When reheating, gently warm the stew over low heat, adding a splash of beef broth or water if the sauce has thickened too much.

Additionally, choose a red wine that you enjoy drinking, as its quality will directly impact the flavor of the stew. Remember that patience is key; slow cooking guarantees that the oxtail becomes meltingly tender and the sauce develops its full, rich flavor.

Rich Red Wine and Lentil Stew

Rich Red Wine and Lentil Stew is a hearty, comforting dish that combines the earthy flavors of lentils with the robust notes of red wine. This stew is perfect for a cozy dinner on a chilly evening, offering a satisfying meal that’s both nutritious and delicious. The red wine imparts a deep, rich flavor to the stew, complementing the vegetables and lentils beautifully. As the stew simmers, the flavors meld together, creating a dish that’s greater than the sum of its parts.

This dish isn’t only flavorful but also packed with protein and fiber from the lentils, making it a wholesome choice for any meal. The use of fresh herbs and spices enhances the taste, while the red wine adds a luxurious touch. Ideal for serving 4-6 people, this stew can be enjoyed on its own or paired with crusty bread for a complete meal. Whether you’re hosting a dinner party or simply looking to treat yourself to a delectable homemade meal, this Rich Red Wine and Lentil Stew is sure to satisfy.

Ingredients (serving size: 4-6 people):

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup dried green or brown lentils, rinsed
• 2 cups chopped tomatoes (canned or fresh)
• 2 cups vegetable broth
• 1 cup red wine
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Vegetables: Begin by heating the olive oil in a large pot over medium heat. Add the diced onions, cooking them until they become translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add Vegetables and Lentils: Toss in the diced carrots and celery, stirring occasionally until they start to soften, approximately 5 minutes. Add the rinsed lentils to the pot, stirring to combine with the vegetables.
3. Incorporate Liquids and Seasoning: Pour in the chopped tomatoes, vegetable broth, and red wine. Stir well to make certain everything is mixed. Add the dried thyme, rosemary, bay leaf, and season with salt and pepper to taste.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes to an hour, or until the lentils are tender and the flavors have melded together.
5. Final Touches: Remove the bay leaf before serving. Taste and adjust seasoning if necessary. Serve the stew hot, garnished with fresh parsley for an added burst of color and flavor.

Extra Tips:

For a richer flavor, you can use a high-quality red wine, such as a Cabernet Sauvignon or Merlot. If you prefer a thicker stew, mash some of the lentils against the side of the pot with a spoon before serving.

This stew can be made ahead of time and even tastes better the next day as the flavors continue to develop. If you have leftovers, they can be stored in the refrigerator for up to 3 days or frozen for longer storage. Enjoy with a warm, crusty bread to soak up every last drop of the delicious broth.

Braised Short Rib Stew

Braised Short Rib Stew is a hearty and flavorful dish that’s perfect for cooler weather or when you’re craving something comforting and rich. The key to this recipe is slow-cooking the short ribs until they’re fork-tender, allowing the flavors of the red wine and aromatic vegetables to meld together beautifully.

The stew is best enjoyed with a side of crusty bread or over a bed of creamy mashed potatoes to soak up every drop of the delicious sauce. The rich, robust flavors of the red wine not only tenderize the meat but also add a depth of flavor that elevates this dish to something truly special.

As the stew simmers, the wine reduces and concentrates, creating a savory and complex sauce that perfectly complements the succulent short ribs. This dish is ideal for entertaining guests or for a cozy family dinner, as it can be made ahead of time and even tastes better the next day.

Ingredients for 4-6 servings:

• 3 lbs bone-in beef short ribs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine
• 2 cups beef stock
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• 1 cup pearl onions, peeled
• 1 cup mushrooms, halved
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Short Ribs: Season the short ribs generously with salt and pepper. Allow them to sit at room temperature for about 30 minutes.
2. Sear the Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Add the short ribs in batches, searing on all sides until deeply browned, about 8-10 minutes per batch. Remove the ribs and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened and starting to brown, about 8 minutes. Add the garlic and cook for an additional minute.
4. Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes to allow the flavors to meld.
5. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let it reduce by half, about 5 minutes.
6. Simmer the Stew: Return the short ribs to the pot and add the beef stock, thyme, and bay leaves. Bring to a simmer, cover, and reduce heat to low. Cook for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.
7. Finish the Stew: About 30 minutes before the stew is done, add the pearl onions and mushrooms. In a small bowl, mix the flour with balsamic vinegar until smooth and stir it into the stew. This will thicken the sauce slightly.
8. Serve: Once the stew is ready, remove the short ribs and vegetables with a slotted spoon and discard the thyme and bay leaves. Skim any excess fat from the surface of the sauce. Return the short ribs and vegetables to the pot, sprinkle with chopped parsley, and serve hot.

Extra Tips:

For the best results, choose a good quality dry red wine that you’d enjoy drinking, such as a Cabernet Sauvignon or Merlot. Make sure to sear the short ribs well, as this caramelization adds depth to the stew’s flavor.

If you have time, prepare the stew a day in advance; the flavors will develop further overnight. When reheating, do so gently to maintain the tenderness of the meat. Enjoy your stew with thick slices of crusty bread or creamy mashed potatoes for a complete meal.

Moroccan-Style Red Wine Beef Stew

Moroccan-Style Red Wine Beef Stew is a fragrant and hearty dish that combines the robust flavors of red wine with the exotic spices of North Africa. This stew is perfect for those cozy nights when you want to serve something comforting yet impressively flavorful.

The slow cooking process allows the beef to become tender and the spices to meld beautifully, resulting in a dish that’s both rich and aromatic. The addition of vegetables and chickpeas not only adds nutrition but also complements the stew’s complex flavor profile.

This dish is ideal for serving 4-6 people, making it perfect for a family dinner or a small gathering. The depth of flavor from the red wine, combined with the warmth of cinnamon, cumin, and coriander, makes this Moroccan-Style Red Wine Beef Stew a unique and satisfying meal.

The use of fresh herbs like cilantro and parsley towards the end of cooking brightens up the dish, balancing the rich and hearty elements. Whether you’re familiar with Moroccan cuisine or trying it for the first time, this stew is sure to be a hit.

Ingredients (serving size: 4-6 people):

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup red wine
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley

Instructions:

1. Prepare the Beef: Season the beef cubes generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and brown on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot. Remove the beef and set aside.
2. Sauté Aromatics: In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
3. Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly. Return the beef to the pot, then add the beef broth, diced tomatoes, chickpeas, cumin, coriander, cinnamon, paprika, and cayenne pepper if using. Stir well to combine.
4. Cook the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and adjust seasoning with salt and pepper as needed.
5. Finish with Herbs: Once the stew is done, stir in the chopped cilantro and parsley. Allow the stew to sit for a few minutes before serving to let the herbs infuse their flavors.

Extra Tips:

For a deeper flavor, consider marinating the beef in red wine and spices for a few hours before cooking. If you prefer a thicker stew, you can mash some of the chickpeas before adding them to the pot.

This stew pairs wonderfully with couscous, rice, or crusty bread to soak up the flavorful sauce. Remember, the quality of the red wine you use will influence the final taste, so choose one you enjoy drinking.