This Red Wine Braised Beef Stew with Creamy Mashed Potatoes is the ultimate comfort food—tender chunks of slow-cooked beef in a rich red wine gravy with pearl onions, mushrooms, and carrots, all served over smooth, buttery mashed potatoes. It’s a rustic, hearty meal perfect for chilly evenings, family dinners, or any time you crave something deeply flavorful and satisfying.
Why You’ll Love This Recipe
This dish is both refined and comforting. The red wine and tomato paste add depth and richness to the stew, while the long, slow simmer ensures tender, melt-in-your-mouth beef. Served over velvety mashed potatoes, it creates a complete meal with incredible texture and flavor. It’s perfect for make-ahead meals, entertaining, or simply enjoying a warm bowl of stew on a cozy night in. Each element—from the aromatic vegetables to the glossy gravy—is designed to comfort and nourish.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Beef Stew:
- Chuck beef, cut into 1.5-inch cubes
- Olive oil
- Onion, chopped
- Garlic, minced
- Tomato paste
- Flour
- Dry red wine
- Beef broth
- Bay leaves
- Dried thyme
- Baby carrots
- Pearl onions, peeled
- Mushrooms, sliced
- Salt and pepper
- Fresh chives, chopped (for garnish)
For the Mashed Potatoes:
- Yukon gold potatoes, peeled and cubed
- Heavy cream
- Unsalted butter
- Salt and black pepper
Directions
- Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper. Sear in batches until browned on all sides. Remove and set aside.
- In the same pot, sauté chopped onions until soft and translucent. Add garlic and tomato paste; cook for 1–2 minutes, stirring frequently.
- Sprinkle flour over the onion mixture and stir to coat. Gradually pour in the red wine, scraping up the browned bits from the bottom. Let simmer for 5 minutes to reduce slightly.
- Return seared beef to the pot. Add beef broth, bay leaves, thyme, carrots, pearl onions, and mushrooms. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, or until the beef is fork-tender and the sauce has thickened.
- Meanwhile, prepare the mashed potatoes. Boil cubed potatoes in salted water until fork-tender. Drain, then mash with butter, cream, salt, and pepper until smooth and creamy.
- Remove bay leaves from the stew. Taste and adjust seasoning as needed.
- Serve the stew over a generous scoop of mashed potatoes. Garnish with chopped chives and cracked black pepper.
Servings and timing
- Prep Time: 25 minutes
- Cooking Time: 2.5 hours
- Total Time: 2 hours 55 minutes
- Servings: 6 servings
- Calories per serving: 610 kcal
Variations
- Slow Cooker Method: Sear the beef and sauté aromatics first, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4–5 hours.
- Wine Substitute: Replace red wine with additional beef broth and a splash of balsamic vinegar for acidity.
- Vegetable Add-Ins: Add parsnips, turnips, or celery root for more depth and variety.
- Creamy Cheese Mash: Stir in grated Gruyère or aged cheddar into the mashed potatoes for added richness.
- Herb-Enhanced Stew: Add a rosemary sprig or fresh thyme bundle for a more herbaceous aroma during the braise.
Storage/Reheating
- Storage: Store stew and mashed potatoes separately in airtight containers in the refrigerator for up to 4 days.
- Reheating: Gently reheat stew in a covered saucepan over low heat. Reheat mashed potatoes with a splash of cream or milk to restore creaminess.
- Freezing: The beef stew freezes well for up to 2 months. Cool completely before freezing. Thaw in the refrigerator overnight before reheating. Mashed potatoes are best made fresh, but they can be frozen with slightly altered texture.
FAQs
What kind of red wine should I use?
Use a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir for best results. Avoid sweet wines, as they can alter the flavor of the stew.
Can I make this dish ahead of time?
Yes. The flavors improve with time. Make the stew a day ahead and reheat gently before serving.
Do I have to use a Dutch oven?
A Dutch oven is ideal for even heat distribution, but a large heavy-bottomed pot with a lid will work as well.
What cut of beef is best for braising?
Chuck roast is preferred due to its marbling and tenderness when slow-cooked.
How do I peel pearl onions easily?
Blanch them in boiling water for 30 seconds, then transfer to ice water. The skins will slip off easily.
Can I skip the mushrooms?
Yes. If you’re not a fan, you can leave them out or replace them with another vegetable like celery or parsnip.
How do I know when the beef is tender enough?
It should break apart easily with a fork. If it’s still tough, let it simmer longer, adding a splash of broth if needed.
Can I make this gluten-free?
Yes. Use a gluten-free flour blend to thicken the sauce, and ensure all ingredients (like broth) are certified gluten-free.
What can I serve with this instead of mashed potatoes?
Creamy polenta, buttered noodles, or crusty bread are great alternatives.
Can I use pre-cut stew meat?
Yes, but be sure it’s a quality cut like chuck, and trim any excess fat for best results.
Conclusion
Red Wine Braised Beef Stew with Creamy Mashed Potatoes is a deeply satisfying, slow-cooked dish that combines classic technique with robust flavor. Whether you’re hosting a dinner party or simply craving a warming, rustic meal, this stew delivers comfort and richness in every bite. With its melt-in-your-mouth beef and silky mashed potatoes, it’s a timeless favorite that brings warmth to any table.
PrintRed Wine Braised Beef Stew with Creamy Mashed Potatoes
A hearty, slow-simmered beef stew with carrots, mushrooms, and pearl onions in a rich red wine gravy, served over creamy mashed potatoes for the ultimate comfort meal.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 55 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Braising
- Cuisine: French
- Diet: Halal
Ingredients
For the Beef Stew:
- 2 lbs chuck beef, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 cups dry red wine
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 lb baby carrots
- 1/2 lb pearl onions, peeled
- 1/2 lb mushrooms, sliced
- Salt and black pepper, to taste
- Fresh chives, chopped (for garnish)
For the Mashed Potatoes:
- 2 lbs Yukon gold potatoes, peeled and cubed
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Season beef with salt and pepper, then sear in batches until browned. Remove and set aside.
- Add onions to the pot and cook until translucent. Stir in garlic and tomato paste, cooking for 1–2 minutes.
- Sprinkle flour over mixture and stir to coat. Slowly pour in red wine, scraping the bottom. Simmer for 5 minutes.
- Return beef to the pot along with broth, bay leaves, thyme, carrots, pearl onions, and mushrooms.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2–2.5 hours until beef is fork-tender.
- Meanwhile, boil potatoes until soft. Drain and mash with butter, cream, salt, and pepper until smooth.
- Remove bay leaves from stew, adjust seasoning, and serve hot over mashed potatoes.
- Garnish with chopped chives and cracked black pepper before serving.
Notes
- Choose a full-bodied red wine like Cabernet Sauvignon or Merlot for deeper flavor.
- For a thicker stew, simmer uncovered for the last 15 minutes.
- Can be made a day ahead for even richer flavor.
- Serve with crusty bread to soak up the gravy.
- Substitute Yukon gold with Russet potatoes if preferred.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 610 kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 155mg