Want to learn about the best wine pairings with beef stew? I’ve got you covered. These five vine varietals will truly bring out the best flavors in a hearty stew dish!
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I’m all about a great beef stew for dinner. Just add a couple beef stew side dishes, pour an amazing bottle of wine, and you’re in for one cozy, comforting dinner.
So keep reading to learn more about the best beef stew wine pairings.
The TOP 5 BEST Wine With Beef Stew Pairings
Cabernet Sauvignon
Cabernet is a big, bold wine with red and black fruit flavors.
There are a huge number of cabernets available, and they usually have an approachable, balanced flavor. Cabernets have a high acidity that cuts through rich, hearty dishes, like Beef Stew. Look for some great bottles coming from Washington State.
Syrah (Shiraz)
The most basic difference between Syrah and Shiraz is where they’re from. Syrah is from France, and Shiraz is from Australia.
French Syrah wines, coming from a more moderate climate like the Rhone Valley, tend to be high in acidity and tannins, with a rich, peppery flavor.
Australian Shiraz comes from a hotter climate, and tends to be more fruity, round, and less tannic.
Malbec
Malbec is a bold red wine, with a dark and inky color and a rich flavor profile full of velvety tannins. It tends to have a more fruity profile, with juicy notes of citrus and other fruits.
Some of the best Malbec wines come from Argentina. But, France and California also produce some amazing wines.
Barolo
Barolo has a nice, balanced acidity that makes it a great pairing for tomato-based beef stew recipes. Plus, it’s earthy aromas are a perfect compliment, especially if your stew contains mushrooms.
Zinfandel
Zinfandel is a great choice if you tend to enjoy sweeter red wines, rather than acidic and “dry” wines, like Cabernet Sauvignon and Syrah, which are heavy in tannins and other flavor compounds.
Zinfandel is great paired with spicy, zesty stews like this Birria de Borrego (Mexican Lamb Stew).
The sweetness will help counterbalance the spice, and clear your palate between each bite.
Please feel free to take these suggestions with a grain of salt. Enjoy what you like best! You can even pair your beef stew with a white wine if that’s what you enjoy. The only way to find out the very best stew and wine pairing for yourself is to taste different wines, and experiment.
Did you try any of these Beef Stew Wine Pairings?
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More Wine Pairings Advice
Full Recipe
Wine with Beef Stew: 5 Pairings to Try!
Equipment
Ingredients
- 3 pounds beef chuck roast (excess fat trimmed, cut into 1 ½-inch pieces)
- ¼ cup all-purpose flour
- 1 Tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 Tablespoon olive oil
- 1 medium onion (thinly sliced)
- 6 cloves garlic (minced)
- 2 Tablespoons tomato paste
- 2 ½ cups beef broth
- 1/2 cup dry red wine
- 2 Tablespoons Worcestershire sauce
- 1 12-oz. bag baby carrots (or 3 carrots, peeled and cut into large chunks)
- 2 pounds Yukon Gold potatoes (about 6 medium potatoes, peeled and cut into 1 ½-inch pieces)
- 2 Tablespoons fresh lemon juice (plus more to taste)
- *** To thicken (1 Tablespoon cornstarch mixed with 1 Tablespoon water)
For Topping:
- Fresh parsley (minced)
Instructions
- In a large bowl, toss the beef with the flour, salt, rosemary, garlic powder, thyme, pepper, and onion powder. Set aside.
- Turn the instant pot to saute and add the olive oil.
- Once hot, add the onions and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer. Add the tomato paste and cook for 1 minute. Add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
- Add the beef to the pot. Cover the pot and set the valve to seal. Cook on high pressure for 20 minutes.
- Let the pressure release naturally for 10 minutes, then release the remaining pressure. Add the carrots and potatoes to the pot. Cover and set the valve to seal. Cook on high pressure for 10 minutes.
- Let the pressure release naturally for 10 minutes, then release the remaining pressure manually.
- *** If you would like a thicker stew, whisk together 1 TBSP cornstarch and 1 TBSP water. Add it to the stew and use the SAUTE function to cook for 2-3 minutes, until thickened.
- Add the lemon juice and season to taste with more salt and pepper and lemon juice, as needed.
- Sprinkle with fresh parsley and enjoy!
Notes
- Beef stew can be stored in the fridge for up to three days in an airtight container. To make it last even longer, you can freeze it in an airtight container for up to 3 months.
- Stews thickened with cornstarch tend to separate after freezing, so I recommend not adding it before freezing this recipe. You can add cornstarch when you reheat the stew just before eating.
- To reheat, add the stew to a pot on the stove and heat over medium until warmed through.
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