Get ready to enjoy this rich and hearty Steak Stew with Red Wine Sauce, bursting with flavor! Tender steak provides a protein base, while a medley of fresh veggies, savory beef broth, and red wine elevates the dish to perfection. You’ll love every spoonful of this nourishing recipe!

Steak stew with red wine sauce in a red and white bowl on a dark wood table with a red and white checker hand tool around it with toast and a silver spoon.

Serves: 8
Prep Time: 20 minutes
Cook Time: 2-3 hours

Ingredients:

2 Tbsp olive oil
3 carrots (roughly chopped)
2 ribs celery (thinly sliced)
1 yellow onion (diced)
8 Tbsp unsalted butter
2 cloves garlic (diced)
3-4 lbs sirloin or ribeye steak (trimmed and cut into bite-size pieces)
1 cup all-purpose flour
2½ cups beef broth
6 cups water
½ cup of red wine (cabernet sauvignon, merlot, burgundy, pinot noir, red blend, or zinfandel)
1 Tbsp Montreal Steak Seasoning
10 oz frozen mixed vegetables (1 package)
parsley (garnish)
1 cup cherry or grape tomatoes (halved)

A glass of red wine beside that is a bottle of olive oil beside that is a clear glass of water in front of that silver bowl with tablespoons of unsalted butter beside that is fresh parsley, a full onion, ribs of celery, fresh carrots in a small white bowl in front of the carrots is beef broth in front of that is cherry tomatoes on the stem in front of that is ribeye steaks and sirloin steaks on a white plate and a tablespoon is Montreal steak seasoning in a beige measuring cup is frozen vegetables a whole head of garlic, and a small white bowl is flour all on brown parchment paper on a brown tray on the glass counter in front of the window.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until hot. Add carrots, celery, onion, and two tablespoons of butter. Sauté the vegetables until almost tender, about 5 minutes, stirring often. Add garlic; stir and cook for 30 seconds. Transfer vegetables to a plate; set aside.

Using a wooden spoon to add minced and diced garlic into semi cooked carrots, onion, and celery, and a large pot on the stove top.

Step 2: Add bite-sized steak pieces to the pot and cook, stirring often, until the meat is brown. Transfer the browned meat to the same plate as the vegetables and discard any rendered fat. Wipe out the pot with a paper towel.

Using a wooden spoon to stir beef pieces in a large cooking pot on the counter.

Using a white paper towel to grease a large pot on the counter

Step 3: In the same pot, melt the rest of the butter and whisk in 1 cup of flour until smooth to make a roux. Cook over medium heat until the flour mixture is darker and thicker. Whisk in the beef broth, water, and wine, stirring until smooth. Don’t worry if your roux turns out a little purple! It’s perfectly normal and nothing to be concerned about.

Flour being poured over unsalted butter and a large pot on the counter with a whisk.

Beef broth being poured into the room and a large pot on the stove top.

Red wine being poured into the roof of a blue large pot on the stove top.

Water being poured into the roof and the large pot on the stove top.

Step 4: Add the Montreal Seasoning, frozen vegetables, and the tomatoes. Bring to a boil, stirring often, over medium heat, then reduce heat to low.

Montreal, steak seasoning being poured into the room of the large pot on the counter.

Mixed frozen veggies being poured into the roux in the large pot on the counter

Have cherry tomatoes being put into the roux in a large pot on the counter.

Step 5: Add the sauteéd vegetables and beef back, stirring occasionally, until the liquid has thickened and the frozen vegetables have softened.

Plate of cooked vegetables on a white plate being placed into the large stew pot.

Step 6: Let the stew simmer for 2-3 hours to bring out all those delicious flavors! It’s perfect to enjoy with warm, crusty bread and a refreshing, crisp green salad. Bon appétit!

I’d make the suggestions a little tighter and turn the old “You May Also Like” into your Before You Go… section.

🍋 Simply Made Suggestions…

Skip the wine: Not cooking with wine? No problem. Replace the red wine with an equal amount of beef broth.
Switch up the seasoning: You can leave out the Montreal Steak Seasoning or swap it for Herbs de Provence for a different flavor.

Before You Go…

If a hearty bowl of soup is your kind of dinner, we have a few more worth trying. Our Zesty Italian Soup is loaded with sausage, potatoes and kale, while our Beef Stroganoff Soup turns the classic comfort-food dinner into a rich, creamy soup.

Steak Stew with Red Wine Sauce

Get ready to enjoy a delightful steak and veggie stew that's bursting with flavor!

Tara

Prep Time 20

Cook Time 3

Total Time 3 20

Servings

Ingredients

2 Tbsp olive oil
3 carrots roughly chopped
2 ribs celery thinly sliced
1 yellow onion diced
8 Tbsp unsalted butter
2 cloves garlic diced
3-4 lbs sirloin or ribeye steak (trimmed and cut into bite-size pieces)
1 cup all-purpose flour
2½ cups beef broth
6 cups water
½ cup red wine (cabernet sauvignon, merlot, burgundy, pinot noir, red blend, or zinfandel)
1 Tbsp Montreal Steak seasoning
10 oz frozen mixed vegetables (1 package)
1 cup cherry or grape tomatoes (halved)

Instructions

Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until hot. Add carrots, celery, onion, and two tablespoons of butter. Sauté the vegetables until almost tender, about 5 minutes, stirring often. Add garlic; stir and cook for 30 seconds. Transfer vegetables to a plate; set aside.
Add the bite-sized steak pieces to the pot and cook, stirring often, until the meat is brown. Transfer the browned meat to the same plate as the vegetables and discard any rendered fat. Wipe out the pot with a paper towel.
In the same pot, melt the rest of the butter and whisk in 1 cup of flour until smooth to make a roux. Cook over medium heat until the flour mixture is darker and thicker. Whisk in the beef broth, water, and wine, stirring until smooth. *Don't worry if your roux turns out a little purple! It's perfectly normal and nothing to be concerned about.
Add the Montreal Seasoning, frozen vegetables, and the tomatoes. Bring to a boil, stirring often, over medium heat, then reduce heat to low.
Add the sauteéd vegetables and beef back, stirring occasionally, until the liquid has thickened and the frozen vegetables have softened.
Let the stew simmer for 2-3 hours to bring out all those delicious flavors! It’s perfect to enjoy with warm, crusty bread and a refreshing, crisp green salad. Bon appétit!