Beef Stew with Red Wine and Prunes

This Beef Stew with Red Wine and Prunes is rich, deeply savoury, and quietly elegant, combining slow-cooked beef with dry red wine, sweet prunes, and fragrant herbs. The result is a comforting stew with surprising depth, where the fruit melts into the sauce and rounds out the savoury flavours without making the dish sweet.

Hey folks — I hope you’re all doing well.

Hearty stews like this one are something I naturally gravitate toward when the weather turns cooler, or when I’m simply craving something slow-cooked and grounding. This Beef Stew with Red Wine and Prunes is one of those recipes that rewards patience, filling the kitchen with incredible aromas and tasting even better the next day.

Why You’ll Love This Beef Stew with Red Wine and Prunes

• Deeply flavourful: Slow simmering allows the wine, beef, and aromatics to develop a rich, layered taste.
• Comforting: Tender beef, silky onions, and a savoury sauce make this a true cold-weather favourite.
• Balanced sweetness: Prunes add subtle sweetness and body without overpowering the stew.
• Make-ahead friendly: The flavour improves after a day, making leftovers even better.

Flavour and Texture Profile

This stew is savoury, aromatic, and gently warming, with tender beef that falls apart easily after slow cooking. The red wine brings depth and structure, while prunes soften and dissolve into the sauce, adding richness and balance. Herbs like rosemary and thyme lend freshness, and a hint of cinnamon adds warmth without overpowering the dish.

Ingredients You’ll Need for This Beef Stew with Red Wine and Prunes

• Stewing beef: Cuts like chuck or shank are ideal here, becoming tender and succulent after slow simmering.
• Red wine: A dry, mid-priced red such as Merlot or Cabernet Sauvignon adds depth and richness to the stew.
• Prunes: Large, pitted prunes soften as they cook, adding gentle sweetness and body without overpowering the dish.
• Onions: Thinly sliced onions melt into the sauce, contributing natural sweetness and texture.
• Beef broth: Balances the wine and supports a rich, savoury base.
• Garlic: Enhances the overall flavour with subtle aromatic warmth.
• Fresh herbs: Rosemary, thyme, and bay leaves bring classic, earthy notes that pair beautifully with beef and wine.
• Cinnamon: Used sparingly to add warmth and depth rather than sweetness.
• Olive oil: Helps brown the beef and build flavour at the start.
• Salt and black pepper: Essential for seasoning and balance.
• Fresh herbs for garnish: Parsley or thyme add a fresh finishing touch before serving.

How to Make Beef Stew with Red Wine and Prunes

To make this Beef Stew with Red Wine and Prunes, start by patting the beef dry and seasoning it with salt and pepper. Brown the meat in batches in a hot Dutch oven with olive oil until deeply golden, then set aside. In the same pot, cook the onions and garlic until softened and fragrant.

Deglaze the pot with red wine and part of the beef broth, scraping up any browned bits. Add the herbs, prunes, and a small piece of cinnamon, then return the beef and its juices to the pot. Cover and simmer gently until the beef is tender, stirring occasionally and adding more broth if needed. Serve hot, finished with fresh herbs.

More Stew Recipes

Are you looking for more hearty recipes, like this Beef Stew with Red Wine and Prunes? Be sure to check more recipes below:

• Chakhokhbili – Georgian Chicken Stew
• Leftover Beetroot Bean Stew
• Kuchmachi – Georgian Offal Stew with Walnuts and Pomegranate
• Bean Stew with Ham and Prunes
• Easy Bean Stew (with canned beans)
• Lobio – Georgian Bean and Walnut Stew

I’d love for you to try this Beef Stew with Red Wine and Prunes. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Beef Stew with Red Wine and Prunes

Recipe by Ben | Havocinthekitchen

Beef Stew with Red Wine and Prunes simmered with rosemary, thyme, and cinnamon – deeply savoury, hearty, and perfect for cozy meals.

Course: Mains and Comfort Dishes

5.0 from 2 votes

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Servings

6-8

servings

Prep time

20

minutes

Cooking time

3

hours

Cook Mode

Keep the screen of your device on

Ingredients

• 1-2 tbsp. (15-30 ml.) olive oil

• 2 lb. (900 gr.) stewing beef (i.e., chuck or shank)

• 2 large onions (about 450 gr. total), thinly sliced

• 3-4 garlic cloves

• 1 1/2 cups (365 ml.) good-quality mid-priced dry red wine (i.e., Merlot or Cabernet Sauvignon)

• 1 cup (250 ml.) beef broth

• 100-150 gr. large pitted prunes (about 7-10 large)

• 3-4 large rosemary sprigs

• 2-3 bay leaves

• 1 tbsp. fresh thyme

• 1 small piece cinnamon stick or a pinch of cinnamon

• 1 tsp. salt or more, to taste

• 1/2 tsp. freshly ground black pepper

• parsley, thyme or other herbs for garnish

Directions

• Pat the beef dry and season with the salt and pepper.
• In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 2-3 batches, turning with tongs, for about 5 minutes per batch; adding more oil if necessary. Transfer the meat to a large plate and set aside.
• Add the onions and garlic to the same pot and cook for about 5-7 minutes, stirring with a wooden spatula or spoon occasionally.
• Add the wine and 1/2 cup (125 ml.) broth along with the rosemary, thyme, bay leaves, and prunes. Return the the beef with its juices back to the pan. If using, also add a small piece of cinnamon stick or a tiny pinch of cinnamon. Bring to a boil.
• Reduce heat to medium-low, cover over the pot with a lid, and simmer for about 2 hours or until the desired tenderness of the beef. Add the remaining 1/2 cup of the broth if necessary. Give the stew a nice stir every 15-20 minutes or making sure to loosen any brown bits from the bottom of the pot.
• Serve it hot with a side of your choice and fresh herbs of your choice. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat.