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Mulled Wine Beef Stew

Mulled wine slow roasted beef stew with roasted baby potatoes. Slow roasted beef with mulling spices mixed into a classic wine braise with fresh herbs. This stew is rich and comforting and perfect for the winter season. It’s such a simple dinner make, but the flavours are bold and comforting it just makes it feel kind of festive.
Prep Time15 mins
Cook Time1 d 8 hrs
Additional Time15 mins
Total Time1 d 8 hrs 30 mins
Course: Mains
Servings: 6
Author: the communal feast


  • 2 1/2 lb chuck roast
  • salt and pepper
  • 2 TBS olive oil
  • 1 small yellow onion chopped
  • 3 celery ribs chopped
  • 5 medium sized carrots cut into rounds
  • 4 garlic cloves minced
  • 2 TBS tomato paste
  • 1/4 cup all-purpose flour
  • 2 1/2 cups red wine
  • 3 cups beef broth
  • 1 cube beef bouillon
  • 1/2 orange
  • 1 cinnamon stick
  • 5 whole black cloves
  • 3 star anise
  • 1/2 tsp nutmeg grated
  • 2 rosemary stems
  • 4 sprigs of thyme
  • 2 cups of mushrooms such as button and cremini
  • 1 TBS butter
  • chopped parsley for garnish
  • Optional: roasted baby potatoes to serve


  • Preheat oven to 350 degrees F.
  • Heat olive oil in a large Dutch oven. Season beef with salt and pepper on both sides and cut into smaller chunks if needed. Once the oil is hot, brown the meat on all sides and set aside.
  • In the same pot, add more oil if needed, cook the onions, carrots and celery until tender for 10 minutes. Add the garlic, bouillon and tomato paste stirring to incorporate. Sprinkle with flour.
  • Pour in some of the wine to deglaze the pan and scrape any browned bits across the bottom of the pan. Add the remaining wine, broth. Bring to a gentle boil and return the browned beef.
  • Stud half an orange with the cloves so that they can easily be removed after cooking. Place orange half in the pot along with cinnamon stick, star anise, grated nutmeg, and the fresh herbs. Cover with lid and transfer to the oven. Cook for 2h30 hours or until the beef is cooked through and tender. Remove the beef from the pot and cut into smaller cubes or shred and return to the pot.
  • About 20 minutes before serving cook the mushrooms. In a large pan, melt butter with olive oil. When hot add the mushrooms and cook until nicely browned. Season with salt and pepper if needed. Once the mushrooms are cooked add them to the stew.
  • To serve: if serving with potatoes, divide potatoes amongst plates and ladle overtop the mulled stew. Sprinkle some chopped parsley overtop and enjoy!


*Roasted potatoes: if serving with roasted potatoes, Bring a large pot of water to a boil. Par-bake the potatoes by boiling for 12 minutes. Remove from the water and toss potatoes with oilive oil and salt and pepper. Spread on a baking tray in a single layer. Bake for 30 minutes until golden brown and roasted.
*Start the potatoes in the last hour of cooking. Use baby potatoes that have been halved.