This beef with white wine sauce is a lighter take on a traditional beef stew made with tender pieces of beef simmered in white wine with carrots, onions and fresh herbs! Perfect for a light, yet hearty dinner.
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Instead of the usual dry red wine I use in my classic Italian beef stew with peas, this beef with white wine sauce is made with dry white wine. The result is a lighter, more delicate dish that still brings cozy comfort food flavor but with a fresh twist that’s perfect for spring.
White wine beef stew is full of flavor from a slow simmer with carrots and onions and fresh rosemary with bold, earthy oregano. If you’re anything like my husband, a crusty piece of Italian bread for dipping is the perfect accompaniment to the meal so you can sop up the sauce!
Why I Love This Recipe
- Simple, classic ingredients:Â Like most authentic Italian dishes, no fancy pantry items are needed, just everyday staples like garlic, onion, carrots, and herbs.
- Cozy and comforting meal:Â Made without tomato paste, this white wine beef stew has a more delicate flavor yet still delivers a hearty, satisfying meal.Â
- Perfect for make-ahead meals:Â The flavors in this beef with white wine are even better the next day, making leftovers even more delicious!
Ingredient Notes
- Lean, tender beef:Â Use stewing beef, chuck, or sirloin cut into bite-sized pieces for the best texture and rich flavor. Trim excess fat if needed.Â
- Flour:Â This lightly coats the beef for browning and naturally thickens the sauce.
- Olive oil: Used for searing the beef and sautéing the vegetables.
- Garlic:Â Brings a classic Italian aroma and savory flavor to the dish.
- Rosemary:Â Adds a warm, woodsy herb flavor that complements the beef and wine.
- Carrots:Â Provide subtle sweetness and help round out the beef with white wine.
- Onion:Â Builds a savory base and enhances the richness of the white wine sauce.
- Oregano:Â Offers an earthy, slightly peppery flavor typical of Italian cooking.
- Water:Â Forms the base of the sauce. Vegetable broth adds extra flavor if you prefer.
- Dry white wine:Â Brightens the stew and helps tenderize the beef for a flavorful, light finish. Use one that you enjoy drinking!
How to Make Beef with White Wine Sauce (see the above video)
To start, lightly coat the beef in flour to help it brown and thicken the sauce. Next, in a skillet or large pot, heat olive oil over medium-high heat and sear the beef until browned. Add the onion and cook.
Stir in the carrots, garlic, rosemary, oregano, salt, and water. Cover and simmer on low until the beef is tender. Uncover pot at the end of cooking, pour in the white wine, and increase the heat. Let it cook until the sauce thickens then taste and salt and black pepper as desired. Serve warm with crusty Italian bread.
Recipe Variations
- Add potatoes: If you love a beef and potato stew, stir in chunks of potatoes for a heartier stew. Just add them with the carrots so they have enough time to simmer and cook through.Â
- Use mushrooms for earthy flavor: Add sliced mushrooms like I do in my beef and mushroom stew for a rich, umami flavor that pairs beautifully with the white wine sauce.
- Add greens:Â Toss in fresh spinach, kale, or Swiss chard during the last few minutes of cooking for added color.
- Change the herbs:Â Try rosemary or thyme instead of or with the oregano for an even more robust flavor profile.
- Cooking options: Instead of simmering on the stove, follow the directions from my baked beef stew, brown the beef then simmer the dish in the oven for 2 hours.
Tips for the Best White Wine Beef Stew
- Use tender beef cut into 1 to 1½-inch pieces for the perfect bite.
- Choose a dry white wine you enjoy—then serve the rest with dinner!
- Pair the stew with a crisp green salad, mashed potatoes or rustic Italian bread to soak up the sauce.
- Let the stew rest a few minutes before serving to help the flavors meld and the sauce thicken.
Storage
- Store:Â Let the beef with white wine sauce cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days.
- Freeze:Â Once cooled, place in a freezer-safe container or resealable bag. Freeze for up to 3 months. If you have added potatoes, note that the texture may change.
- Reheat:Â Thaw in the refrigerator overnight, then warm on the stovetop over low heat. Add a splash of water or broth to loosen the sauce, if needed.
More Italian Beef Recipes
Beef with White Wine Sauce is great for a family dinner or perfect for a get together with friends. Serve with some crusty Italian bread so you can catch-all that delicious sauce and a glass of white wine. Buon Appetito!
- 1 pound lean tender beef (cut in approximately 1 inch size)
- 2-3 tablespoons flour (enough for dredging the meat)
- 2-3 tablespoons olive oil
- 1 -2 cloves garlic chopped
- 2 sprigs rosemary
- 2 medium carrots chopped
- 1 medium onion chopped
- ½ teaspoon salt
- 1 teaspoon oregano
- ¾ cup water
- ¼ cup white wine
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In a small dish add the flour and coat the meat.
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In a medium- sized frying pan, add the olive oil and brown the meat, then add the onion and cook 2-3 minutes on medium – low heat, add the carrots, garlic, rosemary, sprinkle with oregano and salt, add water. Simmer covered on low heat for approximately 30-40 minutes, uncover and add the white wine, raise the heat and cook until thickened. Serve immediately with some Italian crusty bread. Enjoy!
How to Store the Beef with white wine sauce
Store:Â Let the beef with white wine sauce cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days.
Freeze:Â Once cooled, place in a freezer-safe container or resealable bag. Freeze for up to 3 months. If you have added potatoes, note that the texture may change.
Reheat:Â Thaw in the refrigerator overnight, then warm on the stovetop over low heat. Add a splash of water or broth to loosen the sauce, if needed.
Calories: 334kcal | Carbohydrates: 6g | Protein: 23g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 375mg | Potassium: 452mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5110IU | Vitamin C: 3.8mg | Calcium: 32mg | Iron: 2.3mg
Updated from February 19, 2018.
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