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Bulgarian beef stew with red wine – onions and paprika, simmered until tender and full of flavor. Traditionally made with pork, this modern version uses beef for a richer taste while staying simple, affordable and family friendly.
If you grew up in Bulgaria or Eastern Europe, you know vinen kebab as a simple red wine stew served over white rice. It is one of those dishes that feels like home: soft onions, paprika, tender meat and a rich savory sauce.
Traditionally, vinen kebab is made with pork. Beef was not common because cattle here were raised mainly for milk, not steak. Good beef was expensive and rare. Pork was available and always used for everyday recipes.
This version keeps the spirit of the classic but uses beef for a deeper flavor. It is still simple, homey and economical. Perfect for a busy modern kitchen.
This beef stew with red wine is a one-pot meal that cooks quietly while you take care of your life. It works on the stovetop or in the Instant Pot and the leftovers taste even better the next day.
Why You’ll Love This Beef Stew with Red Wine
• Budget friendly; uses simple ingredients
• One pot; hands-off simmering
• Flexible; stovetop or Instant Pot
• Classic Bulgarian flavor with a modern twist
• Easy to serve over rice or potatoes
• Kid friendly
• Even better the next day
What You Need To Make Red Wine Beef Stew
- Beef stew meat or chuck
- Yellow onion
- Carrot
- Leek (optional but traditional)
- Paprika
- Tomato paste
- Red wine
- Water or broth
- Bay leaves
- Peppercorns and allspice
- Olive oil
- Salt and black pepper
- Flour to thicken (optional)
How to Make It
- Season the beef with salt and black pepper.
- Chop the onion and slice the leek.
- Heat olive oil in a heavy pot. Brown the beef until well-colored and most liquid evaporates.
- Add onion, carrot and leek. Cook until soft and lightly caramelized.
- Then add the red wine and scrape up the browned bits. (You can add red wine with the broth instead).
- Stir in tomato paste and paprika.
- Next add water or broth, bay leaves, peppercorns and allspice. Simmer about 10 minutes.
- If you want the sauce thicker, add a slurry of flour and cold water. Simmer until tender and saucy.
- Serve over white rice with parsley.
The onions melt into the sauce, the paprika adds warmth and the wine deepens the flavor.
Instant Pot Method
- Thicken with a slurry if needed.
- Sauté beef in olive oil until browned.
- Add onion, carrot and leek. Cook until softened.
- Stir in paprika and tomato paste.
- Add wine. Cook 1 minute.
- Add water and spices.
- High pressure 14 minutes.
- Natural release 10 minutes.
Slow Cooker Variation
- Serve over rice and sprinkle with parsley.
- Season the beef with salt and black pepper.
- Brown in a skillet with olive oil if you have time. This improves flavor, but you can skip it.
- Transfer beef to the slow cooker. Add onion, leek, carrot, tomato paste, paprika, bay leaves, peppercorns and allspice.
- Pour in the wine and water.
- Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the beef is tender.
- If you want a thicker sauce, mix flour with a little cold water and stir it in during the last 20 to 30 minutes of cooking.
Ingredient Substitutions
• Beef can be replaced with pork for a more traditional vinen kebab
• Red wine can be replaced with broth or broth plus a splash of vinegar
• Leek can be replaced with more onion
• Flour can be swapped for cornstarch or skipped
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The flavor continues to develop and often tastes better the next day.
To reheat, warm on the stovetop over medium heat until hot. Add a splash of water or broth if the sauce has thickened too much.
You can also reheat in the microwave in 30–45 second intervals, stirring between each.
This stew also freezes well. Cool completely, transfer to a freezer-safe container and freeze up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop.
Tips
• Cut beef into smaller pieces for faster cooking
• Brown well for deeper flavor
• Let onion and leek cook slowly so they melt into the sauce
• Wine adds depth but is not required
• Tastes better the next day
• Serve with rice, mashed potatoes or bread
FAQ
In Bulgaria, vinen kebab is traditionally made with pork. This recipe uses beef as a modern adaptation while preserving the same base flavors of onion, paprika, tomato and gentle spices. The cooking method and serving style remain true to the original dish.
Historically, cattle in Bulgaria and much of Europe were raised primarily for dairy, not meat. High-quality beef suitable for braising or steak was less available and significantly more expensive. Pork was affordable, widely accessible and ideal for everyday stews, which is why it became the standard choice for vinen kebab.
Yes. Red wine adds depth and balances the sweetness of the onions, but it is not required. You can replace it with beef broth or water plus a small splash of vinegar or lemon juice to maintain acidity. The stew will still develop good flavor.
Yes. Vinen kebab freezes well for up to three months. Cool the stew completely, transfer to an airtight container, and freeze. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of water or broth if needed.
Yes. This stew benefits from resting, as the flavors continue to develop overnight. Cook up to one day in advance, refrigerate and reheat before serving.
Beef chuck, brisket or stew meat work well because they contain connective tissue that breaks down during cooking and becomes tender. Lean cuts are not recommended, as they can remain firm and dry.
It is most often served over plain white rice, which absorbs the rich sauce. It can also be paired with mashed potatoes, buttered noodles or crusty bread.
No. Flour/cornstarch is optional and used only to thicken the sauce. You may omit it completely or substitute cornstarch for a gluten-free alternative.
Serving Suggestions
Serve this stew spooned over plain white rice, which absorbs the sauce well. Mashed potatoes, buttered noodles or crusty bread also work with the rich red-wine base.
A fresh salad or pickled vegetable on the side balances the richness. Try pairing it with one of these easy recipes:
• Roasted Zucchini and Peppers
https://cookinglsl.com/roasted-zucchini-and-peppers/
• Easy Pickled Banana Peppers
https://cookinglsl.com/easy-pickled-banana-peppers-recipe/
• Cucumber Pepper Salad
https://cookinglsl.com/cucumber-pepper-salad-recipe/
Add parsley or fresh dill before serving.
A Note from My Kitchen
I like meals that fit a full life. This stew is real home cooking that meets the day where it is. It is hearty, simple and adaptable.
You can start it after school pick-up, take a call, answer email and dinner still turns out comforting and reliable.
It carries the warmth of the traditional Bulgarian version while fitting into modern life. It feeds your family well without demanding your whole day.
Beef Stew with Red Wine
Ingredients
- 700 g beef, cut into bite-size pieces
- 1 yellow onion, finely chopped
- 1 leek, white part only, thinly sliced
- 1 carrot, diced
- 2 tsp sweet paprika
- 3 tbsp tomato paste
- 200 ml dry red wine
- 1.5 to 2 cups water or broth
- 2 bay leaves
- 2 black peppercorns
- 2 allspice berries, optional
- 2 –3 tbsp flour, optional (for thickening)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped (for serving)
- Cooked white rice, for serving
Instructions
- Pat beef dry. Season with salt and black pepper.700 g beef
- Chop onion and slice leek.1 leek
- Heat olive oil in a heavy pot over medium-high. Add beef and cook until browned and most liquid evaporates.
- Add onion, carrot and leek. Cook until softened and lightly caramelized.
- Pour in red wine and scrape up browned bits.
- Stir in tomato paste and paprika.
- Add water or broth, bay leaves, peppercorns and allspice. Simmer 10 minutes.
- To thicken, stir flour with cold water until smooth and add to the pot. Simmer 10–20 minutes, or until beef is tender and sauce has thickened.
- Serve over rice. Garnish with parsley.
- Instant Pot Instructions
- Season beef with salt and black pepper.
- Turn Sauté on. Add olive oil and brown the beef.
- Add onion and leek. Cook until softened.
- Stir in paprika and tomato paste.
- Add wine. Cook 1 minute.
- Next add water or broth, bay leaves, peppercorns and allspice.
- Pressure cook 14 minutes on High.
- Natural release 10 minutes.
- If needed, stir in a flour slurry and simmer briefly to thicken.
- Serve over rice with parsley.
Notes
Red wine adds depth, but you can replace it with broth or water plus a splash of vinegar.
Beef chuck or stew meat works best.
Flour is optional. Use cornstarch for a gluten-free variation.
Serve with rice, mashed potatoes or bread.
Refrigerate 3–4 days or freeze up to 3 months.
- Rice is not included in the Nutritional Information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
