French-style Beef Stew With Red Wine is a cozy and hearty dish that brings together tender chunks of beef, slow-cooked with rich red wine, earthy vegetables, and fragrant herbs. It’s the kind of meal that fills your kitchen with a wonderful aroma and warms you up from the inside out.
I love making this stew on chilly days when I want something comforting and a bit special. The red wine adds a deep, mellow flavor that really makes the beef shine, and the long, slow cooking makes everything melt-in-your-mouth tender. One little tip I have is to take your time browning the meat—it makes such a difference in the flavor.
My favorite way to serve this stew is with crusty bread for dipping and maybe a simple green salad on the side. It’s a meal that feels like a hug in a bowl and always brings everyone to the table with big smiles. Plus, it tastes even better the next day, so I often make extra to enjoy leftovers the following evening.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and flavorful after slow cooking. If you prefer leaner meat, you could try beef brisket, but it might be less tender.
Red wine: A dry, full-bodied wine like Burgundy or Pinot Noir works best to add depth. If you need a non-alcoholic option, try grape juice with a splash of vinegar for acidity.
Carrots and pearl onions: These add sweetness and texture. If you can’t find pearl onions, small shallots or chopped regular onions work fine.
Mushrooms: Cremini or button mushrooms give earthiness. You can use portobello pieces or shiitake if you want a stronger flavor.
Herbs: Fresh thyme and rosemary add aromatic notes. Dried herbs can be used but reduce the amount by half.
How Do I Get Rich Flavor from Browning the Beef?
Browning the beef well is key for a deep flavor. Here’s how:
- Pat meat dry before seasoning to get a good sear.
- Heat the oil over medium-high heat until shimmering, then add beef in batches to avoid crowding.
- Leave the meat untouched for a few minutes before turning to form a dark crust.
- Use a heavy pot, like a Dutch oven, for even heat.
- After browning, deglaze the pot with red wine, scraping up the tasty browned bits stuck to the bottom—this adds extra flavor to the stew.
Taking your time with this step makes a big difference in the final taste!
Equipment You’ll Need
- Dutch oven or heavy ovenproof pot – I prefer a Dutch oven because it distributes heat evenly and can go straight into the oven for slow cooking.
- Cheese grater or garlic press – helps you prepare garlic easily and quickly.
- Wooden spoon or spatula – for stirring and scraping tasty bits from the bottom of the pot.
- Measuring cups and spoons – to get your ingredients just right.
- Sharp knife and chopping board – for cutting meat and vegetables safely and efficiently.
Flavor Variations & Add-Ins
- Protein swap: Use lamb or pork shoulder instead of beef for a different flavor profile.
- Vegetable twist: Add root vegetables like parsnips or turnips for extra sweetness and texture.
- Herb change: Replace thyme and rosemary with bay leaves and parsley for a fresher taste.
- Spice it up: A dash of smoked paprika or a pinch of cayenne adds a smoky or spicy kick.
French-style Beef Stew With Red Wine
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 12 small pearl onions, peeled
- 8 oz (225g) cremini or button mushrooms, halved or quartered if large
- 2 tbsp tomato paste
- 2 cups (480 ml) full-bodied dry red wine (e.g., Burgundy or Pinot Noir)
- 2 cups (480 ml) beef stock
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped, for garnish
Time Needed
You’ll need about 20 minutes of prep time to chop and brown everything, plus 2.5 to 3 hours for cooking the stew in the oven. Most of that time is hands-off as the beef slowly becomes tender and the flavors blend beautifully.
Step-by-Step Instructions:
1. Prep and Brown the Beef
Preheat your oven to 325°F (160°C). Pat the beef cubes dry with paper towels—this helps get a nice brown crust. Season the beef generously with salt and pepper.
Heat 2 tablespoons of oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Brown the beef in batches, making sure not to crowd the pot. Browned pieces should be deep golden on all sides. Remove each batch and set aside.
2. Cook Onions and Garlic
Add the remaining tablespoon of oil to the pot. Cook the chopped onion over medium heat until soft and translucent, about 5 minutes. Stir in the garlic and tomato paste, cooking for another 1-2 minutes to release their flavors.
3. Bring it All Together
Return the browned beef to the pot. Sprinkle flour evenly over the beef and stir well—this will help thicken the sauce. Pour in the red wine, scraping the bottom of the pot to pick up all those flavorful browned bits. Let it simmer for about 5 minutes to reduce slightly.
Add the beef stock, thyme, rosemary, and bay leaf. The liquid should just cover the meat. If needed, add a little more stock or water.
4. Slow Cook the Stew
Cover with a lid and place the pot in the preheated oven. Let it cook for 2 hours, or until the beef is tender.
5. Add Vegetables and Finish Cooking
Stir in the carrots, pearl onions, and mushrooms. Cover and return the pot to the oven, cooking for another 30-45 minutes until the vegetables are soft and flavorful.
6. Final Touches
Remove the herb sprigs and bay leaf. Taste the stew and adjust seasoning with salt and pepper as needed. Sprinkle with fresh chopped parsley before serving.
Serve this tasty stew hot with crusty bread or creamy mashed potatoes for a filling, comforting meal. Enjoy!
Can I Use Frozen Beef for This Stew?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry well to ensure proper browning and better flavor.
Can I Make This Stew Ahead of Time?
Absolutely! This stew tastes even better the next day after the flavors have melded. Refrigerate it in an airtight container for up to 3 days, then gently reheat on the stove or in the oven.
What Can I Substitute for Red Wine?
If you prefer to avoid alcohol, use a combination of beef stock with a splash of balsamic vinegar or grape juice to add acidity and depth. The flavor will be different but still delicious.
How Should I Store Leftover Stew?
Cool the stew to room temperature, then store it in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat slowly on the stovetop to keep the beef tender.
