French-Style Beef Stew with Red Wine Recipe – Classic Comfort Food Dinner
This French-style beef stew with red wine is a timeless dish full of rich flavor. Tender beef is slow-simmered with carrots, onions, and potatoes in a savory red wine sauce, creating a hearty and comforting meal. Perfect for family dinners, holiday gatherings, or whenever you crave a cozy, classic French-inspired dish.
Equipment
- Dutch oven or heavy pot
- Wooden spoon
- Knife + cutting board
- Mixing bowls
- Measuring cups & spoons
- Ladle
Ingredients
- 2 lbs beef chuck or brisket, cut into cubes
- 3 tbsp olive oil
- 4 slices bacon or pancetta (optional, for smokiness)
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tbsp flour
- 2 cups red wine (Burgundy or Côtes du Rhône)
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- 2 bay leaves
- 1 cup mushrooms, halved
- 1 cup pearl onions (optional)
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- Brown beef: Heat oil in Dutch oven. Sear beef cubes until golden. Remove and set aside.
- Cook bacon & aromatics: Sauté bacon until crisp. Add onion, carrot, celery, and garlic. Cook until softened.
- Deglaze: Stir in flour, then pour in red wine, scraping the pot to release browned bits.
- Simmer: Add beef back, along with broth, tomato paste, thyme, bay leaves, mushrooms, and pearl onions.
- Cook low & slow: Cover and simmer gently for 2 ½–3 hours until beef is tender and sauce thickens.
- Finish: Adjust seasoning. Garnish with parsley. Serve hot with bread, potatoes, or noodles.
Notes
- Wine choice: Always cook with wine you’d enjoy drinking.
- Make-ahead: Stew tastes better the next day as flavors deepen.
- Variations: Try white wine for a lighter version, or mushrooms for a vegetarian twist.
- Storage: Refrigerate up to 4 days; freeze for 3 months.
- Pro Tip: Browning beef and deglazing with wine are essential for depth of flavor.