There’s something undeniably comforting about a warm, hearty stew on a cozy evening, especially when it’s as rich and flavorful as this French-Style Beef Stew with Red Wine and Vegetables. Perfect for a family dinner or a special occasion, this recipe is a classic that never goes out of style. And the best part? It’s easier to make than you might think! Whether you’re a seasoned cook or just starting out, this dish is sure to become a favorite. So grab a glass of wine, put on your comfiest apron, and let’s dive into this delicious journey together!
Why You’ll Love This Recipe
- A hearty, comforting meal perfect for chilly evenings
- Rich, deep flavors from red wine and slow cooking
- Easy to follow, step-by-step instructions
- Can be prepared ahead of time for convenience
- Pairs beautifully with crusty bread or over mashed potatoes
Ingredients
Here’s what you’ll need to make this mouthwatering French-Style Beef Stew. Don’t worry, most of these ingredients are probably already in your pantry!
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 6 slices thick-cut bacon, diced
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 2 cups dry red wine
- 2 cups beef stock
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 lb cremini mushrooms, halved
- 12 pearl onions, peeled
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps together. This stew is all about layering flavors, so take your time and enjoy the process!
- Preheat your oven to 350°F (175°C). While it’s warming up, let’s get started on the stovetop.
- In a large Dutch oven over medium heat, cook the diced bacon until crispy. Remove and set aside, leaving the rendered fat in the pot. Because everything’s better with a little bacon, right?
- Season the beef with salt and pepper. Brown the beef in batches in the bacon fat until well-seared. Remove and set aside. Don’t overcrowd the pot—give each piece some space to get that perfect sear.
- Add the chopped onion and carrots to the pot, sautéing until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for 1 minute. This is where the magic starts to happen!
- Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly. This step helps thicken the stew beautifully.
- Gradually stir in red wine, scraping the bottom to deglaze the pot. Add beef stock, bay leaf, thyme, and browned beef with bacon. Bring to a simmer. Now it’s time to let the oven do the work!
- Cover and transfer the pot to the oven. Cook for 2.5 hours, stirring halfway through. The longer it cooks, the tenderer the beef becomes.
- In a skillet, heat butter and olive oil over medium heat. Sauté the mushrooms and pearl onions until golden brown, about 8 minutes. Add these to the stew during the last 30 minutes of cooking.
- Adjust seasoning with salt and pepper. Remove thyme and bay leaf before serving. And voilà! Your French-Style Beef Stew is ready to impress.
Pro Tips for Making the Recipe
- Use a Dutch oven if you have one—it’s perfect for stovetop-to-oven cooking.
- Let the beef brown properly—this step is crucial for rich flavor.
- Don’t skip the flour—it helps thicken the stew beautifully.
- Use high-quality red wine for the best flavor (and don’t forget to pour yourself a glass while cooking!)
How to Serve
This stew is a meal on its own, but it’s even better with some delicious sides. Try serving it with:
- Homemade Cheesy Breadsticks for dipping into the flavorful broth.
- Cheddar Bay Biscuits for a buttery, flaky contrast.
- Soft Pretzel Bites for a fun and easy accompaniment.
Make Ahead and Storage
This stew is a great candidate for meal prep. Cook it entirely, let it cool, and refrigerate or freeze for later. It actually tastes better the next day! Reheat it gently on the stovetop or in the oven until warmed through.
And there you have it—a delicious, comforting French-Style Beef Stew that’s perfect for cozy nights in. Whether you’re serving it for a weeknight dinner or a special occasion, this recipe is sure to become a family favorite. Bon appétit, and don’t forget to share your creations in the comments below!
French-Style Beef Stew with Red Wine and Vegetables
Ingredients
Beef
- 2 lbs beef chuck cut into 1.5-inch cubes
Pantry
- 6 slices thick-cut bacon diced
- 1 large yellow onion chopped
- 2 carrots carrots peeled and sliced
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
Liquids
- 2 cups dry red wine
- 2 cups beef stock
Spices and Herbs
- 1 leaf bay leaf
- 3 sprigs fresh thyme
Vegetables
- 1 lb cremini mushrooms halved
- 12 pearl onions pearl onions peeled
Fats
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Cook bacon in a Dutch oven over medium heat until crispy, then set aside. Brown beef cubes in bacon fat in batches until seared. Remove and set aside.
- Add onion and carrots to the pot, sautéing until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for 1 minute. Sprinkle flour over vegetables and cook for 1-2 minutes, stirring constantly.
- Gradually stir in red wine, scraping the bottom to deglaze the pot. Add beef stock, bay leaf, thyme, browned beef, and bacon. Bring to a simmer, cover, and transfer to the oven. Cook for 2.5 hours, stirring halfway through.
- In a skillet, heat butter and olive oil over medium heat. Sauté mushrooms and pearl onions until golden brown, about 8 minutes. Add to the stew during the last 30 minutes of cooking.
- Adjust seasoning with salt and pepper. Remove thyme and bay leaf before serving.