Go Back
–+ servings

French-Style Beef Stew with Red Wine and Vegetables

A rich and flavorful French-inspired beef stew cooked in red wine with tender vegetables.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main Course
Cuisine French
Servings 6 servings
Calories 750 kcal

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.

Notes

For a richer flavor, use a high-quality dry red wine and fresh herbs if available.

Nutrition

Calories: 750kcalCarbohydrates: 35gProtein: 55gFat: 45gSodium: 1200mg
Keyword beef, stew
Tried this recipe?Let us know how it was!