This French-style beef stew with red wine is a comforting dish full of tender chunks of beef slowly cooked in a rich, flavorful red wine sauce. You’ll notice the deep, mouthwatering flavors from the wine paired with garlic, onions, and herbs that make this stew so hearty and satisfying.
I love making this stew when I want to cozy up at home. The longer it simmers, the more the flavors come together, and the beef gets melt-in-your-mouth soft. It’s one of those meals that makes your kitchen smell amazing and promises a warm, filling dinner that everyone will enjoy. I always think it’s worth the wait!
My favorite way to serve this stew is alongside crusty bread or creamy mashed potatoes to soak up every bit of the sauce. It’s perfect for a chilly night or when you’re craving something a little special but still homey and simple. I find it great for sharing with family or friends since it feels like a nice, slow-cooked hug in a bowl.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stews because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, try brisket or short ribs as tasty alternatives.
Red wine: Burgundy or any dry red wine works well, adding deep flavor. If you prefer not to use wine, substitute with extra beef broth and a tablespoon of balsamic vinegar for a similar tang.
Tomato paste: It builds richness and thickens the sauce. You can use canned crushed tomatoes if you want a chunkier stew, but cook it a little longer to thicken.
Herbs (thyme, rosemary, bay leaves): These give a classic French aroma. Fresh is best, but dried herbs work well too. Just use a bit less dried, as they’re more concentrated.
Vegetables: Carrots, potatoes, and mushrooms add heartiness and soak up the stew’s flavors. Feel free to add parsnips or celery for extra depth of flavor.
How Do You Get the Beef Tender and the Sauce Rich and Thick?
The key to a great stew is slow cooking and layering flavors:
- Brown the beef well: Don’t rush this step. Browning caramelizes the meat’s surface and adds rich flavor to the stew.
- Build your base: Sauté onions and garlic until soft, then add tomato paste and flour to thicken the sauce. Cook the flour a bit to avoid a raw taste.
- Deglaze with wine: Pour in the red wine slowly, scraping the browned bits off the pot to add deep flavor.
- Simmer low and slow: Let the stew bubble gently for 1.5 hours before adding veggies. This tenderizes the beef and melds flavors.
- Add veggies later: Cook carrots, potatoes, and mushrooms until tender but not mushy. This keeps their texture and flavor fresh.
Taking your time with these steps makes all the difference for a stew that tastes rich and hearty, with tender beef and a thick, delicious sauce.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like this because it distributes heat evenly and is perfect for slow cooking.
- Wooden spoon or spatula – makes stirring easy without scratching your pot.
- Measuring spoons and cups – helpful for precise seasoning and liquid measurements.
- Kitchen tongs – handy for turning the beef in the pan or removing herbs.
- Knife and cutting board – for chopping vegetables and meat.
- Meat thermometer (optional) – to check if beef reaches tenderness during cooking.
Flavor Variations & Add-Ins
- Use different proteins like lamb or venison for a different flavor profile.
- Add a splash of brandy or Cognac along with the wine for extra depth.
- Include root vegetables such as parsnips or turnips for more variety.
- Finish with a dollop of Dijon mustard or a splash of balsamic vinegar to add complexity to the sauce.
French-style Beef Stew With Red Wine
Ingredients You’ll Need:
For The Beef and Sauce:
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine (Burgundy or any dry red wine)
- 2 cups beef broth
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 sprig fresh rosemary
- 2 bay leaves
- 2 tablespoons all-purpose flour
For The Vegetables:
- 4 large carrots, peeled and cut into large chunks
- 1 lb baby potatoes or Yukon Gold potatoes, peeled or scrubbed and halved if large
- 8 oz mushrooms, sliced
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 30 minutes to prep and brown the beef and vegetables, then around 2 to 2 ½ hours to simmer gently on the stovetop. This slow cooking time lets the beef get tender and the sauce develop rich flavor. Perfect for a cozy afternoon or evening meal!
Step-by-Step Instructions:
1. Brown The Beef:
Start by seasoning the beef cubes with salt and pepper. Heat 2 tablespoons oil in a large heavy pot or Dutch oven over medium-high heat. In batches, not crowding the pan, brown the beef on all sides until it has a nice deep brown crust, about 5 to 7 minutes per batch. Remove the browned beef and set it aside.
2. Cook The Onions and Garlic:
Lower the heat to medium and add the remaining 1 tablespoon oil if needed. Sauté the chopped onion until soft and translucent, about 5 minutes. Then add the garlic and cook for another minute until fragrant.
3. Build The Sauce Base:
Stir in the tomato paste and cook for 2 minutes to boost its flavor. Sprinkle the flour over the onions and garlic, stirring constantly for 1 to 2 minutes to make a roux that will thicken the stew.
4. Deglaze and Simmer:
Slowly pour the red wine into the pot while stirring and scraping up any browned bits stuck to the bottom. Add the beef broth, browned beef, thyme, rosemary, and bay leaves. Stir everything well. Bring the stew to a gentle simmer, then reduce heat low, partially cover, and simmer for about 1.5 hours, until the beef is tender.
5. Add Vegetables and Finish Cooking:
Add the carrots, potatoes, and mushrooms to the pot. Continue simmering uncovered or partially covered for another 30 to 40 minutes, until the vegetables are tender and the sauce has thickened.
6. Final Touches and Serving:
Remove the rosemary and bay leaves, discard. Taste and add more salt and pepper if needed. Sprinkle with fresh chopped parsley before serving. This stew is wonderful with crusty French bread or creamy mashed potatoes to scoop up the rich, flavorful sauce!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Using frozen beef directly can result in uneven cooking and tougher texture.
What Can I Substitute for Red Wine?
If you prefer not to use wine, substitute with extra beef broth and add a tablespoon of balsamic vinegar or red wine vinegar to mimic the acidity and depth of flavor red wine provides.
How Do I Store and Reheat Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. You can also freeze portions for up to 3 months—thaw overnight in the fridge before reheating.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then combine all ingredients except the vegetables in a slow cooker. Cook on low for 6-8 hours, adding the carrots, potatoes, and mushrooms during the last hour.
