French-Style Beef Stew with Red Wine and Vegetables Recipe

There’s nothing quite as comforting as a lovingly simmered pot of French-Style Beef Stew with Red Wine and Vegetables. With tender beef, aromatic vegetables, and a luxurious, velvety red wine sauce, this classic dish is guaranteed to make any weeknight or special dinner feel incredibly special.

Ingredients You’ll Need

This French-Style Beef Stew with Red Wine and Vegetables doesn’t require a long list of specialty ingredients, but each one plays a crucial role. When combined, they create a harmonious balance of richness, color, and exquisite taste that’s hard to beat!

• Beef chuck (2 lbs, cut into 1.5-inch cubes): This cut is full of flavor and becomes incredibly tender when slow-cooked.
• Thick-cut bacon (6 slices, diced): Adds smoky depth and a savory backbone to the stew.
• Large yellow onion (chopped): A classic aromatic that builds savory-sweet undertones.
• Carrots (2, peeled and sliced): Bring natural sweetness and beautiful color to the pot.
• Garlic (4 cloves, minced): Adds an irresistible fragrant punch to the sauce.
• Tomato paste (2 tbsp): Provides richness and umami, tying together the sauce.
• All-purpose flour (3 tbsp): Helps thicken the stew for that luscious texture.
• Dry red wine (2 cups): The heart and soul of this French classic—choose a wine you’d happily drink!
• Beef stock (2 cups): Gives body and enhances the savory notes of the stew.
• Bay leaf (1) and fresh thyme (3 sprigs): These herbs gently infuse the stew with earthy, woodsy aromatics.
• Cremini mushrooms (1 lb, halved): Absorb and amplify all the gorgeous flavors in the sauce.
• Pearl onions (12, peeled): Offer sweet pops of flavor and classic French bistro charm.
• Butter (2 tbsp) and olive oil (1 tbsp): Used for sautéing mushrooms and onions, making them golden and delicious.
• Salt and pepper to taste: Essential for seasoned, balanced flavors.

Variations

One of the best things about French-Style Beef Stew with Red Wine and Vegetables is its versatility. Feel free to make it your own by swapping in favorite vegetables, switching up the herbs, or adapting it for dietary preferences—it’s as flexible as it is delicious.

• Vegetarian Twist: Skip the beef and bacon and add hearty vegetables like parsnips, turnips, and more mushrooms for a rustic veggie stew.
• Root Vegetable Boost: Add potatoes, rutabagas, or sweet potatoes for even more color and texture.
• Gluten-Free Option: Substitute the flour with a gluten-free all-purpose blend or leave it out and reduce the sauce longer to thicken naturally.
• Wine-Free Version: Use additional beef stock and a splash of balsamic vinegar for depth if you prefer to skip the alcohol.

How to Make French-Style Beef Stew with Red Wine and Vegetables

Step 1: Sauté the Bacon and Brown the Beef

Start by preheating your oven to 350°F (175°C). In your trusty Dutch oven, cook the diced bacon over medium heat until crispy and golden. Scoop it out with a slotted spoon and keep all those gorgeous bacon drippings in the pot. Next, pat the beef dry, season it liberally with salt and pepper, and brown it in batches in the hot bacon fat. Take your time here—the deep color means extra flavor later on!

Step 2: Sweat the Vegetables and Build the Base

Once the beef is out, add chopped onion and carrots straight into the pot. Give them a gentle sauté for about five minutes, stirring occasionally, until they start to soften and pick up all those meaty bits. Toss in the minced garlic and tomato paste, stirring constantly for a full minute—you’ll smell that irresistible aroma immediately!

Step 3: Thicken and Deglaze

Sprinkle the flour over your vegetable mixture and stir to coat everything evenly. This step helps thicken the stew later on. Now, pour in the red wine slowly while scraping up the browned bits from the bottom—they’re packed with flavor! Add the beef stock, bay leaf, thyme, and return the beef and bacon to the pot. Bring the whole thing to a gentle simmer.

Step 4: Slow-Cook to Perfection

Cover your Dutch oven and transfer it to the preheated oven. Let the French-Style Beef Stew with Red Wine and Vegetables gently braise for about 2.5 hours. About halfway through, give it a quick stir. This slow and steady cook transforms the beef into melt-in-your-mouth morsels and deepens every flavor.

Step 5: Sauté the Mushrooms and Pearl Onions

While the stew is doing its thing, melt butter with a splash of olive oil in a skillet. Sauté the halved mushrooms and peeled pearl onions until golden and caramelized, about 8 minutes. This step keeps their texture perfect when they join the stew.

Step 6: Finish and Serve

Adding the sautéed mushrooms and pearl onions to the stew for the final 30 minutes in the oven infuses them with flavor while maintaining their bite. Before serving, fish out the thyme sprigs and bay leaf, then taste and adjust salt and pepper as you like. Now you’re ready to ladle up pure French comfort!

How to Serve French-Style Beef Stew with Red Wine and Vegetables

Garnishes

A sprinkle of freshly chopped flat-leaf parsley is the perfect finishing touch, adding a pop of green contrast and a fresh, herby aroma to your French-Style Beef Stew with Red Wine and Vegetables. If you want to lean into decadence, a tiny dollop of crème fraîche on top will add a lovely, creamy tang.

Side Dishes

This stew practically begs to be served with rustic, crusty French bread—the perfect way to mop up all that glorious sauce. Creamy mashed potatoes, buttered noodles, or pillowy polenta are also dreamy partners, soaking up the red wine-infused gravy and making every bite supremely satisfying.

Creative Ways to Present

For a bistro-chic touch, serve the stew in wide, shallow bowls and top each portion with a twist of pepper and delicate thyme sprigs. Hosting dinner guests? Ladle the French-Style Beef Stew with Red Wine and Vegetables into mini cocottes for a dramatic, restaurant-style reveal at the table.

Make Ahead and Storage

Storing Leftovers

Leftover stew can be cooled to room temperature before transferring to an airtight container. Stored in the fridge, your French-Style Beef Stew with Red Wine and Vegetables will keep for up to 4 days—and you’ll find the flavors deepen and become even more luscious after a day or two.

Freezing

This stew is a superstar when it comes to freezing. Let it cool, then store in freezer-safe containers (leaving a little room for expansion) for up to 3 months. Thaw overnight in the refrigerator before gently reheating so the texture stays just as fabulous as day one.

Reheating

To reheat, warm the stew slowly over low heat on the stovetop or in a covered dish in the oven. If the sauce is too thick, add a splash of beef broth or water to loosen it, and don’t forget a quick taste for seasoning before serving.

FAQs

Final Thoughts

I hope this French-Style Beef Stew with Red Wine and Vegetables becomes a new favorite in your own kitchen—just as it has in mine. There’s something truly magical about sharing a bowl of this rich, aromatic stew with family and friends. Give it a try, and let every comforting bite transport you straight to the heart of France!

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