French-style Beef Stew With Red Wine is a hearty and comforting dish that’s perfect for cooler days. Tender chunks of beef are slowly simmered with rich red wine, aromatic herbs, carrots, and onions, creating a sauce that’s deep in flavor and wonderfully satisfying. The slow cooking makes the meat melt in your mouth, and the wine adds a lovely warmth to every bite.
I love making this stew because it fills the house with such inviting aromas—it’s like a big warm hug. A little tip I’ve learned is to give the beef a good sear before simmering; it really locks in the flavors and gives the sauce a richer taste. Plus, letting it cook low and slow helps everything come together perfectly, so patience really pays off here.
Whenever I serve this French-style Beef Stew, I like to pair it with crusty bread or buttery mashed potatoes to soak up all the delicious sauce. It’s a meal that everyone at the table seems to enjoy, and I often find myself making extra just to have leftovers, because it tastes even better the next day. It’s one of those dishes that feels both special and totally down-to-earth at the same time.
Key Ingredients & Substitutions
Beef chuck: This cut is great for stewing because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, use brisket or short ribs for similar results.
Red wine: A dry red like Burgundy or Pinot Noir adds depth. If you prefer not to use alcohol, try extra beef broth with a splash of balsamic vinegar for acidity.
Tomato paste: Adds richness and balance. You can substitute with a bit of crushed tomatoes if you want a bit more texture.
Herbs: Fresh thyme and bay leaf give a classic French flavor. Dried herbs work too—just fewer sprigs.
Vegetables: Carrots and onions are traditional here. Pearl onions add sweetness but can be swapped for regular diced onions if needed. Potatoes are optional to make it heartier.
How Do You Get Tender, Flavorful Beef in This Stew?
The secret to tender beef lies in browning and slow cooking.
- Dry the beef well: Moisture blocks browning. Pat pieces dry with paper towels before seasoning.
- Brown in batches: Avoid crowding so meat sears properly, creating flavor through the Maillard reaction.
- Low and slow simmer: Once liquids and herbs are added, cook covered on low heat for 2 hours or more. This breaks down tough fibers to make the beef melt-in-your-mouth tender.
- Check seasoning last: After slow cooking, flavors concentrate, so taste before adding more salt or pepper.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – I recommend it because it evenly distributes heat and can go from stovetop to oven.
- Wooden spoon or silicone spatula – perfect for stirring and scraping up browned bits without scratching.
- Knife and cutting board – essential for chopping vegetables and beef.
- Measuring cups and spoons – for accurate ingredient additions.
- Optional: Fine strainer or slotted spoon – for removing herbs or pearl onions if you prefer a chunk-free sauce.
Flavor Variations & Add-Ins
- Swap beef for lamb or chicken thighs for different flavors and cooking times. Lamb adds a richer, gamey taste, while chicken cooks faster.
- Use different herbs like rosemary or parsley for a fresh twist, especially if you want a brighter flavor profile.
- Stir in mushrooms, peas, or green beans near the end for added texture and freshness.
- Serve with mashed potatoes, polenta, or even over a bed of cooked rice for variety.
French-style Beef Stew With Red Wine
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and cut into chunks
- 2 celery stalks, chopped (optional)
- 2 tbsp tomato paste
- 2 cups (480 ml) good quality dry red wine (such as Burgundy or Pinot Noir)
- 2 cups (480 ml) beef broth
- 1 bay leaf
- 3-4 sprigs fresh thyme (plus extra for garnish)
- 1 lb (450 g) potatoes, peeled and cut into chunks (optional)
- 12-15 small pearl onions or shallots, peeled (optional)
- 2 tbsp butter (optional, for cooking pearl onions)
- 1 tbsp flour (optional, for thickening)
To Serve:
- Crusty French bread
How Much Time Will You Need?
This stew requires about 20 minutes of active prep and browning time. Then, it needs around 2 to 2.5 hours to cook gently until the beef is tender and flavors meld together. Add 30 minutes more if including pearl onions and potatoes. Plan on a total of roughly 3 hours from start to finish, with most of it hands-off simmering.
Step-by-Step Instructions:
1. Brown the Beef:
Pat the beef cubes dry with paper towels and season well with salt and pepper. Heat 2 tablespoons of oil in a large heavy pot or Dutch oven over medium-high heat. Add beef in batches to avoid overcrowding. Brown all sides, about 4-5 minutes per batch. Remove beef and set aside.
2. Cook the Vegetables:
Lower heat to medium and add the remaining tablespoon of oil if needed. Add the chopped onions, carrots, and celery (if using). Cook while stirring occasionally until softened and golden, about 6 minutes. Add minced garlic and tomato paste, cooking for 1-2 more minutes until fragrant.
3. Deglaze and Simmer:
Return the browned beef to the pot. Pour in red wine and beef broth, stirring well and scraping browned bits off the pot’s bottom. Add bay leaf and thyme sprigs. Bring to a gentle simmer.
4. Stew the Beef:
Cover pot, reduce heat to low, and let it stew gently for about 2 to 2.5 hours until beef is very tender.
5. Add Onions and Potatoes:
About 30 minutes before finishing, add peeled pearl onions (if using). For extra flavor, you can first sauté these onions in butter until golden, then add them. Add potatoes now as well, so they cook through with the stew.
6. Thicken the Stew (Optional):
If you prefer a thicker sauce, mix flour with a little cold water to form a smooth paste. Stir this slurry into the stew about 15 minutes before it’s done and continue simmering to thicken.
7. Finish and Serve:
Remove bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper. Serve the stew hot with crusty French bread on the side for dipping and enjoying every bit of that rich sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry well to ensure proper browning and avoid excess moisture in the pot.
Can I Make This Stew Ahead of Time?
Absolutely! This stew tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if needed.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw frozen stew in the fridge overnight before reheating.
What Can I Substitute for Red Wine?
If you prefer not to use wine, substitute with additional beef broth mixed with a tablespoon of balsamic vinegar or red wine vinegar to add acidity and depth of flavor.