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French-Style Beef Stew with Red Wine

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A cozy, hearty French-style beef stew simmered with red wine, tender beef, root vegetables, and fresh herbs. This comforting dish is easy to make, perfect for chilly nights, and even better the next day.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 2-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp all-purpose flour (or gluten-free flour for GF option)
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3–4 medium carrots, peeled and sliced thick
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 cups dry red wine (Burgundy or Pinot Noir recommended)
  • 2 cups beef broth (low-sodium preferred)
  • 2 bay leaves
  • 4 sprigs fresh thyme (or 1 tsp dried thyme)
  • 1 sprig fresh rosemary (optional)
  • 3 medium Yukon gold potatoes, cut into large chunks
  • 8 oz button mushrooms, halved
  • 1 cup frozen pearl onions (optional)
  • Chopped fresh parsley, for garnish
  • Crusty French bread, for serving (optional)

Instructions

  1. Pat beef dry with paper towels. Season generously with salt and pepper, then dredge in flour, shaking off excess.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides, about 2-3 minutes per side. Transfer browned beef to a plate.
  3. Lower heat to medium. Add onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more.
  4. Stir in tomato paste and cook until it darkens, about 2 minutes.
  5. Pour in red wine, scraping up browned bits from the pot. Simmer until slightly reduced, about 3 minutes.
  6. Return browned beef and any juices to the pot. Add beef broth, bay leaves, thyme, and rosemary if using. Stir well and bring to a simmer.
  7. Cover and cook over low heat for 1.5-2 hours, stirring occasionally. Maintain a gentle simmer.
  8. After 1 hour, stir in potatoes, mushrooms, and pearl onions if using. Continue simmering until beef is fork-tender and vegetables are cooked, about 30-40 minutes.
  9. Taste and adjust seasoning with more salt, pepper, or thyme if needed. Remove bay leaves and rosemary stem before serving.
  10. Ladle stew into bowls, sprinkle with fresh parsley, and serve hot with crusty bread. Letting the stew rest 30 minutes before serving helps flavors meld.

Notes

For best flavor, sear beef in batches and use a wine you enjoy drinking. The stew can be made ahead and tastes even better the next day. For gluten-free, use GF flour or cornstarch. To thicken a thin stew, simmer uncovered or mash some potatoes into the sauce. Leftovers keep well for up to 4 days in the fridge or 3 months in the freezer.

Nutrition

Keywords: beef stew, French beef stew, red wine stew, cozy dinner, comfort food, beef bourguignon, easy stew, winter recipe, Dutch oven, make-ahead, gluten-free option

Find it online: https://tempotaste.com/french-style-beef-stew-with-red-wine-easy-cozy-dinner-recipe/