Description
This French-Style Beef Stew with Red Wine is a rich and comforting classic dish, featuring tender chunks of beef slow-braised in a flavorful blend of red wine, herbs, and vegetables. Perfectly cooked in the oven to develop deep, savory flavors, this stew is ideal for cozy dinners and pairs wonderfully with crusty bread or mashed potatoes.
Ingredients
Scale
Meat and Seasoning
- 2 ½ pounds beef chuck, cut into 2-inch cubes
- Salt and black pepper to taste
Vegetables and Aromatics
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 garlic cloves, minced
- 1 pound baby potatoes, halved
- 1 cup pearl onions, peeled
- 8 ounces cremini or white mushrooms, halved
Liquids and Flavorings
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups dry red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat and Sear Beef: Preheat your oven to 325°F (160°C). Heat olive oil in a large Dutch oven over medium-high heat. Pat the beef dry and season with salt and pepper. Sear the beef cubes in batches until browned on all sides, then transfer them to a plate to set aside.
- Sauté Vegetables: In the same pot, add the chopped onion and sliced carrots and sauté for about 5 minutes until they begin to soften. Add the minced garlic and tomato paste, cooking for an additional minute to develop flavor.
- Add Flour and Deglaze: Sprinkle the flour over the vegetables and stir to coat evenly. Slowly pour in the red wine while scraping up any browned bits from the pot’s bottom. Bring the mixture to a simmer and cook for 5 minutes to slightly reduce the wine.
- Add Broth and Herbs: Stir in the beef broth, fresh thyme leaves, and bay leaves. Return the seared beef to the pot, mixing everything together. Cover the Dutch oven with its lid and transfer it to the preheated oven.
- Braise in Oven: Bake the stew for 2 hours, allowing the beef to become tender and flavors to meld. After 2 hours, add the baby potatoes, pearl onions, and mushrooms to the pot.
- Finish Cooking Uncovered: Return the pot to the oven uncovered and cook for an additional 45–60 minutes, or until the beef is fork-tender and vegetables are softened. Remove and discard the bay leaves.
- Final Touches: Stir in the unsalted butter just before serving to add richness. Garnish with chopped fresh parsley. Serve hot alongside crusty bread or creamy mashed potatoes for a complete meal.
Notes
- Marinate the beef in red wine with herbs for a few hours or overnight to intensify the flavors before cooking.
- This stew tastes even better the next day, making it perfect for make-ahead meals or entertaining guests.
- For gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- To make dairy-free, omit the butter or use a suitable dairy-free alternative.
