French-Style Beef Stew with Red Wine Recipe | Classic & Cozy

If you’re craving something deeply savory, tender, and cozy, this French-style beef stew with red wine is your ticket to a comforting evening. Imagine meltingly soft cubes of beef nestled in a glossy, aromatic sauce infused with herbs, caramelized vegetables, and mushrooms. It’s the kind of dish that makes the whole kitchen smell like a hug. You don’t need fancy techniques to pull this off—just patience, good ingredients, and a pot that holds heat well. This recipe guides you step by step, so you’ll feel confident from your first sear to the last ladle of sauce.

You can expect a stew that’s plush and rich without being heavy, with layers of flavor that come from thoughtful browning and a gentle, low simmer. It’s equally at home on a weeknight when you want leftovers that get better with time, or as the centerpiece of a special weekend dinner. Serve it with creamy mashed potatoes, buttered noodles, or a crusty loaf to catch every last drop. Let’s cook something memorable together.

Why This French-Style Beef Stew with Red Wine Wins Hearts

This stew brings together the best of classic French technique and simple, reliable steps. The red wine adds a velvety depth that lifts the beef without making the dish taste “wine-y,” while a bouquet of herbs and a spoonful of tomato paste round out the flavor. Searing the meat builds a beautiful foundation, and finishing the mushrooms and onions separately keeps their textures lively. The result is a stew that tastes like it simmered on a farmhouse stove all afternoon—because it did, just in your kitchen. It’s hearty, aromatic, and elegant without being fussy.

What You’ll Need: Ingredients for French-Style Beef Stew with Red Wine

• 2.5 lb (1.1 kg) beef chuck, cut into 1.5-inch cubes — Well-marbled chuck breaks down into fork-tender bites and brings big beefy flavor.
• Kosher salt and freshly ground black pepper — Essential for seasoning the beef and layering flavor at every stage.
• 2 tbsp all-purpose flour — Helps the sauce lightly thicken as it simmers; it clings to the meat after searing.
• 4 oz (115 g) bacon or pancetta, diced — Adds smoky depth and savory richness to the base.
• 2 tbsp olive oil, plus more as needed — For searing the beef and sautéing vegetables without scorching.
• 1 tbsp unsalted butter — Finishes the mushrooms for a glossy, flavorful sheen.
• 2 medium carrots, cut into thick rounds — Sweetness and color that hold up to long cooking.
• 1 large yellow onion, chopped — Builds savory sweetness as it softens and browns.
• 4 cloves garlic, minced — Adds warm, aromatic bite that infuses the sauce.
• 1 tbsp tomato paste — Concentrated umami that deepens both color and flavor.
• 10 oz (285 g) cremini or button mushrooms, quartered — Earthy notes and satisfying texture; sautéed separately so they don’t go soggy.
• 1 cup pearl onions (fresh or frozen), peeled — Gentle sweetness and classic French flair.
• 2 cups (475 ml) dry red wine (Pinot Noir or Burgundy style) — The backbone of the sauce; choose something you’d enjoy drinking.
• 2 cups (475 ml) beef stock — Adds body and rounds out the sauce with savory depth.
• 2 bay leaves — Subtle, herbal bitterness that balances richness.
• 4 sprigs fresh thyme (or 1 tsp dried) — Floral earthiness that suits beef and wine.
• Parsley stems, a few (optional) — Infuse delicate green notes; save the leaves for garnish.
• 1 strip orange zest (optional, 2 inches) — A bright, aromatic lift that makes the flavors pop.
• 1 tsp anchovy paste (optional) — Invisible umami; it won’t taste fishy, just deeper.
• Fresh parsley, chopped, for garnish — A fresh finish that lightens the dish at the end.
• Crusty bread, mashed potatoes, or buttered noodles, for serving — The perfect sidekicks to catch the sauce.

How to Make It: A Step-by-Step French-Style Beef Stew with Red Wine

1. Prep the beef. Pat the beef cubes very dry with paper towels; moisture inhibits browning. Season all over with salt and pepper. Lightly dust with flour, shaking off excess so the meat is just barely coated.
2. Render the bacon. Set a heavy Dutch oven over medium heat. Add the diced bacon and cook until the fat renders and the bacon is lightly crisp, 6–8 minutes. Transfer bacon to a plate with a slotted spoon; leave the fat in the pot.
3. Sear the beef in batches. Add 1–2 tbsp olive oil if the pot looks dry. Increase heat to medium-high. Sear the beef in batches without crowding, 3–4 minutes per side, until deeply browned. Transfer browned beef to the plate with bacon. Don’t rush this step—it’s where flavor starts.
4. Sauté the base vegetables. Reduce heat to medium. Add the chopped onion and carrots with a pinch of salt. Cook, stirring, until the onions are translucent and lightly golden, about 6–8 minutes.
5. Add garlic and tomato paste. Stir in the garlic and cook 30 seconds, just until fragrant. Add the tomato paste and cook 1–2 minutes more, stirring, to lightly caramelize it.
6. Deglaze with wine. Pour in the red wine and stir, scraping up browned bits from the bottom of the pot. Bring to a lively simmer and cook 5–7 minutes to reduce slightly; the alcohol edge should mellow.
7. Build the stew. Return the beef and bacon, along with any juices, to the pot. Add the beef stock, bay leaves, thyme, parsley stems, orange zest, and anchovy paste (if using). The liquid should just cover the beef; add a splash more stock or water if needed.
8. Simmer gently. Bring to a simmer on the stovetop, then cover and transfer to a 325°F (165°C) oven. Cook for 2 to 2.5 hours, until the beef is very tender when pierced with a fork. Alternatively, simmer covered on low heat on the stovetop, maintaining only a gentle bubble.
9. Prepare mushrooms and pearl onions. While the stew cooks, heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium-high. Add the mushrooms with a pinch of salt and cook, undisturbed at first, until browned on one side. Stir and continue cooking until golden and just tender, 6–8 minutes. Remove to a bowl. In the same pan, sauté the pearl onions until lightly caramelized and tender (add a splash of water and cover if needed). Set aside.
10. Finish the sauce. When the beef is tender, remove the pot from the oven. Discard the herb stems, bay leaves, and orange zest. If the sauce seems thin, simmer uncovered on the stovetop for 10–15 minutes to reduce to a glossy consistency that lightly coats the back of a spoon. If too thick, loosen with a bit of stock or water.
11. Combine and balance. Stir in the mushrooms and pearl onions. Taste and adjust seasoning with salt and pepper. If you’d like a touch more brightness, add a teaspoon of red wine vinegar or a squeeze of lemon to balance richness.
12. Rest and serve. Let the stew rest, covered, for 10–15 minutes to settle. Ladle into warm bowls and garnish with chopped parsley. Serve with crusty bread, potatoes, or buttered noodles to capture the sauce.
13. Make-ahead magic (optional but recommended). For even deeper flavor, cool the stew and refrigerate overnight. Reheat gently the next day; flavors will be more integrated, and the sauce even silkier.

Prep, Cook, and Rest: Timing You Can Count On

• Prep time: 25–30 minutes (cutting, searing setup, vegetable prep)
• Active cooking time: About 40–50 minutes (searing, sautéing, finishing)
• Simmer time: 2 to 2.5 hours at a gentle bubble
• Total time: 3 to 3.5 hours, most of it hands-off
• Rest time: 10–15 minutes before serving for best texture
• Yield: Serves 6 generously
• Make-ahead: This stew is even better the next day. Chill, then reheat gently; it also freezes well for up to 3 months.

When is it ready? The beef should be spoon-tender, the sauce glossy and rich, and the vegetables soft but not falling apart. If the sauce isn’t quite as thick as you’d like, reduce uncovered briefly; if it’s too tight, add a splash of stock to loosen.

Practical Tips for Guaranteed Success

• Dry the beef thoroughly. Moisture creates steam and prevents browning. Paper towels are your friend here.
• Sear in batches. Crowding cools the pot and leads to pale meat. Brown fewer pieces at a time for a deeper flavor base.
• Use the right wine. A dry, medium-bodied red like Pinot Noir or a Burgundy-style blend works best. Avoid anything sweet or heavily oaked.
• Mind the simmer. Keep it gentle—just a few lazy bubbles. A vigorous boil will toughen the meat and muddy the sauce.
• Cook mushrooms separately. Browning them in a skillet concentrates their flavor and preserves texture.
• Skim excess fat. If the stew looks oily toward the end, skim the top with a spoon or blot lightly with a paper towel.
• Balance at the finish. A tiny splash of vinegar or lemon brightens the richness, while a pinch of salt wakes everything up.
• Rest before serving. Letting the stew sit for 10–15 minutes helps the sauce settle and the flavors meld.
• Make ahead for depth. Overnight rest develops complexity and lets you easily remove any chilled fat.

Nutritional Snapshot at a Glance

Approximate per serving (6 servings total):

• Calories: ~600
• Protein: ~44 g
• Carbohydrates: ~22 g
• Dietary fiber: ~3 g
• Total fat: ~32 g
• Saturated fat: ~11 g
• Sugar: ~6 g
• Sodium: ~900 mg

These values are estimates and will vary with specific ingredients, wine choice, and serving size. Skimming fat after chilling and using low-sodium stock can reduce fat and sodium.

Questions People Often Ask

What’s the best wine to use, and can I substitute?

Choose a dry, medium-bodied red like Pinot Noir or a Burgundy-style blend. Avoid sweet or heavily oaked wines. If you prefer to cook without alcohol, use more beef stock plus 1–2 tablespoons of balsamic vinegar or red wine vinegar for depth and brightness.

Can I make this in a slow cooker or pressure cooker?

Yes. For a slow cooker, sear the beef and sauté the vegetables first, then cook on Low for 7–8 hours (or High for 4–5). For a pressure cooker, follow the searing steps on Sauté mode, then cook at High pressure for 35–40 minutes with a natural release. Finish mushrooms and pearl onions separately and stir in at the end.

How can I make it gluten-free?

Skip the flour or use a gluten-free all-purpose blend. If you want a thicker sauce at the end, mix 1 tsp cornstarch with 1 tbsp cold water and stir into the simmering stew; cook briefly until glossy.

Final Thoughts to Send You Off

There’s something quietly celebratory about this French-style beef stew with red wine. It asks you to slow down, build flavor with intention, and then share the result around a table. Every step has a purpose, and the payoff is a pot of nourishing comfort that feels special without needing a special occasion. Whether you serve it to friends on a chilly evening or tuck away a few portions for future you, it’s the kind of cooking that brings people together.

Take your time, trust the process, and enjoy the aroma as it fills your kitchen. With a little patience and these simple techniques, you’ll turn humble ingredients into a memorable meal—one that just might become your new signature dish.