French-style Beef Stew With Red Wine is a hearty, slow-cooked dish full of tender chunks of beef, rich red wine, and a mix of fresh vegetables that soak up all the deep, comforting flavors. The stew develops a beautiful, glossy sauce that’s both warming and satisfying, perfect for chilly days or when you want a homey meal.
I love making this stew on weekends when I have time to let it simmer gently on the stove. The smell fills the kitchen and makes everyone curious and hungry! A little tip I’ve learned is to use a good quality red wine—not too expensive, but one that you’d enjoy drinking—since it really lifts the whole dish. Plus, the longer it cooks, the softer and more flavorful the beef becomes, which always makes me smile.
My favorite way to serve this beef stew is with a side of crusty bread or creamy mashed potatoes, so I can soak up every last drop of that rich sauce. It’s one of those meals where everyone ends up reaching for seconds and chatting around the table a little longer, and honestly, that’s what I love most about it. It’s cozy, delicious, and brings people together in the best way.
Key Ingredients & Substitutions
Beef Chuck: This cut works best because it becomes tender and flavorful after slow cooking. If you can’t find chuck, brisket or short ribs can also work well.
Red Wine: Choose a dry red wine with good flavor, like Burgundy or Pinot Noir. If you don’t want to cook with alcohol, try grape juice mixed with a splash of vinegar for acidity.
Carrots & Parsnips: These root veggies add sweetness and texture. You can swap parsnips for potatoes or turnips depending on what you prefer or what’s available.
Fresh Herbs: Thyme and bay leaf give the stew its classic aroma. If fresh isn’t an option, dried herbs work too—just use about one-third of the amount since dried herbs are more concentrated.
How Do You Get Perfectly Tender Beef in a Stew?
The secret to tender beef is slow and gentle cooking. Here’s how to get it right:
- First, pat the beef dry and brown it over medium-high heat to seal in flavor. Don’t overcrowd the pan; brown in batches for even cooking.
- After adding liquids, simmer the stew gently with the lid partially on. This slow heat breaks down the tough fibers over 1.5 to 2 hours.
- Resist the urge to rush by turning up the heat—it makes meat tough. Slow and low is the key for melt-in-your-mouth results.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it heats evenly and is perfect for slow simmering.
- Wooden spoon or spatula – for stirring the ingredients and scraping up tasty browned bits from the bottom.
- Measuring cups and spoons – to keep everything precise, especially the liquids and seasonings.
- Knife and cutting board – for chopping vegetables and beef into even pieces, making cooking quicker and more uniform.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb or pork if you want a different meat flavor. Lamb adds richness and a bit of an earthy taste.
- Add mushrooms along with the vegetables for an umami boost and extra texture. Sauté the mushrooms before adding to the stew.
- Mix in some pearl onions or shallots instead of regular onions for a milder, sweeter onion flavor.
- Finish with a splash of balsamic vinegar or a touch of Dijon mustard for extra depth and complexity before serving.
French-style Beef Stew With Red Wine
Ingredients You’ll Need:
For The Stew:
- 2 lbs beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (e.g., Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 large carrots, peeled and cut into chunks
- 2 large parsnips or potatoes, peeled and cut into chunks
- 1 bay leaf
- 4-5 sprigs fresh thyme (plus extra for garnish)
- 1 tbsp flour (optional, for thickening)
- Fresh parsley, chopped (optional, for garnish)
- Baguette or crusty bread, for serving
How Much Time Will You Need?
This stew requires about 30 minutes of active prep time and 2 to 2.5 hours of slow simmering. The long simmer allows the beef to become tender and the flavors to blend beautifully, making it worth every minute! Plan ahead so you can relax while it cooks gently on the stove.
Step-by-Step Instructions:
1. Brown the Beef:
Pat the beef cubes dry with paper towels and season with salt and pepper. Heat 2 tablespoons of oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches so pieces don’t overcrowd the pan. Cook until deeply browned on all sides, then transfer to a plate and set aside.
2. Cook the Aromatics:
Add the remaining oil to the pot. Sauté the chopped onion until softened and golden, about 5 minutes. Add the garlic and cook for another minute until fragrant. Then stir in the tomato paste and cook, stirring for 1-2 minutes to bring out its rich flavor.
3. Deglaze and Add Liquids:
Pour in the red wine to deglaze the pan, scraping up those tasty browned bits from the bottom. Let the wine simmer for 5-7 minutes until it reduces slightly. Return the browned beef and any juices to the pot. Add beef broth, bay leaf, and fresh thyme sprigs.
4. Simmer the Stew:
Bring the stew to a boil. Then reduce the heat to low and cover the pot partially with the lid. Let it simmer gently for about 1.5 to 2 hours, or until the beef starts to become tender.
5. Add Vegetables and Finish Cooking:
Add the chunks of carrots and parsnips or potatoes. Continue simmering for another 30-40 minutes until the vegetables and beef are soft and tender and the flavors meld together beautifully.
6. Thicken the Sauce (Optional):
If you prefer a thicker sauce, mix 1 tablespoon of flour with a little cold water to create a smooth slurry. Stir this into the stew and simmer for an additional 5-10 minutes until the sauce thickens.
7. Final Touches and Serve:
Remove the bay leaf and thyme sprigs. Taste and adjust salt and pepper as needed. Ladle the stew into bowls and garnish with fresh thyme and chopped parsley. Serve with crusty baguette to soak up every bit of that rich, red wine sauce.
Enjoy your cozy, classic French beef stew with all its rich flavors and tender meat!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to fully thaw it in the refrigerator overnight before cooking. This helps it brown properly and ensures even cooking throughout the stew.
How Can I Make This Stew Without Alcohol?
To make the stew without wine, substitute the red wine with an equal amount of beef broth mixed with a tablespoon of balsamic vinegar or a splash of grape juice for acidity and depth.
Can I Prepare This Stew Ahead of Time?
Absolutely! The flavors often improve after resting. Make the stew a day ahead, store it in the fridge, and gently reheat on the stove before serving.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop or microwave, adding a splash of broth if the sauce has thickened too much.