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Hearty French Beef Stew in Red Wine Recipe for Cozy Nights - Featured Image

Hearty French Beef Stew in Red Wine Recipe for Cozy Nights

Learn how to make delicious French Beef Stew in Red Wine. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Choosing the right ingredients is the secret to making this stew shine. I always pick a good quality red wine—something I’d enjoy drinking—to bring out the best flavors. For the beef, a cut like chuck roast works wonders because it becomes tender and flavorful with slow cooking. Fresh herbs and seasonal vegetables add that homemade touch, reminding me of the afternoons spent helping my mom prepare meals that brought warmth to our busy household.

  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (such as Pinot Noir or Merlot)
  • 2 cups beef broth
  • 3 large carrots, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
  • 2 bay leaves
  • 1 cup pearl onions, peeled (optional)
  • 2 tablespoons all-purpose flour (for dredging)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Start by patting the beef cubes dry and seasoning them generously with salt and pepper. Then, dredge the pieces lightly in flour, shaking off any excess. This step helps create a beautiful crust and thickens the stew later on.
  2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pan. This caramelization builds the stew’s deep flavor. Set the browned beef aside.
  3. In the same pot, add chopped onions and sauté until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for another minute until fragrant.
  4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. This is where the magic happens—those bits add incredible richness.
  5. Return the beef to the pot along with beef broth, carrots, celery, thyme, and bay leaves. Bring to a gentle simmer, then cover and transfer to a 325°F oven. Let it cook low and slow for about 2.5 to 3 hours, until the beef is fork-tender.
  6. About 30 minutes before it’s done, add pearl onions if using, stirring them in to soften and absorb the flavors.
  7. Once cooked, discard bay leaves and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: French Beef Stew in Red Wine, recipe, cooking, food