Mouthwatering French Beef Stew with Red Wine

I used to think French cooking was way too fancy for someone like me. All those complicated sauces and techniques that seemed impossible to master in my regular kitchen.

But then I discovered that French beef stew—or boeuf bourguignon if you want to get technical—is actually just a regular stew with a few simple tricks. The secret isn’t some culinary school training. It’s just browning the meat properly and letting red wine do most of the heavy lifting. Once you get those two things down, you’ve got a cozy, rich stew that tastes like you spent all day fussing over it.

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What Kind of Beef Should I Use?

For this French beef stew, you’ll want to stick with beef chuck roast, which is exactly what the recipe calls for. Chuck roast is perfect for slow braising because it has plenty of marbling and connective tissue that breaks down during the long cooking process, creating that melt-in-your-mouth texture we’re after. You can ask your butcher to cut it into cubes for you, or do it yourself at home – just aim for pieces that are roughly the same size so they cook evenly. Avoid lean cuts like sirloin or tenderloin for this recipe, as they’ll end up tough and dry instead of tender and flavorful.

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Options for Substitutions

This classic French stew is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Beef chuck: Chuck roast is really the best choice here since it gets tender and flavorful during the long braising process. You could try beef short ribs or bottom round, but chuck gives you the most reliable results.
• Thick-cut bacon: Regular bacon works fine if that’s what you have – just dice it up. You can also use pancetta or even skip it entirely, though you’ll lose some of that smoky depth.
• Dry red wine: Any decent dry red wine will work – Pinot Noir, Merlot, or Cabernet Sauvignon are all good choices. If you don’t drink wine, replace it with extra beef stock plus 2 tablespoons of balsamic vinegar for that tangy richness.
• Cremini mushrooms: Button mushrooms or baby bellas work just as well. You could even use a mix of different mushrooms like shiitake or oyster mushrooms for more variety.
• Pearl onions: These can be a pain to peel, so feel free to use frozen pearl onions or just cut a regular onion into chunks. The flavor will be just as good.
• Fresh thyme: Dried thyme works too – just use 1 teaspoon instead of the fresh sprigs. You can also try rosemary or a mix of herbs if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef stew is not browning the meat properly – you need to sear those beef cubes in small batches over high heat until they develop a deep brown crust, which creates the rich flavor base for your entire stew.

Another common error is adding the wine too quickly after browning, which can cause violent splattering and won’t properly deglaze the pan – instead, remove the pan from heat for a moment, then slowly pour in the wine while scraping up those tasty brown bits from the bottom.

Don’t rush the cooking process by turning up the heat, as beef chuck needs low, slow braising for at least 2-3 hours to break down the tough fibers and become fork-tender.

Finally, add your mushrooms and pearl onions during the last 30-45 minutes of cooking to prevent them from turning mushy and losing their texture in the finished stew.

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What to Serve With French Beef Stew?

This rich, wine-braised stew practically begs for something to soak up all that incredible sauce, and my go-to is always creamy mashed potatoes or buttery egg noodles. You really can’t go wrong with a crusty French baguette either – it’s perfect for dunking and getting every last bit of that savory goodness. If you want to add some freshness to balance out the hearty flavors, a simple mixed greens salad with a light vinaigrette works beautifully alongside the stew. For a more traditional French approach, try serving it over polenta or with some roasted root vegetables on the side.

Storage Instructions

Refrigerate: This French beef stew actually gets better with time! Store it in the fridge in a covered container for up to 4 days. The flavors really meld together overnight, so don’t be surprised if it tastes even more amazing the next day.

Freeze: You can freeze this stew for up to 3 months in freezer-safe containers or bags. I like to portion it out into individual servings so I can just grab what I need. Just remember to leave some room at the top of containers since it will expand when frozen.

Warm Up: To reheat from the fridge, just warm it gently on the stovetop over medium-low heat, stirring occasionally. If it’s frozen, let it thaw overnight in the fridge first, then reheat the same way. You might need to add a splash of beef stock or water if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3900
• Protein: 200-230 g
• Fat: 210-240 g
• Carbohydrates: 85-100 g

Ingredients

For the stew:

• 2 lb boneless beef chuck, cut into 1.5-inch chunks
• 6 slices thick bacon, chopped
• 1 large yellow onion, diced
• 2 carrots, sliced
• 4 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth
• 1 bay leaf
• 3 stems fresh thyme
• Salt and black pepper, as needed

For the sautéed vegetables:

• 1 lb cremini mushrooms, cut in half
• 12 pearl onions, peeled
• 2 tbsp butter
• 1 tbsp olive oil

Step 1: Prepare the Bacon and Beef

• 6 slices thick bacon, chopped
• 2 lb boneless beef chuck, cut into 1.5-inch chunks
• salt and black pepper, as needed

Preheat the oven to 350°F (175°C).

In a large Dutch oven over medium heat, cook the chopped bacon until crispy.

Once done, remove the bacon using a slotted spoon and set it aside, leaving the rendered fat in the pot.

Season the beef cubes with salt and black pepper, then brown them in batches in the bacon fat, ensuring all sides are well-seared.

Remove the browned beef and set it aside as well.

Step 2: Sauté the Vegetables and Build the Stew Base

• 1 large yellow onion, diced
• 2 carrots, sliced
• 4 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour

In the same Dutch oven with the reserved bacon fat, add the diced yellow onion and sliced carrots.

Sauté over medium heat until the vegetables are softened, about 5 minutes.

Stir in the finely chopped garlic and tomato paste, cooking for 1 minute until fragrant.

Sprinkle the all-purpose flour over the vegetable mixture and cook for another 1-2 minutes, stirring constantly to avoid lumps.

Step 3: Deglaze and Combine Stew Components

• 2 cups dry red wine
• 2 cups beef broth
• 1 bay leaf
• 3 stems fresh thyme
• browned beef from Step 1
• cooked bacon from Step 1

Gradually pour in the dry red wine, scraping up any browned bits from the bottom of the pot to deglaze.

Add the beef broth, bay leaf, fresh thyme stems, the browned beef from Step 1, and the cooked bacon from Step 1.

Stir everything together and bring the mixture to a simmer.

Once simmering, cover with a lid and transfer the Dutch oven to the preheated oven.

Cook for 2.5 hours, stirring halfway through to ensure even cooking and prevent sticking.

Step 4: Sauté the Mushrooms and Pearl Onions

• 2 tbsp butter
• 1 tbsp olive oil
• 1 lb cremini mushrooms, cut in half
• 12 pearl onions, peeled

While the stew is in the oven, heat the butter and olive oil in a skillet over medium heat.

Add the halved cremini mushrooms and peeled pearl onions.

Sauté, stirring occasionally, until both are golden brown and slightly caramelized, about 8 minutes.

I like to let the mushrooms get a good sear for extra flavor before adding them to the stew.

Step 5: Finish the Stew

• sautéed mushrooms and pearl onions from Step 4
• salt and black pepper, as needed

During the last 30 minutes of oven cooking, add the sautéed mushrooms and pearl onions from Step 4 into the stew, stirring gently to combine.

After the cooking time is complete, remove the Dutch oven from the oven and discard the thyme sprigs and bay leaf.

Taste and adjust seasoning with salt and black pepper as needed for a rich, balanced flavor.

Step 6: Serve the Beef Stew

Serve the finished beef stew hot, ladling it into bowls.

This stew pairs wonderfully with crusty bread, mashed potatoes, or your favorite side dish.

I find it even better the next day as the flavors continue to meld.

Mouthwatering French Beef Stew with Red Wine

Delicious Mouthwatering French Beef Stew with Red Wine recipe with step-by-step instructions.

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Prep Time 1 hour hr

Cook Time 2 hours hrs

Total Time 3 hours hrs

Servings 4

Calories 3700 kcal

Ingredients

  

For the stew:

• 2 lb boneless beef chuck, cut into 1.5-inch chunks
• 6 slices thick bacon, chopped
• 1 large yellow onion, diced
• 2 carrots, sliced
• 4 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth
• 1 bay leaf
• 3 stems fresh thyme
• salt and black pepper, as needed

For the sautéed vegetables:

• 1 lb cremini mushrooms, cut in half
• 12 pearl onions, peeled
• 2 tbsp butter
• 1 tbsp olive oil

Instructions

 

• Preheat the oven to 350°F (175°C). In a large Dutch oven over medium heat, cook the chopped bacon until crispy. Once done, remove the bacon using a slotted spoon and set it aside, leaving the rendered fat in the pot. Season the beef cubes with salt and black pepper, then brown them in batches in the bacon fat, ensuring all sides are well-seared. Remove the browned beef and set it aside as well.
• In the same Dutch oven with the reserved bacon fat, add the diced yellow onion and sliced carrots. Sauté over medium heat until the vegetables are softened, about 5 minutes. Stir in the finely chopped garlic and tomato paste, cooking for 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetable mixture and cook for another 1-2 minutes, stirring constantly to avoid lumps.
• Gradually pour in the dry red wine, scraping up any browned bits from the bottom of the pot to deglaze. Add the beef broth, bay leaf, fresh thyme stems, the browned beef from Step 1, and the cooked bacon from Step 1. Stir everything together and bring the mixture to a simmer. Once simmering, cover with a lid and transfer the Dutch oven to the preheated oven. Cook for 2.5 hours, stirring halfway through to ensure even cooking and prevent sticking.
• While the stew is in the oven, heat the butter and olive oil in a skillet over medium heat. Add the halved cremini mushrooms and peeled pearl onions. Sauté, stirring occasionally, until both are golden brown and slightly caramelized, about 8 minutes. I like to let the mushrooms get a good sear for extra flavor before adding them to the stew.
• During the last 30 minutes of oven cooking, add the sautéed mushrooms and pearl onions from Step 4 into the stew, stirring gently to combine. After the cooking time is complete, remove the Dutch oven from the oven and discard the thyme sprigs and bay leaf. Taste and adjust seasoning with salt and black pepper as needed for a rich, balanced flavor.
• Serve the finished beef stew hot, ladling it into bowls. This stew pairs wonderfully with crusty bread, mashed potatoes, or your favorite side dish. I find it even better the next day as the flavors continue to meld.