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French Beef Stew with Red Wine

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
Cook Time 2 hours
Total Time 3 hours
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.