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French-Style Beef Stew with Red Wine and Vegetables

Rich, tender beef stew braised in red wine with vegetables, creating the ultimate French comfort food experience.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: European, French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs beef chuck roast cut into 2-inch cubes
  • 1 bottle dry red wine 750ml
  • 2 lbs carrots cut into 2-inch pieces
  • 1.5 lbs small potatoes halved
  • 1 large yellow onion cut into wedges
  • 8 oz mushrooms quartered
  • 4 cloves garlic minced
  • 3 tbsp tomato paste
  • 2 cups beef broth
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 0.25 cup fresh parsley chopped
  • 3 tbsp all-purpose flour
  • 3 tbsp olive oil
  • salt and black pepper to taste

Equipment

  • Dutch oven
  • Large cutting board
  • Sharp knife
  • Wooden spoon

Method
 

  1. Pat beef cubes dry and season with salt and pepper. Heat olive oil in Dutch oven over medium-high heat.
  2. Sear beef cubes in batches until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
  3. Add onions to the same pot, cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  4. Stir in tomato paste and cook 2 minutes. Sprinkle flour over mixture and stir constantly for 1 minute.
  5. Gradually add red wine while stirring. Simmer 3-4 minutes to reduce slightly and cook off alcohol.
  6. Return beef to pot with accumulated juices. Add beef broth, thyme, and bay leaves. Bring to simmer.
  7. Reduce heat to low, cover partially, and simmer 1.5 hours, stirring occasionally.
  8. Add carrots and potatoes, continue simmering 45 minutes to 1 hour until vegetables are tender.
  9. Add mushrooms in final 15 minutes. Remove thyme and bay leaves before serving.
  10. Taste and adjust seasoning. Garnish with fresh parsley and serve in warmed bowls.

Notes

This stew tastes even better the next day as flavors continue to develop. Can be made up to 3 days ahead and reheated gently. Freezes well for up to 3 months without potatoes.