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French-Style Beef Stew with Red Wine and Vegetables

Hearty French-Style Beef Stew with Red Wine and Vegetables

Discover the fantastic flavors of French-Style Beef Stew with Red Wine and Vegetables, a comforting dish perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Chuck can substitute with brisket or round
  • 4 ounces Bacon or pancetta for milder flavor
  • 1 medium Onion chopped; shallots are a sweet alternative
  • 3 medium Carrots sliced
  • 4 cloves Garlic minced; can use garlic powder
  • 2 tablespoons Tomato Paste or crushed tomatoes
  • ¼ cup Flour for gluten-free, replace with cornstarch
  • 1 cup Red Wine or beef stock with vinegar
  • 4 cups Beef Stock vegetable stock can be used
  • 1 bay leaf Bay Leaf remove before serving
  • 1 teaspoon Fresh Thyme or dried thyme in smaller quantity
  • 8 ounces Cremini Mushrooms or button mushrooms
  • 1 cup Pearl Onions or chopped medium yellow onions
  • 2 tablespoons Butter for sautéing, use only olive oil for dairy-free
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Pepper

Equipment

  • Dutch oven
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Pat the beef chuck dry, season with salt and pepper, and chop your vegetables.
  2. In a Dutch oven, cook diced bacon over medium heat until crispy, about 5–7 minutes. Remove and drain on paper towels.
  3. In the bacon fat, sear the seasoned beef in batches for 8–10 minutes until browned. Set aside after browning.
  4. Sauté chopped onions and carrots in the pot over medium heat for 5–7 minutes, then stir in garlic and tomato paste for 1 minute.
  5. Sprinkle flour over vegetables, stir for 2 minutes, then add red wine, scraping the bottom of the pot.
  6. Return the beef and bacon, add beef stock, bay leaf, and thyme. Mix until liquid nearly covers the meat.
  7. Cover and braise in the oven for 1.5 to 2 hours until the beef is fork-tender. Check occasionally for liquid.
  8. Sauté mushrooms and pearl onions in butter and olive oil until golden, about 8–10 minutes.
  9. Stir the sautéed mushrooms and onions into the pot. Adjust seasoning and let the stew sit for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 450IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

This stew improves in flavor if allowed to cool and refrigerate overnight before reheating.

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