Cozy French Beef Stew

This hearty French-style beef stew turns basic ingredients into something wonderful through long, slow cooking and built-up flavors. The mix of fall-apart beef, smoky bacon bits, and veggies swimming in a velvety wine-based sauce makes a dish that's both down-to-earth and fancy at the same time.

I cooked this stew for the first time during a freezing cold January when my spouse's parents came to visit. The smells filling up the kitchen were so amazing that everyone kept finding reasons to wander in and peek at dinner. It's now become our go-to meal whenever we have important visitors.

Ingredients

• Beef chuck cubes: Properly trimmed to remove extra fat gives you tender meat that won't fall apart during the long cook time
• Thick cut bacon: Brings a smoky richness and gives off the ideal fat for browning your beef chunks
• Dry red wine: Such as Burgundy or Côtes du Rhône adds tang and depth to your sauce
• Pearl onions: Turn into sweet little taste explosions as they cook down
• Cremini mushrooms: Give earthy flavors and a meaty bite
• Fresh thyme sprigs: Add gentle herby notes without taking over the dish

How To Make French-Style Beef Stew with Red Wine and Vegetables

Render the bacon:

Fry the chopped bacon over medium heat until it gets crispy and all the fat comes out, about 8 minutes. This starts the tasty base for everything else.

Sear the beef:

Do this in little batches so the pot isn't too full. Each beef chunk needs room around it to brown properly instead of steaming. This step takes time but it's worth it for the amazing flavor.

Build the aromatics:

Cook the onions and carrots until they start to get soft and the onions look see-through, around 5 minutes. When you put in garlic and tomato paste, just cook them until you can smell them to avoid burning.

Create the sauce base:

When you add flour, keep stirring so it doesn't get lumpy and cook it enough to get rid of that raw flour taste. Pour the wine in slowly while scraping the pot bottom to mix in all those tasty browned bits.

Slow cook to perfection:

Putting the covered pot in the oven gives steady, gentle heat that slowly breaks down the tough meat. Only open it once halfway through to keep the temperature just right.

Finish with mushrooms and pearl onions:

Cook these separately before adding them so they keep their texture and get their own browned flavors instead of just boiling in the stew.

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The first time I tried real beef bourguignon in a small Burgundy restaurant, it changed my cooking forever. That memory inspired this dish, which I've tweaked over many Sunday afternoons in my kitchen. The pearl onions might seem like extra work, but their sweet pop against the rich sauce creates such a perfect contrast that I always include them.

The Perfect Wine Pairing

The best rule is to cook with wine you'd happily drink and serve that same type with the finished stew. For this dish, a medium-bodied red like Pinot Noir or Merlot works great. The wine in the stew gets milder during cooking, while having a glass of the same kind creates a nice matching experience. Stay away from really tannic wines as they can turn bitter during long cooking.

Make-Ahead and Storage Tips

This stew actually gets better over time as the flavors mix and deepen. You can make it up to three days before you need it and keep it in the fridge. Fat will harden on top, making a natural seal you can easily take off before warming it up. To reheat, gently warm it on the stove over medium-low heat until it bubbles. Add a bit of beef broth if the sauce has gotten too thick. When you freeze it, put it in sealed containers leaving some space at the top for it to expand.

Elevate Your Presentation

While most folks serve this in deep bowls, you can make it fancy enough for dinner parties with some simple touches. Try putting it over buttered egg noodles or next to roasted fingerling potatoes. A sprinkle of fresh chopped parsley adds nice green color. For a real French touch, serve it with crusty baguette pieces for soaking up all that tasty sauce. Small individual Dutch ovens look really impressive on the table if you've got them.

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The real key to amazing beef stew is taking your time. Each step builds flavor on top of flavor, creating a taste experience that can't be rushed. When your home fills with that rich smell and the first tender bite melts in your mouth, you'll see why this classic dish has stuck around for so many years.

Frequently Asked Questions

→ What’s the best beef to use?

Choose beef chuck for its tenderness and flavor after slow cooking. Look for fatty, marbled pieces.

→ Can I swap the wine for another kind?

Sure! Opt for a dry red, like Merlot, Pinot Noir, or Cabernet Sauvignon, for bold flavors.

→ What’s a good alternative to beef stock?

Chicken stock or veggie broth works, but beef stock gives a richer taste overall.

→ How can I thicken the sauce without flour?

Stir in cornstarch mixed with water or let the stew simmer longer to reduce naturally.

→ What sides go well with this?

Pair it with mashed potatoes, buttery noodles, or crusty bread to scoop up all the sauce.

→ Can I make it ahead of time?

Absolutely. It tastes even better the next day. Just heat it up gently before serving.