I brown beef in a heavy pot and the room goes quiet. The scent moves in fast. Bacon crackles. Carrots soften. Red wine lifts the bits. I smile because this beef stew recipe makes a calm night feel warm and sure. We keep the method simple. Sear the beef. Build the base. Let the pot work. I learned this on a cold week when my kids asked for seconds and the spoon hit the bowl with a happy click. I use chuck. I use stock. I use thyme that I crush in my palm. I serve big ladles over mashed potatoes and I sit. It tastes round and deep. For friends who love to roam, I nod to a wider table. I think about a korean beef stew recipe that leans sweet. I think about a beef stew recipe stove top that fits a weeknight. I wave to a filipino beef stew recipe with bright notes. I keep an easy beef stew recipe stove top for busy days. I test beef for stew recipes so the pieces stay tender. I even play with a cabbage stew recipe when I crave more greens. We cook. We taste. We share.
Table of Contents
- 1 Key Takeaways
- 2 Easy French Style Beef Stew with Red Wine and Vegetables Recipe
- 3 Ingredients for French Style Beef Stew with Red Wine and Vegetables
- 4 How to Make French Style Beef Stew with Red Wine and Vegetables
- 5 Tips for Making French Style Beef Stew with Red Wine and Vegetables
- 6 Making French Style Beef Stew with Red Wine and Vegetables Ahead of Time
- 7 Storing Leftover French Style Beef Stew with Red Wine and Vegetables
- 8 Try these Main Course next
- 9 French Style Beef Stew with Red Wine and Vegetables
- 10 Nutrition
1) Key Takeaways
- Slow simmer brings tender beef and a deep red wine finish
- Simple steps fit a calm weeknight or a quiet weekend
- Use chuck and a Dutch oven for steady heat and steady flavor
- Serve with mashed potatoes or a warm baguette for balance
2) Easy French Style Beef Stew with Red Wine and Vegetables Recipe
I call this my steady pot. Two words guide me beef stew recipe. I say them again for luck beef stew recipe. The pot sits heavy. The heat stays even. The meat turns brown and the wine wakes the fond. The room fills with a warm note that pulls people to the stove.
I write as Camila for Camila Cooks and I cook with you in mind. We keep the work light. We keep the flavor bold. The meat gets a good sear. The onions turn sweet. The carrots soften and give a gentle bite. The thyme leans earthy and the bay keeps it grounded.
On Camila Cooks we test and taste. I lean on plain moves that never fail. Sear then deglaze then simmer. Short keywords in my head dutch oven chuck roast red wine. Longtail thoughts easy stovetop beef stew french style beef stew best beef stew for beginners. The goal stays the same a bowl that feels like home.
3) Ingredients for French Style Beef Stew with Red Wine and Vegetables
Beef chuck I pick well marbled cubes for rich flavor and soft texture after a slow braise
Thick cut bacon Small bits render and season the pot with a smoky base that hugs each spoonful
Yellow onion A rough chop turns sweet and mellow as it cooks and gives the sauce a soft body
Carrots Sliced coins hold shape and bring color and a light sweetness that balances the wine
Garlic Minced cloves bloom fast and add a round savory edge that lifts the stew
Tomato paste A spoon or two deepens the color and ties the wine to the stock
All purpose flour A quick dust helps the sauce thicken and cling to the beef
Dry red wine I pour a wine I enjoy since the flavor stays with every bite
Beef stock Warm stock keeps the simmer steady and builds a full savory base
Bay leaf One leaf adds gentle structure that you taste but do not see
Fresh thyme Sprigs lend a woodsy note that suits a classic beef stew feel
Cremini mushrooms Halved caps turn browned and meaty and give the pot a hearty beef stew mood
Pearl onions Peeled bulbs go sweet and glossy and add small bites of light onion flavor
Butter and olive oil A bit of each brings a glossy finish and helps brown the vegetables
Salt and black pepper Season in layers so the final spoon tastes balanced and bright
4) How to Make French Style Beef Stew with Red Wine and Vegetables
Step 1 Pat the beef dry then season well and sear in a Dutch oven until the sides turn deep brown
Step 2 Move the beef to a plate then cook bacon bits until crisp and keep the rendered fat in the pot
Step 3 Soften onion and carrots in that fat then add garlic and a small spoon of tomato paste and stir until it smells rich
Step 4 Shake flour over the vegetables and cook a minute then pour in red wine and scrape the fond until the bottom feels clean
Step 5 Add stock bay and thyme then return the beef and bacon and bring the pot to a gentle simmer
Step 6 Cover and cook low until the beef yields to a fork then sauté mushrooms and pearl onions and fold them in for the final stretch
Step 7 Pull the bay and thyme stems taste for salt and pepper then rest the pot a few minutes before serving
5) Tips for Making French Style Beef Stew with Red Wine and Vegetables
I keep the heat medium for steady browning. A rushed sear gives pale meat and thin flavor. Dry beef meets hot metal and wins every time. That small step shapes the whole bowl.
Use a wine you would sip with dinner. A good pour turns the sauce round and smooth. If the sauce feels sharp give it a slow simmer with the lid off and the edges will fall into place.
For a beef stew recipe that stays tender pick chuck. For a hearty beef stew tone add mushrooms late so they hold shape. For a classic beef stew note crush thyme between your fingers to wake the oils.
6) Making French Style Beef Stew with Red Wine and Vegetables Ahead of Time
I cook the stew a day before guests arrive. The fridge rests the sauce and the flavors knit. The next day I warm the pot low and slow and the texture turns even silkier.
Keep the mushrooms and pearl onions on the side if you plan a long hold. Fold them in as you reheat so they keep a gentle bite. Add a splash of stock if the sauce thickens more than you like.
Label the container with the date and the words beef stew recipe so you spot it fast. Serve with mashed potatoes or buttered noodles and supper almost serves itself.
7) Storing Leftover French Style Beef Stew with Red Wine and Vegetables
Cool the pot to room temp then move the stew to shallow containers. A flat layer chills fast and keeps food safe. Press parchment on the surface to limit a skin.
Store in the fridge for four days or the freezer for three months. Reheat on the stove with a small splash of stock to loosen the sauce. Taste and adjust the salt at the end.
For lunch I spoon the stew over toasted bread and call it a win. The meat stays tender and the sauce clings. The flavor holds steady and the red wine finish still shines.
8) Try these Main Course next
9) French Style Beef Stew with Red Wine and Vegetables
Beef Stew Recipe French Style with Red Wine and Vegetables
Ingredients
- 2 pounds beef chuck cut into 1.5 inch cubes
- 6 slices thick cut bacon diced
- 1 large yellow onion chopped
- 2 carrots peeled and sliced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons all purpose flour
- 2 cups dry red wine
- 2 cups beef stock
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 pound cremini mushrooms halved
- 12 pearl onions peeled
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and black pepper
Instructions
- Heat the oven to 350 F.
- Cook the bacon in a Dutch oven until crisp. Lift it out. Keep the fat in the pot.
- Season the beef with salt and pepper. Sear in batches until browned on all sides. Move the beef to a plate.
- Add the onion and carrots to the pot. Cook until soft. Stir in the garlic and the tomato paste.
- Dust the flour over the vegetables. Cook for a minute and stir.
- Pour in the wine and scrape the pot. Add the stock the bay leaf the thyme the beef and the bacon. Bring to a simmer.
- Cover the pot and bake for 2 hours and 30 minutes. Stir once halfway.
- Warm a skillet. Add butter and olive oil. Sauté the mushrooms and the pearl onions until golden.
- Stir the mushrooms and pearl onions into the stew for the last 30 minutes of cooking.
- Pull the bay leaf and the thyme stems. Taste and adjust with salt and pepper. Rest the stew for 10 minutes before serving.
10) Nutrition
One cup carries protein iron and a mix of vegetables that bring fiber. The sauce holds moderate fat from beef and bacon with balance from carrots onions and mushrooms. Pair with a side of greens or a small scoop of potatoes for a full plate that satisfies without excess.
Written by Camila for Camila Cooks where simple food meets warm stories and steady methods
Leave a Comment