Name: French-Style Beef Stew with Red Wine: Melt-in-Your-Mouth in 2 Hours
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: French
Ingredients: 2 lbs beef chuck, cut into cubes; 2 tbsp olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 4 carrots, sliced; 3 celery stalks, chopped; 2 cups red wine; 2 cups beef broth; 1 tbsp tomato paste; 1 tsp thyme; 1 bay leaf; Salt and pepper to taste

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There’s nothing quite like a steaming bowl of French-Style Beef Stew with Red Wine on a chilly evening. The rich, deep flavors from the wine, the melt-in-your-mouth beef, and those hearty vegetables—it’s comfort food at its finest. I first fell in love with this dish during a trip to Paris years ago, where every bite felt like a warm hug. Now, it’s my go-to recipe when I want to impress guests or just treat myself to something special. Trust me, once you taste how tender the beef gets after simmering in that red wine broth, you’ll understand why this hearty recipe has been a classic for generations.

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Why You’ll Love This French-Style Beef Stew with Red Wine

This stew isn’t just delicious—it’s the kind of meal that makes your kitchen smell like a cozy French bistro. Here’s why it’s a winner:

The red wine gives it an incredible depth of flavor—it’s rich, slightly tangy, and totally irresistible
Two hours of simmering transforms the beef into those perfect, fork-tender bites you dream about
It’s surprisingly easy to make (even if you’ve never cooked with wine before!)
Leftovers taste even better the next day as the flavors meld together
It’s a complete meal in one pot—hearty vegetables included

Seriously, this is the stew recipe you’ll come back to all winter long.

Ingredients for French-Style Beef Stew with Red Wine

Gather these simple ingredients—you probably have most in your kitchen already. The magic happens when they all come together:

2 lbs beef chuck, cut into 2-inch cubes (this cut gets wonderfully tender)
2 tbsp olive oil (for that perfect sear on the beef)
1 large onion, chopped (yellow or white works best)
3 garlic cloves, minced (fresh is key—no powder here!)
4 carrots, sliced into thick coins (they’ll soften beautifully)
3 celery stalks, chopped (don’t skip—adds great texture)
2 cups red wine (see my notes below about choosing the right one)
2 cups beef broth (homemade if you have it, but store-bought works)
1 tbsp tomato paste (that little tube in your fridge is perfect)
1 tsp thyme (dried is fine, but fresh sprigs are even better)
1 bay leaf (the secret flavor booster—remove it before serving)
Salt and pepper to taste (season as you go!)

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Ingredient Notes & Substitutions

The red wine matters most—pick a dry, full-bodied one like Cabernet Sauvignon or Merlot. “If you wouldn’t drink it, don’t cook with it” is my rule. No wine? Use extra beef broth with 1 tbsp balsamic vinegar for tang. For the beef, chuck is ideal (affordable and flavorful), but short ribs work too. Vegetarian? Swap beef for mushrooms and use vegetable broth. Out of fresh thyme? A pinch of dried rosemary makes a nice alternative. And if you’re like me and always forget tomato paste, a tablespoon of ketchup in a pinch will do!

How to Make French-Style Beef Stew with Red Wine

Okay, let’s get cooking! This stew comes together in one pot (less dishes—hooray!), but those slow-simmered flavors will have everyone thinking you spent all day in the kitchen. Here’s how I do it:

Brown that beef like you mean it: Heat olive oil in your biggest, heaviest pot over medium-high heat. Pat the beef cubes dry (so they sear, not steam!) and cook in batches until deeply browned on all sides. Don’t rush—those crispy bits equal flavor gold. Transfer to a plate.
Sauté your veggies: In the same pot, add onions, garlic, carrots, and celery. Cook about 5 minutes until they soften and smell amazing. Scrape up any beef bits stuck to the bottom—that’s free flavor!
Deglaze with wine: Pour in the red wine, stirring to loosen all those tasty browned bits. Let it bubble for 2 minutes to cook off the alcohol (you’ll smell it mellow out). Add beef broth, tomato paste, thyme, bay leaf, and return the beef with any juices.
Simmer to perfection: Bring to a gentle boil, then reduce heat to low. Cover and let it bubble away for 2 hours—the beef should be fork-tender. Stir occasionally and skim any excess fat if needed.
Finish strong: Taste and adjust salt and pepper. Fish out that bay leaf (nobody wants to bite into that!). Let it rest 10 minutes—the flavors will settle beautifully.

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Tips for Perfect French-Style Beef Stew

For next-level stew: marinate the beef overnight in half the wine with smashed garlic—it deepens the flavor. If the stew seems thin after cooking, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in, simmering 5 more minutes. And that fat you skimmed off? Save it—it makes killer roasted potatoes later!

Serving Suggestions for French-Style Beef Stew

Oh, this is my favorite part—the grand finale! Serve this stew piping hot in deep bowls with crusty bread for dunking (that wine-soaked broth is liquid gold). For a heartier meal, pair it with creamy mashed potatoes or buttery egg noodles. My Parisian friend Pierre always sprinkles fresh parsley on top—”for color and a little freshness,” he says. And if you’re feeling fancy, a glass of that same red wine you cooked with makes the perfect accompaniment.

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Storing & Reheating French-Style Beef Stew

This stew actually gets better as it sits! Let it cool completely, then store in an airtight container in the fridge for 3-4 days—the flavors just keep deepening. For longer storage, freeze portions for up to 3 months (thaw overnight in the fridge). Reheat gently on the stove with a splash of broth to loosen, or microwave in 60-second bursts, stirring between each. Pro tip: If freezing, leave out the potatoes—they get grainy when thawed.

French-Style Beef Stew with Red Wine FAQs

Got questions? I’ve got answers—these are the ones I hear most about this cozy French-style stew:

Can I use white wine instead of red? Technically yes, but you’ll lose that deep, rich flavor. If you must, pick a dry white like Chardonnay and add a splash of balsamic vinegar to mimic red wine’s depth.

How do I thicken the stew if it’s too thin? Easy! Mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in, and simmer 5 minutes. Or mash some cooked carrots against the pot’s side—they’re nature’s thickener.

Can I make this in a slow cooker? Absolutely! After browning the beef and veggies, dump everything in the crockpot and cook on low for 6-8 hours. Your house will smell amazing all day.

What if I don’t drink alcohol? Swap the wine for extra beef broth plus 1 tbsp each Worcestershire sauce and red wine vinegar. The flavor won’t be identical, but still delish!