French-Inspired Beef Stew: Tender Meat in Red Wine Sauce

This Hearty Beef Stew was inspired by the traditional French beef stew. It is the perfect dish for chilly days. After simmering in the oven for a few hours, the meat turns incredibly tender and is surrounded by a flavorful red wine sauce. So comforting!

Hearty Beef StewPhoto byThyme of Season

This stew actually tastes even better if you make it a day ahead. When you’re ready to eat, just reheat it over medium heat, and feel free to garnish with some fresh parsley if you like.

The most important thing is to start with the right cut of meat. You should buy chuck roast that is well-marbled—that means it should have a good amount of white veins of fat running through it. Stay away from meat generically packaged as “stew meat,” especially if it looks lean.

Ingredients for this recipe:

• 3 pounds boneless beef chuck, cut into 1½-inch pieces
• 3 tablespoons olive oil
• 1 large yellow or white onion, cut into 1/2-inch pieces
• 4 large cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1½ tablespoons tomato paste
• ¼ cup all-purpose flour
• 2 cups dry red wine, such as chianti, cabernet sauvignon, or pinot noir
• 2 cups beef broth
• 2 cups water
• 2-3 bay leaves, depending on size
• ½ teaspoon dried thyme
• 1 teaspoon sugar
• 4 large carrots, peeled and cut into 1-inch pieces on a diagonal
• 1 pound small white boiling potatoes (baby potatoes), cut in half or quarter
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• Fresh chopped parsley, optional for garnish

How to make this Hearty Beef Stew:

Start by preheating your oven to 325°F and position a rack in the lower middle.

Pat the beef dry and season it generously with salt and pepper. In a big Dutch oven or a sturdy soup pot, heat 1 tablespoon of olive oil over medium-high heat until it’s nice and hot. Brown the meat in separate batches, using tongs to turn it every 5 minutes; add another tablespoon of oil for each batch. Make sure not to overcrowd the pan so the meat can get that brown crust. Once browned, transfer the meat to a large plate and set it aside.

Next, add in the onions, garlic, and balsamic vinegar. Cook while stirring with a spoon, scraping up the brown bits from the bottom of the pot for about 5 minutes.

Then, add the tomato paste and let it cook for another minute. Return the beef along with its juices to the pot and sprinkle in the flour. Stir with until the flour is fully mixed in, which should take about 1 to 2 minutes.

Add in the red wine, beef broth, water, bay leaves, thyme, paprika, and sugar. Stir again to loosen any remaining brown bits and bring the mixture to a boil. Cover the pot with a lid, place it in the preheated oven, and let it braise for 2 hours.

After 2 hours, take the pot out of the oven and add the carrots and potatoes. Cover it again and place it back in the oven for about another hour, or until the veggies are tender, the broth has thickened, and the meat is super tender.

Taste and adjust the seasoning if needed. Serve the stew warm, or let it cool to room temperature and store it in the fridge overnight until you’re ready to enjoy it.

RECIPE NOTES: This is a great make ahead recipes. It gets better as is sits and the flavors meld.