Classic French Red Wine Beef Stew
Experience the rich, comforting flavors of this Classic French Red Wine Beef Stew. Tender chunks of beef chuck roast are browned to perfection and simmered in a robust sauce made with dry red wine and low-sodium beef broth. Complemented by fresh vegetables like mushrooms, carrots, and turnips, each comforting bowl promises an indulgent warmth that's perfect for family gatherings or cozy nights in. Whether served with a crusty loaf of bread or over a bed of creamy mashed potatoes, this stew is a delightful way to bring people together around the dinner table.
8
Servings
N/A
Calories
13
Ingredients
Ingredients
boneless chuck roast
4 lbs (trimmed and cut into 2 to 2.5 inch pieces)
flour
4 tablespoons (divided; 3 tablespoons for dredging, 1 tablespoon for thickening)
salt
1 3/4 teaspoons (divided; 1 teaspoon for seasoning, 3/4 teaspoon for thickening)
paprika
1 teaspoon (none)
pepper
1/2 teaspoon (none)
vegetable oil
2 tablespoons (for browning the beef)
dry red wine
1 cup (none)
low sodium beef broth
29 ounces (none)
dried thyme
1/2 teaspoon (none)
bay leaf
1 (none)
turnip
1 small (peeled and cut into 1 inch cubes)
fresh mushrooms
8 ounces (halved)
baby carrots
16 ounces (none)
Instructions
1
Begin by trimming the boneless chuck roast of any excess fat and cutting it into 2 to 2.5 inch pieces. Pat the beef dry with paper towels to ensure a good sear.
2
In a mixing bowl, combine 3 tablespoons of flour, 1 teaspoon of salt, paprika, and pepper. Dredge the beef pieces in this flour mixture to coat them evenly.
3
Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Working in batches, brown the beef pieces for about 4-6 minutes, stirring often to achieve an even brown color. Once browned, remove the beef from the Dutch oven and set it aside.
4
Pour 1 cup of dry red wine into the now-empty Dutch oven. Use a wooden spoon to scrape the bottom, loosening any browned bits stuck to the pan, which will enhance the stew's flavor.
5
Return the browned beef to the Dutch oven. Add 29 ounces of low sodium beef broth, 1/2 teaspoon of dried thyme, the bay leaf, and an additional 1/2 teaspoon of salt. Bring the mixture to a boil.
6
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour, stirring occasionally.
7
While the beef is cooking, peel the turnip and cut it into 1 inch cubes. Halve the mushrooms, and prepare the baby carrots as well, leaving them whole.
8
After the first hour of cooking, add the turnip, mushrooms, and baby carrots to the stew. Stir gently to combine, cover the pot, and cook for another 1 to 1.5 hours, or until the beef is fork-tender.
9
To thicken the stew, mix the remaining 1 tablespoon of flour with 1/4 teaspoon of salt in a small bowl. Gradually whisk in 1/2 cup of hot broth until smooth.
10
Finally, stir the flour mixture into the stew. Cook for an additional 20 minutes, stirring often until the stew has thickened to your desired consistency.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic French Red Wine Beef Stew?
It is a rich, comforting dish featuring beef chuck roast simmered in a sauce of dry red wine, beef broth, and fresh vegetables.
What cut of meat is best for this recipe?
The recipe calls for 4 lbs of boneless chuck roast, which becomes very tender when slow-cooked.
How large should the beef pieces be cut?
The beef should be trimmed of excess fat and cut into 2 to 2.5 inch pieces.
Why should I pat the beef dry?
Patting the beef dry with paper towels ensures a better sear and even browning.
What spices are used for dredging the beef?
The beef is coated in a mixture of flour, salt, paprika, and pepper.
How much oil is needed for browning?
Use 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat.
Why is it important to brown the beef in batches?
Browning in batches prevents the pot from overcrowding, ensuring the meat sears rather than steams.
What is the purpose of adding red wine to the empty pot?
The wine is used to deglaze the pan, loosening the flavorful browned bits from the bottom.
What kind of red wine should I use?
A dry red wine like Cabernet Sauvignon or Pinot Noir is recommended for the best flavor profile.
How much beef broth is required?
The recipe uses 29 ounces of low-sodium beef broth.
What dried herbs are included?
The stew is seasoned with 1/2 teaspoon of dried thyme and one bay leaf.
How long does the beef simmer initially?
The beef simmers on low heat for about 1 hour before vegetables are added.
What type of vegetables are in this stew?
The stew includes turnips, fresh mushrooms, and baby carrots.
How should I prepare the turnip?
Peel the turnip and cut it into 1 inch cubes.
How are the mushrooms prepared?
Use 8 ounces of fresh mushrooms and cut them into halves.
Can I leave the baby carrots whole?
Yes, the 16 ounces of baby carrots should be left whole for this recipe.
When do I add the vegetables to the pot?
Add the turnips, mushrooms, and baby carrots after the beef has finished its first hour of simmering.
How long is the second simmering period?
The stew cooks for an additional 1 to 1.5 hours after adding the vegetables.
How do I know when the beef is ready?
The beef is done when it reaches a fork-tender consistency.
How is the stew thickened?
A slurry made of 1 tablespoon of flour, 1/4 teaspoon of salt, and 1/2 cup of hot broth is stirred in at the end.
How long does it cook after adding the thickener?
Cook for an additional 20 minutes, stirring often, until the desired thickness is reached.
What is the total number of servings?
This recipe is designed to provide 8 servings.
What can I serve with this beef stew?
It is delicious served with a crusty loaf of bread or over creamy mashed potatoes.
Why use low-sodium broth?
Using low-sodium broth allows you to control the saltiness of the final dish more accurately.
Is the bay leaf left in the stew?
While the recipe doesn't specify removal, it is traditional to remove the bay leaf before serving.
Can I use a different oil?
Yes, any high-smoke point oil like canola or grapeseed oil can replace vegetable oil.
What type of pot is best for this recipe?
A Dutch oven is ideal because it retains heat well and can transition from stovetop to simmering.
Can I add potatoes?
Yes, though turnips are used here, you can add or substitute potatoes if you prefer.
Does the wine alcohol cook off?
Most of the alcohol evaporates during the long simmering process, leaving behind a deep flavor.
How should I store leftovers?
Store any remaining stew in an airtight container in the refrigerator for up to 3 or 4 days.