Recipes
This beef stew recipe with red wine is also commonly known as beef bourguignon. A classic beef bourguignon recipe is a rich and flavorful hearty beef stew braised in dry red wine and beef broth and cooked low and slow.
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One Pot Beef Stew with Red Wine Ingredients
We are making the classic French beef stew recipe for beef bourguignon made according to Julia Child’s recipe with some modifications. We are swapping out the pearl onions for cherry tomatoes and it turns out great. Carrots, onions, and mushrooms are used to enhance the flavor and texture of the stew.
When choosing a bottle of wine for this red wine beef stew, Burgundy, or Pinot Noir are great options. But any good quality red wine will do. The flavorful beef broth complements the rich red wine sauce, creating a savory base for the stew.
Ingredients:
- 1 lb beef chuck roast, cut into beef chunks
- 1 Tbsp olive oil
- 5 slices of nitrate-free bacon, cut into small pieces
- 1 medium carrot, peeled and diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 Tbsp all-purpose flour (or 1:1 gluten free flour)
- 6 cherry tomatoes
- 2 cups red wine
- 2 cups of broth (beef, vegetable, or chicken broth)
- 1 1/2 Tbsp tomato paste
- 2 Tbsp fresh parsley, finely chopped, divided
- 1-2 bay leaves
- 8 oz mushrooms
- 1 Tbsp grass fedbutter
- salt and pepper to taste
Instructions to Make Beef Stew with Red Wine
First, cut the bacon into small pieces and cook in a large pot over medium-high heat on the stove top.
Cook until the fat is rendered, then remove the cooked bacon with a slotted spoon and transfer itto a paper towel.
Next, prepare the stew meat. Trim any excess fat and cut it into beef cubes. Place the beef cubes into the pot with the bacon fat. Cook the stew meat in the bacon fat and use a wooden spoon to loosen any browned bits from the bottom of the pot.Then transfer the cooked beef stew meat to the paper towel with the bacon.
Next, cut mushrooms in half, (larger mushrooms can be cut into quarters). Heat a skillet over medium heat and melt the butter. Place the mushrooms into the skillet and cook until golden brown.
Then add the carrots, onions, and minced garlic into the large pot. Cook for 2-3 minutes.
Add the bacon and tender chunks of beef back into the pot with salt and pepper to taste. Pierce the cherry tomatoes with a fork and place them into the pot. Add the remaining ingredients to the pot, except for the mushrooms,and cover with a lid.
How Long to Cook Beef Stew with Red Wine
Cook this traditional beef stew recipe with red wine for 1 1/2 to 2 hours over low heat, stirring every half hour.
Five to ten minutes before you are finished cooking beef stew add the mushrooms to the pot. Leave the hearty stew on the stove with the heat turned off for 15 minutes to allow the rich flavor of the classic beef stew to blend.
Remove each bay leaf from the red wine beef stew before serving. The stew will have a rich, velvety sauce that coats the tender beef and vegetables.
Best Beef Stew Recipe with Red Wine
Garnish this delicious beef stew with red wine with fresh chopped parsley.
Enjoy this hearty stew with mashed potatoes, egg noodles, russet potatoes, or crusty bread. We love it with our homemade artisan French bread. The goal is to soak up every bite of the rich red wine sauce.
This easy recipe has so much flavor and is great for cold winter nights after a chilly day. Serve it with the same wine used in the recipe, or a strong Burgundy, full-bodied Cabernet Sauvignon, or Merlot pairs well with the richness and complex flavorsof the stew.
Store leftover stew in an airtight container in the refrigerator for 3-5 days.
FAQs and Variations
You can always adjust a recipe to your own personal preference. Doing this may yield different results.
Can I make this beef stew recipe with red wine in an instant pot? Sure, we don’t see why not. You can try making it in an Instant Pot, Crockpot, or Dutch oven. The cooking time may vary with these, so you will have to let us know if you try using those other methods.
Beef Stew Recipe with Red Wine - Beef Bourguignon
Prep Time: 15 minutes
Cook Time: 2 hours
Additional Time: 15 minutes
Total Time: 2 hours 30 minutes
This beef stew recipe with red wine is also commonly known as beef bourguignon. It is a rich and flavorful hearty beef stew.
Ingredients
- 1 lb beef chuck roast, cut into beef chunks
- 1 Tbsp olive oil
- 5 slices of nitrate-free bacon, cut into small pieces
- 1 medium carrot, peeled and diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 Tbsp all-purpose flour (or 1:1 gluten free flour)
- 6 cherry tomatoes
- 2 cups red wine
- 2 cups of broth (beef, vegetable, or chicken broth)
- 1 1/2 Tbsp tomato paste
- 2 Tbsp fresh parsley, finely chopped, divided
- 1-2 bay leaves
- 8 oz mushrooms
- 1 Tbsp grass-fed butter
- salt and pepper to taste
Instructions
- First, cook the bacon in a large pot until all fat is rendered.
- Remove bacon from pot and transfer to a paper towel to drain.
- Then cut the beef into 1-2 inch chunks and cook the beef in the pot with the bacon fat.
- Remove the cooked beef and set it aside with the bacon.
- In a skillet, heat the butter and cook the mushrooms, then set aside.
- Cook the carrots, onions and minced garlic in the large pot for 2-3 minutes.
- Add the bacon and stew meat back to the pot with the rest of the ingredients, except the mushroom.
- Cook over low heat, covered, for 1.5 -2 hours, stirring occassionally.
- 5-10 minutes before finishing cooking add the mushrooms to the beef stew.
- Leave the stew in the pot uncovered with the heat turned off for 15 minutes to allow the flavors to blend.
- Remove the bay leaves and garnish with fresh parsley.
- Enjoy.
Recommended Products
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Pompeian Smooth Extra Virgin Olive Oil,
Applegate, Organic Uncured Sunday Bacon
Organic Unbleached All Purpose Flour
10" Stone Frying Pan with 100% APEO & PFOA-Free Stone-Derived Non-Stick Coating from Germany
Lodge Cast Iron Serving Pot Dutch Oven with Dual Handles
Caraway Nonstick Ceramic Dutch Oven Pot with Lid
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