Classic French Recipe

Name: Classic French Recipe
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Cuisine: French
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons olive oil, divided; 2 pounds beef flatiron steak or chuck, cut into large pieces; Kosher salt and freshly ground black pepper; 1 cup finely chopped onion; 1 tablespoon finely chopped garlic; 1 tablespoon all-purpose flour; 1 (750 ml) bottle dry red wine; 2 bay leaves; 1 sprig fresh thyme; 5 ounces pancetta; 2¼ cups water, divided; 15 pearl onions or small cipollini onions, peeled; 15 cremini mushrooms; 15 baby carrots, peeled; Pinch of sugar; Chopped fresh parsley, for garnish

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If you want a cozy, timeless French dish, this red wine beef stew is it. Inspired by beef bourguignon, it slow-braises beef, mushrooms, carrots, and pancetta in red wine for deep, rich flavor. Classic comfort—no shortcuts, just the real deal.

Collage showing classic French beef stew with tender beef, carrots, pearl onions, mushrooms, and bacon. A warm and comforting French recipe perfect for cozy winter dinners and holiday gatherings.

Why This Is a True Classic French Recipe

Built on slow braising, one of the foundations of French cooking
Uses red wine as the sole braising liquid, creating deep flavor without stock
Features traditional garnishes like pearl onions, mushrooms, and lardons
Rustic, unfussy, and meant to be shared at the table

This is French bistro food at its best. Warm, generous, and made to linger over.

Ingredients

Unsalted butter
Olive oil
Beef flatiron steak or chuck, cut into large pieces
Kosher salt and freshly ground black pepper
Finely chopped onion
Finely chopped garlic
All-purpose flour
Dry red wine
Bay leaves
Fresh thyme
Pancetta
Water
Pearl onions or small cipollini onions, peeled
Cremini mushrooms
Baby carrots, peeled
Pinch of sugar
Chopped fresh parsley, for garnish

For precise amounts, check the recipe card at the end of the post.

Assortment of ingredients including beef, bacon, mushrooms, carrots, onions, herbs, and red wine for a classic French beef stew.

How to Make This Classic French Recipe

1. Brown the Beef

Preheat your oven to 350°F.
In a large enameled Dutch oven, melt the butter with 1 tablespoon olive oil over moderately high heat. Season the beef generously with salt and pepper, then brown on all sides until deeply golden. This step builds flavor, so take your time.

Tender beef pieces in a rich sauce after slow cooking. French beef stew ready to serve for special occasions or Sunday dinners.

2. Build the Base

Add the chopped onion and garlic to the pot and cook until softened. Sprinkle in the flour and stir to coat the meat evenly.

Seared beef pieces in a Dutch oven, golden brown and ready for slow braising in red wine for a classic French comfort meal.

Beef cubes browning in a Dutch oven to build depth of flavor in a classic French beef stew. Perfect for cozy winter recipes.

3. Braise in Red Wine

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add bay leaves and thyme, season lightly, bring to a boil, then cover and transfer to the oven.
Cook for about 1½ hours, until the beef is very tender and the sauce is rich and glossy.

Chunks of beef marinating in red wine, bay leaf, and thyme for authentic French beef stew. A key step for tender, flavorful results.

4. Prepare the Garnish

While the stew cooks, simmer the pancetta in 2 cups of water for 30 minutes. Drain, then cut into thick lardons.

Pancetta simmering in water to add rich, savory flavor to a classic French beef stew. Perfect for bistro-style meals.

Diced pancetta on a wooden cutting board, ready for French beef stew. Essential step for building flavor in traditional French comfort food.

In a large skillet, combine pancetta, pearl onions, mushrooms, carrots, remaining olive oil, ¼ cup water, a pinch of sugar, salt, and pepper. Cover and simmer until nearly all liquid evaporates. Uncover and cook until everything is browned and caramelized.

French beef stew with carrots, pearl onions, mushrooms, and bacon in a Dutch oven. A cozy, traditional French recipe for winter dinners and holiday gatherings.

5. Finish and Serve

Stir some of the vegetables and pancetta into the stew. Spoon the rest over the top as a garnish. Finish with chopped parsley and serve hot.

A bowl of classic French beef stew with tender beef, baby carrots, pearl onions, mushrooms, and fresh parsley. A comforting winter recipe perfect for Sunday dinners and holiday gatherings.

What to Serve With This Classic French Recipe

Buttered egg noodles or mashed potatoes
Crusty French bread for soaking up the sauce
A simple green salad with vinaigrette
A glass of dry red wine, preferably the same one used in cooking

Storage & Leftovers for Classic French Recipe

Refrigerate: Let the stew cool, then store in an airtight container in the refrigerator for up to 5 days.
Reheat: Warm gently on the stovetop over low heat or in the microwave until heated through. Add a splash of water or wine if the sauce has thickened too much.
Freeze: Portion cooled stew into airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Flavor improves with time: The stew often tastes even better the next day as the flavors deepen.

Tips for Best Results

Choose the right beef: Chuck or flatiron works best for slow braising
Use drinkable wine: If you wouldn’t sip it, don’t cook with it
Don’t rush: Low, slow cooking is what transforms this dish
Make ahead: Like most stews, it tastes even better the next day

Close-up of French beef stew in a bowl with carrots, pearl onions, mushrooms, and parsley. A comforting winter meal idea.

FAQ

1. What is the best cut of beef for this recipe?

Chuck roast or flatiron steak are ideal—these tougher cuts become tender and flavorful with slow braising.

2. Can I make this recipe ahead?

Yes! This stew is even better the next day. Prepare it in advance, cool, and reheat gently before serving.

3. Do I need to use red Burgundy wine?

While red Burgundy is traditional, any dry, drinkable red wine (like Cabernet Sauvignon or Merlot) works well.

4. What’s the best way to serve this stew?

Serve hot with crusty bread, buttered noodles, or mashed potatoes to soak up the delicious sauce.