Bœuf au Vin Rouge – French Red Wine Braised Beef

An iconic dish hailing from the culinary heartland of Lyon, 'Bœuf au Vin Rouge' captures the rustic elegance of French countryside cooking. In this refined rendition, tender cuts of beef flatiron or chuck are slow-braised exclusively in robust red wine until deeply infused with complexity. Pancetta, pearl onions, earthy cremini mushrooms, and sweet baby carrots round out the profile, adding depth and texture. This method of cooking transforms humble ingredients into a luxurious stew, traditionally served with crusty French bread or silky mashed potatoes. It's a perfect centerpiece for a cozy evening or festive occasion, showcasing how patience and simplicity can yield extraordinary flavors. Fragrant with thyme and bay leaves and garnished with fresh parsley, this dish is as comforting as it is sophisticated.

Image for Bœuf au Vin Rouge – French Red Wine Braised Beef

Ingredients (Makes 6 portions)

Ingredients

1 tablespoon (14 g) unsalted butter
2 tablespoons (30 ml) olive oil, divided
2 pounds (900 g) beef flatiron steak or chuck, trimmed and cut into 8 pieces
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup (150 g) finely chopped onion
1 tablespoon (10 g) finely chopped garlic
1 tablespoon (8 g) all-purpose flour
1 (750 ml) bottle dry red wine
2 bay leaves
1 sprig fresh thyme
1 piece pancetta (140 g)
2¼ cups (530 ml) water, divided
15 pearl onions or cipollini onions, peeled
15 cremini mushrooms
15 baby carrots, peeled
1 teaspoon sugar

For Serving/Garnishing

Chopped fresh parsley

Nutrition Information (per 100g)

Calories: 180
Fat: 9
Protein: 15
Carbohydrates: 6
Fiber: 1

Directions

Searing the Beef

1. Preheat oven to 350°F (175°C). In a large enameled cast-iron casserole, melt butter and 1 tablespoon (15 ml) olive oil over medium-high heat. Season beef with salt and pepper and sear in a single layer, turning until browned on all sides, about 8 minutes.

Building the Stew Base

2. Add onion and garlic to the casserole and sauté over medium heat until softened, about 5 minutes. Sprinkle flour over the mixture and stir to coat. Pour in the red wine, add bay leaves and thyme, season again, and bring to a boil while scraping up browned bits from the bottom.

Braising

3. Cover the casserole and transfer to the oven. Braise for 1½ hours, or until the beef is fork-tender and the sauce is richly developed.

Preparing the Garnish

4. Place pancetta in a saucepan, cover with 2 cups (470 ml) water, and bring to a boil. Reduce heat and simmer for 30 minutes. Drain and cut into ½-inch (1.3 cm) slices, then into 1-inch (2.5 cm) lardons.

Sautéing the Vegetables

5. In a large skillet, combine pancetta, pearl onions, mushrooms, and carrots. Add remaining 1 tablespoon (15 ml) olive oil, ¼ cup (60 ml) water, sugar, and a pinch each of salt and pepper. Cover and simmer for 15 minutes until water evaporates. Uncover and cook over high heat until vegetables are golden and tender, about 4 minutes.

Assembly and Garnish

6. Fold half of the vegetables and pancetta into the stew. Scatter the remaining vegetables on top. Garnish with chopped parsley and serve warm.

Cookix's Secrets

Alternative Cooking Method

Prepare the stew in a slow cooker after searing—cook on low for 7–8 hours.

Braising Liquid

Replace part of the red wine with beef stock for a slightly milder flavor and more body.

Ingredient Prep

Pat beef dry before browning to ensure a proper sear and flavor development.

Protein Substitution

Swap beef with bone-in lamb shoulder or portobello mushrooms for a vegetarian version.

Seasonal Twist

Add root vegetables like parsnips or turnips during the vegetable sauté for a wintery touch.

Storage

This stew tastes even better the next day—store refrigerated for up to 3 days or freeze for up to 2 months.

Wine Selection

Use a full-bodied dry red wine like Côtes du Rhône, Cabernet Sauvignon, or Burgundy for best results.

Ask Cookix, your sous-chef