There is something incredibly satisfying about a rich, slow-braised beef stew served inside a warm crusty bread bowl. This cozy red wine beef recipe blends tender meat, hearty vegetables, and deep savory flavors that feel perfect for chilly evenings or relaxed weekend dinners.
Why This Recipe Works So Well
Slow braising creates incredibly tender beef
Red wine adds depth and richness without overpowering
Bread bowls make serving easy and visually appealing
Perfect for gatherings, cozy nights, or special occasions
Yield: 5 Servings (5 filled bread bowls)
Ingredients You’ll Need
1.1 kg beef chuck, cut into large cubes
6 slices thick-cut bacon, chopped
30 ml olive oil
1 large yellow onion, diced
2 carrots, peeled and sliced
3 cloves garlic, minced
30 g tomato paste
16 g all-purpose flour
480 ml dry red wine (such as Burgundy or Pinot Noir)
–480 ml beef broth
15 ml Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
225 g pearl onions
225 g cremini or button mushrooms, halved
Salt and black pepper, to taste
→ Bread Bowls
5 small round crusty sourdough bread loaves
Round crusty sourdough or artisan bread loaves
These ingredients come together to build a rich, slow-simmered stew inspired by classic French cooking techniques.
Step-by-Step Cooking Instructions
1. Crisp the Bacon
Start by cooking chopped bacon in a large heavy pot until golden. Remove it but leave the flavorful fat behind, this adds extra richness to the stew.
2. Sear the Beef
Pat the beef dry and brown it in batches. A good sear locks in flavor and creates a deeper color in the sauce.
3. Build the Flavor Base
Cook onions and carrots until soft, then stir in garlic and tomato paste. This step helps develop a slightly sweet and savory foundation.
4. Create the Sauce
Sprinkle flour over the vegetables and mix well. Pour in red wine and scrape the bottom of the pot to release all the browned bits.
5. Slow Braise
Add beef broth, herbs, bacon, and the seared beef. Cover and simmer gently for about 2 to 3 hours until the meat becomes fork-tender.
6. Add Final Ingredients
Stir in mushrooms and pearl onions during the last 30 minutes so they stay tender but not overcooked.
7. Prepare the Bread Bowls
Cut the tops off the bread loaves and hollow out the centers to form sturdy bowls.
8. Serve and Enjoy
Ladle the hot red wine beef stew into each bread bowl and serve immediately while warm.
Tips for the Best Flavor
Choose a dry red wine you would actually drink, it makes a difference in taste
Let the stew rest overnight if possible, the flavor deepens even more
Lightly toast the inside of bread bowls to keep them from getting soggy
Slow cooking allows tougher cuts like chuck roast to become incredibly tender while building a rich, comforting sauce.
Storage and Make-Ahead Ideas
The beef mixture can be refrigerated for up to four days and reheats beautifully on the stove. If freezing, store only the stew and prepare fresh bread bowls when serving for the best texture.
Serving Suggestions
Pair these red wine beef bowls with a crisp green salad or roasted vegetables for a complete meal. A glass of the same red wine used in cooking also complements the flavors perfectly.
