If you’re craving a French beef stew that’s weekend-cozy yet weekday-practical, this beef ragout brings tender shoulder meat, smoky bacon, rainbow carrots, and a red-wine beef broth that reduces into a naturally silky sauce—no flour required. It’s built for Canadian winters and U.S. fall dinners, perfect alongside buttery Parisian Potatoes or fluffy Rice Pilaf. Because we simmer low and slow, the meat relaxes, the vegetables sweeten, and starch from the potatoes helps the sauce coat every bite.

Based on my YouTube video, with a few refinements since publishing for better balance, a glossier sauce, and deeper flavor.

Why You’ll Love This

Classic technique, modern finish: deep browning, slow simmer, then a tiny splash of vinegar and a pat of butter for shine.
Naturally thickened: reduction + potato starch (no roux). If you prefer classic thickening, see beurre manié below.
Cold-weather hero: a Quebec-ish, bistro-style stew that’s equally at home with French Onion Soup to start or a moist Apple Cake for dessert.

Ingredients (Serves 4–6)

(Weights first; both metric & imperial given.)
For the ragout

1 kg (2.2 lb) beef shoulder/chuck, cut in large chunks
80–100 g (3–3.5 oz) bacon, diced
350 g (12 oz) red onions, roughly chopped (about 2 medium)
400–500 g (14–18 oz) carrots, sliced on a bias (3–4 medium)
15–20 g (3–4 cloves) garlic, minced
250 ml (1 cup) dry red wine
1.2–1.3 L (5–5½ cups) brown beef stock (unsalted or low-sodium)
2 g (2 leaves) bay leaves
2–3 g (2–3 sprigs) fresh thyme
5–6 g (1–1¼ tsp) fine sea salt to start, then adjust
2–3 g (½–1 tsp) freshly ground black pepper

Optional boosts

15 g (1 tbsp) tomato paste (color + umami)
5 ml (1 tsp) Worcestershire or soy (savory depth)

Potatoes

500–600 g (1.1–1.3 lb) Yukon Gold potatoes, peeled, large chunks

Finish

5–10 ml (1–2 tsp) red wine vinegar or cider vinegar
15 g (1 tbsp) cold butter to whisk in

If you prefer a traditional thickener, see Beurre Manié for the classic kneaded butter-flour paste.

Step-by-Step (Refined from the video)

Render bacon. Start bacon in a cold Dutch oven; cook on medium-low 8–10 min until crisp and fat renders. Scoop bacon out; keep the fat.

Sear the beef well. Raise heat to high. Sear beef in 2–3 batches until deeply browned on all sides. Lightly salt during searing. Transfer to a tray.

Sweat the veg. In the same pot, add onions and carrots. Cook on medium 6–8 min until the onions are translucent and the pan is smelling sweet, not raw. Add garlic for 1 min.

Deglaze & build flavor. Add red wine; scrape up the fond. Reduce by about half. If using, stir in tomato paste for 1 minute.

Liquids & aromatics. Return beef and bacon to the pot. Add stock to just cover, thyme, and bay leaves. Bring to a gentle simmer.
Low & slow. Cover partially and simmer 45 minutes.

Add potatoes. Stir in the potatoes and simmer another 40–55 minutes, until beef is fork-tender, carrots are soft, and the sauce lightly coats a spoon. Skim excess fat as needed.

Finish & balance. Remove thyme/bay. Off the heat, add a tiny splash of vinegar (start with 1 tsp), whisk in cold butter, and pepper to taste. Adjust salt.

Pro Tips

Don’t overcrowd the pot when searing—batches = better crust.
Stock matters. Gelatin-rich, low-sodium stock gives body. If your stock is thin, reduce a small ladle of it separately until syrupy and add back.
Prefer thicker? Whisk in a marble-sized knob of beurre manié and simmer 2–3 min.
Flavor layering: a teaspoon of homemade garlic butter stirred in at the end is dreamy.

Substitutions & Variations

Beef cut: stew meat works, but shoulder/chuck gives the ideal gelatin and tenderness.
Wine-free: replace wine with extra stock plus 1 tsp homemade ketchup for mild acidity.
No bacon: use 1–2 tbsp neutral oil; add a splash of Worcestershire for savoriness.
Vegetables: add mushrooms with the onions; or swap half the carrots for parsnips.
Potatoes: if you prefer them separate, serve the stew over Parisian Potatoes or creamy mashed potatoes—kidding! Use Classic Bread Stuffing with Bacon or Rice Pilaf instead.
Herbs: rosemary sprig (remove at the end) works too.

FAQs

Can I make this ahead?
Yes. Stews are better the next day. Chill, then gently reheat; add a splash of water if the sauce has thickened too much.

Can I freeze it?
Freeze up to 3 months (without the potatoes for best texture). Add freshly cooked potatoes when reheating.

How do I thicken without flour?
Reduce uncovered briefly, or let the potatoes simmer in the stew long enough to release starch. For classic thickening, use beurre manié.

What to serve with it?
Try Parisian Potatoes, Rice Pilaf, a crisp salad with Homemade Caesar (no mayo), or crusty Brioche Bread for dunking.

What to Serve With / Suggested Posts

Parisian Potatoes
Rice Pilaf
Classic French Onion Soup
Homemade Garlic Croutons
Homemade Brioche Bread
Creamy Mushroom Sauce for Steak (great with leftover beef)
Traditional Gratin Dauphinois
Homemade Pesto Pasta (fresh green side)
Moist Apple Cake
French Fruit Tart

Weeknight Beef Ragout — Simple French Red Wine Beef Stew

If you’re craving a French beef stew that’s weekend-cozy yet weekday-practical, this beef ragout brings tender shoulder meat, smoky bacon, rainbow carrots, and a red-wine beef broth that reduces into a naturally silky sauce—no flour required. It’s built for Canadian winters and U.S. fall dinners, perfect alongside buttery Parisian Potatoes or fluffy Rice Pilaf. Because we simmer low and slow, the meat relaxes, the vegetables sweeten, and starch from the potatoes helps the sauce coat every bite.

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Prep Time 25

Cooking Time 1 45

Category Main Course

Cuisine French

Portions 4 Portions

Calories 450 kcal

Ingredients

For the ragout

1 kg 2.2 lb beef shoulder/chuck, cut in large chunks
80 –100 g 3–3.5 oz bacon, diced
350 g 12 oz red onions, roughly chopped (about 2 medium)
400 –500 g 14–18 oz carrots, sliced on a bias (3–4 medium)
15 –20 g 3–4 cloves garlic, minced
250 ml 1 cup dry red wine
1.2 –1.3 L 5–5½ cups brown beef stock (unsalted or low-sodium)
2 g 2 leaves bay leaves
2 –3 g 2–3 sprigs fresh thyme
5 –6 g 1–1¼ tsp fine sea salt to start, then adjust
2 –3 g ½–1 tsp freshly ground black pepper

Optional boosts

15 g 1 tbsp tomato paste (color + umami)
5 ml 1 tsp Worcestershire or soy (savory depth)

Potatoes

500 –600 g 1.1–1.3 lb Yukon Gold potatoes, peeled, large chunks

Finish

5 –10 ml 1–2 tsp red wine vinegar or cider vinegar
15 g 1 tbsp cold butter to whisk in

Instructions

Render bacon. Start bacon in a cold Dutch oven; cook on medium-low 8–10 min until crisp and fat renders. Scoop bacon out; keep the fat.
Sear the beef well. Raise heat to high. Sear beef in 2–3 batches until deeply browned on all sides. Lightly salt during searing. Transfer to a tray.
Sweat the veg. In the same pot, add onions and carrots. Cook on medium 6–8 min until the onions are translucent and the pan is smelling sweet, not raw. Add garlic for 1 min.
Deglaze & build flavor. Add red wine; scrape up the fond. Reduce by about half. If using, stir in tomato paste for 1 minute.
Liquids & aromatics. Return beef and bacon to the pot. Add stock to just cover, thyme, and bay leaves. Bring to a gentle simmer.
Low & slow. Cover partially and simmer 45 minutes.
Add potatoes. Stir in the potatoes and simmer another 40–55 minutes, until beef is fork-tender, carrots are soft, and the sauce lightly coats a spoon. Skim excess fat as needed.
Finish & balance. Remove thyme/bay. Off the heat, add a tiny splash of vinegar (start with 1 tsp), whisk in cold butter, and pepper to taste. Adjust salt.

Video