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French Beef Stew With Red Wine, Herbs & Vegetables

French Beef Stew With Red Wine, Herbs & Vegetables

This is one of my favorite methods for making stew, and it’s because I love for my vegetables to still be colorful and not overcooked. If you prefer them softer, just add them into the pot sooner. This rich red wine French beef stew has so much flavor and complexity that it really stands out in the world of stews. If you’re looking for a cold weather dinner that’s cozy yet refined, this is the recipe for you. It would be equally delicious with a boneless bison roast, or bison stew meat cubes if you’d like to cut some prep time. Feel free to substitute for the bison bone broth if you don’t have any on hand. Although, this time of year, I’d highly recommend keeping some around - for cooking and for staying healthy!

Also Read: Recipe: Grass Fed & Finished Chinese Takeout Mongolian Beef

French Beef Stew With Red Wine, Herbs & Vegetables - Beck & Bulow

Beef That’s Pasture Raised In Mountain Valleys

Our grass-fed & finished beef is raised essentially wild on a beautiful 20,000 acre ranch here in New Mexico. The cows roam freely as far as the eye can see with extremely minimal handling. For those familiar with New Mexico, it might sound surprising that there’s so much lush green grass for them to graze on. These fields are naturally irrigated by a sparkling river flowing with ice-melt from the Sangre de Cristo mountains. We started stocking beef due to popular demand from customers who wanted to eat this meat with the knowledge that it’s impeccably sourced.


(Serves 6)

  • 1 grass fed boneless beef roast
  • Sea salt and freshly ground black pepper
  • 5 ½ tablespoons bison tallow, divided
  • 4 shallots, finely chopped
  • 3 tablespoons flour
  • 1 tablespoon double concentrated tomato paste
  • 6 cloves of garlic, smashed and peeled
  • Sea salt and freshly ground black pepper
  • 2 cups red wine
  • 2-3 cups bison bone broth
  • 3 bay leaves, 6 sprigs fresh thyme, and 6 sprigs fresh rosemary, tied into a bundle or placed in a large reusable tea bag
  • 3 large carrots, peeled and sliced
  • 1 ½ cups chopped leeks
  • 1 large fennel bulb, sliced into wedges (remove stems and outer layers)
  • Chopped parsley for garnish

Also Read: The Ultimate Beck & Bulow Roast Beef Sandwich Recipe

French Beef Stew With Red Wine, Herbs & Vegetables - Beck & Bulow


  1. Prepare the oven by placing a rack in the center. Preheat to 350 degrees Fahrenheit.
  2. Slice the roast into large chunks, and season generously with sea salt and freshly ground black pepper.
  3. Heat the bison tallow over medium-high heat in a large Dutch oven. Add the cubes of beef roast and sear them, working in batches so that every cube forms a nice crust. Set the seared meat aside.
  4. Reduce the heat slightly and add the shallots to the pot. Stir occasionally, cooking for approximately 5 minutes until the shallots are tender. Add the beef cubes back in, followed by the flour. Stir to combine. Add in the tomato paste, minced garlic, and red wine. Season generously with sea salt and freshly ground black pepper.
  5. When the pot comes to a simmer, add in bison bone broth until the beef is covered. Add in the herbs. Use a sheet of parchment paper over the top before covering with the lid. Place the Dutch oven in the preheated oven and cook for approximately 2 ½ hours, or until the meat is fork tender.
  6. Meanwhile, prepare the vegetables. Add the sliced carrots, fennel and chopped leeks to a large cast iron skillet. Add ⅓ cup of water, 1 ½ tablespoons bison tallow and a couple generous pinches of sea salt. Turn the heat up to high until the skillet comes to a boil. Reduce heat, cover and simmer for about 10 minutes.
  7. Add the vegetables into the stew just before serving. Stir to combine, then taste and season as desired. Garnish with chopped fresh parsley.

Also Read: Beef & Wild Boar Lasagna: Trust Us, It’s Worth The Effort

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.