Red Wine Braised Angus Beef with Kidney Beans

Beef Stew Braised in Red Wine is a classic French stew featuring beef as the star ingredient, infused with the rich aroma of red wine. Common cuts of beef used include beef shank, brisket, or chuck, paired with traditional accompaniments such as onions, carrots, celery, bay leaves, garlic, and canned tomatoes. The traditional preparation involves searing the meat to develop a golden color, sautéing the vegetables until fragrant, and then braising the dish in red wine for 2–3 hours until the meat becomes tender and melt-in-your-mouth soft. Key techniques include slow-cooking in a cast-iron pot and regularly stirring the ingredients to prevent burning. The finished sauce boasts a rich, balanced flavor—both tangy and sweet—and offers health benefits, including antioxidant properties and enhanced iron absorption. Variations range from the Hungarian-style version with carrots to the French Beef Bourguignon, which often includes bacon. For a quicker home-cooking method, a pressure cooker can be used to significantly reduce the cooking time. Culturally, this dish originated in the Burgundy region and has now become a quintessential Western cuisine staple, typically served alongside red wine.