Country French Beef Stew
Warm, hearty, and bursting with rustic charm, this Country French Beef Stew is the ultimate comfort food for chilly days. Tender cubes of beef chuck are perfectly seared and simmered low and slow in a rich broth infused with red wine, fresh thyme, and aromatic vegetables like carrots, celery, and onions. Baby potatoes add a hearty touch, soaking up every ounce of the savory goodness. With a cooking method that locks in deep, complex flavors, this classic French-inspired stew is easy to prepare yet tastes like a dish straight from a countryside bistro. Serve it with crusty bread and a sprinkle of fresh parsley for an irresistible, soul-warming dinner guaranteed to impress. Perfect for slow-cooking enthusiasts, this recipe is a must-add to your repertoire of homestyle classics.
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Recipe Information
Ingredients
- 2 lbs beef chuck roast (cut into 2-inch cubes)
- 0.25 cups all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion (diced)
- 3 medium carrots (peeled and sliced into 1-inch pieces)
- 2 medium celery stalks (sliced into 1-inch pieces)
- 3 cloves garlic cloves (minced)
- 1 cups red wine
- 4 cups beef broth
- 3 tbsp tomato paste
- 3 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1 lbs baby potatoes (halved if large)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
In a large bowl, toss the beef cubes with the flour, salt, and black pepper until evenly coated.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are softened and starting to caramelize.
Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
Pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Simmer for 2-3 minutes to reduce slightly.
Return the beef to the pot, along with the beef broth and tomato paste. Stir to combine.
Add the thyme sprigs and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and let simmer for 2 hours, stirring occasionally.
After 2 hours, add the halved baby potatoes to the pot. Cover and continue simmering for another 1 hour, or until the beef is fork-tender and the potatoes are cooked through.
Remove the thyme sprigs and bay leaf before serving. Ladle the stew into bowls and garnish with chopped parsley.
Serve hot with crusty bread for a complete meal.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.2 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1129 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
