French Beef Casserole
Transport your taste buds to the heart of the French countryside with this rich and comforting French Beef Casserole. Perfect for cozy gatherings or a special family dinner, this one-pot wonder combines tender chunks of beef chuck, sautéed vegetables, and earthy mushrooms, all simmered in a luxurious red wine and beef broth base. Infused with classic French aromatics like thyme, garlic, and a hint of bay leaf, this casserole offers layers of deep, savory flavor. Slow-cooked to perfection in the oven, the beef becomes melt-in-your-mouth tender, while the wine-based sauce thickens into a velvety consistency that pairs beautifully with crusty bread or creamy mashed potatoes. Easy to prepare but guaranteed to impress, this rustic French dish offers an authentic taste of traditional comfort food. Perfect for those seeking a hearty, elegant casserole recipe that’s both timeless and satisfying.
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Recipe Information
Ingredients
- 1000 grams beef chuck or stewing beef
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion
- 3 medium carrots
- 2 celery stalks
- 3 cloves garlic
- 2 tablespoons all-purpose flour
- 500 milliliters red wine (preferably Burgundy)
- 500 milliliters beef stock
- 1 tablespoon tomato paste
- 1 bay leaf
- 3 sprigs fresh thyme
- 250 grams mushrooms
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 160°C (320°F).
Cut the beef into large cubes (about 2 inches), pat dry with paper towels, and season with salt and black pepper.
Heat the olive oil over medium-high heat in a large, oven-safe casserole dish or Dutch oven. Brown the beef cubes in batches, ensuring you don’t overcrowd the pan. Transfer the seared beef to a plate and set aside.
Reduce the heat to medium and melt the butter in the same pot. Add the diced onion, chopped carrots, and celery. Cook for about 5 minutes, stirring frequently, until the vegetables are soft and slightly caramelized.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate any raw flour taste.
Slowly pour in the red wine, stirring constantly to deglaze the pot and scrape up any browned bits from the bottom. Let it simmer for 2-3 minutes to slightly reduce.
Stir in the beef stock and tomato paste until well combined.
Return the browned beef along with its juices to the pot. Add the bay leaf, thyme sprigs, and a pinch of salt and black pepper. Bring the mixture to a simmer.
Cover the casserole dish or Dutch oven with a lid and transfer it to the preheated oven. Cook for 1.5 – 2 hours, stirring occasionally, until the beef is tender.
About 15 minutes before the dish is finished cooking, clean and slice the mushrooms. Sauté them in a separate pan with a little olive oil until browned, then stir into the casserole.
Taste and adjust seasoning with more salt and pepper if needed. Discard the bay leaf and thyme sprigs.
Serve the French beef casserole hot, garnished with freshly chopped parsley. Pair with crusty bread, mashed potatoes, or buttered noodles.
Nutrition Facts
Calories |
3505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.5 g | 322% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 5251 mg | 228% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.6 g | ||
| Protein | 196.1 g | 392% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 4853 mg | 103% | |
*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.
