French Beef Stew
Indulge in the comforting elegance of French Beef Stew, a rustic dish brimming with rich flavors and tender textures. This classic recipe marries seared beef chuck and crispy bacon with vibrant vegetables like carrots, pearl onions, and earthy mushrooms, all simmered to perfection in a luscious broth of dry red wine and beef stock. Infused with aromatic thyme and bay leaves, this slow-cooked masterpiece is finished with a hearty dose of seasoning for a depth of flavor that’s simply irresistible. Perfect for cozy evenings, this dish pairs beautifully with crusty French bread or creamy mashed potatoes, making it a show-stopping centerpiece for any meal. Whether you're hosting a dinner party or treating yourself to gourmet comfort, French Beef Stew is a must-try recipe for anyone seeking hearty, authentic French cuisine.
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Recipe Information
Ingredients
- 2 lbs beef chuck, cut into 2-inch cubes
- 2 tbsp olive oil
- 4 oz bacon, diced
- 1 large yellow onion, diced
- 3 carrots, sliced into 1-inch pieces
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2.5 cups dry red wine (preferably Burgundy)
- 2 cups beef stock
- 2 tbsp tomato paste
- 2 bay leaves
- 3 fresh thyme sprigs
- 8 oz mushrooms, quartered
- 8 oz pearl onions, peeled
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the diced bacon and cook until crispy. Remove with a slotted spoon and set aside.
Pat the beef cubes dry with paper towels and season with salt and black pepper. In batches, brown the beef in the Dutch oven over medium-high heat, turning to sear all sides. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, sliced carrots, and minced garlic until softened, about 5 minutes.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes.
Add the beef stock, tomato paste, bay leaves, and thyme sprigs. Stir well to combine.
Return the browned beef and bacon to the pot. Bring the liquid to a gentle simmer, then cover with a lid and transfer the Dutch oven to the preheated oven.
Let the stew cook in the oven for 2 hours, stirring once halfway through.
After 2 hours, add the quartered mushrooms and pearl onions to the pot. Cover and return to the oven for an additional 30-40 minutes, or until the beef is tender and the vegetables are cooked through.
Taste and adjust seasoning with salt and pepper as needed.
Remove the bay leaves and thyme sprigs before serving. Garnish with chopped parsley, if desired. Serve hot with crusty bread or over buttery mashed potatoes.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.6 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1038 mg | 22% | |
*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.
