French Country Beef Stew
Warm, hearty, and bursting with rustic flavor, French Country Beef Stew is the ultimate comfort food that brings the charm of a French countryside kitchen to your table. This slow-simmered dish features tender chunks of beef, sweet carrots, earthy mushrooms, and baby potatoes, all bathed in a rich red wine and beef stock base infused with aromatic garlic, thyme, and bay leaves. Perfectly browned beef and a touch of tomato paste create a robust depth of flavor, while a splash of red wine adds a sophisticated finesse. The stew is slow-cooked to perfection in a Dutch oven, ensuring melt-in-your-mouth textures and a soul-soothing aroma. Serve this French-inspired classic with crusty bread or creamy mashed potatoes for a cozy dinner that feels both elegant and deeply nourishing.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups red wine (dry)
- 4 cups beef stock
- 2 bay leaves
- 4 fresh thyme sprigs
- 1.5 pounds baby potatoes, halved
- 8 ounces mushrooms, quartered
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the beef cubes with 2 teaspoons of salt and 1 teaspoon of pepper. Toss with flour to lightly coat each piece.
In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 4 minutes per batch. Remove the beef and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, carrots, and celery until softened, about 5-7 minutes.
Stir in the garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Deglaze the pot by pouring in the red wine. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Allow the wine to simmer until reduced by half, about 5 minutes.
Return the seared beef to the pot, along with the beef stock, bay leaves, and thyme sprigs. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the stew simmer for 2 hours, stirring occasionally.
After 2 hours, add the baby potatoes and mushrooms to the pot. Cover and continue to simmer for an additional 45-60 minutes, or until the beef and vegetables are tender.
Remove and discard the bay leaves and thyme sprigs. Taste the stew and adjust seasoning with additional salt and pepper, if necessary.
Ladle the stew into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread or a side of mashed potatoes.
Nutrition Facts
Calories |
4070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.9 g | 293% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 9562 mg | 416% | |
| Total Carbohydrate | 226.6 g | 82% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 47.9 g | ||
| Protein | 216.0 g | 432% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 593 mg | 46% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 9847 mg | 210% | |
*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.
