Traditional French Beef Stew (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lbs beef chuck roast or stew meat, cut into 1–2 inch cubes
02 -
1/4 cup all-purpose flour (for coating the beef)
03 -
Salt and pepper to taste
→ For Cooking
04 -
2 tbsp olive oil (for browning)
05 -
1 large onion, chopped
06 -
2 carrots, peeled and sliced
07 -
3 cloves garlic, minced
08 -
2 cups mushrooms, sliced (preferably cremini or button)
09 -
2 tbsp butter (for sautéing mushrooms)
→ For Sauce
10 -
2 cups red wine (Burgundy or Pinot Noir recommended)
11 -
1 cup beef broth
12 -
2 tbsp tomato paste
13 -
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
14 -
2 bay leaves
15 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Pat the beef cubes dry with paper towels. Season with salt and pepper, then lightly dust with flour.
02 -
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring all sides are browned. Remove the beef and set it aside.
03 -
Add the onions and carrots to the pot. Cook for 5-6 minutes, until softened and lightly browned. Add the garlic and cook for 1-2 minutes until fragrant.
04 -
Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Simmer for 5 minutes to reduce slightly.
05 -
Return the browned beef to the pot, along with any juices. Add the beef broth, thyme, bay leaves, and salt and pepper to taste. Stir to combine.
06 -
Bring the stew to a gentle simmer. Cover the pot and reduce the heat to low. Cook for 2-3 hours, or until the beef is tender and shreds easily.
07 -
In a separate skillet, melt the butter over medium heat. Add the mushrooms and sauté for 5-7 minutes until golden and tender. Set aside.
08 -
Once the beef is tender, remove the bay leaves. Stir in the sautéed mushrooms and cook for an additional 5-10 minutes to meld the flavors.
09 -
Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread, mashed potatoes, or over egg noodles.
# Notes:
01 -
Add more vegetables like parsnips, pearl onions, or potatoes for additional flavor and texture.
02 -
For extra depth of flavor, add a splash of cognac or brandy at the end of cooking.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.