There is something incredibly comforting and soul-satisfying about a hearty, slow-cooked stew that warms you from the inside out, and this French Beef Stew Recipe is exactly that kind of dish. With tender chunks of beef braised to perfection alongside vibrant vegetables, all infused with rich red wine and aromatic herbs, it promises layers of deep, complex flavors in every bite. Whether it’s for a cozy weeknight or a special gathering, this recipe transforms simple ingredients into a luxurious meal that feels like a hug on a plate.
Ingredients You’ll Need
These ingredients come together in a straightforward way, each playing an essential role in building the stew’s luxurious flavor, texture, and color. From the hearty beef chuck to the fresh herbs, everything contributes to an unforgettable taste experience.
- 2 lbs beef chuck, cut into 1-inch cubes: This cut is perfect for slow cooking, becoming wonderfully tender while retaining flavor.
- 3 tablespoons olive oil: Used for browning the beef and sautéing aromatics, adding a subtle richness.
- 2 medium onions, sliced: They soften and sweeten, forming a savory base for the stew.
- 4 cloves garlic, minced: Adds a fragrant warmth that complements the beef beautifully.
- 3 tablespoons all-purpose flour: Helps thicken the stew for that perfect hearty consistency.
- 2 cups red wine (preferably Burgundy): Deepens flavor with fruity and earthy notes essential in French cooking.
- 2 cups beef stock: Enhances the stew’s meaty depth and provides necessary moisture for braising.
- 1 tablespoon tomato paste: Brings subtle acidity and a rich umami backbone to the sauce.
- 1 bay leaf: Infuses the stew with a subtle, herbal aroma that rounds out the flavors.
- 1 teaspoon thyme: Adds an earthy, slightly minty note that elevates the overall profile.
- Salt and freshly ground black pepper, to taste: Crucial for seasoning to balance and enhance all ingredients.
- 4 large carrots, peeled and cut into 1-inch pieces: Provide sweetness and a lovely pop of color.
- 10-12 pearl onions, peeled: Offer a tender bite and add mild sweetness.
- 8 ounces mushrooms, sliced: Contribute earthiness and soak up the flavorful broth.
- 4 potatoes, peeled and cut into chunks: Add comforting creaminess and heartiness, making the stew filling.
- 2 tablespoons chopped fresh parsley, for garnish: A fresh, vibrant touch just before serving.
How to Make French Beef Stew Recipe
Step 1: Prepare Your Oven and Brown the Beef
Start by preheating your oven to 325°F (160°C). This low and slow oven temperature is key to tenderizing the beef without drying it out. Next, in a large Dutch oven, heat the olive oil over medium-high heat. Brown the beef cubes in batches so they get a nice caramelized crust — this step locks in flavor and adds richness to the stew’s foundation. Transfer the browned meat to a plate once you’ve worked through all the batches.
Step 2: Sauté Aromatics to Build Flavor
In the same pot, use the rendered fat and any leftover brown bits to cook the sliced onions until they become translucent and sweetly fragrant. Add the minced garlic and sauté for just another minute, being careful not to burn it. These aromatics create an irresistible flavor base that will permeate the stew.
Step 3: Thicken with Flour and Deglaze
Sprinkle the flour over the onions and garlic, stirring to thoroughly coat and cook for about two minutes. This will form a roux that thickens the stew’s sauce. Then, gradually pour in the red wine and beef stock, stirring to combine and lift those beautiful browned bits off the bottom, ensuring no lumps form. Bring the mixture to a gentle simmer.
Step 4: Add Seasonings and Return the Beef
Stir in the tomato paste, bay leaf, thyme, salt, and freshly ground black pepper. Return the browned beef cubes into the pot, stirring well so they become coated with the flavorful liquid base. This is the moment where all components start melding together.
Step 5: Incorporate Vegetables and Braise
Add the carrots, pearl onions, mushrooms, and potatoes, making sure everything is mostly submerged in the braising liquid. Cover the pot with its lid and transfer it to the oven. Let it cook for 2 to 2.5 hours, or until the beef is meltingly tender and the vegetables are perfectly cooked — this slow cooking is what makes this French Beef Stew Recipe truly special.
Step 6: Finish and Garnish
Once done, carefully remove the pot from the oven and fish out the bay leaf. Taste and adjust salt and pepper as needed to fine-tune the flavors. Just before serving, sprinkle the chopped fresh parsley on top to add a pop of color and a fresh flavor note that brightens the rich stew.
How to Serve French Beef Stew Recipe
Garnishes
Fresh chopped parsley is a classic that adds a lovely burst of color and a subtle herbal freshness. For an extra touch, a dollop of crème fraîche or a sprinkle of finely grated Parmesan cheese can make the dish feel even more indulgent and creamy.
Side Dishes
This stew pairs wonderfully with crusty French bread or a buttery baguette to soak up every delicious drop. Classic mashed potatoes or a light green salad also complement the stew nicely, balancing the heartiness with fresh textures and flavors.
Creative Ways to Present
For a special occasion, serve the stew in individual rustic ramekins or mini Dutch ovens for a charming presentation. You can also ladle it over creamy polenta or buttered egg noodles to vary the side and create a different yet satisfying experience.
Make Ahead and Storage
Storing Leftovers
French Beef Stew Recipe tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure it’s fully cooled before covering to keep textures intact.
Freezing
This stew freezes beautifully. Transfer cooled stew into freezer-safe containers, leaving a little space for expansion, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Reheat the stew gently on the stovetop over low heat, stirring occasionally to warm evenly without drying out. Adding a splash of beef stock or water can help revive the sauce if it has thickened too much in the fridge.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While beef chuck is ideal for its tenderness and flavor, you can use brisket or short ribs as alternatives. Just ensure they are suitable for slow-cooking and adjust cooking times as needed.
Is red wine necessary in this French Beef Stew Recipe?
Red wine adds depth and complexity to the stew, but if you prefer not to use alcohol, replace it with extra beef stock and a splash of red grape juice or balsamic vinegar for a touch of acidity.
Why are pearl onions used instead of regular onions?
Pearl onions hold their shape well during slow cooking and add a gentle sweetness that complements the savory stew. If unavailable, small yellow onions can be used but may require more careful cooking.
Can I make this stew in a slow cooker?
Yes! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. Add delicate vegetables like mushrooms and potatoes later to prevent mushiness.
How thick should the stew sauce be?
The sauce should be rich and slightly thickened, coating the beef and vegetables without being overly dry or soupy. Adjust thickness by simmering uncovered longer if needed or adding a bit more stock if too thick.
Final Thoughts
Get ready to fall in love with the comfort and elegance of this French Beef Stew Recipe. It’s truly a celebration of simple ingredients brought to life with patience and care, resulting in a dish that feels both classic and heartwarming. I can’t wait for you to try making this at home and experience the magic of slow-cooked goodness in every spoonful.
Print
French Beef Stew Recipe
- Prep Time: 0h 20m
- Cook Time: 2h 30m
- Total Time: 2h 50m
- Yield: 6 servings
- Category: Stew
- Method: Baking
- Cuisine: French
Description
A classic French Beef Stew featuring tender chunks of beef chuck cooked slowly in red wine and beef stock with aromatic herbs and hearty vegetables. This comforting dish is rich in flavor and perfect for a cozy meal.
Ingredients
Meat and Base
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
Aromatics and Thickener
- 2 medium onions, sliced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
Liquids and Seasonings
- 2 cups red wine (preferably Burgundy)
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- Salt and freshly ground black pepper, to taste
Vegetables
- 4 large carrots, peeled and cut into 1-inch pieces
- 10–12 pearl onions, peeled
- 8 ounces mushrooms, sliced
- 4 potatoes, peeled and cut into chunks
Garnish
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat Oven. Preheat your oven to 325°F (160°C) to prepare for slow cooking the stew.
- Brown the Beef. In a large Dutch oven, heat olive oil over medium-high heat. Add the beef cubes in batches to brown them on all sides, then transfer them to a plate to set aside.
- Sauté Onions and Garlic. In the same pot, add the sliced onions and cook until translucent. Stir in the minced garlic and sauté for an additional minute to release their aroma.
- Add Flour. Sprinkle flour over the onions and garlic, stirring to coat them evenly. Cook this mixture for 2 minutes to form a roux that will thicken the stew.
- Deglaze with Wine and Stock. Gradually pour in the red wine and beef stock while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, incorporating the browned bits from the bottom of the pot.
- Add Seasonings and Beef. Stir in the tomato paste, bay leaf, thyme, salt, and freshly ground black pepper. Return the browned beef to the pot and mix everything well.
- Add Vegetables. Incorporate carrots, pearl onions, mushrooms, and potatoes into the pot, making sure they are submerged in the liquid for even cooking.
- Braise in Oven. Cover the Dutch oven with its lid and place it in the preheated oven. Allow it to cook slowly for 2 to 2.5 hours until the beef is tender and flavors meld beautifully.
- Finish and Adjust Seasoning. Remove the stew from the oven, take out the bay leaf, and taste the stew. Adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve. Sprinkle fresh chopped parsley on top to add a burst of color and freshness before serving warm.
Notes
- Use Burgundy or another dry red wine for a classic flavor; non-alcoholic substitutes like grape juice may alter the taste.
- Peeling pearl onions can be sped up by blanching them in boiling water for 2 minutes and then plunging in cold water.
- This stew is even better the next day after flavors have melded more deeply.
- For thicker stew, mash some of the potatoes against the side of the pot before serving.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
