French Beef Stew
French Beef Stew is a wonderfully hearty and comforting dish that brings together tender chunks of beef, rich red wine, and aromatic herbs all slow-cooked to perfection. The stew is…
Tip: save now, cook later.French Beef Stew is a wonderfully hearty and comforting dish that brings together tender chunks of beef, rich red wine, and aromatic herbs all slow-cooked to perfection. The stew is thick and full of deep flavors, with carrots, onions, and mushrooms adding lovely textures that make every bite satisfying. It’s the kind of meal that feels like a warm hug on a chilly day.
I love making this stew when I have a little extra time to let it simmer gently on the stove. I find that the longer it cooks, the better the flavors blend together, and the meat becomes melt-in-your-mouth tender. It’s one of those recipes that just keeps getting better the next day, so leftovers are a happy bonus in my house.
My favorite way to serve this stew is with crusty bread or over a bed of creamy mashed potatoes to soak up all the delicious sauce. It’s a classic dish that always impresses guests but feels like a cozy homemade meal at the same time. Whenever I make it, it reminds me of slow Sunday afternoons and sharing stories around the dinner table.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, brisket or short ribs are great alternatives.
Red Wine: Burgundy wine is traditional, but any dry red wine like Pinot Noir or Merlot works well. If you prefer no alcohol, use extra beef broth with a splash of grape juice or balsamic vinegar for depth.
Bacon or Pancetta: Adds smoky richness to the stew. If you want a vegetarian version, skip the bacon and add smoked paprika or a splash of liquid smoke.
Vegetables: Carrots, pearl onions, and mushrooms give texture and flavor. If pearl onions aren’t available, small regular onion wedges work fine. Fresh thyme or dried thyme both add lovely aroma.
How Do I Achieve Tender, Flavorful Beef in This Stew?
Getting tender beef is all about slow cooking and proper browning. Here’s my tips:
- Pat the beef dry: This helps it brown nicely instead of steaming.
- Brown in batches: Avoid overcrowding the pan so the meat gets a good sear.
- Low and slow: Cook the stew in a low oven or on the stovetop for 2.5-3 hours to break down connective tissue.
- Use a heavy pot (like a Dutch oven): It retains heat evenly and keeps moisture in.
Following these steps makes the beef melt in your mouth and fills the stew with deep, rich flavor.
Equipment You’ll Need
- Dutch oven or heavy ovenproof pot – perfect for even heat and slow cooking your stew to tender perfection.
- Sharp chef’s knife – makes chopping vegetables and cutting beef easier and safer.
- Cutting board – provides a clean, sturdy surface to prep your ingredients.
- Wooden spoon – great for stirring without scratching your cookware.
- Measuring cups and spoons – to get your wine, broth, and seasonings just right.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb shanks to give the stew a richer, slightly gamey flavor.
- Add pearl onions or shallots for a sweeter, more delicate onion taste that softens as it cooks.
- Include diced potatoes or parsnips for an extra hearty and comforting twist.
- Try adding a splash of balsamic vinegar or Dijon mustard at the end to brighten and deepen the stew’s flavor.
French Beef Stew (Boeuf Bourguignon)
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 6 oz (170g) bacon or pancetta, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, cut into large chunks
- 2 cups pearl onions or 1 large onion sliced into wedges
- 8 oz (225g) mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups red wine (traditionally Burgundy)
- 1 cup beef broth
- 1 tbsp tomato paste
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 bay leaf
- Fresh parsley for garnish
How Much Time Will You Need?
Prepare to spend about 20 minutes prepping and browning the meat and veggies. Then, the stew will slowly cook for around 2.5 to 3 hours, giving the beef time to become tender and the flavors to blend wonderfully.
Step-by-Step Instructions:
1. Prep and Brown the Beef:
Start by preheating your oven to 325°F (160°C). Pat the beef cubes dry with paper towels and season them with salt and pepper. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Brown the beef in batches so they get a good sear, about 3-4 minutes each side. Set the browned beef aside.
2. Cook Bacon and Vegetables:
Add the diced bacon to the pot and cook until crisp. Remove and set aside. If you need, add the remaining oil, then sauté the chopped onion, garlic, and carrots until soft, around 5 minutes. Next, stir in the mushrooms and pearl onions and cook another 5 minutes.
3. Make the Sauce and Simmer:
Sprinkle flour over the veggies and stir so everything is coated; cook for 2 minutes to get rid of the raw flour taste. Gradually pour in the red wine while stirring, then add the beef broth and tomato paste. Scrape the bottom of the pot to loosen any browned bits. Return the beef and bacon to the pot, add thyme and bay leaf, and stir.
4. Cook Slowly in the Oven:
Bring the stew to a simmer on the stovetop. Cover the pot and transfer it to the oven. Let it cook for 2.5 to 3 hours, or until the beef is tender and the sauce thickens nicely. Remember to remove the bay leaf before serving.
5. Finish and Serve:
Garnish the stew with fresh parsley for a pop of color and flavor. Serve it hot, alongside crusty bread or creamy mashed potatoes to soak up all the delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps the meat brown properly and ensures even cooking.
Can I Make French Beef Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.
What Can I Substitute for Red Wine?
If you prefer not to use wine, substitute with extra beef broth plus a splash of balsamic vinegar or a bit of grape juice to add acidity and depth.