Description
This Timeless Beef Stew with a French Twist is a hearty and comforting main course inspired by classic beef bourguignon. Tender cubes of beef chuck are seared and slowly braised with aromatic herbs, red wine, and vegetables to create a rich and flavorful stew. Perfect for cozy dinners, this recipe is enhanced with earthy mushrooms, baby potatoes, and fresh parsley garnish, bringing the essence of French country cooking to your table.
Ingredients
Scale
Meat and Seasoning
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Fats
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Vegetables
- 1 large onion, sliced
- 2 carrots, sliced into rounds
- 2 cloves garlic, minced
- 1/2 pound baby potatoes, halved
- 1/2 pound cremini mushrooms, halved
Thickening & Flavor
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine (e.g., Cabernet Sauvignon or Pinot Noir)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon herbes de Provence
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare and Season the Beef: Pat the beef cubes dry using paper towels and season them evenly with salt and black pepper to enhance flavor and help develop a good sear.
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. In batches to avoid overcrowding, sear the beef cubes on all sides until nicely browned. Remove the browned beef and set aside to retain juices.
- Sauté Aromatics: Reduce heat to medium and add unsalted butter to the pot. Add sliced onion and carrot rounds, sautéing until softened, about 5 minutes. Add minced garlic and cook for an additional minute to release its aroma.
- Create the Roux and Add Tomato Paste: Stir in the all-purpose flour and tomato paste, cooking for 2 minutes while stirring constantly. This will thicken the stew and add depth to the flavor.
- Deglaze the Pot: Pour in the dry red wine, scraping the bottom of the pot to loosen browned bits (fond) which contribute to the stew’s rich taste.
- Add Beef and Liquids: Return the seared beef to the pot and add beef broth, Worcestershire sauce, bay leaf, fresh thyme, and herbes de Provence. Stir gently to combine the ingredients.
- Simmer the Stew: Bring the mixture to a simmer, then cover the pot and cook on low heat for 1 1/2 hours. This slow cooking process tenderizes the beef and melds the flavors.
- Add Vegetables and Continue Cooking: Incorporate the halved baby potatoes and mushrooms into the stew. Cover and cook for an additional 45 minutes or until both beef and vegetables are fork-tender.
- Finish and Serve: Discard the bay leaf, taste the stew, and adjust seasoning with salt and pepper if needed. Garnish with freshly chopped parsley before serving, ideally alongside crusty French bread or over creamy mashed potatoes.
Notes
- Choose a good-quality dry red wine such as Cabernet Sauvignon or Pinot Noir for the best flavor.
- The stew tastes even better the next day as the flavors deepen after resting overnight.
- Serve this beef stew with crusty French bread or creamy mashed potatoes to soak up the delicious sauce.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
