Description
A timeless and hearty beef stew with a French twist that is perfect for a comforting meal. This classic dish is rich in flavor and filled with tender beef, aromatic vegetables, and savory herbs, all simmered to perfection in a delicious red wine broth.
Ingredients
Scale
- 2 pounds beef chuck cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 pound baby potatoes, halved
- 1 cup pearl onions, peeled
- 1 cup mushrooms, quartered
- Chopped fresh parsley for garnish
Beef Stew:
Instructions
- Prepare the Beef: Heat olive oil and butter in a large Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides, about 4–5 minutes per batch. Remove and set aside.
- Cook the Vegetables: Reduce heat to medium and add chopped onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and flour and cook for 1 minute, stirring constantly.
- Add Liquid and Simmer: Deglaze the pot with red wine, scraping up any browned bits. Stir in beef broth, tomato paste, bay leaf, thyme, and the seared beef. Bring to a simmer, then reduce heat to low, cover, and cook for 1 1/2 hours.
- Finish the Stew: Add potatoes, pearl onions, and mushrooms. Cover and continue simmering for another 30–40 minutes until the vegetables and beef are tender. Remove bay leaf, adjust seasoning with salt and pepper, and garnish with chopped parsley before serving.
Notes
- Use a full-bodied red wine like Burgundy or Cabernet Sauvignon for depth of flavor.
- For a richer finish, stir in a tablespoon of Dijon mustard or a splash of cognac just before serving.
- This stew tastes even better the next day after the flavors meld.
- Prep Time: 25 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop, Braising
- Cuisine: French
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5 g
- Sodium: 590 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 115 mg
