Description
A hearty and rich beef stew that incorporates classic French flavors with tender beef, aromatic vegetables, and a deep, flavorful broth. Perfect for cozy dinners or special occasions.
Ingredients
Scale
For the Stew:
- 2 lbs beef chuck, cut into 2-inch cubes
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine (preferably French, like Burgundy or Bordeaux)
- 4 cups beef broth
- 2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
- 2 bay leaves
- 1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)
- 1 tbsp Dijon mustard
- 1 tbsp fresh parsley, chopped (for garnish)
For the French Twist:
- 1 cup small potatoes (such as baby potatoes), halved
- 1 cup pearl onions, peeled
- 1 cup mushrooms, sliced
- 1 tbsp butter (for sautéing mushrooms)
Instructions
- Prepare the Beef:
Season the beef cubes with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, making sure each piece is nicely seared on all sides. Remove the beef and set it aside. - Cook the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Cook for 5–6 minutes until the vegetables start to soften. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. - Deglaze the Pot:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring the wine to a simmer and let it cook for 3–4 minutes, reducing slightly. - Add the Broth and Herbs:
Return the beef to the pot and add the beef broth, thyme, bay leaves, rosemary, and Dijon mustard. Stir well and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for 2–2.5 hours, or until the beef is fork-tender. - Prepare the French Twist Vegetables:
While the stew is simmering, melt butter in a separate skillet over medium heat. Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until browned. In the last 20 minutes of simmering, add the halved potatoes, pearl onions, and sautéed mushrooms to the stew. - Finish and Serve:
Once the beef is tender and the stew has thickened, remove the bay leaves. Taste and adjust seasoning if needed. Serve the stew in bowls, garnished with fresh parsley. - Enjoy:
Serve the beef stew with crusty French bread to soak up the delicious broth. Enjoy this comforting dish with your family or guests!
Notes
- For a deeper flavor, make the stew a day ahead and let it rest overnight in the fridge. The flavors will continue to develop.
- You can substitute the red wine with additional beef broth if you prefer a non-alcoholic version.
- For a lighter version, serve with cauliflower mash instead of potatoes.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Braising, Baking
- Cuisine: french
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 6 g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13 g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 100mg