Description
This French-style beef stew is a rich and hearty dish featuring tender beef slowly simmered with red wine, aromatic vegetables, and fresh herbs. Deeply flavorful and comforting, it’s perfect for cozy dinners.
Ingredients
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 1 cup beef broth
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 bay leaf
- 8 oz mushrooms, halved
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Pat beef dry and season with salt and pepper. Toss with flour to coat lightly.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches, then remove and set aside.
- Reduce heat to medium and add butter, onion, and carrots. Cook for 5 minutes until softened.
- Add garlic and tomato paste; cook for 1 minute until fragrant.
- Pour in red wine to deglaze, scraping up browned bits. Simmer for 5 minutes.
- Return beef to the pot. Add beef broth, thyme, and bay leaf.
- Bring to a gentle simmer, cover, and cook on low for 1 1/2 to 2 hours until beef is tender.
- In the last 20 minutes, add mushrooms and continue simmering uncovered to slightly thicken the sauce.
- Adjust seasoning if needed. Remove bay leaf before serving.
- Garnish with chopped parsley and serve warm.
Notes
- Use a good-quality dry red wine such as Burgundy for deeper flavor.
- The stew tastes even better the next day after flavors meld.
- Serve with crusty bread, mashed potatoes, or buttered noodles.
- Can be refrigerated for up to 4 days or frozen for 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: French