Description
Timeless Beef Stew with a French Twist is a rich and hearty main course featuring tender beef chuck simmered slowly in red wine and beef broth, infused with aromatic herbs and vegetables. This classic French-inspired stew combines seared beef, carrots, potatoes, pearl onions, and mushrooms to create a comforting and flavorful dish perfect for cozy dinners.
Ingredients
Scale
Meat and Protein
- 2 lbs beef chuck (cut into 1.5-inch cubes)
Vegetables
- 1 large onion (chopped)
- 2 garlic cloves (minced)
- 4 carrots (peeled and cut into chunks)
- 3 medium Yukon gold potatoes (cut into chunks)
- 1 cup pearl onions (peeled)
- 1 cup mushrooms (halved)
Liquids and Condiments
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 2 cups dry red wine (such as Pinot Noir)
- 2 cups beef broth
Herbs and Seasonings
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley (for garnish)
Instructions
- Season and Sear Beef: Generously season the beef cubes with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. In batches, sear the beef on all sides until browned, about 5 minutes per batch. Remove beef and set aside.
- Sauté Aromatics: Reduce heat to medium and add chopped onion to the pot. Cook for about 5 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Tomato Paste and Flour: Stir in the tomato paste and cook for 1 minute. Sprinkle the all-purpose flour over the mixture and stir well to coat the onions and garlic evenly.
- Deglaze with Wine: Slowly pour in the red wine while scraping up any browned bits stuck to the pot’s bottom. Bring to a gentle simmer to blend flavors.
- Simmer Beef and Broth: Return the seared beef to the pot. Add beef broth, fresh thyme, and bay leaves. Cover the pot and simmer on low heat for 1.5 hours to tenderize the beef.
- Add Vegetables: Stir in the carrots, potatoes, pearl onions, and mushrooms. Cover and continue cooking for another 45 minutes, until both the beef and vegetables are tender.
- Finish and Serve: Remove the bay leaves and adjust seasoning with salt and black pepper as needed. Garnish with fresh parsley and serve hot, optionally accompanied by crusty bread or buttered noodles.
Notes
- For a more authentic French flavor, use Burgundy wine instead of Pinot Noir.
- Finish the stew with a pat of butter before serving to add richness.
- The stew tastes even better the next day after flavors have melded.
- Serve with crusty bread or over buttered noodles for a hearty meal.
- To make gluten-free, substitute all-purpose flour with gluten-free flour.
