Classic French Beef Stew (Print Version)

# Ingredients:

→ For the Stew Base

01 - 3 pounds of beef stew meat (or chuck roast), diced into bite-sized chunks
02 - 8 thick-cut bacon slices, roughly chopped
03 - 1 tablespoon olive oil (if needed for browning)

→ Vegetables & Aromatics

04 - 1 large yellow onion, diced
05 - 1 large carrot, peeled and cut into rough chunks
06 - 1 pound of pearl onions, peeled
07 - 1 pound fresh mushrooms, sliced or chopped
08 - 4 garlic cloves, finely minced

→ Liquids & Seasonings

09 - 3 cups dry red wine (Pinot Noir or Burgundy works beautifully)
10 - 2 cups low-sodium beef stock
11 - 2 tablespoons tomato paste
12 - 2 tablespoons all-purpose flour
13 - 1 tablespoon fresh thyme leaves
14 - 1 bay leaf
15 - ½ teaspoon kosher salt, plus more to taste
16 - ½ teaspoon freshly cracked black pepper, plus more to taste

# Instructions:

01 - Place your Dutch oven over medium heat and toss in the chopped bacon. Let it sizzle until golden and crispy, then use a slotted spoon to transfer it to a paper towel-lined bowl. Leave those beautiful bacon drippings in the pot.
02 - Working in smaller batches (don't crowd the pot!), add your beef chunks to the hot bacon fat. Let each piece develop a deep, caramelized crust on all sides before moving to a clean plate. Repeat until all the beef is beautifully browned. Drizzle in a touch of olive oil between batches if the pot looks dry.
03 - Return all that gorgeous browned beef back to the pot. Toss in your diced onion, carrot chunks, pearl onions, and minced garlic. Season everything generously with salt and pepper. Stir occasionally and cook for about 3 to 5 minutes until the onions start to soften and turn translucent.
04 - Fold in the mushrooms and let them cook down slightly. Sprinkle the flour over everything and stir well, making sure it coats all the ingredients. Let this cook for another 2 minutes to get rid of that raw flour taste.
05 - Add your crispy bacon back into the pot along with the tomato paste, bay leaf, and fresh thyme. Pour in the red wine and beef stock, stirring to scrape up any flavorful bits stuck to the bottom. Bring everything to a rolling boil.
06 - While the stew comes to a boil, heat your oven to 325°F. Once boiling, cover the pot with its lid and carefully transfer it into the oven. Let it braise low and slow for 2½ hours, giving it a good stir every hour. For a thicker sauce, remove the lid during the last 30 minutes.
07 - Ladle this rich, wine-infused stew over a bed of buttered egg noodles or velvety mashed potatoes. Garnish with fresh parsley if you're feeling fancy.

# Notes:

01 - Choose beef with some marbling—chuck roast is perfect. Avoid lean cuts as they'll turn dry and tough during the long cooking time.
02 - Always pat your beef completely dry with paper towels before browning. Dry meat equals better caramelization and deeper flavor.
03 - Use a dry red wine you'd happily drink on its own. Burgundy is the traditional choice, but Pinot Noir, Cabernet Sauvignon, or Merlot all deliver wonderful results.
04 - Can't find pearl onions? No worries—just chop regular onions into larger, bite-sized pieces instead.
05 - Want an even thicker sauce? Uncover the pot for the final 30 minutes in the oven to let the liquid reduce naturally.
06 - Make-ahead tip: Complete all steps through adding the liquids on day one, then refrigerate overnight. Finish the braising the next day for even deeper flavor.
07 - Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if it seems too thick.

Back