French Beef Stew
French Beef Stew is a classic dish full of tender beef chunks slowly cooked with rich red wine, fragrant herbs, and plenty of hearty vegetables. It’s the kind of stew…
Tip: save now, cook later.French Beef Stew is a classic dish full of tender beef chunks slowly cooked with rich red wine, fragrant herbs, and plenty of hearty vegetables. It’s the kind of stew that fills your kitchen with a warm, comforting aroma and feels like a big, cozy hug on a chilly day.
I love making this stew because it’s pretty hands-off once everything is in the pot, and the flavors just get better the longer it simmers. One of my favorite things is browning the beef just right—getting that lovely caramelized flavor before everything bubbles together. It always makes me feel like I’m stirring up something truly special.
To serve, I like to spoon the stew over creamy mashed potatoes or thick slices of crusty bread to soak up all the juicy sauce. It’s a meal that always brings people together around the table, perfect for sharing stories and laughter while you enjoy something so satisfying and wholesome.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, you can use beef brisket or stew meat.
Red Wine: Burgundy is classic here, adding deep flavor. If you want to skip alcohol, use extra beef broth or grape juice with a splash of vinegar for acidity.
Potatoes: Yukon golds hold their shape well and add creaminess. You can substitute with baby red potatoes or fingerlings.
Thyme & Bay Leaf: These herbs add that earthy aroma. If fresh thyme isn’t available, dried works well. You can also add a rosemary sprig for a different twist.
How Do You Get Tender, Flavorful Beef in the Stew?
The key is browning the beef first and then slow cooking it gently.
- Pat the meat dry before seasoning; moisture stops good browning.
- Brown beef in batches over medium-high heat to get a deep color—don’t crowd the pan!
- After browning, simmer low and slow with liquid and herbs for 2-3 hours. This breaks down tough fibers and melts collagen, making the beef melt-in-your-mouth tender.
Take your time with browning and low simmering—the flavor and texture truly depend on it.
Equipment You’ll Need
- Heavy-bottomed pot or Dutch oven – perfect for even heat and slow cooking the stew without burning.
- Wooden spoon – gentle on your pot and great for stirring the stew without scratching.
- Tongs – help you easily turn and brown the beef pieces evenly.
- Sharp knife and cutting board – for chopping vegetables and beef into uniform chunks.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb shoulder for a richer, gamey twist that pairs well with the herbs.
- Add pearl onions or shallots for a sweeter, caramelized flavor contrast in the stew.
- Include mushrooms like cremini or button for earthiness and extra texture.
- Stir in a splash of balsamic vinegar or a teaspoon of Dijon mustard at the end for a tangy depth.
How to Make French Beef Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef chuck, cut into 2-inch cubes
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, quartered
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into large chunks
- 12 small Yukon gold potatoes, whole or halved if large
- 2 cups red wine (Burgundy or other dry red)
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (or 2 sprigs fresh)
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Time Needed
This dish takes about 20 minutes to prepare and brown the beef and vegetables, then you’ll simmer the stew gently for about 2.5 hours. So all together, plan on about 3 hours from start to finish for tender, flavorful beef and perfectly cooked vegetables.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches until dark golden on all sides. Remove the browned beef and set it aside.
2. Sauté Onions and Garlic:
In the same pot, add the quartered onion and sauté until softened and lightly browned, about 5 minutes. Then stir in the minced garlic and cook for 1 minute more until fragrant.
3. Build the Flavor Base:
Return the browned beef to the pot. Add the tomato paste and stir well to coat the beef and onions evenly. Then pour in the red wine to deglaze the pot, scraping up any tasty browned bits from the bottom. Let the wine reduce by about half while simmering for 5-7 minutes.
4. Simmer the Stew:
Add the beef broth, thyme, and bay leaf. Bring everything to a boil, then lower the heat to a gentle simmer. Cover and cook for about 1.5 hours.
5. Add Vegetables and Continue Cooking:
After 1.5 hours, add the carrots and whole potatoes to the pot. Remove the lid and continue simmering uncovered for another 45 minutes to 1 hour. This helps thicken the sauce and makes sure vegetables and beef become fork tender.
6. Finish and Serve:
Remove the bay leaf and taste the stew. Add more salt and pepper if needed. Sprinkle freshly chopped parsley on top for a touch of color and freshness. Serve hot, with crusty bread or creamy mashed potatoes to soak up the delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to help with browning and prevent excess moisture in the stew.
Can I Make French Beef Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
How Should I Store Leftovers?
Keep any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Substitute Vegetables?
Yes! Feel free to add mushrooms, parsnips, or pearl onions if you like. Just add them at a similar time as the carrots so they cook through.
