Classic French Beef Stew with Mushrooms Recipe

If you’ve ever dreamed of cozying up with a rich, comforting meal that tastes like it’s been slow-cooked with love in a rustic French kitchen, then this Classic French Beef Stew with Mushrooms Recipe is your new best friend. It’s that perfect blend of tender beef, earthy mushrooms, and aromatic herbs all swimming in a luscious, wine-infused broth. Every bite feels like a warm hug, making it the ultimate dish for chilly evenings or when you want to impress with something soulful and homemade.

Ingredients You’ll Need

The magic behind this stew lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor, texture, and color, creating that irresistible depth this dish is known for.

• 1 lb beef chuck, cut into cubes: The star of the dish, chuck stays tender and juicy after slow cooking.
• 1 onion, chopped: Adds sweetness and a hearty base flavor.
• 2 cloves garlic, minced: Brings an aromatic punch to lift the savory notes.
• 2 cups beef broth: Provides richness and keeps the stew wonderfully moist.
• 1 cup red wine: Adds acidity and a deep, complex flavor that elevates the stew.
• 2 carrots, sliced: For a touch of natural sweetness and vibrant color.
• 1 cup mushrooms, sliced: Delivers earthiness and a meaty texture that complements the beef.
• 1 tbsp tomato paste: Intensifies the stew’s depth with a subtle tangy sweetness.
• 2 tsp thyme: Infuses the stew with classic herbal fragrance.
• Salt & pepper to taste: Essential for seasoning and enhancing all the flavors.
• 2 tbsp flour: Helps thicken the stew into a luscious, velvety sauce.

How to Make Classic French Beef Stew with Mushrooms Recipe

Step 1: Brown the Beef

Start by heating your pot and seasoning the beef cubes generously with salt and pepper. Brown them in batches over medium-high heat until all sides have a beautiful, caramelized crust. This step locks in the flavor and creates the base for your stew. Once browned, remove the beef and set it aside so you can build flavor in the same pot.

Step 2: Sauté Onions and Garlic

In the same pot (no need to clean it yet!), toss in chopped onions and garlic. Cook them gently until they’re soft and fragrant, soaking up the beefy bits left behind. These softened aromatics will create a rich backdrop for your stew.

Step 3: Build the Flavor with Tomato Paste, Thyme, and Flour

Stir in tomato paste and thyme, letting them mingle with the onions and garlic for about one minute. Then sprinkle the flour over everything and cook, stirring constantly. This technique builds a subtle, nutty flavor and thickens your stew later on—an essential step in the Classic French Beef Stew with Mushrooms Recipe process.

Step 4: Deglaze with Red Wine and Add Broth

Pour in the red wine to deglaze the pot, scraping up all those delicious browned bits stuck to the bottom. The wine adds acidity and richness, deepening the stew’s flavor. Next, add the beef broth, then return the browned beef cubes back into the pot, making sure everything is nicely submerged.

Step 5: Add Carrots and Mushrooms, Then Simmer

Drop in the sliced carrots and mushrooms, then cover the pot. Let the stew gently simmer on low heat for about two hours or until the beef is tender enough to melt in your mouth. This slow cooking allows flavors to meld and develop that signature hearty taste.

Step 6: Final Touch and Serve

Once your stew is perfectly tender, give it a final taste and adjust seasoning with salt and pepper. Serve it hot, ideally garnished with some fresh parsley to add a bright, herbaceous finish that complements the rich stew.

How to Serve Classic French Beef Stew with Mushrooms Recipe

Garnishes

Fresh parsley sprinkled on top isn’t just for looks; it adds a lovely fresh note that contrasts beautifully with the deep, slow-cooked flavors. Feel free to also add a small drizzle of good-quality olive oil for extra silkiness.

Side Dishes

This stew pairs wonderfully with crusty French bread or buttery mashed potatoes to soak up every bit of the delicious broth. Roasted root vegetables or a simple green salad can also balance the meal with fresh textures and flavors.

Creative Ways to Present

For a charming twist, serve the stew in individual rustic ceramic bowls or small cast-iron skillets to keep it warm and inviting. You can even nestle it atop a bed of creamy polenta for an indulgent touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

This stew tastes even better the next day once the flavors settle, so store leftovers in an airtight container in the fridge for up to three days. Just make sure it’s cooled completely before refrigerating.

Freezing

If you want to keep this comforting meal on hand, freezing works perfectly. Cool the stew thoroughly, then freeze it in portioned airtight containers for up to two months. When you’re ready, thaw it overnight in the fridge.

Reheating

Reheat the stew gently on the stove over low heat, stirring occasionally until warmed through. Adding a splash of broth or water can help loosen the sauce if it’s become too thick after chilling or freezing.

FAQs

Can I use a different cut of beef?

Absolutely! While beef chuck is ideal for its tenderness after slow cooking, you can also use brisket or short ribs. Just keep in mind cooking times may vary slightly.

Is red wine necessary in this recipe?

Red wine adds depth and complexity, but if you prefer not to use alcohol, you can substitute additional beef broth with a splash of balsamic vinegar for acidity.

Can I make this stew in a slow cooker?

Yes! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the beef is tender.

What type of mushrooms work best?

Cremini or button mushrooms are perfect for this stew. They hold their texture well and add that signature earthy flavor, but feel free to experiment with shiitake or oyster mushrooms for a twist.

How thick should the stew sauce be?

The sauce should be rich and coating without being gluey. The flour helps thicken it gently during cooking, giving the stew a luscious, velvety consistency that clings to each ingredient.

Final Thoughts

There is something truly special about mastering the Classic French Beef Stew with Mushrooms Recipe. It’s a dish that not only fills your kitchen with irresistible aromas but also warms your heart with every spoonful. I encourage you to try it out, share it with loved ones, and watch it become a treasured comfort food in your home.

Classic French Beef Stew with Mushrooms Recipe

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4.1 from 28 reviews

• Author: admin
• Total Time: 2 hours 15 minutes
• Yield: 4 servings 1x

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Description

A hearty and classic French beef stew featuring tender chunks of beef chuck simmered with mushrooms, carrots, and aromatic herbs in a rich red wine and beef broth sauce. Perfectly slow-cooked to develop deep flavors and served hot for a comforting meal.

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Ingredients

Scale 1x2x3x

Meat

• 1 lb beef chuck, cut into cubes

Vegetables

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 cup mushrooms, sliced

Liquids & Sauces

• 2 cups beef broth
• 1 cup red wine
• 1 tbsp tomato paste

Herbs & Spices

• 2 tsp thyme
• Salt & pepper to taste

Others

• 2 tbsp flour

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Instructions

1. Brown the beef: Season the beef chuck cubes with salt and pepper. Heat a pot over medium-high heat and brown the beef on all sides. Once browned, remove the beef from the pot and set aside.
2. Sauté onions and garlic: In the same pot, add the chopped onions and minced garlic. Cook them over medium heat until they become soft and translucent, which should take about 5 minutes.
3. Add tomato paste, thyme, and flour: Stir in the tomato paste, thyme, and flour into the onions and garlic mixture. Cook for about 1 minute to combine and cook out the raw flour taste.
4. Deglaze the pot: Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Then add the beef broth and stir.
5. Return beef to pot & add vegetables: Put the browned beef back into the pot along with sliced carrots and mushrooms. Stir to combine.
6. Simmer: Cover the pot and let the stew simmer gently on the stovetop for 2 hours, or until the beef is tender and the flavors have melded together.
7. Serve: Serve the stew hot, garnished with fresh parsley if desired, for a delicious and comforting meal.

Notes

• For a thicker stew, let it simmer uncovered for the last 15-20 minutes to reduce the liquid.
• You can substitute beef chuck with other stew beef cuts.
• Use a full-bodied red wine like Cabernet Sauvignon or Merlot for best flavor.
• Serve with crusty bread or over mashed potatoes for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Stew
• Method: Stovetop
• Cuisine: French