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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Return beef to pot & add vegetables: Put the browned beef back into the pot along with sliced carrots and mushrooms. Stir to combine.
- 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.
- 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
