Description
This Timeless Beef Stew with a French Twist is a hearty and rich dish featuring tender beef chuck slowly simmered with aromatic vegetables, herbs, and a touch of red wine. Infused with classic French flavors like fresh thyme, rosemary, and Dijon mustard, this stew offers a comforting and robust meal perfect for family dinners or special occasions.
Ingredients
Scale
Beef and Seasoning
- 2 lbs beef chuck, cut into 2-inch cubes
- Salt and pepper, to taste
Vegetables and Aromatics
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup small potatoes (such as baby potatoes), halved
- 1 cup pearl onions, peeled
- 1 cup mushrooms, sliced
Liquids and Flavorings
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup red wine (preferably French, like Burgundy or Bordeaux)
- 4 cups beef broth
- 2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
- 2 bay leaves
- 1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)
- 1 tbsp Dijon mustard
- 1 tbsp butter (for sautéing mushrooms)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Season and Brown Beef: Season the beef chuck cubes generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches and brown all sides until nicely seared, about 5-7 minutes per batch. Remove browned beef and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, sliced carrots, and celery stalks. Cook over medium heat until vegetables begin to soften and onions become translucent, approximately 5 minutes. Add the minced garlic and tomato paste, stirring for another 2 minutes to develop flavors.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits stuck at the bottom. Let the wine reduce by half, simmering for about 5 minutes to concentrate flavors.
- Add Broth and Herbs: Return the browned beef to the pot. Add the beef broth, fresh thyme leaves, bay leaves, chopped rosemary, and Dijon mustard. Stir to combine all ingredients thoroughly.
- Simmer the Stew: Bring the mixture to a gentle boil, then reduce heat to low and cover the pot. Let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded beautifully.
- Sauté Mushrooms: While the stew simmers, melt butter in a skillet over medium heat and sauté the sliced mushrooms until golden and soft, about 5-7 minutes. Set aside.
- Add Potatoes, Pearl Onions, and Mushrooms: Approximately 30 minutes before the stew is finished cooking, add the halved baby potatoes, peeled pearl onions, and sautéed mushrooms to the pot. Continue simmering until potatoes are tender.
- Final Seasoning and Garnish: Remove bay leaves from the stew. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle freshly chopped parsley over the top before serving.
Notes
- Use quality red wine such as Burgundy or Bordeaux for authentic French flavors.
- Peeling pearl onions is easier if you blanch them briefly in boiling water.
- The stew can be cooked a day ahead; flavors improve after resting overnight.
- Serve with crusty French bread or creamy mashed potatoes to complement the stew.
- For a thicker stew, mash a few potatoes against the side of the pot to release starch while simmering.
