Classic French Beef Stew and Mushrooms Recipe
If you’re craving a meal that’s both comforting and deeply flavorful, the Classic French Beef Stew and Mushrooms is your answer. Braised to tender perfection, this stew is the kind of dish that fills your kitchen with irresistible aromas and your bowl with rich, hearty goodness. It’s the ultimate cold-weather comfort food but is equally delightful year-round. Every spoonful combines melt-in-your-mouth beef and earthy mushrooms in a velvety, wine-infused sauce—truly a classic you’ll want to revisit again and again.
Ingredients You’ll Need
This Classic French Beef Stew and Mushrooms stands out thanks to its simple, high-impact ingredients. Each one brings something essential, building layers of taste, texture, and beautiful color that make the final dish absolutely unforgettable.
- Beef chuck (2 pounds): Choose a well-marbled cut for tender, flavorful bites that absorb all the rich sauce.
- Olive oil (2 tablespoons): Used for searing, this adds depth and helps develop those delicious caramelized edges on the beef.
- Large onion, chopped (1): The aromatic backbone of the stew, giving a subtle sweetness to the base.
- Carrots, sliced (2): They lend color and a gentle earthiness that balances the heartiness of the meat.
- Garlic, minced (3 cloves): Adds fragrance and that classic savory depth only garlic can provide.
- Tomato paste (2 tablespoons): Boosts umami and helps thicken the sauce for a luscious finish.
- All-purpose flour (2 tablespoons): Lightly coats the beef to help the sauce thicken as it simmers.
- Red wine, such as Burgundy (2 cups): The star ingredient for that signature flavor and robust color—choose something you’d love to drink!
- Beef broth (2 cups): Creates the rich base and keeps everything juicy and delicious.
- Bay leaf (1): Infuses the stew with fragrant, herbal notes as it cooks.
- Dried thyme (1 teaspoon): Delivers that quintessential French earthiness and works beautifully with the wine.
- Salt (½ teaspoon) and black pepper (¼ teaspoon): Simple seasonings, but crucial for bringing out every layer of flavor.
- Cremini or button mushrooms, halved (8 ounces): These soak up the sauce and add their own unique savoriness to the stew.
- Butter (1 tablespoon): Used to sauté the mushrooms for richer, golden notes.
- Chopped fresh parsley (for garnish): Adds freshness and a burst of color right before serving.
How to Make Classic French Beef Stew and Mushrooms
Step 1: Prep and Season the Beef
Start by patting your beef cubes dry with paper towels for maximum browning power, then season generously with salt and pepper. This little bit of care at the beginning helps develop the base flavors and sets the stage for a truly impressive Classic French Beef Stew and Mushrooms.
Step 2: Sear the Beef
Heat the olive oil in a large Dutch oven over medium-high. Working in batches, sear the beef cubes until they develop a deep brown crust on all sides. Take your time here—those crispy bits are packed with flavor!
Step 3: Sauté the Vegetables
Transfer the browned beef to a plate, then add the chopped onion and sliced carrots to the pot. Sauté until the onion turns translucent and the carrots begin to soften, about 5 minutes. This essential step lays the aromatic foundation for the entire stew.
Step 4: Build More Flavor
Add the minced garlic and tomato paste, stirring for about a minute until fragrant. Sprinkle in the flour, mixing well to coat the veggies. This not only builds complexity but also helps create a luscious sauce later.
Step 5: Deglaze with Wine
Slowly pour in the red wine, scraping those caramelized bits from the bottom (they bring so much flavor!). Let it bubble for a minute, then follow with the beef broth, bay leaf, thyme, and the browned beef (with juices). This is where all those layers start to come together.
Step 6: Long, Gentle Simmer
Bring your pot to a gentle simmer, then cover and reduce the heat to low. Let everything braise for 2 to 2½ hours until the beef is fork-tender and the sauce thickens beautifully. Low and slow is the secret to a Classic French Beef Stew and Mushrooms that melts in your mouth.
Step 7: Cook the Mushrooms
In the last 30 minutes of stewing, heat butter in a separate skillet over medium-high. Sauté the halved mushrooms until golden brown. This separate step ensures they stay plump, flavorful, and never soggy!
Step 8: Finish and Serve
Stir the sautéed mushrooms into the stew. Give it a final taste for seasoning, then remove the bay leaf. Fresh parsley added just before serving brightens everything up—now you’re ready to dig in!
How to Serve Classic French Beef Stew and Mushrooms
Garnishes
A generous scattering of chopped fresh parsley is a must for that final fresh, herbal hit. Try a dusting of cracked black pepper or even a sprinkle of flaky sea salt for added texture and flavor right at the table.
Side Dishes
Classic French Beef Stew and Mushrooms pairs beautifully with mashed potatoes (perfect for catching every bit of sauce), pillowy buttered noodles, or a thick slice of crusty French bread. For a lighter touch, a crisp green salad offers a lovely contrast.
Creative Ways to Present
For a bistro-style twist, ladle stew into individual bowls and top with toasted garlic baguette slices. Or serve in a rustic Dutch oven right at the table for that cozy, communal feel. You can even spoon overflowing portions over cheesy polenta for a decadent variation everyone will remember.
Make Ahead and Storage
Storing Leftovers
Leftover Classic French Beef Stew and Mushrooms is one of those magical dishes that tastes even better the next day. Store cooled stew in an airtight container in the fridge for up to 3 days—just enough time for all those flavors to deepen.
Freezing
This stew freezes beautifully! Let it cool completely, then transfer to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, gently warm the stew on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the sauce thickened too much in the fridge or freezer. Microwave reheating also works in a pinch—just cover loosely and stir halfway through to ensure even warmth.
FAQs
Can I make Classic French Beef Stew and Mushrooms without wine?
Absolutely! While the wine brings depth and authenticity, you can swap it for more beef broth or use a non-alcoholic red wine. The flavor profile will be a bit different, but still rich and delicious.
What’s the best cut of beef for this stew?
Beef chuck is the classic choice for this dish. Its marbling ensures moist, tender results after slow braising. Avoid lean cuts—they won’t turn out as juicy or flavorful.
Can I use other types of mushrooms?
Definitely! While cremini and button mushrooms are traditional, feel free to use a mix that includes shiitake, portobello, or even wild varieties for a more complex, earthy flavor.
How can I make this Classic French Beef Stew and Mushrooms gluten-free?
Make a simple swap by using gluten-free all-purpose flour for dredging the beef and thickening the sauce. Everything else in the recipe is naturally gluten-free!
Is it necessary to cook the mushrooms separately?
For the very best texture, yes. Sautéing mushrooms separately keeps them beautifully browned and prevents them from becoming mushy in the stew. It’s a small extra step that makes a big difference.
Final Thoughts
I can’t recommend Classic French Beef Stew and Mushrooms enough for anyone looking to impress family or friends—or just treat themselves to an unforgettable cozy meal. Give it a try and discover how a handful of good ingredients, a little time, and a lot of love can create pure magic in one pot.
Print
Classic French Beef Stew and Mushrooms Recipe
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and comforting Classic French Beef Stew and Mushrooms recipe that is rich in flavor, perfect for a cozy meal. Tender beef, savory mushrooms, and aromatic herbs come together in a savory red wine broth.
Ingredients
Beef Stew:
- 2 pounds beef chuck, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups red wine (such as Burgundy)
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Mushrooms:
- 8 ounces cremini or button mushrooms, halved
- 1 tablespoon butter
- Chopped fresh parsley for garnish
Instructions
- Prepare the Beef: Pat the beef dry with paper towels and season with salt and pepper.
- Sear the Beef: In a large Dutch oven, heat olive oil and sear the beef until browned on all sides. Transfer to a plate.
- Cook the Vegetables: Add onion and carrots to the pot, sauté until softened. Stir in garlic and tomato paste.
- Add Flavors: Sprinkle flour, cook briefly, then pour in wine. Add beef broth, bay leaf, thyme, and browned beef. Simmer covered.
- Sauté Mushrooms: In the last 30 minutes, brown mushrooms in butter and add to the stew.
- Serve: Discard bay leaf, garnish with parsley, and serve hot.
Notes
- This stew tastes even better the next day.
- Serve with mashed potatoes, crusty bread, or buttered noodles.
- For a richer sauce, reduce the stew uncovered during the last 15 minutes.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop, Braising
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 110 mg
