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
Scale
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
