Description
A rich and hearty French-inspired beef stew made with tender chunks of beef chuck, simmered slowly in red wine and beef broth with aromatic herbs and a medley of vegetables. This timeless classic delivers deep flavors and a comforting warmth perfect for any occasion.
Ingredients
Scale
Meat and Aromatics
- 2 lbs beef chuck, cut into 1½-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
Liquids and Seasonings
- 3 tbsp tomato paste
- 2 tbsp all-purpose flour (or gluten-free flour for gluten-free version)
- 1½ cups dry red wine
- 3 cups beef broth
- 2 tbsp brandy or cognac (optional)
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
- Salt and black pepper to taste
Vegetables
- 3 carrots, sliced into rounds
- 1½ cups pearl onions, peeled
- 1½ cups baby potatoes, halved
- 1½ cups mushrooms, quartered
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Prepare and Sear Beef: Pat the beef dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate and set aside.
- Sauté Aromatics: In the same pot, add the chopped onions and sauté until softened and translucent, about 5 minutes. Stir in minced garlic and tomato paste; cook for another minute to develop flavor.
- Add Flour: Sprinkle the all-purpose flour over the onions and tomato paste. Stir constantly for 1–2 minutes to combine thoroughly and cook out the raw flour taste, thickening the base of the stew.
- Deglaze with Wine: Slowly pour in the dry red wine while scraping up any browned bits stuck to the bottom of the pot. This adds deep flavor and color to the stew.
- Add Broth and Seasonings: Pour in the beef broth and brandy or cognac (if using). Return the seared beef to the pot. Stir in fresh thyme and bay leaf. Bring the mixture gently to a simmer.
- Simmer the Stew: Cover the pot and reduce heat to low. Let the stew simmer gently for 1½ hours to tenderize the beef and meld the flavors.
- Add Vegetables: Add the sliced carrots, pearl onions, halved baby potatoes, and quartered mushrooms. Cover again and continue cooking for another 45 minutes, or until the beef is tender and the vegetables are soft.
- Finish and Serve: Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Serve the stew hot, garnished with chopped fresh parsley. Enjoy with crusty bread on the side for an authentic experience.
Notes
- For even deeper flavor, prepare the stew a day ahead and gently reheat before serving.
- If you prefer a lighter stock, substitute some beef broth with chicken stock.
- Use gluten-free flour to make this stew suitable for a gluten-free diet.
- The brandy or cognac is optional but adds a lovely depth to the flavor.
- For easier peeling of pearl onions, blanch them briefly in boiling water before peeling.
