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Timeless Beef Stew with a French Twist

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This rich and comforting beef stew combines classic French techniques with hearty ingredients, creating a timeless dish perfect for any season. Slow-simmered beef, tender vegetables, and a luscious red wine reduction (optional) make it irresistibly flavorful.

Ingredients

Scale

For the Stew:

  • 2 lbs beef chuck, cut into 2-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 3 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 cups beef stock
  • 1 cup dry red wine (optional; substitute with additional stock if preferred)
  • 1 bay leaf
  • 1 tsp dried thyme
  • 3 large carrots, peeled and sliced into chunks
  • 3 medium potatoes, peeled and cubed
  • 1 cup pearl onions, peeled
  • 1 cup mushrooms, halved
  • 1 tbsp fresh parsley, chopped (for garnish)

Optional Additions:

  • ½ tsp smoked paprika for added depth
  • 1 tsp Dijon mustard for a subtle tang

Instructions

  • Prep the Beef:
    • Pat the beef cubes dry with a paper towel and season generously with salt and pepper.
    • Lightly dust the beef with flour, shaking off any excess.
  • Brown the Beef:
    • Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
    • Sear the beef cubes in batches until browned on all sides. Remove and set aside.
  • Build the Base:
    • In the same pot, sauté the chopped onion until softened, about 5 minutes.
    • Add the garlic and cook until fragrant, about 1 minute.
    • Stir in the tomato paste and cook for another minute to deepen the flavor.
  • Deglaze and Simmer:
    • Pour in the red wine (if using) and scrape the bottom of the pot to release the browned bits. Let it simmer for 2–3 minutes to reduce slightly.
    • Add the beef stock, bay leaf, and thyme. Return the browned beef to the pot.
  • Add Vegetables:
    • Bring the stew to a simmer, then reduce the heat to low and cover. Let it simmer gently for 1 hour.
    • Add the carrots, potatoes, pearl onions, and mushrooms. Continue to cook for another 30–40 minutes or until the beef is tender and the vegetables are cooked through.
  • Final Touches:
    • Taste the stew and adjust the seasoning with salt and pepper.
    • Stir in optional smoked paprika or Dijon mustard for an extra layer of flavor.
  • Serve:
    • Ladle the stew into bowls and garnish with fresh parsley.
    • Serve with crusty French bread or buttered noodles for a complete meal.

Notes

  • f you prefer a non-alcoholic version, simply substitute the wine with additional beef stock.
  • The stew can be made ahead of time and actually tastes even better the next day when the flavors have had more time to meld together.

Nutrition

Find it online: https://deliceflash.com/timeless-beef-stew-with-a-french-twist/