French Beef Stew, also known as “Boeuf Bourguignon,” is a classic French dish that combines tender chunks of beef with hearty vegetables in a rich, flavorful wine-based sauce. Slow-cooked to perfection, this stew is the epitome of comfort food, with layers of savory flavors that develop as it simmers. The red wine adds depth to the broth, while the carrots, onions, and garlic create a perfect balance of sweetness and earthiness. Whether you’re preparing it for a special occasion or a cozy family dinner, this French Beef Stew is sure to impress with its elegant yet rustic charm.
French Beef Stew (Boeuf Bourguignon)
Ingredients:
- 2 lbs beef chuck or stewing beef, cut into 1 ½-inch cubes
- 4 slices bacon, chopped
- 1 large onion, diced
- 2 carrots, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tbsp butter
- 1 lb small mushrooms, halved
- 10-12 small pearl onions, peeled
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Brown the bacon and beef: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot. Season the beef with salt and pepper, and brown the beef in batches in the bacon drippings until all sides are seared. Remove the beef and set aside.
- Sauté the vegetables: In the same pot, add the diced onion, carrots, and garlic. Sauté for 5-7 minutes until softened. Stir in the tomato paste and flour, cooking for another 1-2 minutes.
- Deglaze with wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
- Add beef and broth: Return the beef and bacon to the pot. Add the beef broth, bay leaf, and thyme. Bring the mixture to a simmer, then cover and cook on low heat for 2 ½ to 3 hours, or until the beef is tender.
- Cook the mushrooms and pearl onions: In a separate skillet, melt the butter over medium heat. Add the mushrooms and pearl onions, cooking until golden and softened, about 10 minutes. Add them to the stew during the last 30 minutes of cooking.
- Finish and serve: Once the beef is tender, remove the bay leaf and adjust seasoning with salt and pepper. Garnish with fresh parsley.
Serve this French Beef Stew with crusty bread, mashed potatoes, or buttered noodles for a complete and comforting meal. Enjoy!