Description
This Classic French Beef Stew with Mushrooms is a rich and hearty dish perfect for slow-cooked comfort food lovers. Tender beef chuck cubes are browned and then slowly simmered in a savory broth infused with red wine, tomato paste, and thyme, alongside carrots, mushrooms, and fragrant onions. The result is a deeply flavorful and satisfying stew that warms the soul and pairs beautifully with crusty bread or creamy mashed potatoes.
Ingredients
Scale
Beef and Broth
- 1 lb beef chuck, cut into cubes
- 2 cups beef broth
- 1 cup red wine
- 1 tbsp tomato paste
- 2 tsp thyme
- 2 tbsp flour
- Salt & pepper to taste
Vegetables and Aromatics
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 cup mushrooms, sliced
Instructions
- Brown the Beef: Season the beef chuck cubes with salt and pepper. Heat a pot over medium-high heat and brown the beef in batches, ensuring a nice crust forms. Remove the browned beef and set it aside.
- Sauté Aromatics: In the same pot, add chopped onions and minced garlic. Cook over medium heat until the onions are soft and translucent, about 5 minutes.
- Add Tomato Paste, Thyme, and Flour: Stir in the tomato paste, thyme, and flour. Cook for 1 minute to blend the flavors and slightly cook the flour to help thicken the stew later.
- Deglaze with Red Wine: Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom for extra flavor. Let it reduce slightly for about 2-3 minutes.
- Add Broth and Beef: Add the beef broth and return the browned beef cubes back to the pot. Stir everything together.
- Add Vegetables and Simmer: Add the sliced carrots and mushrooms. Cover the pot and reduce heat to low. Let the stew simmer gently for approximately 2 hours, or until the beef is tender and the flavors meld beautifully.
- Serve: Once cooked, taste and adjust seasoning if necessary. Serve the stew hot, garnished with fresh parsley if desired.
Notes
- For an even richer flavor, use a good quality red wine such as Pinot Noir or Merlot.
- The stew can be made a day ahead; flavors develop even more overnight.
- Serve with crusty French bread, egg noodles, or creamy mashed potatoes to soak up the delicious sauce.
- To thicken further, you can mash some of the cooked carrots into the sauce or mix a little cornstarch with water and stir in near the end of cooking.
