Description
Classic French Beef Stew with Mushrooms is a hearty and comforting dish featuring tender chunks of beef chuck slowly simmered with crispy bacon, aromatic vegetables, and earthy mushrooms in a savory broth enriched with tomato paste and bouquet garni. This traditional recipe delivers deep flavors and rich textures, perfect for a satisfying family meal.
Ingredients
Scale
Meat and Bacon
- 3 lbs beef chuck, cut into 2-inch pieces
- 6 slices bacon, chopped
Vegetables
- 1 large onion, finely chopped
- 3 carrots, sliced
- 2 garlic cloves, minced
- 1 lb mushrooms, quartered
Liquids and Seasonings
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 bouquet garni (thyme, bay leaves, parsley)
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
Instructions
- Cook Bacon: Heat the olive oil in a large pot over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon from the pot and set it aside, leaving the rendered fat in the pot for flavor.
- Brown the Beef: Season the beef chunks with salt and pepper. Using the same pot, brown the beef in batches to ensure even searing on all sides. Avoid overcrowding the pot. Remove browned beef and set aside with bacon.
- Sauté Vegetables: In the same pot with reserved fat, add the finely chopped onion, sliced carrots, and minced garlic. Cook while stirring occasionally until the onion becomes translucent and vegetables soften slightly.
- Add Flour: Sprinkle the all-purpose flour evenly over the vegetables. Stir thoroughly to coat the vegetables and to lift any browned bits from the pot bottom, which adds flavor and helps thicken the stew.
- Combine Ingredients and Simmer: Return the browned beef and cooked bacon to the pot. Stir in the tomato paste and add the bouquet garni. Pour in the beef broth. Bring the mixture to a boil, then reduce heat to a low simmer. Cover and cook gently for about 2 hours until the beef is tender.
- Sauté Mushrooms and Finish Stew: About 30 minutes before the stew finishes cooking, heat a bit of olive oil in a separate pan. Sauté the quartered mushrooms until golden brown. Add the sautéed mushrooms into the stew pot and continue to simmer uncovered, allowing flavors to meld and the stew to thicken further.
Notes
- For an even richer flavor, marinate the beef in red wine and herbs overnight before cooking.
- You can substitute beef broth with homemade stock for deeper taste.
- Make sure to brown the meat properly to seal in juices and enhance flavor.
- Removing the bouquet garni before serving prevents any tough herb stems in the stew.
- Serve with crusty bread or over creamy mashed potatoes for a complete meal.
