French Beef Stew is a hearty, comforting dish filled with tender chunks of beef slowly cooked until they melt in your mouth. This stew is rich with flavors from red wine, garlic, and fresh herbs, and it’s often packed with carrots, onions, and mushrooms to create a satisfying, warm meal.
I love making French Beef Stew when the weather turns chilly because it fills the house with the most inviting smells. One tip I’ve found helpful is to brown the beef really well before simmering—it gives the stew so much depth and makes every bite more flavorful. Plus, letting it cook low and slow means the meat becomes beautifully tender and the sauce thickens just right.
My favorite way to enjoy this stew is with a crusty piece of bread or a side of buttery mashed potatoes to soak up all that lovely sauce. It’s a dish that always brings people together around the table, and I think you’ll find it as comforting and cozy as I do on a cool evening.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, try brisket or short ribs—they also work well.
Red wine: A dry red wine adds depth and richness. If you prefer, you can use extra beef broth or a mix of broth and a splash of balsamic vinegar for acidity.
Tomato paste: This boosts the stew’s color and flavor. If you don’t have any, you can use a bit of tomato sauce or omit it, but it will be less rich.
Root vegetables: Carrots, celery, and potatoes are classic here. You can swap potatoes for turnips or parsnips for a slight twist.
How Do You Get Tender, Flavorful Beef in a Stew?
Browning the beef well before simmering is key. Here’s how:
- Pat beef dry and season with salt and pepper.
- Heat oil over medium-high heat until shimmering.
- Brown the beef in batches so pieces don’t crowd the pan—this helps develop that rich color and flavor.
- Don’t stir too much; let the beef develop a crust before turning.
- Once browned, remove beef and cook onions and vegetables in the same pot to build flavor from the browned bits.
Low and slow cooking after browning helps the beef break down and stay juicy. Keep the stew at a gentle simmer, not a boil, for best results.
Equipment You’ll Need
- Large heavy pot or Dutch oven – It holds heat well and lets you brown the beef and simmer the stew in one pan.
- Wooden spoon – Great for stirring without scratching your pot.
- Sharp knife – Helps you cut beef and vegetables into uniform pieces quickly and safely.
- Cutting board – Gives you a stable surface to chop ingredients.
- Ladle – Makes it easy to serve the stew with all the good chunks and liquid.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb for a slightly gamey taste that pairs well with herbs like rosemary.
- Stir in pearl onions or sautéed mushrooms near the end for added texture and sweetness.
- Add a splash of balsamic vinegar or a teaspoon of Dijon mustard at the end for extra tang and depth.
- Include fresh herbs like thyme and parsley at the finish to brighten the rich stew.
How to Make French Beef Stew?
Ingredients You’ll Need:
For The Stew:
- 2 lbs beef chuck, cut into 1-2 inch cubes
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 3 stalks celery, chopped
- 4 medium potatoes, peeled and cut into chunks
- 2 tablespoons tomato paste
- 1 cup red wine (preferably a dry red wine)
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This French Beef Stew takes about 20 minutes to prep and brown the meat and vegetables. Then, you’ll gently simmer it for 2 to 2½ hours until the beef is tender and the flavors meld beautifully. Plan for around 2 hours and 30 minutes total cooking time.
Step-by-Step Instructions:
1. Brown the Beef:
First, season the beef cubes with salt and pepper. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, letting each piece get a nice caramelized crust. Don’t crowd the pan to keep the meat from steaming. Once browned, remove the beef and set it aside.
2. Cook the Vegetables and Build Flavor:
In the same pot, add the onions, celery, and carrots. Sauté them until the onions turn soft and translucent, about 5 to 7 minutes. Add the minced garlic and cook for an extra minute until you smell its aroma. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor. Pour in the red wine to deglaze the pot, scraping up all the tasty browned bits from the bottom. Let it reduce for 3 to 5 minutes.
3. Simmer the Stew:
Return the browned beef to the pot. Add the potatoes, beef broth, thyme, rosemary, and bay leaves. Stir everything together, bring it to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for 2 to 2½ hours, until the beef is wonderfully tender and the vegetables are cooked through.
4. Final Touches and Serving:
Remove the bay leaves and taste the stew. Add salt and pepper as needed. Serve the stew hot, sprinkled with fresh chopped parsley. It’s delicious with crusty bread or buttery mashed potatoes to soak up the flavorful sauce.
Can I Use Frozen Beef for This Stew?
Yes, but be sure to thaw the beef completely in the fridge overnight before cooking. This helps the meat brown properly for better flavor and texture.
Can I Make French Beef Stew in a Slow Cooker?
Absolutely! Follow the browning steps first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot.
What Can I Substitute for Red Wine?
If you prefer not to use wine, replace it with extra beef broth and add a splash of balsamic vinegar or a teaspoon of lemon juice to maintain some acidity and depth.
