- Servings 8
- Prep 20 min
- Cooking 3-4 hrs.
Nutrition Per Serving
- Calories: 555 kcal
- Protein: 46 g
- Fat: 19 gm
- Saturated Fat: 8g
- Carbohydrates: 40 g
- Dietary Fiber: 4 g
- Sugars: 3.5 g
- Cholesterol: 124 mg
- Sodium: 612 mg
Ingredients in French Beef Stew
- Three pounds of lean beef, cubed
- Three bay leaves
- Two carrots, peeled and cut
- Two chopped onions
- Three finely minced garlic cloves
- Two cups of red wine
- Salt and pepper-to taste.
- Three tbsp. of tomato paste
- Three tbsp. of butter
- Three tbsp. of all-purpose flour
- Three tsps. of chopped fresh or dried greens: basil, parsley, thyme
- Seven medium-sized potatoes
Kitchen Tools for French Beef Stew
- Dutch oven/Casserole: Slow cooking, braising.
- Sharp knife: Cutting food.
- Cutting board: Cutting surface.
- Measuring cups: Measure large volumes.
- Measuring spoons: Measure small amounts.
- Wooden spoon: Stirring/mixing.
- Tongs: Gripping/turning food.
- Plate: Holding ingredients.
- Paper towels Drying/absorbing moisture.
- Ladle: Serving liquids.
How to Cook French Beef Stew
- To ensure beef cubes brown nicely, begin by patting them dry with paper towels.
- Heat a casserole or deep frying pan over medium heat and melt the butter. Once melted, add the beef cubes and sauté them until they are browned on all sides. This step is crucial for developing a deep flavor.
- Once the beef is browned, remove it to a plate and set aside.
- Add the garlic and onions to the same casserole. Sauté for about half a minute, just until they start to soften and become fragrant. This step will layer the flavors.
- Return the browned beef to the casserole. Season the mixture with salt, pepper, and the dried herbs. Toss everything together so that the meat is well-seasoned.
- Sprinkle the flour over the beef and quickly toss everything to ensure the meat is evenly coated. The flour will help thicken the stew as it cooks.
- Pour in the red wine and stir the mixture. Allow it to simmer for three minutes. The wine will deglaze the pan, lifting any browned bits from the bottom, which adds complexity to the stew’s flavor.
- Add water, just enough to cover the meat. This will create the stew’s base.
- Add the potatoes, carrots, and bay leaves into the casserole. Stir everything together to combine.
- Lower the heat, cover the casserole, and let the stew simmer gently for 3 to 4 hours. The long, slow cooking process will tenderize the beef and meld the flavors together beautifully.
- It’s ready to serve once the stew is cooked and the beef is tender. For a complete meal, enjoy this hearty French Beef Stew with a side of crusty bread and a fresh salad.
Tips
- Beef: Choose a well-marbled cut of meat like chuck roast for the best flavor and tenderness in this classic beef stew.
- Wine: For your beef and wine stew, use a good-quality red wine. Don’t use “cooking wine.”
- Browning: Thoroughly browning the beef is crucial for developing a rich, deep flavor in this Boeuf Bourguignon recipe.
- Slow Cooking: This delicious French stew requires a long, slow simmer to tenderize the beef and allow the flavors to meld.
- Vegetables: Adding the vegetables later prevents them from becoming mushy in this Easy Beef Stew.
- Seasoning: Season generously with salt and pepper throughout the cooking process.
- Slow-Cooker Adaptation: Sear the beef and sauté the vegetables as directed. Then, transfer everything to a slow cooker. Add the remaining ingredients, cover, and cook on low for 8-10 hours or high for 4-5 hours.