Description
Hearty “Timeless Beef Stew with a French Twist” invites culinary adventurers into a world of rich, comforting flavors. Slow-simmered beef, fragrant herbs, and red wine create a classic French masterpiece you’ll savor with each deeply satisfying spoonful.
Ingredients
Scale
Protein:
- 2 lbs (907 grams) beef chuck, cut into 2-inch cubes
Vegetables and Aromatics:
- 1 large onion, finely chopped
- 3 large carrots, peeled and sliced into chunks
- 3 medium potatoes, peeled and cubed
- 1 cup pearl onions, peeled
- 1 cup mushrooms, halved
- 2 garlic cloves, minced
Seasonings and Liquids:
- Salt and freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 cup dry red wine (optional; substitute with additional stock if preferred)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the meat by thoroughly drying beef cubes with a clean towel, then generously season with salt and pepper. Dust lightly with flour, ensuring an even, thin coating by gently shaking off excess.
- Create a robust flavor foundation by heating olive oil and butter in a substantial Dutch oven over medium-high temperature. Methodically sear beef cubes in small batches, developing a rich caramelized exterior on all surfaces. Transfer browned pieces to a separate plate.
- Develop the aromatic base by sautéing chopped onions until translucent and soft. Introduce minced garlic, allowing its fragrance to permeate the pot. Incorporate tomato paste and cook briefly to intensify the underlying flavor profile.
- Deglaze the pot with red wine, using a wooden spoon to scrape accumulated browned bits from the bottom. Allow the liquid to reduce and concentrate its essence. Pour in beef stock, introducing bay leaf and thyme to infuse depth and complexity.
- Return browned beef to the liquid, covering and reducing heat to a gentle simmer. Let the stew slowly develop its flavors for approximately one hour, allowing meat to become progressively tender.
- Incorporate root vegetables including carrots, potatoes, pearl onions, and mushrooms. Continue cooking for an additional 30-40 minutes until meat reaches optimal tenderness and vegetables become perfectly cooked.
- Evaluate and refine the stew’s seasoning, adjusting with salt and pepper as needed. Consider enhancing the flavor profile with a touch of smoked paprika or Dijon mustard for an unexpected dimension.
- Serve the stew in warmed bowls, garnishing with freshly chopped parsley. Accompany with crusty French bread or buttered noodles to complete this rustic, comforting meal.
Notes
- Choose well-marbled chuck roast or beef stew meat for maximum tenderness and rich flavor that melts in your mouth.
- Ensure beef cubes are completely dry before browning to achieve a perfect golden-brown crust that locks in delicious flavors and prevents steaming.
- If avoiding alcohol, replace red wine with beef broth or cranberry juice for similar depth and complexity without compromising taste.
- Maintain a gentle simmer throughout cooking to break down tough muscle fibers, creating meltingly tender beef that falls apart effortlessly.
- Swap wheat flour for cornstarch or arrowroot powder when dusting beef to make the recipe completely gluten-free without losing the thickening magic.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg