Description
This Classic French Beef Stew with Mushrooms is a comforting and hearty dish featuring tender chunks of beef chuck slow-simmered with crispy bacon, fresh vegetables, and a bouquet garni. Richly flavored with tomato paste, garlic, and sautéed mushrooms, this stew embodies the essence of French country cooking and is perfect for warming up on chilly days.
Ingredients
Scale
Meat & 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 & Seasonings
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 bouquet garni (thyme, bay leaves, parsley)
- Salt and pepper, to taste
Other
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
Instructions
- Cook the Bacon: Heat the olive oil in a large pot over medium heat. Add the chopped bacon and cook until it becomes crisp. Once cooked, remove the bacon pieces from the pot and set them aside, leaving the rendered fat in the pot.
- Brown the Beef: Season the beef chunks generously with salt and pepper. In batches, add the beef to the pot with the bacon fat and brown each piece well on all sides to develop flavor. Avoid overcrowding the pot. Remove the browned beef and set it aside with the bacon.
- Sauté Vegetables: In the same pot, add the finely chopped onion, sliced carrots, and minced garlic. Cook over medium heat until the onion becomes translucent and the vegetables soften, stirring occasionally to prevent sticking.
- Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables, stirring thoroughly to coat them evenly. Scrape the bottom of the pot to mix in any browned bits; this helps thicken the stew and builds flavor.
- Combine Ingredients and Simmer: Return the browned beef and crispy bacon to the pot. Stir in the tomato paste and add the bouquet garni. Pour in the beef broth and mix well. Increase heat to bring the stew to a boil, then reduce heat to a low simmer. Cover the pot and let it cook gently for about 2 hours, allowing the beef to become tender and flavors to meld.
- Sauté Mushrooms and Finish Cooking: About 30 minutes before the stew is fully cooked, heat a small amount of olive oil in a separate pan over medium heat. Add the quartered mushrooms and sauté until they turn golden brown. Then add the sautéed mushrooms into the stew and continue to simmer for the remaining time to integrate their flavor.
Notes
- For best results, use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent burning.
- The bouquet garni can be made fresh or purchased pre-made; simply remove it before serving.
- Adjust seasoning with salt and pepper after cooking to taste.
- This stew tastes even better the next day as flavors continue to develop.
- Serve with crusty bread or over creamy mashed potatoes for a complete meal.
