French Beef Stew is a hearty and comforting dish filled with tender chunks of beef slowly simmered in a rich broth full of carrots, onions, and fragrant herbs. The stew thickens to a beautiful, deep flavor that feels just like a warm hug on a chilly day. It’s one of those classic recipes that brings out the best in simple ingredients made cozy and delicious.
I always love making this stew when I have a bit of extra time because the slow cooking really lets the flavors melt together beautifully. One of my favorite tips is to brown the beef well before adding the liquid — it adds so much more depth and makes the stew feel even more special. Plus, a splash of red wine while it cooks elevates the whole dish without much extra effort.
Serving this stew with crusty bread or creamy mashed potatoes is my go-to. It’s perfect for dinner when you want something to fill you up and make you feel at home. I often think of quiet Sunday evenings when this stew is bubbling away on the stove, filling the air with those wonderful smells. It’s a dish that invites friends and family to gather round and enjoy something simple but really satisfying together.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because it becomes tender when cooked slowly. If unavailable, try beef brisket or stew meat. Avoid lean cuts as they get tough with slow cooking.
Red Wine: Adds depth and acidity. Burgundy or Pinot Noir works best, but any dry red wine, even a good cooking wine, is fine. For no alcohol, use extra beef broth with a splash of vinegar.
Carrots & Potatoes: Classic veggies for texture and sweetness. You can swap potatoes for turnips or parsnips for a twist. Keep chunk sizes similar for even cooking.
Tomato Paste & Flour: Tomato paste adds body and a bit of tang. Flour helps thicken the stew. For gluten-free, use cornstarch or a gluten-free flour blend instead.
How Do You Get Tender, Flavorful Beef in Beef Stew?
Patting the beef dry and seasoning well is key for good browning. Don’t crowd the pan when searing; this helps the beef caramelize and develop rich flavor.
- Heat oil over medium-high heat before adding beef.
- Brown beef chunks in batches, then set aside.
- Use those browned bits in the pot to add depth by deglazing with red wine.
- Simmer the beef low and slow until tender, about 2-2½ hours.
This process builds the stew’s rich taste and gives you tender meat that melts in your mouth. Patience here really pays off!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow simmering without burning.
- Sharp chef’s knife – makes cutting beef and vegetables easier and safer.
- Cutting board – keep your workspace clean and organized.
- Wooden spoon – great for stirring the stew gently without scratching your pot.
- Measuring cups and spoons – help you add the right amounts of broth, wine, and seasonings.
- Ladle – handy for serving the stew neatly.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb shoulder to add a slightly gamey, rich flavor on special occasions.
- Add pearl onions or mushrooms during the last hour for extra sweetness and earthy depth.
- Include a few strips of bacon or pancetta at the start for a smoky base flavor the whole stew will absorb.
- Mix in fresh herbs like rosemary or tarragon instead of thyme for a subtle change in aroma and taste.
French Beef Stew (Boeuf Bourguignon Style)
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900g) beef chuck, cut into 1 ½-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
- 2 cups red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and browning the beef and vegetables, followed by 2 to 2 ½ hours of slow simmering. This slow cook time helps make the beef tender and brings all the flavors together beautifully.
Step-by-Step Instructions:
1. Brown the Beef:
Pat your beef cubes dry with a paper towel and season them with salt and pepper. Heat vegetable or olive oil over medium-high heat in a large heavy pot or Dutch oven. Brown the beef in batches, making sure each side gets a nice color. Set the browned beef aside once done.
2. Cook the Vegetables and Start the Sauce:
In the same pot, add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another minute. Sprinkle the flour over the vegetables and stir well, cooking for around 2 minutes to remove the raw flour taste.
3. Add Liquids and Simmer:
Slowly pour in the red wine, scraping up all the browned bits from the bottom, which adds rich flavor. Stir in tomato paste, beef broth, thyme, and the bay leaf. Return the browned beef, carrots, and potatoes to the pot. Bring everything to a simmer, cover, and reduce heat to low.
4. Cook Slowly Until Tender:
Let the stew simmer gently for 2 to 2 ½ hours, or until the beef is nice and tender and the vegetables are cooked through. Check occasionally to make sure it’s not sticking or drying out.
5. Final Touches and Serve:
Remove the bay leaf and season with additional salt and pepper if needed. Garnish with freshly chopped parsley before serving. Enjoy your French beef stew hot, ideally with crusty bread or mashed potatoes to soak up the delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, but be sure to thaw the beef completely in the refrigerator overnight before cooking. This helps the meat brown properly and ensures even cooking.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 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, stirring occasionally for even heating.
Can I Skip the Red Wine?
If you prefer not to use wine, substitute with extra beef broth and add a splash of balsamic vinegar or red wine vinegar for acidity and depth of flavor.
