Description
This One Pot French Beef Stew is a comforting dish filled with tender beef, earthy mushrooms, and vibrant vegetables. It’s a warm hug on a plate, perfect for sharing with loved ones.
Ingredients
Scale
- 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
- 4 oz (115 g) thick-cut bacon or lardons, diced
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, sliced into rounds
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bottle (750 ml) dry red wine (preferably Burgundy or Pinot Noir)
- 2 cups (480 ml) beef broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 pound (450 g) small pearl onions, peeled (or 1 large onion, quartered)
- 8 oz (225 g) cremini or button mushrooms, quartered
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Once hot, add the diced bacon. SautƩ for about 5-7 minutes until crispy and browned. Watch closely to avoid burning.
- Using a slotted spoon, remove the bacon and set aside, leaving the rendered fat in the pot. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides for about 8-10 minutes per batch until golden brown. This step is crucial for developing flavor.
- Once all the beef is browned, return it to the pot. Stir in the diced onion and sliced carrots. Cook for about 5 minutes, until the onions become translucent.
- Add the minced garlic and cook for an additional minute, stirring constantly until fragrant. Avoid letting the garlic burn, as it can create an unpleasant bitterness.
- Stir in 2 tablespoons of tomato paste, cooking for 2-3 minutes to caramelize it slightly. This will deepen the flavor base.
- Pour in the entire bottle of dry red wine, scraping the bottom of the pot to deglaze and release any flavorful bits stuck to the bottom. Bring the mixture to a boil, then reduce heat to a simmer.
- Add the beef broth, thyme, bay leaves, and the reserved bacon. Season with salt and freshly ground black pepper to taste. Stir well and bring back to a gentle simmer.
- Add the pearl onions and quartered mushrooms. Cover the pot and let it simmer for about 1.5 hours, stirring occasionally. The beef should be fork-tender by this point.
- If you prefer a thicker stew, mix 2 tablespoons of all-purpose flour with a bit of water to create a slurry. Stir it into the stew about 10 minutes before finishing. Simmer until thickened.
- Once cooked, remove the bay leaves and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
- Prep Time: 15 min
- Cook Time: 1 hour 45 min
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: For the best flavor, always sear the beef in batches. A heavy-bottomed Dutch oven is ideal for this recipe, as it distributes heat evenly. Donāt skip the tomato paste caramelization step; it adds a rich umami flavor that's essential for authentic bourguignon.