Indulge in the flavors of a French countryside kitchen with this Classic French Beef Stew with Mushrooms. Also known as “Boeuf Bourguignon” in its traditional form, this hearty stew features tender pieces of beef chuck simmered slowly with smoky bacon, earthy mushrooms, and aromatic herbs. The result is a deeply flavorful dish that fills your home with inviting aromas. Serve it over mashed potatoes or crusty bread to soak up the rich sauce, and enjoy a taste of France at your dinner table.
Ingredients
- 3 pounds of beef chuck, diced into hearty 2-inch chunks, perfect for a savory dish.
- 6 slices bacon, chopped
- 1 large onion, finely chopped
- 3 carrots, sliced
- 2 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 pound mushrooms, quartered
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1 bouquet garni (a bundle of thyme, bay leaves, and parsley)
- Salt and pepper, to taste
Instructions
- Prepare the Beef and Bacon: Pat the beef chunks dry with a paper towel, then season with salt and pepper. In a spacious, sturdy pot or Dutch oven, sauté the diced bacon over medium heat until it turns golden and crispy. Using a slotted spoon, transfer the bacon to a plate, leaving the flavorful drippings behind in the pot.
- Sear the Beef: In batches, add the beef pieces to the pot, searing each side until browned, about 3-4 minutes per side. Add additional olive oil if needed.
- Cook the Vegetables: In the same pot, add the chopped onion and carrots, cooking for about 5 minutes until softened. Incorporate the minced garlic and sauté for another minute, allowing the aromatic flavors to bloom.
- Build the Base: Return the beef and bacon to the pot. Dust the beef with flour, tossing gently to ensure each piece is thoroughly coated. Cook for 2-3 minutes, stirring frequently, to toast the flour and create a thickened base for the stew.
- Add Liquids and Herbs: Stir in the tomato paste, beef broth, and bouquet garni. Allow the mixture to simmer gently, deglazing the pot by stirring up any caramelized bits stuck to the bottom. Cover and reduce heat to low, allowing the stew to simmer for about 1 1/2 hours, or until the beef is nearly tender.
- Add Mushrooms and Finish Cooking: Add the quartered mushrooms to the pot, stirring to incorporate. Continue simmering, covered, for an additional 30-45 minutes, until the beef is fork-tender and the flavors have melded.
- Serve and Enjoy: Remove the bouquet garni and adjust seasoning with salt and pepper to taste. Serve hot, over mashed potatoes or with crusty bread for a hearty, warming meal.
Conclusion
This Classic French Beef Stew with Mushrooms is a true comfort dish, bringing rich, savory flavors to your table with each tender bite. Perfect for chilly nights or special dinners, this slow-cooked stew fills your home with warmth and rustic charm. Enjoy a taste of France in every mouthful!
Classic French Beef Stew with Mushrooms
This Classic French Beef Stew with Mushrooms bringstender beef, smoky bacon, and earthy mushrooms together in a rich, savorysauce. Slow-cooked to perfection, this dish is comfort food at its finest,perfect for cozy evenings and special occasions.
Ingredients
- 3 pounds of beef chuck diced into hearty 2-inch chunks, perfect for a savory dish.
- 6 slices bacon chopped
- 1 large onion finely chopped
- 3 carrots sliced
- 2 garlic cloves minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 pound mushrooms quartered
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1 bouquet garni a bundle of thyme, bay leaves, and parsley
- Salt and pepper to taste
Instructions
- Prepare the Beef and Bacon: Pat the beef chunks dry with a paper towel, then season with salt and pepper. In a spacious, sturdy pot or Dutch oven, sauté the diced bacon over medium heat until it turns golden and crispy. Using a slotted spoon, transfer the bacon to a plate, leaving the flavorful drippings behind in the pot.
- Sear the Beef: In batches, add the beef pieces to the pot, searing each side until browned, about 3-4 minutes per side. Add additional olive oil if needed.
- Cook the Vegetables: In the same pot, add the chopped onion and carrots, cooking for about 5 minutes until softened. Incorporate the minced garlic and sauté for another minute, allowing the aromatic flavors to bloom.
- Build the Base: Return the beef and bacon to the pot. Dust the beef with flour, tossing gently to ensure each piece is thoroughly coated. Cook for 2-3 minutes, stirring frequently, to toast the flour and create a thickened base for the stew.
- Add Liquids and Herbs: Stir in the tomato paste, beef broth, and bouquet garni. Allow the mixture to simmer gently, deglazing the pot by stirring up any caramelized bits stuck to the bottom. Cover and reduce heat to low, allowing the stew to simmer for about 1 1/2 hours, or until the beef is nearly tender.
- Add Mushrooms and Finish Cooking: Add the quartered mushrooms to the pot, stirring to incorporate. Continue simmering, covered, for an additional 30-45 minutes, until the beef is fork-tender and the flavors have melded.
- Serve and Enjoy: Remove the bouquet garni and adjust seasoning with salt and pepper to taste. Serve hot, over mashed potatoes or with crusty bread for a hearty, warming meal.