Description
A cozy, slow-simmered French beef stew where tender chuck cubes melt into a rich, velvety sauce layered with carrots, onions, mushrooms, and herbs. Comforting, aromatic, and perfect for make-ahead meals.
Ingredients
Scale
- 3 lb beef chuck roast, cut into 2-inch cubes
- 3 tbsp olive oil
- 4 medium carrots, sliced into rounds
- 2 large yellow onions, diced
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups beef stock
- 2 tbsp tomato paste
- 12 oz mushrooms, halved
- 1 cup pearl onions, peeled
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Pat the beef dry, season generously with salt and black pepper, and let it sit at room temperature for 15 minutes.
- Heat olive oil in a heavy Dutch oven over medium-high heat. Sear beef in batches until well browned on all sides, then set aside.
- Add diced onions and sliced carrots to the pot. Cook, stirring and scraping up browned bits, until softened, about 5 to 6 minutes. Stir in minced garlic for 30 seconds.
- Sprinkle flour over the vegetables and stir to coat evenly, about 1 minute. Add tomato paste and cook, stirring, for 1 minute.
- Pour in beef stock, stirring until smooth. Return browned beef and any juices to the pot. Add thyme and bay leaves, bring to a gentle simmer.
- Reduce heat to low, cover, and simmer until the beef is fork-tender, 2 1/2 to 3 hours, stirring occasionally.
- Stir in mushrooms and pearl onions during the last 30 minutes of cooking. Continue to simmer uncovered if you want a thicker sauce.
- Remove thyme sprigs and bay leaves. Taste and adjust seasoning with salt and black pepper. Stir in chopped parsley.
- Serve hot over creamy mashed potatoes, buttered noodles, or with crusty bread.
Notes
- Note: Do not overcrowd the pot when searing or the beef will steam.
- Let the beef rest at room temperature before searing for better browning.
- For extra gloss, swirl in 1 tbsp butter at the end.
- To peel pearl onions easily, blanch 1 minute, then slip off skins.
- Reheat gently on the stovetop with a splash of stock to keep it silky.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 140 mg
Keywords: beef bourguignon, french beef stew, classic french recipe, no wine beef bourguignon, dutch oven stew, halal beef stew, comfort food, make-ahead stew