French beef bourguignon is a hearty meal that has kept people across the world full and warm for centuries. Today, variations of this beef stew are still seen across the globe. No two versions are exactly the same, but years of practice have gotten this beef stew recipe down to a science for unbelievably tender and savory stew.
Keep reading for all you need to know to make beef stew.
Ingredients
Meat & Broth
- 3 pounds of well-marbled, grass-fed beef chuck
- 2 cups of quality dry red-wine, such as Merlot or Pinot Noir
- 2 cups of beef broth, quality bone broth is best
- 2 cups of water
- 1/4 cup all-purpose flour
- Oil for cooking
Vegetables
- 1 large yellow onion, chopped
- 5 cloves fresh garlic, minced
- 1 to 1 1/4 pounds of red potatoes, cleaned and cut into large chunks
- 5 medium carrots, diced
- 1 cup of sliced mushrooms, such as cremini
Flavors
- 4 tablespoons of tomato paste
- 1 teaspoon freshly chopped thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Herbs de Provence
- Salt and pepper, to taste
Serving (optional)
- Fresh Bread
- Egg Noodles
- Mashed Potatoes
- Fresh Parsley
How to Make Beef Stew
- Preheat your oven to 300º F and warm a large heavy-bottomed Dutch oven over medium-high heat. Add just enough olive oil to coat the bottom.
- Cut your beef chuck into 1-inch chunks. Thoroughly pat and dry the beef. Season generously with salt and pepper. Brown the meat on all sides and then remove from the Dutch oven. Set aside.
- To the same pot with the beef drippings, add your onion and carrots. Sauté until just soft, about 3-4 minutes.
- Add the garlic and sliced mushrooms and sauté an additional 3-4 minutes until soft and fragrant.
- Add the tomato paste, Herbs de Provence, and the flour and stir to combine. The mixture will be very thick at this point. Cook until the flour and tomato paste have cooked and browned slightly, about 1-2 minutes.
- Slowly pour in your red wine. Using a wooden spoon, gently scrape away any browned bits from the bottom of your Dutch oven. This is pure flavor, don’t waste it! Let the wine cook slightly for 1 minute, then add in your beef broth, water, Worcestershire, and the thyme.
- Return the beef to the pot along with any drippings that may have accumulated in the meantime. Bring to a boil.
- Cover and place the Dutch oven in the preheated oven. After about 30 minutes, add your potatoes and return to the oven.
- Cook beef stew until potatoes are fully cooked and are easy to pierce with a fork, about 45 more minutes. Your beef should be extremely tender at this point.
- Remove and serve with fresh parsley. This stew is amazing on its own, but it is also incredible served over buttered egg noodles or mashed potatoes. Some buttered, crusty sourdough bread will be amazing for dipping on the side.
Make Your Beef Stew Perfect!
This stew is great served right away, but it does get even better with time. This beef stew is ideal for day-ahead preparation, as the flavors mix and brighten overnight.
It also freezes very well. Store in individual freezer-safe containers for quick and easy beef stew for up to 3 months.
This stew is perfect for a cool night in. Hearty, rich, and deeply satisfying, your whole family will love it. Put on your chefs’ hat and make beef stew today!
