The Classic French Beef Stew with Mushrooms, or “Boeuf à la Bourguignonne,” is a quintessential French comfort dish. This hearty stew, rich in flavors and aromas, is perfect for cozy dinners, family gatherings, or anytime you crave something wholesome and delicious. It’s a timeless recipe where tender beef chunks are slow-cooked with earthy mushrooms, vegetables, and a rich broth to create a meal that is sure to impress. The key to making the perfect beef stew lies in the slow-cooking process, which allows the beef to absorb the flavors of the herbs and vegetables, resulting in a dish that is full of depth and warmth.
Beef stew has been a staple in French cuisine for centuries, with each region in France having its unique take on this comforting dish. The addition of mushrooms in this version elevates the stew, adding a delightful umami flavor that complements the rich beef broth perfectly. Whether you’re an experienced cook or just starting out, this recipe is approachable yet sophisticated enough to impress at any dinner table.
Ingredients:
- 2 lbs beef stew meat, cut into chunks
(Choose a cut with good marbling for tenderness, such as chuck roast.) - 2 tbsp olive oil
(Extra virgin olive oil works best for browning the meat.) - 1 onion, chopped
(A medium yellow onion, finely chopped for added sweetness.) - 3 cloves garlic, minced
(Fresh garlic is essential to enhance the overall aroma of the stew.) - 2 cups mushrooms, sliced
(Cremini or button mushrooms are preferred for their texture and flavor.) - 2 carrots, sliced
(Carrots add sweetness and texture to the stew.) - 2 potatoes, cubed
(Yukon gold potatoes hold up well and don’t turn mushy.) - 2 tbsp tomato paste
(Adds depth and slight acidity to balance the richness of the beef.) - 2 cups beef broth
(Opt for low-sodium broth to control the salt level.) - 1 cup water
(Adjust the amount of water based on your desired stew thickness.) - 1 bay leaf
(Aromatic bay leaves infuse the stew with subtle herbal flavors.) - 1 tsp dried thyme
(Thyme is a classic herb that pairs wonderfully with beef.) - Salt and pepper, to taste
(Season according to preference after the stew is done simmering.) - Fresh parsley, for garnish
(A handful of freshly chopped parsley adds brightness and color to the finished dish.)
Preparation:
Step 1: Prepare the ingredients
Before starting, make sure all your ingredients are prepared. Cut the beef into chunks, chop the onion, mince the garlic, slice the mushrooms and carrots, and cube the potatoes. Preparing everything in advance ensures the cooking process runs smoothly and efficiently.
Step 2: Brown the beef
In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the beef chunks in batches. Avoid overcrowding the pan, as this will prevent the meat from browning properly. Brown the beef on all sides, which will take about 4-5 minutes per batch. Browning the meat caramelizes its surface, adding depth to the flavor of the stew. Once browned, remove the beef from the pot and set it aside.
Step 3: Sauté the aromatics
In the same pot, add a bit more olive oil if necessary and sauté the chopped onion and minced garlic until the onion becomes translucent and soft, about 5 minutes. Stir frequently to avoid burning the garlic. The sautéed onion and garlic form the flavor base for the stew.
Step 4: Add the vegetables
Next, add the sliced mushrooms, carrots, and potatoes to the pot. Sauté for another 5 minutes, stirring occasionally to combine all the flavors. The mushrooms will release their moisture, adding a savory depth to the dish.
Step 5: Stir in tomato paste
Once the vegetables are slightly softened, stir in the tomato paste. Cook for about 2 minutes, allowing the tomato paste to caramelize slightly. This step adds a rich, concentrated flavor to the stew, giving it a deeper color and a more robust taste.
Step 6: Add liquids and herbs
Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot (this is where a lot of flavor is concentrated). Add the bay leaf and dried thyme, then return the browned beef chunks to the pot. Stir everything together to ensure the beef is submerged in the liquid.
Step 7: Simmer the stew
Bring the mixture to a boil, then immediately reduce the heat to low and cover the pot. Let the stew simmer gently for 1.5 to 2 hours, or until the beef is tender and the vegetables are fully cooked. Stir occasionally to ensure the stew doesn’t stick to the bottom of the pot.
Step 8: Final seasoning
Once the stew is done cooking, taste it and adjust the seasoning with salt and pepper as needed. The beef should be tender, and the broth should be thick and flavorful. Remove the bay leaf before serving.
Step 9: Garnish and serve
Before serving, garnish the stew with freshly chopped parsley. Serve hot, preferably with a side of crusty bread to soak up the delicious broth.
COOKING Note:
To ensure the beef stew turns out perfectly every time, patience is key. The longer the stew simmers, the more the flavors meld together, and the more tender the beef becomes. If you want the stew to have a thicker consistency, you can remove the lid during the last 30 minutes of cooking to allow the liquid to reduce. Additionally, you can mash a few of the potatoes into the broth to naturally thicken it without using flour or cornstarch.
Serving Suggestions:
This Classic French Beef Stew with Mushrooms pairs beautifully with rustic bread, like a French baguette or sourdough, which helps soak up the flavorful broth. You can also serve it over creamy mashed potatoes, rice, or egg noodles to make the meal even heartier. For an elegant presentation, consider serving the stew in individual bowls garnished with extra parsley and a lemon wedge for added brightness.
Tips:
- For maximum flavor, prepare the stew a day in advance. The flavors intensify overnight, and it tastes even better the next day.
- If you prefer a thicker stew, remove the lid during the last 30 minutes of cooking to allow the liquid to reduce.
- Make sure to brown the beef thoroughly in batches, as this step is crucial for developing the deep, rich flavor in the stew.
- Leftovers can be stored in the refrigerator for up to 3 days, and the stew freezes well for up to 3 months.
Prep Time: 15 minutes
Cooking Time: 2 hours
Total Time: 2 hours 15 minutes
Nutritional Information:
- Calories: 380 kcal per serving
- Protein: 25g
- Sodium: 600mg
(Note: Nutritional values may vary based on specific ingredients and brands used.)
FAQs:
Q: Can I use other types of meat for this stew?
A: While beef is traditional for this recipe, you can also use lamb, though the flavor profile will change slightly. For a leaner option, you can substitute the beef with chicken thighs.
Q: Can I make this stew in a slow cooker?
A: Yes, you can prepare this stew in a slow cooker. After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours.
Q: How can I make this stew gluten-free?
A: This recipe is naturally gluten-free, but ensure that your beef broth and other ingredients do not contain any added gluten.
Q: Can I freeze the leftovers?
A: Absolutely! This stew freezes wonderfully. Let it cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. When reheating, thaw overnight in the fridge, then reheat on the stovetop until hot.
Conclusion:
The Classic French Beef Stew with Mushrooms is a comforting and flavorful dish that’s perfect for cozy family dinners or special gatherings. With tender beef, earthy mushrooms, and a rich broth, this stew is sure to satisfy everyone at the table. Follow these detailed instructions for a stew that’s bursting with flavor and enjoy the hearty taste of France in every bite. Serve it with crusty bread or creamy mashed potatoes to complete the meal and enjoy a comforting classic that will become a family favorite.
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Classic French Beef Stew with Mushrooms
- Total Time: 2 hours 15 minutes
Ingredients
Ingredients:
- 2 lbs beef stew meat, cut into chunks
(Choose a cut with good marbling for tenderness, such as chuck roast.) - 2 tbsp olive oil
(Extra virgin olive oil works best for browning the meat.) - 1 onion, chopped
(A medium yellow onion, finely chopped for added sweetness.) - 3 cloves garlic, minced
(Fresh garlic is essential to enhance the overall aroma of the stew.) - 2 cups mushrooms, sliced
(Cremini or button mushrooms are preferred for their texture and flavor.) - 2 carrots, sliced
(Carrots add sweetness and texture to the stew.) - 2 potatoes, cubed
(Yukon gold potatoes hold up well and don’t turn mushy.) - 2 tbsp tomato paste
(Adds depth and slight acidity to balance the richness of the beef.) - 2 cups beef broth
(Opt for low-sodium broth to control the salt level.) - 1 cup water
(Adjust the amount of water based on your desired stew thickness.) - 1 bay leaf
(Aromatic bay leaves infuse the stew with subtle herbal flavors.) - 1 tsp dried thyme
(Thyme is a classic herb that pairs wonderfully with beef.) - Salt and pepper, to taste
(Season according to preference after the stew is done simmering.) - Fresh parsley, for garnish
(A handful of freshly chopped parsley adds brightness and color to the finished dish.)
Instructions
Preparation:
Step 1: Prepare the ingredients
Before starting, make sure all your ingredients are prepared. Cut the beef into chunks, chop the onion, mince the garlic, slice the mushrooms and carrots, and cube the potatoes. Preparing everything in advance ensures the cooking process runs smoothly and efficiently.
Step 2: Brown the beef
In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the beef chunks in batches. Avoid overcrowding the pan, as this will prevent the meat from browning properly. Brown the beef on all sides, which will take about 4-5 minutes per batch. Browning the meat caramelizes its surface, adding depth to the flavor of the stew. Once browned, remove the beef from the pot and set it aside.
Step 3: Sauté the aromatics
In the same pot, add a bit more olive oil if necessary and sauté the chopped onion and minced garlic until the onion becomes translucent and soft, about 5 minutes. Stir frequently to avoid burning the garlic. The sautéed onion and garlic form the flavor base for the stew.
Step 4: Add the vegetables
Next, add the sliced mushrooms, carrots, and potatoes to the pot. Sauté for another 5 minutes, stirring occasionally to combine all the flavors. The mushrooms will release their moisture, adding a savory depth to the dish.
Step 5: Stir in tomato paste
Once the vegetables are slightly softened, stir in the tomato paste. Cook for about 2 minutes, allowing the tomato paste to caramelize slightly. This step adds a rich, concentrated flavor to the stew, giving it a deeper color and a more robust taste.
Step 6: Add liquids and herbs
Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot (this is where a lot of flavor is concentrated). Add the bay leaf and dried thyme, then return the browned beef chunks to the pot. Stir everything together to ensure the beef is submerged in the liquid.
Step 7: Simmer the stew
Bring the mixture to a boil, then immediately reduce the heat to low and cover the pot. Let the stew simmer gently for 1.5 to 2 hours, or until the beef is tender and the vegetables are fully cooked. Stir occasionally to ensure the stew doesn’t stick to the bottom of the pot.
Step 8: Final seasoning
Once the stew is done cooking, taste it and adjust the seasoning with salt and pepper as needed. The beef should be tender, and the broth should be thick and flavorful. Remove the bay leaf before serving.
Step 9: Garnish and serve
Before serving, garnish the stew with freshly chopped parsley. Serve hot, preferably with a side of crusty bread to soak up the delicious broth.
Notes
COOKING Note:
To ensure the beef stew turns out perfectly every time, patience is key. The longer the stew simmers, the more the flavors meld together, and the more tender the beef becomes. If you want the stew to have a thicker consistency, you can remove the lid during the last 30 minutes of cooking to allow the liquid to reduce. Additionally, you can mash a few of the potatoes into the broth to naturally thicken it without using flour or cornstarch.
- Prep Time: 15 minutes
- Cook Time: 2 hours
Nutrition
- Calories: 380 kcal
- Sodium: 600mg
- Protein: 25g