I love this stew for its depth of flavor and classic French technique. It uses simple ingredients—beef chuck, vegetables, herbs—but a long, slow simmer transforms them into something special. The seared beef and caramelized mushrooms give it a rich, meaty base, while the bouquet garni infuses the broth with warmth and herbal notes. It’s the perfect dish for a cozy weekend or a special family dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 lbs beef chuck, cut into 2-inch chunks 6 slices smoked cured beef, chopped 1 large onion, finely diced 3 medium carrots, sliced 2 garlic cloves, minced 2 cups beef stock 2 tablespoons tomato paste 1 lb mushrooms, quartered 1/4 cup flour 3 tablespoons olive oil 1 bouquet garni (thyme, bay leaves, parsley) Salt and freshly ground black pepper, to taste
Directions
Sear the smoked cured beef I heat the olive oil in a heavy-bottomed pot over medium heat. I add the chopped smoked cured beef and cook until it’s lightly crisp. Then I remove it from the pot and set it aside.
Brown the beef chunks I season the beef generously with salt and pepper. Working in batches, I brown the beef on all sides, letting it develop a golden crust for maximum flavor. Once browned, I transfer the beef to a plate.
Sauté the vegetables In the same pot, I add the diced onion and sliced carrots. I cook them until soft and translucent, then stir in the minced garlic and let it cook just until fragrant.
Incorporate the flour I sprinkle flour over the vegetables and stir to coat everything evenly. I cook it for a couple of minutes, scraping the browned bits from the bottom of the pot to deepen the flavor.
Build the stew base I return the beef and cured meat to the pot. I stir in the tomato paste until it’s fully combined, then add the bouquet garni. I pour in the beef stock, bring it to a gentle boil, then reduce the heat and let it simmer, covered, for about 2 hours.
Sauté the mushrooms While the stew simmers, I cook the mushrooms in a separate pan until golden and caramelized—this gives them more flavor and prevents them from getting soggy in the stew.
Finish the stew About 30 minutes before the stew is done, I add the sautéed mushrooms. I let it continue to simmer until everything is tender and the sauce has thickened to a luscious consistency.
Servings and timing
This recipe serves 6 people and takes about 2 hours and 50 minutes total (20 minutes prep, 2 hours 30 minutes cook time). It’s ideal for a weekend meal or a slow Sunday dinner.
Variations
I sometimes add pearl onions or potatoes for more texture.
A splash of red wine (about 1/2 cup) added with the broth gives extra depth.
For a smokier twist, I use pancetta or thick-cut bacon instead of cured beef.
I use different mushrooms like cremini or chanterelles depending on what’s in season.
To lighten the stew, I serve it with a side salad instead of bread or mash.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The flavor deepens over time, so I think it tastes even better the next day. I reheat it gently on the stove over low heat. It also freezes beautifully for up to 3 months—perfect for make-ahead meals.
FAQs
Can I make this beef stew ahead of time?
Yes, I often make it a day in advance because the flavor gets even better overnight. I store it in the fridge and reheat slowly on the stove.
What’s the best cut of beef to use?
Beef chuck is my go-to—it becomes super tender when slow-cooked and has just enough fat for flavor. Brisket or stewing beef also work well.
Do I need to use a bouquet garni?
It adds depth and a classic French flavor. I bundle thyme, bay leaves, and parsley together with kitchen twine or cheesecloth for easy removal.
Can I cook this in a slow cooker?
Yes, after browning the meat and sautéing the veggies, I transfer everything to a slow cooker and cook on low for 7–8 hours.
What should I serve with it?
I usually pair it with rustic bread, mashed potatoes, or buttered noodles. A glass of red wine doesn’t hurt either.
Conclusion
Traditional French Beef Stew with Mushrooms is a dish I come back to whenever I crave something hearty, flavorful, and comforting. With its slow-simmered richness and rustic elegance, it brings warmth to any table. Whether I’m cooking for loved ones or treating myself, it always delivers the kind of meal that satisfies from the first bite to the last.
A rich, slow-cooked French beef stew with tender chunks of beef, earthy mushrooms, and herbs simmered in a savory sauce. A cozy classic full of depth and flavor.
1 bouquet garni (thyme, bay leaf, parsley tied together)
Salt and freshly ground black pepper, to taste
Instructions
Sauté Cured Meat
Heat olive oil in a large pot. Cook chopped smoked cured beef until crisp. Remove and set aside.
Brown the Beef
Season beef chunks with salt and pepper. Sear in batches until golden on all sides. Set aside.
Sauté Vegetables
In the same pot, cook onion and carrots until soft. Add garlic and sauté 1 minute.
Add Flour & Tomato Paste
Sprinkle flour over vegetables and stir to coat. Cook 1–2 minutes. Stir in tomato paste.
Build the Stew
Return beef and cured meat to the pot. Add bouquet garni and pour in beef stock. Bring to a boil, then reduce heat, cover, and simmer for 2 hours.
Prepare Mushrooms
While the stew simmers, sauté mushrooms separately until golden and caramelized.
Finish Cooking
Add mushrooms to the stew during the final 30 minutes. Simmer uncovered until beef is tender and sauce is thick.
Serve
Discard the bouquet garni. Taste and adjust seasoning. Serve warm with crusty bread or creamy mashed potatoes.
Notes
Mushrooms: Sautéing them separately intensifies flavor and prevents sogginess.
Bouquet Garni: Easily remove after cooking for a refined presentation.
Storage: Even better the next day! Store in the fridge for up to 4 days or freeze for up to 3 months.
Serve with: Crusty French bread, mashed potatoes, or buttered egg noodles.
