Traditional French Beef Stew with Mushrooms
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.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Main Dish Stew One-Pot Meal
- Method: Braised Slow-simmered
- Cuisine: French Traditional European
Ingredients
3 lbs beef chuck, cut into 2-inch chunks
6 slices smoked cured beef, chopped (e.g., pancetta, lardons, or beef bacon)
1 large onion, finely diced
3 medium carrots, sliced
2 garlic cloves, minced
2 cups beef stock
2 tbsp tomato paste
1 lb mushrooms, quartered
¼ cup flour
3 tbsp olive oil
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.
