French Beef Stew is a hearty, comforting dish packed with tender chunks of beef, soft carrots, and rich, flavorful broth. It’s a classic meal that feels like a warm hug on a chilly day. The long, slow cooking makes everything melt in your mouth, and the mix of herbs adds just the right touch of freshness to balance the deep flavors.
I love making this stew because it fills the house with such an amazing smell while it simmers away. It’s one of those dishes where the longer you let it cook, the better it tastes, so I usually make it a day ahead and let the flavors get even more cozy together. Plus, it’s so easy to throw all the ingredients into a pot and forget about it for a bit—perfect for busy days.
My favorite way to enjoy French Beef Stew is with a big slice of crusty bread right alongside it, perfect for soaking up all that delicious sauce. It’s the kind of meal that brings everyone around the table to share stories and slow down for a bit, which is exactly what makes it so special to me.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, brisket or short ribs work well too. Avoid lean cuts like sirloin, which can get tough.
Red Wine: Burgundy or Pinot Noir is best, but if you’d rather skip alcohol, try extra beef broth or grape juice with a splash of vinegar. It helps keep that classic richness.
Tomato Paste: It adds depth and a subtle tang. For a milder touch, you can use crushed tomatoes, but reduce any added liquid slightly to keep the stew thick.
Carrots & Potatoes: These bring sweetness and heartiness. You can swap potatoes for parsnips or turnips for a twist, but keep them chunky so they hold up in the long cook.
How Can I Get Tender, Flavorful Beef in This Stew?
Tender beef is the star of a good stew. Here’s my simple process:
- Dry & Brown: Pat beef dry with a paper towel before browning. This helps get a nice crust and boosts flavor.
- Don’t Rush the Browning: Cook in batches, don’t crowd the pot. Crowding traps steam, which prevents browning.
- Add Flour After Browning: Coat the beef and veggies in flour after searing to help thicken the stew.
- Low and Slow: Braise at low oven heat (around 325°F) for 2.5-3 hours. This breaks down tough fibers for extra tenderness.
Following these steps gives you melt-in-your-mouth beef with a rich, deep flavor. Slow cooking also allows herbs and wine to blend perfectly into the stew’s taste.
Equipment You’ll Need
- Heavy-bottomed Dutch oven or large ovenproof pot – perfect for even heat and slow braising in the oven.
- Sharp chef’s knife – makes chopping beef and vegetables safe and easy.
- Wooden spoon or heatproof spatula – gentle on your pot and great for stirring without scratching.
- Tongs – help you turn the beef cubes when browning for an even sear.
- Measuring cups and spoons – keep your seasoning and liquids balanced for best flavor.
Flavor Variations & Add-Ins
- Add pearl onions or sliced mushrooms for extra earthiness and texture; they soak up the stew’s rich sauce beautifully.
- Swap red wine for a splash of balsamic vinegar and extra beef broth for a wine-free version that’s still tangy and deep-flavored.
- Try adding fresh herbs like rosemary or bay leaves along with thyme for a slightly different herbal aroma.
- Include diced celery or parsnips with the carrots for added sweetness and variety in your vegetables.
How to Make French Beef Stew (Boeuf Bourguignon-style)?
Ingredients You’ll Need:
- 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
- 3 tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into large chunks
- 2 cups beef broth
- 1 cup red wine (Burgundy or Pinot Noir preferred)
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- 2 bay leaves
- Fresh parsley or thyme sprigs for garnish
How Much Time Will You Need?
Preparing this French Beef Stew will take about 30 minutes of active prep time plus around 2.5 to 3 hours of slow cooking. The long, gentle braising lets the beef become tender and the flavors blend beautifully, making it perfect for cooking ahead and enjoying later.
Step-by-Step Instructions:
1. Preparing and Browning the Beef:
Preheat your oven to 325°F (165°C). Heat 2 tablespoons of oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Pat the beef cubes dry with paper towels to help them brown well. Brown the beef in batches so pieces get a deep color on all sides. Remove the beef and set aside.
2. Cooking the Aromatics:
If needed, add the remaining tablespoon of oil to the pot. Sauté the chopped onion until it turns soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute, releasing its fragrance.
3. Building the Flavor Base:
Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Return the browned beef to the pot and sprinkle the flour over the mixture. Stir well to coat everything and cook for 2 minutes to eliminate the raw flour taste.
4. Adding Liquids and Vegetables:
Pour in the red wine slowly, scraping up any browned bits from the bottom of the pot for extra flavor. Add the beef broth, carrots, potatoes, salt, pepper, thyme, and bay leaves. Mix everything together well.
5. Braising the Stew:
Bring the mixture to a simmer on the stovetop. Then cover the pot with a lid and place it inside the preheated oven. Let it braise gently for 2.5 to 3 hours, until the beef is very tender and the vegetables are cooked through.
6. Final Touches and Serving:
Remove the bay leaves and taste the stew. Adjust seasoning with extra salt and pepper if needed. Garnish with freshly chopped parsley or sprigs of thyme. Serve hot with crusty bread or creamy mashed potatoes to soak up the delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator before cooking. Pat the cubes dry to ensure they brown properly and develop rich flavor.
Can I Make French Beef Stew Ahead of Time?
Absolutely! The stew actually tastes better the next day as the flavors meld. Store it in the fridge for up to 3 days or freeze for longer storage. Reheat gently on the stove or in the oven.
What Can I Substitute for Red Wine?
If you prefer to avoid alcohol, you can use additional beef broth mixed with a splash of balsamic vinegar or grape juice to maintain acidity and richness.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
