Description
A hearty and flavorful French-style beef stew that is perfect for any occasion.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 stalks celery, chopped
- 2 cups mushrooms, sliced
- 2 cups red wine (preferably a dry variety)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
- In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the carrots, celery, and mushrooms. Cook for about 5 minutes, allowing the vegetables to soften slightly.
- Return the browned beef to the pot. Add the red wine, beef broth, tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2 to 2.5 hours, or until the beef is tender and the flavors meld together. Stir occasionally.
- Remove the bay leaves before serving. Garnish with fresh parsley.
Notes
- For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 15 minutes of cooking.
- Feel free to add other vegetables like potatoes or green beans for additional flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 2 to 2.5 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: varies
- Fat: 18g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g
- Cholesterol: varies