Description
This hearty, slow-cooked French beef stew skips the wine but keeps all the savory richness. With tender beef, aromatic herbs, and a deep tomato-beef broth, it’s pure comfort—perfect for cozy nights or family meals.
Ingredients
2 lbs beef chuck, cut into 1.5” cubes
6 slices thick-cut bacon, diced
1 large onion, chopped
2 carrots, sliced
4 garlic cloves, minced
2 tbsp tomato paste
3 tbsp flour
4 cups beef stock
1 bay leaf
3 sprigs fresh thyme
1 lb cremini mushrooms, halved
12 pearl onions, peeled
2 tbsp butter
1 tbsp olive oil
Salt & pepper to taste
Instructions
Brown Meat:
In a Dutch oven, cook bacon until crisp. Remove.
Season beef, sear in batches in bacon fat until browned. Set aside.
Sauté & Build Base:
Sauté onion and carrots 5–7 min.
Add garlic and tomato paste, cook 1–2 min.
Stir in flour, cook 1 min more.
Simmer:
Gradually add beef stock, scraping up browned bits.
Return beef and bacon to pot. Add bay leaf and thyme.
Cover and bake at 325°F (163°C) for 2½–3 hrs until tender.
Finish Veggies:
Sauté mushrooms and pearl onions in butter and oil until golden (8–10 min).
Add to stew for last 30 min.
Serve:
Remove bay leaf and thyme. Adjust seasoning.
Serve hot with mashed potatoes, noodles, or crusty bread.
- Prep Time: 30 min
- Category: Dinner
Nutrition
- Calories: ~470/serving