This French Beef Stew is a hearty, comforting dish full of tender beef chunks slow-cooked with carrots, onions, and a rich, flavorful broth. It’s the kind of meal that warms you up from the inside out, with the beef melting in your mouth and the broth so tasty you want to soak up every last drop.
I love making this stew when the weather is chilly because the kitchen fills with such a cozy aroma that it feels like a big hug. One tip I always follow is to let it simmer for a long time—this really helps the flavors blend together and makes the beef super tender. I also like to add a splash of red wine for a little extra depth, but that’s totally optional.
My favorite way to enjoy this stew is with some crusty bread or over creamy mashed potatoes to soak up all the delicious sauce. It’s an easy dish to make ahead and tastes even better the next day, which makes it perfect for family dinners or when friends come over. French Beef Stew is one of those timeless recipes that feels special but is really simple to make and share.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it becomes tender and flavorful after slow cooking. If you can’t find chuck, brisket or short ribs work well too.
Pearl Onions: These add a nice sweetness and texture. If unavailable, use small yellow onions or shallots peeled and halved.
Red Wine: Burgundy or Pinot Noir gives the stew deep flavor. If you prefer no alcohol, use extra beef broth plus a splash of red grape juice or balsamic vinegar for brightness.
Tomato Paste: It adds depth and a little tang. You can substitute with a small amount of canned crushed tomatoes if needed.
How Do You Get Perfectly Tender Beef and Rich Sauce?
Slow cooking the beef is the secret. Here’s how:
- Brown the beef on all sides in batches to lock in flavor—don’t skip this step.
- Sauté onions and carrots to soften before adding liquids—this builds layers of taste.
- After adding wine and broth, simmer gently and cook in the oven low and slow for 2.5–3 hours. This breaks down tough fibers, making beef tender.
- Adding flour after cooking onions helps thicken the sauce naturally.
- If using mushrooms, sauté separately and add near the end for best texture.
Patience is key! This method ensures melt-in-your-mouth beef and a sauce that’s rich without being heavy.
Equipment You’ll Need
- Large Dutch oven or heavy ovenproof pot – perfect for browning the beef and slow cooking the stew evenly in the oven.
- Chef’s knife – for cutting beef and chopping vegetables safely and quickly.
- Wooden spoon – helps you stir without scratching your pot.
- Peeler – handy for peeling carrots and onions easily.
- Tongs – useful to turn and transfer browned beef pieces without losing their crust.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb or pork shoulder for a different but equally tasty stew.
- Add pearl mushrooms or sliced cremini mushrooms to boost earthiness—add them near the end to keep their texture.
- Include diced bacon or pancetta at the start for a smoky, rich touch.
- Mix in a teaspoon of Herbes de Provence or fresh rosemary for an extra layer of French flavor.
French Beef Stew (Boeuf Bourguignon)
Ingredients You’ll Need:
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 6 oz (170 g) pearl onions, peeled
- 4 large carrots, peeled and cut into chunks
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups (475 ml) red wine (Burgundy or Pinot Noir preferred)
- 2 cups (475 ml) beef broth
- 2 tsp fresh thyme leaves or 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp butter
- Fresh parsley, chopped (for garnish)
- Optional: 8 oz (225 g) mushrooms, sliced
How Much Time Will You Need?
You’ll need about 20-30 minutes to prep and brown the beef and vegetables, plus 2.5 to 3 hours of slow cooking in the oven to get the beef wonderfully tender and the flavors rich and blended.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Preheat your oven to 325°F (160°C). Season the beef cubes with salt and pepper. Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Brown the beef on all sides in batches so they develop a nice crust. Set browned beef aside.
2. Cook the Vegetables:
In the same pot, add peeled pearl onions and carrots. Sauté for about 5 minutes until they start to soften. Add minced garlic and tomato paste, stirring for another minute until fragrant.
3. Thicken and Add Liquids:
Sprinkle flour over the vegetables and stir well to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste. Slowly pour in red wine and beef broth, stirring constantly to avoid lumps.
4. Combine and Simmer:
Return the browned beef to the pot, add fresh thyme and bay leaves, then bring everything to a gentle simmer.
5. Oven Cooking:
Cover the pot tightly with a lid and put it in your preheated oven. Let it cook slowly for 2.5 to 3 hours until the beef is meltingly tender.
6. Add Mushrooms (Optional):
If you want mushrooms, sauté them separately in butter until browned and stir them into the stew about 15 minutes before it finishes cooking.
7. Final Touches and Serving:
Take out bay leaves. Taste the stew and add more salt or pepper if you like. Sprinkle chopped parsley on top before serving. Serve the stew hot with crusty French bread, mashed potatoes, or buttered noodles for a perfect meal. Enjoy!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef first in the fridge overnight for even cooking. Pat the meat dry before browning to get a nice sear.
Can I Make French Beef Stew Ahead of Time?
Absolutely! In fact, it tastes even better the next day after flavors have melded. Store it in the fridge for up to 3 days or freeze for up to 3 months.
How Should I Reheat Leftovers?
Reheat gently on the stove over low heat, stirring occasionally. You can add a splash of beef broth or water if the stew looks too thick.
What Can I Use Instead of Red Wine?
If you prefer not to use wine, substitute with extra beef broth and a splash of balsamic vinegar or grape juice to add depth and acidity to the stew.
