French Beef Stew is a classic, hearty dish full of tender chunks of beef slowly cooked with carrots, onions, and rich red wine. It’s the kind of meal that warms you from the inside out with its deep flavors and comforting textures. The long, slow cooking turns the beef meltingly soft, while the vegetables soak up all that yummy sauce.
I love making French Beef Stew on a chilly day when I want something cozy and satisfying. One tip I’ve learned is to brown the beef really well before adding the liquid — it makes the stew taste even better by building layers of flavor. Plus, letting it simmer gently for a few hours means all the ingredients get to know each other and create something truly special.
My favorite way to enjoy this stew is ladled over creamy mashed potatoes or crusty bread to soak up every last bit of the sauce. It’s the kind of meal that brings people together around the table, perfect for sharing stories and laughter over a warm bowl. Whenever I make it, it feels like a little celebration of good food and good company.
Key Ingredients & Substitutions
Beef Chuck: This cut is great because it becomes tender and flavorful after long cooking. If you can’t find chuck, brisket or short ribs also work well.
Red Wine: Burgundy or Pinot Noir are best, but a good-quality dry red wine you like drinking will do. If you prefer no alcohol, use grape juice mixed with a splash of vinegar for acidity.
Carrots and Onion: These add sweetness and depth. You can swap baby carrots or pearl onions for a different texture or convenience.
Bouquet Garni: The fresh herbs tie the flavors together. If you don’t have fresh, use about 1 tsp each of dried thyme and rosemary with a bay leaf.
Baby Potatoes: These hold shape well, but regular yellow or red potatoes cut into chunks are fine.
How Do You Get Tender Beef and Rich Flavor Without Rushing?
Two secrets make this stew shine: browning and slow cooking.
- Browning the beef: Dry your meat and brown it well in batches. This creates a deep, savory crust that boosts flavor in the stew.
- Cooking low and slow: After adding liquids, cook through slow simmer in the oven or on the stovetop. This breaks down connective tissue, making meat tender while blending flavors.
Also, adding potatoes near the end keeps them from turning mushy. Use a heavy pot like a Dutch oven for even heat. Don’t rush—patience gives you the best stew!
Equipment You’ll Need
- Dutch oven or heavy-bottomed pot – perfect for even heat and slow cooking without burning.
- Chef’s knife – makes cutting beef and vegetables quick and safe.
- Cutting board – gives you a sturdy surface for chopping ingredients.
- Wooden spoon – great for stirring without scratching your pot.
- Tongs – helpful for turning and browning beef pieces evenly.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb shoulder to give the stew a richer, slightly gamey flavor.
- Add mushrooms like cremini or button for extra earthiness and texture.
- Include pearl onions for a sweet, tender burst in every bite.
- Stir in fresh thyme or rosemary leaves if you want a stronger herb note.
How to Make French Beef Stew (Boeuf Bourguignon)?
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900 g) beef chuck, cut into 2-inch cubes
- Salt and pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 4 carrots, peeled and cut into large chunks
- 1 large onion, cut into wedges
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups red wine (Burgundy or Pinot Noir preferred)
- 2 cups beef broth
- 1 bouquet garni (fresh thyme sprigs, rosemary sprigs, and bay leaf tied together)
- 1 lb baby potatoes, halved
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Fresh rosemary sprigs (for garnish)
- Crusty bread, to serve
Time Needed:
This recipe will take about 15-20 minutes to prepare and brown the beef and vegetables, plus 2 to 2½ hours of slow cooking in the oven. Add another 30 minutes near the end for cooking the potatoes. Altogether, plan around 3 hours from start to finish, making it a wonderful hands-off meal you can enjoy afterward!
Step-by-Step Instructions:
1. Preparing and Searing the Beef:
Preheat your oven to 325°F (160°C). Pat the beef pieces dry with paper towels, then sprinkle with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Working in batches to avoid overcrowding the pot, brown the beef cubes on all sides until they have a rich, dark crust—about 3-4 minutes per side. Remove browned beef and set it aside.
2. Cooking the Vegetables:
Add the remaining tablespoon of oil to the pot. Toss in the onions and carrots, sautéing them for about 5 minutes until softened and lightly browned. Then stir in the minced garlic and tomato paste, cooking for another minute until everything smells fragrant and delicious.
3. Combining Ingredients and Slow Cooking:
Return the beef to the pot. If using flour, sprinkle it over the meat and vegetables and stir well to coat, cooking for 1-2 minutes to eliminate any raw flour taste. Pour in the red wine while scraping the bottom of the pot gently to lift up any tasty browned bits. Add the beef broth and bouquet garni. Bring the stew to a gentle simmer.
Cover the pot with a tight lid and place it in the oven. Let it cook slowly for 2 to 2½ hours, or until the beef is tender and meltingly soft.
4. Adding Potatoes and Finishing Touches:
About 30 minutes before the cooking time ends, add the halved baby potatoes to the pot. Stir gently and cover again, letting the potatoes cook through with the hearty flavors.
Once the beef and potatoes are tender, carefully remove the bouquet garni. Taste the stew and add more salt or pepper if needed. Garnish with chopped fresh parsley and a few rosemary sprigs to brighten the dish.
5. Serving:
Scoop the stew into bowls, and serve hot alongside crusty bread, perfect for soaking up the rich, flavorful sauce. Enjoy your cozy, classic French meal!
Can I Use Frozen Beef for This Stew?
Yes, you can, but make sure to thaw it completely in the refrigerator before cooking. Pat the beef dry to ensure it browns properly and doesn’t steam in the pot.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or until the beef is tender. Add the potatoes about 1 hour before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. This stew also freezes well for up to 3 months.
What Can I Serve with French Beef Stew?
It’s delicious over creamy mashed potatoes, buttered noodles, or with crusty bread for dipping into that rich sauce. A simple green salad also pairs nicely to balance the meal.
