Creamy, juicy, and packed with deep, savory flavor, this Classic French Beef Stew and Mushrooms is the kind of dinner that hugs you from the inside out. It’s a comforting, slow-simmered stew with tender beef, crisp bacon, earthy mushrooms, and a rich, glossy sauce that’s perfect for weeknights and weekend gatherings alike. Fun fact: many versions of French beef stew trace their roots to peasant cooking, where rich flavor came from slow cooking and humble ingredients — and yes, leftovers often taste even better the next day.
This recipe is special because it’s surprisingly simple to prepare, requires minimal hands-on time, and feeds a crowd without breaking the bank. If you enjoy hearty comfort food but want an easier route than a full braised bourguignon, try this one — you can also compare it to our other slow-cooked favorites like the classic versions on the blog for more ideas. Ready to tuck into a bowl of pure comfort? Let’s cook.
What is Classic French Beef Stew and Mushrooms?
What’s in a name? Classic French Beef Stew and Mushrooms sounds fancy, but is it the same as boeuf bourguignon? Kind of — but this version leans on simple pantry staples, bacon for smoky depth, and a bouquet garni for aromatic charm. Why might it be called “classic”? Maybe because it reliably wins over hearts (and appetites) whenever it appears at the table — after all, the way to a man’s heart is through his stomach. Who named it that? Probably a very hungry French grandparent with a wicked sense of timing. Give it a try and see if it doesn’t become a family classic in your home too.
Why You’ll Love This
Rich, melt-in-your-mouth beef is the main highlight here. Each bite delivers savory, caramelized beef wrapped in a silky sauce with bursts of mushroom flavor and the crisp pop of bacon. Making it at home is a major cost-saver compared to restaurant stews, and a big batch stretches to several meals or freezes beautifully. Toppings like a sprinkle of fresh parsley or a dollop of mustard on the side add bright contrast and depth. If you like deeply flavored comfort dishes, you might also enjoy our cozy French Onion Beef and Noodles recipe — another comforting winner. Ready to make it? You won’t regret it.
How to Make
Quick Overview
This stew is straightforward: brown meat for flavor, build a savory base with bacon and vegetables, thicken slightly with flour, and simmer slowly until fall-apart tender. The standout element is the rich, concentrated sauce with mushrooms added near the end for texture and earthiness. Prep time is quick — about 20 minutes — and the stew simmers for roughly 2 hours for perfect tenderness.
Prep time: 20 minutes
Cook time: 2 hours
Total time: About 2 hours and 20 minutes
Ingredients
- 3 lbs beef chuck, cut into 2-inch pieces
- 6 slices bacon, chopped
- 1 large onion, finely chopped
- 3 carrots, peeled and sliced
- 2 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 lb mushrooms, quartered
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1 bouquet garni (thyme sprigs, 2 bay leaves, parsley tied together)
- Salt and pepper to taste
Directions
- In a large pot or Dutch oven, heat 1 tablespoon of the olive oil over medium heat until shimmering.
- Add the chopped bacon and cook, stirring occasionally, until crisp and browned, about 5 to 7 minutes. Use a slotted spoon to remove the bacon and set aside, leaving the rendered fat in the pot.
- Season the beef pieces generously with salt and pepper. Add the beef in batches — don’t overcrowd the pot — and brown on all sides in the bacon fat, about 3 to 4 minutes per batch. Remove browned beef and set aside with the bacon.
- If the pot looks dry, add the remaining 2 tablespoons olive oil. Add the chopped onion, sliced carrots, and minced garlic. Cook, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes.
- Sprinkle the 1/4 cup flour evenly over the vegetables and stir to coat. Cook for 1 to 2 minutes while scraping the bottom of the pot to loosen any browned bits — that fond is flavor gold.
- Return the browned beef and crisp bacon to the pot and stir to combine with the vegetables.
- Stir in the 2 tablespoons tomato paste, then add the 2 cups beef broth and the bouquet garni. Scrape the pot to incorporate any remaining browned bits.
- Bring the mixture to a gentle boil, then reduce heat to low, cover the pot, and simmer for about 2 hours, checking occasionally for tenderness. If using a lower simmer, you can cook up to 2 1/2 hours.
- While the stew simmers, heat a small pan with a touch of oil over medium-high heat. Add the quartered mushrooms and sauté until golden brown and slightly caramelized, about 6 to 8 minutes.
- Add the sautéed mushrooms to the stew during the last 30 minutes of cooking and continue to simmer uncovered if you want to thicken the sauce slightly.
- Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread and a sprinkle of fresh parsley on top for brightness.
What to Serve With
- Crusty country bread or a baguette to soak up the sauce.
- Creamy mashed potatoes or buttered egg noodles for a hearty base.
- A simple green salad with a bright vinaigrette to cut the richness.
- Roasted root vegetables for extra comfort and texture.
- For an alternate pairing, try serving alongside our Beef and Bowtie Pasta with Alfredo Sauce for a family-style spread.
Top Tips for Perfecting
- Use well-marbled beef chuck for the best tenderness and flavor after long simmering.
- Don’t skip browning the beef — those brown bits add deep, savory complexity.
- Cook in batches when browning so meat gets a good sear instead of steaming.
- If your sauce is too thin at the end, simmer uncovered to reduce, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water and simmer for a few minutes.
- For extra depth, add a splash of red wine before adding the broth and let it reduce for a minute.
- Avoid adding mushrooms too early; they release liquid and can thin the sauce if added at the beginning.
Storing and Reheating Tips
Refrigeration: Cool the stew to room temperature, transfer to an airtight container, and store in the fridge for up to 3 days.
Freezing: This stew freezes well. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat with a splash of broth to loosen the sauce, or microwave in short intervals, stirring in between to re-distribute heat. Avoid boiling rapidly to keep the meat tender.
FAQs
Can I use a different cut of beef?
Yes. Beef chuck is ideal for slow cooking because of its marbling, but you can use brisket or short ribs. Leaner cuts will become drier if overcooked.
Do I have to use bacon?
No — bacon adds smoky depth, but you can substitute pancetta, smoked ham, or omit it and add a teaspoon of smoked paprika for a hint of smokiness.
Can I make this in a slow cooker or Instant Pot?
Yes. For a slow cooker, brown meat and vegetables first, then transfer and cook on low for 6 to 8 hours. For an Instant Pot, use the sauté function then pressure cook on high for about 35 minutes with a natural release.
How do I thicken the sauce if it’s too thin?
Simmer uncovered to reduce, or whisk a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) and stir it in, cooking a few minutes until thickened.
Is this recipe freezer-friendly?
Absolutely. Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating gently.
Conclusion
This Classic French Beef Stew and Mushrooms is worth every minute of simmering — it’s easy enough for a cozy weeknight yet impressive enough for guests. The tender beef, smoky bacon, and golden mushrooms create a comforting, budget-friendly meal that gets better with time. If you’d like to explore a traditional take on the dish, check out this excellent French Beef Stew (Bourguignon) recipe for inspiration and variations. Share a pot with family or friends and enjoy the warmth it brings to your table.
Classic French Beef Stew and Mushrooms
Equipment
- Dutch Oven
- Skillet
Ingredients
Beef and Bacon
- 3 lbs beef chuck, cut into 2-inch pieces Well-marbled for tenderness
- 6 slices bacon, chopped Adds smoky flavor
Vegetables
- 1 large onion, finely chopped
- 3 medium carrots, peeled and sliced
- 2 cloves garlic, minced
Broth and Sauce
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 lb mushrooms, quartered Add near the end of cooking
- 1/4 cup all-purpose flour For thickening
- 3 tablespoons olive oil For cooking
- 1 bouquet garni (thyme sprigs, 2 bay leaves, parsley tied together) For flavor
Seasoning
- Salt and pepper To taste
Instructions
- In a large pot or Dutch oven, heat 1 tablespoon of the olive oil over medium heat until shimmering.
- Add the chopped bacon and cook, stirring occasionally, until crisp and browned, about 5 to 7 minutes. Use a slotted spoon to remove the bacon and set aside, leaving the rendered fat in the pot.
- Season the beef pieces generously with salt and pepper. Add the beef in batches — don’t overcrowd the pot — and brown on all sides in the bacon fat, about 3 to 4 minutes per batch. Remove browned beef and set aside with the bacon.
- If the pot looks dry, add the remaining 2 tablespoons olive oil. Add the chopped onion, sliced carrots, and minced garlic. Cook, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes.
- Sprinkle the 1/4 cup flour evenly over the vegetables and stir to coat. Cook for 1 to 2 minutes while scraping the bottom of the pot to loosen any browned bits.
- Return the browned beef and crisp bacon to the pot and stir to combine with the vegetables.
- Stir in the 2 tablespoons tomato paste, then add the 2 cups beef broth and the bouquet garni. Scrape the pot to incorporate any remaining browned bits.
- Bring the mixture to a gentle boil, then reduce heat to low, cover the pot, and simmer for about 2 hours, checking occasionally for tenderness.
- While the stew simmers, heat a small pan with a touch of oil over medium-high heat. Add the quartered mushrooms and sauté until golden brown and slightly caramelized, about 6 to 8 minutes.
- Add the sautéed mushrooms to the stew during the last 30 minutes of cooking and continue to simmer uncovered if you want to thicken the sauce slightly.
- Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread and a sprinkle of fresh parsley on top for brightness.