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A hearty bowl of classic French beef stew with mushrooms garnished with herbs.
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Classic French Beef Stew and Mushrooms

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.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main
Cuisine: French
Keyword: Comfort Food
Servings: 6 servings

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.

Notes

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 gently.