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This classic French beef stew is the ultimate comfort food. Slow-cooked in a rich wine-based broth, the meat becomes meltingly tender and enveloped in a deeply flavorful sauce—perfect for chilly nights.
This Traditional Beef Stew Recipe classic French beef stew is the most popular recipe on my site with more than 3,000 5-star reviews-and for good reason! It is, simply, so phenomenally delicious and the ultimate cold-weather comfort food. Fabbits of wonderfully marbled beef are seared in a hot pan then very gently braised with garlic and onions in a rich wine-based broth. After hours, the meat becomes fork tender and bathed in a deep flavour sauce. This stew is mostly a set-it-and-forget-it affair and takes some time to prepare. Feel free to make it a day or two in advance-the flavor really improves as it sits.
This beef stew recipe is very versatile in terms of serving, so you can put it over a crusty loaf or popovers to soak up all that rich, unctuous sauce. It’s also great over mashed potatoes, buttered egg noodles, or creamy polenta if you want to add an extra layer of heartiness. You can balance the richness by accompanying the stew with a simple green salad for a lighter touch.
6
servings30
minutes4
hours539
kcal3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 medium yellow onions, cut into 1-inch chunks
7Â cloves garlic, peeled and smashed
Fresh chopped parsley, for serving (optional)
½ teaspoon dried thyme
1Â bay leaf
2 cups water
4 large carrots, peeled and cut into 1-inch chunks on a diagonal
1 pound small white boiling potatoes (baby yukons), cut in half
1½ teaspoons sugar
2 cups beef broth
2 tablespoons balsamic vinegar
2 cups dry red wine
¼ cup all-purpose flour
1½ tablespoons tomato paste
Simply prepare the stew as directed, then cool it to room temperature before refrigerating. It can be stored in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat until hot. If you want to freeze the stew, transfer it to an airtight container once it has cooled. It can be frozen for up to 3 months. To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop.
6 servings per container
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.