French Country Beef Stew

Warm, hearty, and bursting with rustic flavor, French Country Beef Stew is the ultimate comfort food that brings the charm of a French countryside kitchen to your table. This slow-simmered dish features tender chunks of beef, sweet carrots, earthy mushrooms, and baby potatoes, all bathed in a rich red wine and beef stock base infused with aromatic garlic, thyme, and bay leaves. Perfectly browned beef and a touch of tomato paste create a robust depth of flavor, while a splash of red wine adds a sophisticated finesse. The stew is slow-cooked to perfection in a Dutch oven, ensuring melt-in-your-mouth textures and a soul-soothing aroma. Serve this French-inspired classic with crusty bread or creamy mashed potatoes for a cozy dinner that feels both elegant and deeply nourishing.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 2-inch cubes
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 4 carrots, peeled and cut into chunks
• 3 celery stalks, cut into chunks
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups red wine (dry)
• 4 cups beef stock
• 2 bay leaves
• 4 fresh thyme sprigs
• 1.5 pounds baby potatoes, halved
• 8 ounces mushrooms, quartered
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Season the beef cubes with 2 teaspoons of salt and 1 teaspoon of pepper. Toss with flour to lightly coat each piece.

Step 2

In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 4 minutes per batch. Remove the beef and set aside.

Step 3

Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, carrots, and celery until softened, about 5-7 minutes.

Step 4

Stir in the garlic and tomato paste, cooking for 1-2 minutes until fragrant.

Step 5

Deglaze the pot by pouring in the red wine. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Allow the wine to simmer until reduced by half, about 5 minutes.

Step 6

Return the seared beef to the pot, along with the beef stock, bay leaves, and thyme sprigs. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the stew simmer for 2 hours, stirring occasionally.

Step 7

After 2 hours, add the baby potatoes and mushrooms to the pot. Cover and continue to simmer for an additional 45-60 minutes, or until the beef and vegetables are tender.

Step 8

Remove and discard the bay leaves and thyme sprigs. Taste the stew and adjust seasoning with additional salt and pepper, if necessary.

Step 9

Ladle the stew into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread or a side of mashed potatoes.

Nutrition Facts

Serving size	4213.4 grams (4213.4g)

Amount per serving	% Daily Value*
Calories	4071

Total Fat 228.90g	293%
Saturated Fat 80.90g	405%
Polyunsaturated Fat 4.10g
Cholesterol 726mg	242%
Sodium 9562mg	416%
Total Carbohydrate 226.60g	82%
Dietary Fiber 38.40g	137%
Total Sugars 47.90g
Protein 216.00g	432%

Vitamin D 16IU	80%
Calcium 593mg	46%
Iron 39mg	214%
Potassium 9847mg	210%

*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.

Source of Calories

Fat: 53.8%

Protein: 22.6%

Carbs: 23.7%