Description
A simple recipe for classic French beef stew cooked in a single pot.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 6 oz bacon or lardons, cut into small pieces
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 bottle (750 ml) dry red wine (like Pinot Noir)
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 8 oz cremini mushrooms, halved
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Season the beef cubes generously with salt and pepper.
- In a large Dutch oven or heavy pot, cook the bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add olive oil to the pot if needed. Brown the beef in batches on all sides. Remove beef and set aside.
- Add onion and carrots to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in the tomato paste and flour. Cook for 1 minute.
- Return the beef to the pot. Pour in the red wine and beef broth. Add thyme and bay leaf. Bring the mixture to a simmer.
- Cover the pot and cook on low heat or in a 325°F oven for 2 to 2.5 hours, or until the beef is very tender.
- Add the mushrooms and cooked bacon during the last 30 minutes of cooking.
- Remove the bay leaf before serving. Adjust seasoning if necessary.
Notes
- You can thicken the sauce further by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering stew during the last 10 minutes.
- Serve this stew over mashed potatoes, egg noodles, or crusty bread.
- Prep Time: 25 min
- Cook Time: 2 hr 45 min
- Category: Dinner
- Method: Stovetop/Oven Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 45
- Cholesterol: 110
Keywords: beef bourguignon, beef stew, one pot, french cooking, slow cooked beef