Classic French Beef Stew with Mushrooms
A comforting and hearty stew combining tender beef, earthy mushrooms, and smoky bacon in a rich broth, perfect for cozy family dinners.
Servings: 6 servings
Calories: 650kcal
Ingredients
Main Ingredients
- 3 lbs beef chuck, cut into 2-inch pieces You can also use brisket or round.
- 6 slices bacon, chopped Adds a smoky flavor to the stew.
- 1 large onion, finely chopped Provides a foundational flavor.
- 3 medium carrots, sliced Sweetens the stew.
- 2 cloves garlic, minced Enhances the overall flavor.
- 2 cups beef broth For a richer stew, use homemade broth.
- 2 tablespoons tomato paste Adds depth and richness.
- 1 lb mushrooms, quartered Use your preferred type of mushroom.
- 1/4 cup all-purpose flour For thickening the stew.
- 3 tablespoons olive oil For browning the meat.
- 1 bouquet garni thyme, bay leaves, parsley For seasoning; remove before serving.
- to taste salt and pepper Adjust seasoning according to preference.
Instructions
Preparation
- In a large Dutch oven or pot, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon from the pot and set it aside, leaving the drippings behind.
- Add olive oil to the pot. Once hot, add beef chunks and brown them on all sides.
- Add chopped onion, sliced carrots, and minced garlic. Cook until softened and fragrant, about 5-7 minutes.
- Sprinkle flour over the beef mixture, stirring to combine. Cook for an additional 2 minutes.
- Stir in the beef broth and tomato paste, along with the reserved bacon and bouquet garni. Bring to a gentle simmer.
Cooking
- Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender.
- Add quartered mushrooms about 30 minutes before serving and let them cook until tender.
- Season with salt and pepper to taste before serving.
Notes
Serve with fresh parsley, crusty bread for dipping, creamy mashed potatoes, or a light green salad. Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.