Classic French Beef Stew (Printer-Friendly Version)
# What You'll Need:
→ Meat and Seasonings
01 -
2 pounds beef stew meat
02 -
1/4 cup all-purpose flour
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon coarse ground black pepper
05 -
4 tablespoons unsalted butter
→ Vegetables
06 -
12 ounces frozen pearl onions
07 -
2 carrots, cut into 2-inch pieces
08 -
2 garlic cloves, minced
09 -
8 ounces brown mushrooms
→ Liquids and Herbs
10 -
2 cups Burgundy red wine
11 -
1 bay leaf
12 -
1 teaspoon fresh thyme leaves
# Let's Cook!:
01 -
Preheat the oven to 325°F (165°C).
02 -
Melt the butter in a large Dutch oven over medium-high heat. While the butter is melting, coat the beef stew meat in a mixture of flour, salt, and black pepper. Once the butter is hot, add the beef and sear on all sides, about 4-5 minutes, until browned.
03 -
Remove the beef from the pot. Add the pearl onions and carrots to the Dutch oven and sauté for 4-5 minutes until they start to brown.
04 -
Add the minced garlic and sauté briefly, then deglaze the pot with the Burgundy wine, scraping up any browned bits from the bottom. Return the beef to the pot, and add the bay leaf and thyme. Cover and transfer to the preheated oven.
05 -
Let the stew cook covered in the oven for 2 hours.
06 -
Add the mushrooms to the stew and return to the oven for an additional hour until beef is tender.
# Cook's Notes:
01 -
Traditional French recipe perfect for cold weather
02 -
Can be made ahead and reheated for better flavor
03 -
Serve with crusty bread or mashed potatoes