Description
A classic French slow-cooked beef stew featuring tender beef chuck cubes simmered in red wine with bacon, mushrooms, carrots, and aromatic herbs, resulting in a rich, flavorful, and comforting dish perfect for any cozy meal.
Ingredients
Scale
Beef and Seasoning
- 2½ lbs beef chuck, cut into 2-inch cubes
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
Bacon and Vegetables
- 6 oz bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
Liquids and Flavorings
- 2 tablespoons tomato paste
- 2 cups red wine (like Pinot Noir or Burgundy)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
Mushrooms and Finishing
- 8 oz cremini or button mushrooms, halved
- 1 tablespoon butter (optional, for finishing)
- Fresh parsley for garnish
Instructions
- Season and Coat Beef: Season the beef cubes generously with salt and pepper, then toss them with the flour until evenly coated to help thicken the stew later.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches, browning all sides thoroughly to lock in flavor. Transfer the browned beef to your slow cooker.
- Cook Bacon: Using the same skillet, cook the diced bacon until crispy. Remove with a slotted spoon and add it to the slow cooker along with the beef.
- Sauté Vegetables: In the bacon fat remaining in the skillet, sauté the onion, carrots, and garlic for 3-4 minutes until they begin to soften. Stir in the tomato paste and cook for another minute to deepen the flavors.
- Deglaze and Combine: Pour in the red wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Pour this mixture into the slow cooker.
- Add Broth and Seasonings: To the slow cooker, add beef broth, Worcestershire sauce, dried thyme, bay leaves, and mushrooms. Stir gently to combine all ingredients evenly.
- Slow Cook: Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is fork-tender and the flavors meld beautifully.
- Finish and Serve: Remove bay leaves from the stew. Stir in a tablespoon of butter for a glossy, rich finish if desired. Garnish with fresh chopped parsley and serve hot with mashed potatoes, crusty bread, or buttered noodles.
Notes
- For a thicker stew, remove the lid during the last 30 minutes of cooking or stir in a cornstarch slurry just before serving.
- You can prep all ingredients the night before and start the slow cooker the next morning to save time.
- Pair with buttery mashed potatoes or crusty French bread to soak up the delicious sauce.
