Imagine a dish that transforms humble ingredients into a symphony of rich, mouthwatering flavors that will transport you straight to the cozy kitchens of rural France. This French Oven Baked Beef Stew is not just a meal—it's an experience that promises to warm your soul and impress even the most discerning food lovers. With tender beef chunks slowly simmered in a robust red wine sauce, this classic comfort food will become your new go-to recipe for those days when you crave something truly extraordinary.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 cloves garlic, minced
- 1 cup red wine
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your French oven or Dutch oven over medium heat. Add the olive oil and allow it to heat for a minute.
- Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion is soft and translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant, being careful not to let it burn.
- Add the sliced carrots to the pot and cook for another 3-4 minutes, stirring occasionally.
- Season the beef chuck cubes with salt and pepper. Increase the heat to medium-high and add the beef to the pot in a single layer. Brown the beef on all sides, which should take about 5-7 minutes. You may need to do this in batches to avoid overcrowding the pot.
- Once the beef is browned, return all the beef to the pot. Stir in the tomato paste, ensuring it coats the meat and vegetables evenly.
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any flavorful brown bits stuck to the bottom.
- Add the beef broth, dried thyme, and bay leaves to the pot. Stir to combine all the ingredients.
- Bring the mixture to a gentle simmer, then cover the pot with a lid and reduce the heat to low. Allow the stew to cook for about 2 hours, stirring occasionally, until the beef is tender.
- After 2 hours, taste the stew and adjust the seasoning with more salt and pepper if needed. If you prefer a thicker stew, you can remove the lid and let it simmer for an additional 30 minutes, allowing some of the liquid to evaporate.
- Once the stew is done cooking, remove the bay leaves and discard them. Serve the stew hot, garnished with chopped fresh parsley for a touch of color and freshness.
Tips
- Choose the Right Cut: Always use beef chuck for this recipe, as its marbling ensures tender, melt-in-your-mouth meat after slow cooking.
- Brown Meat in Batches: Don't overcrowd the pot when browning beef. This ensures a perfect golden-brown crust that adds deep flavor to your stew.
- Deglaze Carefully: When adding red wine, scrape the bottom of the pot thoroughly to incorporate all those delicious caramelized bits that build incredible depth of flavor.
- Low and Slow is the Key: Maintain a gentle simmer during cooking to keep the meat tender and allow flavors to develop fully.
- Let it Rest: After cooking, let the stew sit for 10-15 minutes before serving to allow flavors to meld and the sauce to thicken slightly.
- Wine Matters: Use a good quality dry red wine you'd enjoy drinking—the flavor concentrates during cooking.
- Fresh Herbs Make a Difference: The final sprinkle of fresh parsley isn't just for looks—it adds a bright, fresh note to the rich stew.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
