French Beef Stew with Mashed Potatoes: A Cozy Dinner

French beef stew with mashed potatoes is a comforting, French-inspired meal of seared beef chuck and vegetables slowly braised in red wine and broth, served over buttery potatoes. The long, gentle simmer makes the beef tender and builds a savory sauce, while the potatoes soak it up; home-style versions vary, and this one is inspired by the flavors of beef bourguignon rather than presented as a single definitive recipe.

Ingredients

2 lb (900 g) boneless beef chuck, trimmed of excess hard fat and cut into 1½-inch (4 cm) cubes
1½ tsp (7.5 ml) kosher salt, plus more as needed
1 tsp (5 ml) freshly ground black pepper
2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
1 large yellow onion, diced, about 1 cup (225 g)
2 medium carrots, cut into ½-inch (1 cm) pieces, about 1½ cups (200 g)
2 celery stalks, diced, about 1 cup (100 g)
3 garlic cloves, finely chopped, about 1 tbsp (9 g)
1 tbsp (15 ml) tomato paste, about 16 g
2 tbsp (16 g) all-purpose flour
1½ cups (360 ml) dry red wine, such as Pinot Noir or another dry wine you enjoy drinking
2 cups (480 ml) low-sodium beef broth, plus up to ½ cup (120 ml) more if needed
1 tsp (5 ml) dried thyme, or 3 fresh thyme sprigs (about 3 g)
1 bay leaf, about 0.2 g
8 oz (225 g) cremini mushrooms, quartered
2 lb (900 g) Yukon Gold or russet potatoes, peeled and cut into 1½-inch (4 cm) chunks
1 tbsp (15 ml) salt for the potato cooking water
4 tbsp (56 g) unsalted butter
½ cup (120 ml) whole milk, warmed, plus a little more if needed
¼ cup (60 g) sour cream, optional, for tangier mashed potatoes
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the ingredients. Pat the beef dry with paper towels so it browns instead of steaming. Season it on all sides with the measured salt and pepper. Dice the onion, carrots, and celery; chop the garlic; and cut the mushrooms. Peel and chunk the potatoes, then keep them covered in cold water while you make the stew. Measure the remaining ingredients before you start cooking.
Brown the beef in batches. Heat the oil in a heavy Dutch oven or large, lidded pot over medium-high heat. When the oil shimmers, add enough beef to cover the bottom without crowding it. Brown the pieces for about 2 minutes per side, turning to color several surfaces, then transfer them to a plate. Repeat with the remaining beef; this should take about 12 minutes altogether. If the pot begins to scorch, lower the heat slightly. Leave the browned bits in the pot because they add flavor to the sauce.
Soften the vegetables. Lower the heat to medium. Add the onion, carrots, and celery and cook for about 5 minutes, stirring and scraping up browned bits. Add the garlic and tomato paste and cook for 1 minute, until the garlic smells fragrant and the paste darkens slightly. Sprinkle in the flour and stir for 1 minute so it coats the vegetables and cooks through.
Build the braising liquid. Pour in the red wine and scrape the bottom of the pot with a wooden spoon. Simmer for about 3 minutes, stirring, to reduce it slightly. Add the broth, thyme, and bay leaf, then return the beef and any juices on the plate to the pot. The liquid should come roughly halfway to two-thirds up the meat; add a splash of extra broth if it looks too low. Bring it just to a simmer.
Braise until tender. Cover the pot, reduce the heat to low, and simmer gently for 2 hours and 15 minutes. Check every 30 to 40 minutes that the liquid is bubbling very lightly rather than boiling hard, and stir once each time. If the sauce becomes too concentrated before the meat is tender, add a little broth. The beef should yield easily to a fork, but if it still feels firm, continue simmering and check again after 15 minutes. For food safety, check a large piece with a food thermometer: USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this long-braised stew will normally cook well beyond that temperature.
Cook the mushrooms and potatoes near the end. About 25 minutes before the stew is due to finish, stir the mushrooms into the pot and cover it again. Put the potatoes in a separate saucepan, cover with cold water by about 1 inch (2.5 cm), add the tablespoon of salt, and bring to a boil. Reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes, until a knife slides easily into the largest piece. Drain thoroughly, then return the potatoes to the hot pan for about 1 minute, shaking gently to let excess moisture evaporate.
Finish the stew and mash the potatoes. Remove the bay leaf and thyme stems, if using fresh thyme. Taste the sauce and adjust the salt and pepper. If it seems thin, simmer uncovered for 3 to 5 minutes; if it is thicker than you like, stir in a little warm broth. For the potatoes, mash the drained chunks with the butter. Stir in the warm milk gradually, then add the sour cream if using. Stop when the potatoes are creamy and still hold their shape; overmixing can make them gluey.
Rest and serve. Take the stew off the heat and let it stand for 10 minutes so the sauce settles and the beef is easier to portion. Spoon mashed potatoes into shallow bowls, ladle the beef, vegetables, and sauce over or alongside them, and finish with parsley. Keep the stew hot while serving and offer extra sauce at the table.

Tips

Dry the beef and avoid crowding. Moisture on the surface slows browning, and a crowded pan traps steam. Work in batches and give each piece some room; a good sear adds deep flavor to the finished sauce.
Choose a wine you would drink. A dry red wine gives the stew its familiar wine-braised character. Avoid sweet or heavily oaked wines. For an alcohol-free version, replace the wine with 1½ cups (360 ml) extra beef broth and stir in 1 tbsp (15 ml) red wine vinegar at the end. The result is less wine-forward and a little brighter.
Keep the simmer gentle. A hard boil can make the beef tighten and break the vegetables apart before the meat becomes tender. If the stew is bubbling vigorously, turn down the burner or shift the pot to a cooler part of the stovetop.
Adjust the sauce at the finish. Salt levels vary by broth, so taste before adding more. If the sauce is too thin, simmer it uncovered briefly; if it is too salty or concentrated, add unsalted broth. Do not add extra flour directly to the hot pot, where it can clump.

Serving Suggestions

Serve this stew in warm bowls with the mashed potatoes underneath or beside the beef, so each portion gets plenty of sauce. A crisp green salad dressed with vinaigrette cuts through the richness, and steamed green beans, peas, or roasted cabbage make easy vegetable sides. Crusty bread is useful for catching the last of the gravy. If you are serving a group, keep the potatoes in a warm covered dish and bring the stew to the table separately so people can choose how much sauce they want.

The stew is filling, so a modest portion of potatoes is often enough alongside a generous ladle of beef and vegetables. A little chopped parsley adds freshness and color; add it just before serving rather than during the braise. If you want a simple starter, serve a small bowl of clear vegetable soup or a few slices of toasted bread, then let the stew be the main event.

Variations

For a more Burgundy-inspired flavor, use a Pinot Noir and add 4 oz (115 g) of peeled pearl onions along with the mushrooms. Pearl onions can be difficult to find fresh; frozen peeled pearl onions are a practical substitute and save prep time. If neither is available, use extra diced yellow onion, though the stew will have a softer, less distinct onion texture.

For a deeper mushroom flavor, use half cremini and half dried porcini. Soak ½ oz (14 g) dried porcini in ½ cup (120 ml) hot water for 20 minutes, strain the soaking liquid through a fine sieve, and replace the same amount of broth with it. Chop the softened mushrooms and add them with the fresh mushrooms. The porcini make the sauce more earthy and concentrated, so taste before adding extra salt.

You can also leave out the mushrooms or replace them with 1½ cups (225 g) chopped parsnips, added with the carrots. For a lighter finish, omit the sour cream in the potatoes and use an extra splash of warm milk. If you prefer a chunkier mash, crush the potatoes by hand instead of beating them smooth.

Storage and Reheating

Refrigerate the stew and mashed potatoes within 2 hours of cooking. Store them in separate covered containers; both keep for 3 to 4 days in the refrigerator. The stew’s flavor often deepens overnight, and separating the potatoes makes it easier to reheat each part without overcooking the beef.

Reheat the stew gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if the sauce has thickened. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Warm mashed potatoes in a covered saucepan over low heat or in the microwave, stirring partway through; loosen them with a little milk. For longer storage, freeze the stew in airtight containers for up to 3 months for best quality. Potatoes can also be frozen, though their texture may become grainier. Thaw overnight in the refrigerator and reheat as described; do not thaw on the counter.

Frequently Asked Questions

Can I make the stew a day ahead?
Yes. Cool and refrigerate it promptly, then reheat it gently the next day to 165°F (74°C). The sauce may thicken as it chills, so loosen it with a little broth while reheating. Make the potatoes fresh if you want their softest texture, or prepare them ahead and warm them with extra milk.

What cut of beef works best?
Beef chuck is a reliable choice because it has connective tissue that softens during a long, gentle braise. Boneless chuck roast is easy to cube yourself, and pre-cut stew meat can also work if the pieces are similar in size. Lean steaks are less suitable: they can turn dry before the sauce has had time to develop.

Can I cook this in a slow cooker?
Yes, although browning still matters for flavor. Brown the beef and soften the vegetables on the stovetop, then transfer them to the slow cooker with the wine, broth, herbs, and tomato paste. Cook on low until the beef is fork-tender, usually about 7 to 8 hours depending on the appliance. Add the mushrooms for the final hour, and thicken the sauce on the stove if needed. Make the mashed potatoes separately.

Can I use a different kind of potato?
Yukon Gold potatoes make a naturally creamy mash, while russets become fluffier and absorb more butter and milk. Either works well here. Waxy red potatoes can be used, but their mash tends to be denser; leave the skins on if you like a more rustic texture.

Why is my beef still tough after simmering?
It usually needs more time, not more heat. Chuck becomes tender as its connective tissue slowly softens, and the timing can vary with the size of the cubes and the simmer temperature. Keep the pot covered at a gentle simmer and check again in 15-minute intervals. Avoid letting the liquid boil rapidly, which can make the meat less tender.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).