French Beef Stew with Plenty of Rich Sauce

This French beef stew is a Burgundy-inspired braise of tender beef, red wine, mushrooms, carrots, and pearl onions in a generous, savory sauce. Slow cooking softens the beef and brings the wine and stock together, making a hearty meal that is especially good over mashed potatoes, noodles, or bread.

Ingredients

3 lb (1.36 kg) boneless beef chuck, cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
6 oz (170 g) thick-cut bacon, cut into small pieces
2 tbsp (30 ml) neutral oil, as needed for browning
1 large yellow onion, about 10 oz (280 g), chopped
2 medium carrots, about 6 oz (170 g), cut into ½-inch (1 cm) pieces
3 garlic cloves, about 15 g, finely chopped
2 tbsp (16 g) all-purpose flour
2½ cups (600 ml) dry red wine, such as Pinot Noir or another dry, light-to-medium-bodied red
3 cups (710 ml) low-sodium beef stock, plus up to ½ cup (120 ml) to adjust the sauce
1 tbsp (16 g) tomato paste
1 tsp (1 g) dried thyme, or 3 fresh sprigs
2 bay leaves
1 lb (450 g) cremini or white mushrooms, halved or quartered
12 oz (340 g) frozen pearl onions, thawed, or peeled fresh pearl onions
1 tbsp (14 g) unsalted butter
2 tbsp (8 g) chopped flat-leaf parsley, for serving

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels; dry surfaces brown more effectively than damp ones. Season the cubes with the salt and pepper. Chop the onion and carrots, mince the garlic, and measure the remaining ingredients. If using frozen pearl onions, thaw and drain them. Allow about 35 minutes for this preparation and gathering of ingredients.
Render the bacon. Set a large Dutch oven or heavy, oven-safe pot over medium heat. Add the bacon and cook for 6 to 8 minutes, stirring occasionally, until it has browned and released fat. Lift the bacon out with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot. If the pot is very lean, add a little oil.
Brown the beef in batches. Raise the heat to medium-high. Arrange enough beef in the pot to leave space between the pieces; crowding traps steam and prevents a good crust. Brown the cubes on several sides, about 4 to 5 minutes per batch, then transfer them to a plate. Add a little oil between batches if the pot looks dry. This should take about 20 minutes overall. Browned bits on the bottom are useful flavor, but lower the heat if they begin to turn black.
Soften the aromatics. Add the onion and carrots to the pot and cook for about 6 minutes, stirring and scraping up browned bits. Stir in the garlic and tomato paste and cook for 1 to 2 minutes, until fragrant and the paste darkens slightly. Sprinkle in the flour and stir for 2 minutes so it coats the vegetables and loses its raw taste.
Add the wine and stock. Pour in the wine gradually, scraping the bottom of the pot with a wooden spoon. Let it bubble for about 5 minutes, then stir in the 3 cups of beef stock, thyme, and bay leaves. Return the beef and any juices from the plate to the pot, along with the reserved bacon. The liquid should come close to covering the beef; add a little more stock if necessary.
Braise until tender. Bring the liquid just to a simmer, cover the pot, and reduce the heat to low. Keep it at a gentle simmer for 2 hours, stirring once or twice. If cooking in an oven-safe pot, you can instead cover it and braise in a preheated 325°F (165°C) oven for the same approximate time. Check the thickest beef piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this long braise should take the beef well beyond that temperature so it becomes tender. If the meat is not fork-tender after 2 hours, continue cooking and check every 15 minutes.
Cook the mushrooms and onions, then finish the sauce. During the final 25 minutes of braising, melt the butter in a skillet over medium-high heat. Cook the mushrooms for 8 to 10 minutes until browned and their released moisture has mostly evaporated. Add the pearl onions and cook for 3 to 4 minutes. Stir the mushrooms and onions into the stew for the remaining 10 to 12 minutes. Remove the bay leaves. If the sauce seems thinner than you want, simmer uncovered for a few minutes; if it is too thick, add stock a few tablespoons at a time. Taste and adjust the salt and pepper.
Rest and serve. Take the pot off the heat and let the stew stand for 5 minutes before serving. The beef should be tender enough to break apart with a fork, and the sauce should coat a spoon without being pasty. Scatter with parsley and bring the pot to the table or spoon portions into warm bowls.

Tips

Choose a braising cut. Chuck has connective tissue that softens during a long, gentle cook and helps give the sauce body. Avoid very lean steak cuts, which can dry out before they become pleasantly tender. Cut the beef into similar-sized pieces so they cook at roughly the same rate.
Brown patiently and avoid crowding. Work in batches, and let each side sit against the hot pot long enough to develop color. If the beef releases liquid and steams, transfer it out, let the pot heat back up, and continue in smaller batches. The browned fond contributes depth to the sauce, so scrape it up when the wine goes in.
Use a wine you would drink. A dry red gives the stew its characteristic savory, fruity flavor. A very sweet or heavily oaked wine can make the sauce taste unbalanced. For an alcohol-free version, replace the wine with additional beef stock and add 1 tablespoon (15 ml) red wine vinegar at the end; the result will be less wine-rich, so taste before adding more vinegar.
Keep the simmer gentle. A hard boil can make the beef cook unevenly and the sauce reduce too quickly. If the liquid is bubbling rapidly, lower the heat. If it is barely moving, raise it slightly. Check the pot periodically, especially if using a stovetop burner with uneven heat.

Serving Suggestions

Serve the stew in wide bowls so every portion gets plenty of sauce, vegetables, and beef. Creamy mashed potatoes are a classic partner because they catch the wine-rich liquid; buttered egg noodles, boiled potatoes, or soft polenta work just as well. For a simpler meal, use thick slices of crusty bread to mop up the sauce. A crisp green salad with a mustard vinaigrette can balance the richness, while green beans or roasted root vegetables make an easy side.

If you are serving guests, warm the bowls and spoon the sauce over the starch rather than placing it only at the bottom of the plate. Finish with parsley just before serving so it stays fresh and bright. The stew is filling, so plan on a moderate portion of beef alongside a generous amount of sauce and vegetables.

Variations

Make it without bacon: Leave out the bacon and use 2 tablespoons (30 ml) oil to brown the beef and vegetables. The finished stew will be less smoky and slightly less rich, but it will still have a full-bodied sauce from the beef, wine, and stock.

Use fresh pearl onions: Peel them before cooking; briefly blanching them in boiling water for about 1 minute makes the skins easier to remove. Small shallots can stand in if pearl onions are unavailable, though their flavor is sharper and their shape will be less uniform. Add them with the mushrooms as directed.

Make the sauce gluten-free: Replace the all-purpose flour with 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) cold water. Skip the flour in step 4, then stir the slurry into the gently simmering stew near the end, adding just enough to reach the thickness you like. Check that the stock is labeled gluten-free if that matters for your meal.

Change the herbs or mushrooms: A few fresh thyme sprigs can replace the dried thyme, or use ½ teaspoon (1 g) dried rosemary for a more pronounced herbal note. Chanterelles or another firm mushroom can replace some or all of the cremini mushrooms; delicate mushrooms may soften more quickly, so add them later. These are flexible variations, not claims that every French stew uses the same ingredients.

Storage and Reheating

Refrigerate the stew within 2 hours of cooking, in a covered container, and use it within 3 to 4 days. If the pot is large, divide the stew into shallow containers so it cools more quickly. The sauce may thicken as it chills, and a layer of fat can set on top; lift off some of it if you prefer a leaner serving, or stir it back in for a richer finish.

For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little headspace for expansion. Thaw overnight in the refrigerator, not on the counter. Reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of stock or water if the sauce is too thick. Heat leftovers to 165°F (74°C), checked with a food thermometer. In a microwave, cover loosely, stir partway through, and check the temperature in more than one spot.

Frequently Asked Questions

Can I make this stew a day ahead?
Yes. Cool it promptly, refrigerate it, and reheat it the next day to 165°F (74°C). The flavors settle as the stew rests, and the chilled sauce is easy to adjust: remove excess solidified fat if desired, then loosen it with a little stock while reheating. Keep the pot covered while warming so the beef does not dry out.

Why is my beef still tough after two hours?
Beef chuck can take longer depending on the size of the cubes, the cut, and how gently the pot is simmering. Continue cooking in 15-minute increments until a fork slides into the beef easily. A thermometer confirms a safe temperature, but tenderness is the practical cue that collagen has softened enough for a braise.

How can I thicken the sauce without making it floury?
First simmer the stew uncovered for a few minutes to reduce excess liquid. If it still needs thickening, mix 1 teaspoon (3 g) cornstarch with 1 tablespoon (15 ml) cold water and stir it into the gently simmering sauce. Give it a minute to thicken before adding more; too much starch can make the sauce glossy and overly dense.

Can I make it in a slow cooker?
Yes, but brown the bacon and beef and soften the vegetables in a skillet first; that step builds flavor that a slow cooker will not create on its own. Transfer everything except the mushrooms and pearl onions to the cooker, and cook on low until the beef is fork-tender, usually about 7 to 8 hours. Add sautéed mushrooms and onions near the end, and use a skillet to reduce the sauce if it is thinner than you like. Slow-cooker times vary by model, so use tenderness rather than the clock alone.

What can I use instead of red wine?
Use the same quantity of beef stock, then add red wine vinegar a little at a time near the end, starting with 1 tablespoon (15 ml). The vinegar adds acidity but does not reproduce wine’s aroma or flavor, so the stew will taste different and somewhat less complex. Avoid replacing the wine with grape juice, which can make a savory sauce unexpectedly sweet.

Can I use a different cut of beef?
Beef brisket or boneless short ribs can work if cut into stew-sized pieces, though the amount of fat and the final texture will differ. Trim very large pieces of surface fat, but leave enough marbling for a moist braise. Lean cuts such as sirloin are not ideal for this long cooking method because they can turn dry rather than becoming tender.

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

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