A comforting classic, this traditional French beef stew is rich, hearty, and deeply flavorful. Slow-cooked to perfection, tender chunks of beef are simmered alongside vegetables, aromatic herbs, and savory turkey bacon, creating a dish that is both rustic and satisfying. The long cooking time allows all the ingredients to meld together beautifully, resulting in a thick, velvety sauce and melt-in-your-mouth meat.
Ingredients
- 3 lbs beef chuck, cut into 2-inch pieces
- 6 slices turkey bacon, chopped
- 1 large onion, finely chopped
- 3 carrots, sliced
- 2 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 lb mushrooms, quartered
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1 bouquet garni (thyme, bay leaves, parsley)
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Base
Begin by heating 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is warm, add the chopped turkey bacon. Cook it slowly, stirring occasionally, until it becomes crisp and releases its savory flavor into the oil. This step helps build a rich foundation for the stew. Once done, use a slotted spoon to remove the turkey bacon from the pot and set it aside, leaving the flavorful fat behind.
Step 2: Sear the Beef
Season the beef chunks generously with salt and pepper on all sides. Working in batches to avoid overcrowding, add the beef pieces to the same pot. Sear them until each side develops a deep brown crust. This browning process is essential, as it enhances the overall depth of flavor in the stew. Once browned, transfer the beef to a plate and set aside along with the cooked turkey bacon.
Step 3: Cook the Vegetables
In the same pot, add the finely chopped onion, sliced carrots, and minced garlic. Stir them well, allowing the vegetables to absorb the remaining fat and browned bits stuck to the bottom of the pot. Cook for several minutes until the onion becomes soft, translucent, and fragrant. This step gently builds sweetness and balance into the dish.
Step 4: Add the Flour
Sprinkle the flour evenly over the cooked vegetables. Stir thoroughly to coat them, ensuring there are no dry pockets of flour. As you mix, scrape the bottom of the pot to incorporate all the caramelized bits left from searing the meat. This not only prevents sticking but also thickens the stew later during cooking.
Step 5: Combine and Simmer
Return the browned beef and turkey bacon back into the pot. Stir in the tomato paste, mixing well so it evenly coats the meat and vegetables. Add the bouquet garni, then pour in the beef broth. Increase the heat and bring the mixture to a gentle boil.
Once it reaches a boil, reduce the heat to low and cover the pot with a lid. Allow the stew to simmer slowly for about 2 hours. During this time, the beef will become tender, and the flavors will deepen significantly. Stir occasionally to ensure nothing sticks to the bottom and everything cooks evenly.
Step 6: Prepare the Mushrooms
About 30 minutes before the stew has finished cooking, heat a separate pan over medium heat. Add the quartered mushrooms and sauté them until they turn golden brown and release their moisture. This step enhances their flavor and prevents them from becoming soggy in the stew.
Step 7: Final Simmer
Add the sautéed mushrooms to the stew, stirring gently to combine. Let everything simmer together uncovered for the remaining 30 minutes. This final stage allows the mushrooms to absorb the rich sauce while slightly thickening the stew to a perfect consistency.
Additional Details
- Preparation Time: 20 minutes
- Cooking Time: 2.5 hours
- Total Time: 2 hours 50 minutes
- Servings: 6
- Calories: 540 kcal