A comforting French-style beef stew is all about deep flavor, tender meat, and a rich, velvety sauce. This version combines well-marbled beef chuck, smoky turkey bacon, sweet carrots, and earthy mushrooms, all slowly simmered together with a bouquet garni to build layers of flavor. The long, gentle cooking time allows the collagen in the beef to break down, resulting in succulent pieces that almost melt in your mouth, while the vegetables and herbs infuse the broth with warmth and aroma.
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:
- Prepare the ingredients
Start by patting the beef chuck pieces dry with paper towels. This helps them brown properly later instead of steaming. Season the beef generously on all sides with salt and freshly ground black pepper. Chop the turkey bacon into small pieces. Finely chop the onion, slice the carrots into even rounds, and mince the garlic. Quarter the mushrooms and set them aside for later. Having everything prepared before you start cooking will make the process smoother and more enjoyable. - Render the turkey bacon
Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and let it warm for a minute. Add the chopped turkey bacon and cook, stirring occasionally, until it becomes browned and slightly crisp and has released some of its fat into the pot. This should take about 5–7 minutes. Using a slotted spoon, transfer the turkey bacon pieces to a plate and set them aside, leaving the flavorful fat in the pot. - Brown the beef in batches
Increase the heat to medium-high. Working in batches, add some of the seasoned beef pieces to the pot in a single layer, making sure not to overcrowd the surface. Let the beef sear without moving it for a few minutes, until a deep brown crust forms on one side, then turn to brown the other sides. Each batch should take about 6–8 minutes. Remove the browned beef to the plate with the turkey bacon and repeat with the remaining pieces. This browning step is essential for building a rich, complex flavor in the stew. - Cook the aromatic vegetables
Once all the beef is browned and set aside, reduce the heat to medium. In the same pot, add the chopped onion and sliced carrots. Cook, stirring often, until the onion becomes soft and translucent and the carrots begin to soften slightly, about 5–7 minutes. Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Be careful not to let the garlic burn, as it can turn bitter.
- Add the flour and tomato paste
Sprinkle the all-purpose flour evenly over the vegetables in the pot. Stir thoroughly to coat the onions and carrots with the flour, scraping the bottom of the pot to loosen any browned bits stuck there. These browned bits are full of flavor and will thicken the stew as it cooks. Add the tomato paste and stir it into the mixture, cooking for 1–2 minutes to lightly toast the paste and deepen its flavor. - Build the stew base
Return the browned beef and the cooked turkey bacon, along with any accumulated juices on the plate, back into the pot. Pour in the beef broth, stirring well to dissolve the flour and tomato paste into the liquid. Add the bouquet garni, tucking it down into the stew so it is submerged. Bring the mixture just up to a gentle boil over medium-high heat, then immediately reduce the heat to low to maintain a slow, steady simmer. - Slow cooking for tenderness
Cover the pot with a lid, leaving it slightly ajar if you want the stew to reduce a bit more. Let it simmer gently for about 2 hours. During this time, check occasionally to ensure the stew is not boiling too vigorously; adjust the heat if needed. Stir now and then to keep anything from sticking to the bottom. Over these two hours, the beef will gradually become fork-tender, and the sauce will grow richer and more flavorful. - Sauté the mushrooms
About 40–45 minutes before the end of the cooking time, heat a small skillet over medium heat. Add a little oil if needed. Add the quartered mushrooms in a single layer and sauté them, stirring occasionally, until they release their moisture and develop a golden brown color on the edges, about 8–10 minutes. Browning the mushrooms separately keeps their texture firm and their flavor concentrated. - Finish the stew
Add the sautéed mushrooms to the pot for the last 30 minutes of simmering. Stir gently to distribute them throughout the stew. Continue cooking with the lid slightly ajar so the flavors meld and the sauce thickens to a silky consistency. At the end of the cooking time, remove the bouquet garni and taste the sauce. Adjust the seasoning with additional salt and pepper if needed. - Rest and serve
Once the stew is finished, let it rest off the heat for about 5–10 minutes before serving. This brief resting time allows the flavors to settle and the sauce to thicken slightly more. Serve the stew hot, making sure each portion includes a generous amount of beef, vegetables, and mushrooms along with plenty of sauce.
Prep Time: 20 minutes
Cooking Time: 2.5 hours
Total Time: 2 hours 50 minutes
Kcal: 540 kcal
Servings: 6 servings