Easy French Beef Stew with Bacon (The Best Stew Ever)
This beef stew recipe is comfort in a bowl – tender beef infused with smoky bacon, savory garlic, and velvety red wine for a French twist. The result is a rich and robust flavor that will make this a favorite of friends and family. You can make this delicious stew using multiple cooking methods, including oven baking, slow cooking, and even the instant pot. Try it and you’ll see it really is the best stew ever!
✩ What readers are saying…
“Oh. My. Goodness. I found this on Pinterest months and months ago, and finally got around to making it last night. AMAZING!! Even my beef-stew-hater husband loved it. I’ll be making this regularly, probably even for company in the future. Thank you for posting this!” -Audrey
This incredible French beef stew is hands-down one of my favorite recipes ever. If you’ve always thought, “What’s the big deal about beef stew?” then this recipe is for you.
I learned to make this stew in college when I lived with a family my sophomore year whose mom knew how to cook (which is also where I learned to make this “only for me” Tex-Mex salad and this healthier French dressing). It has since become my own family’s favorite beef stew, too, with my daughter asking for it regularly in winter.
I serve this for company often, too – it’s that good – and not only do I get compliments, most of our guests are practically licking the bowls and asking, “What did you do to this stew?”
I used to make this classically with the potatoes cooked along with the carrots and onions, but once I discovered how wonderful it was with these garlic mashed potatoes, that is the only way I serve it now! Either way works, though.
What makes this stew recipe “French?”
It actually was years before I realized this recipe is a riff on the classic Beef Bourguignon with mushrooms and red wine, which is where the French in the title comes from.
But this recipe adds bacon – and browning the beef in the bacon fat – and it makes all the difference I think.
Should I also mention how easy this beef stew recipe is? Most of the time the recipe takes is hands-off cooking and you can choose the original oven method or use a slow cooker or Instant pot.
The easy and hands-off cooking is one of the reasons it makes such a great entertaining meal, but in the end it’s the bacon, the wine, garlic, and the long, slow cooking that pretty much explains it’s amazingness.
And I am really not exaggerating. At all.
Recipe Ingredients
You’ll need basic beef stew ingredients for this recipe including:
- Beef chuck roast: This is the best cut for stew as it is a tough meat that is still marbled enough to not dry out in the long cooking. I’ve also used a tip roast, though it is a bit leaner so doesn’t have that melt-in-your-mouth quality of a chuck roast.
- Bacon: The best part of the recipe – don’t drain off any of the fat after cooking!
- Red wine: This imparts a lot of flavor, but if you don’t do alcohol you can replace this with more beef broth to equal the amount.
- Vegetables: Carrots, onions, mushrooms, and potatoes are called for – as you can see, I omit the potatoes in cooking and instead serve this with mashed potatoes (SO good). I also rarely use mushrooms since I typically don’t buy them, but they do add a nice touch to the dish.
Why add red wine?
The acidity in the wine aids in breaking down tough cuts of meat like beef chuck and adds a depth of flavor which concentrates as the liquid evaporates in the oven.
Note: if you make this in a slow cooker, add the wine at the end of browning the meat so the alcohol has a chance to evaporate (little evaporation occurs in a slow cooker).
TIP: You can buy ‘beef for stew,’ at the store, but I’m not always sure where the meat came from, so I usually buy a chuck roast and then cube it myself. The bonus is that this also saves money.
How To Make French Beef Stew – Oven Method
Here are a few helpful visual instructions – the full instructions with exact ingredients can be found in the printable recipe card below.
Step 1: Cook the bacon. One of the secrets to the wonderful flavor starts at the beginning with bacon. It needs to be crisp so you can crumble it on top later, so no limp bacon!
Step 2: Dredge beef and crumble bacon. While bacon is cooking, coat beef cubes in seasoned flour in a bowl. Drain and crumble the bacon and set it aside on a plate or container at room temperature.
Step 3: Brown beef cubes. Spoon the flour coated beef cubes into the hot bacon fat, being careful not to bring extra flour with them. Cook just until the flour is absorbed and some of the sides are browned (not all will be – we’re not cooking the beef here).
Step 4: Cook stew. Transfer the browned beef to a 13×9 baking pan or roasting pan. Mix wine, broth, garlic, and thyme, pour over meat, cover and bake for 1 hour. Add vegetables, increase oven temperature and cook another 45 minutes or so. Add mushrooms and more broth if needed and bake another 15 minutes.
Why a shallow pan?
That’s how I learned this recipe and I think it makes the stew thicker because the shallow pan allows for more evaporation, which in turn allows all the flavors to concentrate wonderfully. However, you can also bake this in a large Dutch oven.
No matter what you choose to bake it in, it’s the two-step cooking method (well, besides the bacon…) I think that elevates this beyond a regular stew. Not only does it make the meat super tender, but it also infuses it with the wine, garlic and thyme and keeps the vegetables from getting too mushy.
That said, you can use a crockpot or pressure cooker if you’d like – here are those instructions:
Slow Cooker Method
Proceed with recipe though browning the meat. Add wine to beef and cook for 2-3 minutes, scraping up browned bits and allowing the alcohol to evaporate.
Transfer to a slow cooker and add all remaining ingredients except reserved bacon (omit potatoes if you’re planning on serving with mashed potatoes). Cook on low for 7-8 hours or high for 4-5 (it’s preferable to cook this on low to really tenderize the beef).
Instant Pot Method
Cook the bacon and brown the beef in batches using the sauté function. During the last 2-3 minutes of browning the beef, add the wine to evaporate some. Add all ingredients except reserved bacon (omit potatoes if you’re planning on serving with mashed potatoes).
Lock the lid and check that valve is set to seal. Cook on high pressure for 25 minutes (it should take 8-10 minutes to come to pressure). Let release naturally for 10 minutes and then quick release any remaining pressure.
Remember the bacon we cooked until crisp at the beginning? Sprinkle a bit of this goodness on each serving along with some fresh herbs like thyme and parsley if you have it.
To serve with mashed potatoes like I do, make up your favorite recipe (this sour cream and garlic recipe is my go-to with any type of potatoes you have) about 20 minutes before serving. You can dish up the stew and then dollop with potatoes or add the potatoes first to half the bowl and fill in with the stew – it’s up to you.
What to serve with beef stew
- A green salad like Orange Almond Salad or seasonal vegetables tossed with American French Salad Dressing.
- Refreshing Celery Salad with Onions & Parmesan
- Easy Artisan Bread Recipe (yeast) or Easy 1-Day Sourdough Artisan Bread
- Simple French Baguettes Recipe
Storage
- To store: Keep in an airtight container in the fridge for 4-5 days.
- To freeze: After the stew is cool, transfer it to a freezer-safe container, and freeze for up to 3 months.
- To reheat: Thaw in the refrigerator overnight, if frozen, and heat in the microwave or on the stovetop until desired temperature.
“I made this last evening for my family and got many compliments! I served it with the mashed potatoes. Both are excellent recipes. Thanks!” -Keista
“I made this last night, exactly according to your directions, and it was EXCELLENT! Browning the meat in the bacon fat really deepens the flavor. We were supposed to have a dinner guest, but she had to cancel last minute. I must say, although I missed her company, I’m supremely glad that there are enough leftovers to enjoy again tonight! Brilliant recipe!” -Heather
“Hi Jami, Made this last week, we loved it!! So easy and delicious!! Love recipes that look and taste like you spent hours cooking…..yet, I was enjoying reading your blog while the house smelled wonderful.” -Thymeless
I have no doubt that if you try this, you will be calling it the best stew ever, too! Please leave a rating and review to let me know.
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Easy French Beef Stew with Bacon (or The Best Stew Ever)
Equipment
- 1 13×9 inch baking pan or Dutch oven
- Crockpot OR Instant Pot- Options
Ingredients
- 6-8 pieces bacon
- 3 pounds boneless beef chuck roast, cubed
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 cup dry red wine (or beef broth)
- 1½ cups beef broth
- 1 teaspoon dried thyme
- 3 to 4 cloves garlic, minced
- 4 to 6 medium potatoes, quartered (optional -omit if serving over Garlic & Sour Cream Mashed Potatoes)
- 1 large onion, peeled and cut in half and sliced
- 4 to 6 large carrots, sliced lengthwise (use the larger amount if serving with mashed potatoes)
- 1 cup sliced mushrooms, optional
- optional fresh parsley or thyme for serving
Instructions
- Heat oven to 350 degrees. Cook bacon until crisp; remove to a plate to drain and cool. Crumble and set aside until serving.
- Mix flour, salt, pepper, onion and garlic powders in a medium bowl. Coat beef cubes in mixture and brown in bacon drippings, transferring beef with as little extra flour as possible. Brown only until most of the flour is absorbed and work in batches if needed. Transfer beef to a 3-quart casserole dish or 13×9 baking pan. (Alternately you can use a Dutch oven.)
- Mix wine, broth, garlic, and thyme, and pour over the beef in the pan.
- Cover with foil or lid and bake for 1 hour. Remove pan from oven and increase oven temperature to 450 degrees.
- Stir in onions, carrots, and potatoes (if using); replace cover and bake for 45 minutes.
- Stir in the mushrooms (you can add an additional 1/2 cup broth or water if stew seems dry), and return to oven to cook another 15 minutes.
- To serve, top each serving with the crumbled bacon and chopped herbs if using. If using the optional mashed potatoes, add on the side or to the top of the stew.
Notes
To freeze: After the stew is cool, transfer it to a freezer-safe container, and freeze for up to 3 months.
To reheat: Thaw in the refrigerator overnight, if frozen, and heat in the microwave or on the stovetop until desired temperature.
Nutrition
More Favorite Stews
- The Best Sausage and Lentil Stew
- Bowl of Spicy Beef Tomato and Corn Stew
- Slow Cooker Pork-Vegetable Stew (also served with the garlic mashed potatoes!)
This recipe has been updated – it was originally published in 2013.
Delicious! I made it in the 13 x 9 pan in the oven. Beef was super tender and wonderful, rich flavors. We like mushrooms so I doubled the amount and it was just right for us. Love the idea of serving it with mashed potatoes rather than putting potatoes in the stew itself. Definitely a keeper!
So glad you like this like we do!
Has anyone tried this in a slow cooker? It’s gotten more expensive for my oven since I have a gas range! Thanks for any feedback. Happy holidays.
Hmmm – I’ll have to experiment with the recipe to see. My feeling is that I’ll need to reduce the liquid since it doesn’t evaporate like in the oven. Putting it on my list to try!
This is one of my favorite comfy dinners!
I’m so glad!!
The recipe is very similar to a French stew my mom used to make “Beef Bourguignon”, which was always a family favorite. I am going to try your version, however, because it contains more veggies than my mom’s did and I’m always searching for those true one-pot meals to make like easier!
I just saw someone make that and realized it was similar, Kathy! But I think this version is easier and you’re right – more veggies. 🙂
I made this last evening for my family and got many compliments! I served it with the mashed potatoes. Both are excellent recipes. Thanks!
So glad you tried this, Keista! Of course I’m not surprised everyone liked it – that’s always the reaction I get, too. 🙂
Jami, How much bacon should be used? Thx.
Oh my gosh, Norma – when I updated the recipe it lost the bacon amount. Thank you for catching that! I’ve added it back in – it’s 6-8 pieces.
Thanks and good timing Jami! I am making this for dinner tonight!
Norma
Jami, this looks delicious and surprisingly easy! With “French” in the name, I just assumed it would be a difficult, involved process. Can’t wait to give it try.
I hope you enjoy it, Kim!
Soooo, I made this last night. I was trying to do it gluten free, so I used buckwheat flour instead of flour (which I do not recommend to anyone else who may be tempted) and forgot to turn the oven up when I added the veggies – and guess what! It was still delicious!!! And the smell that fills the house while its cooking is divine – it’s practically worth making it just for that!
Ha, I’m glad it still turned out for you, Kate! I would probably use a teaspoon of cornstarch or arrowroot to thicken if I needed to be GF – just brown the meat in bacon fat without coating and mix the thickener with the cold wine before adding. 🙂
Oh. My. Goodness. I found this on Pinterest months and months ago, and finally got around to making it last night. AMAZING!! Even my beef-stew-hater husband loved it. I’ll be making this regularly, probably even for company in the future. Thank you for posting this!
Thank you, Audrey – I’m so glad you gave it a chance! 🙂
Got this in the slow cooker for later today, smells wonderful!
I made this last night and the flavor is wonderful! Mine became a bit dry…next time I will use a bit more broth and serve over mashed potatoes! Thanks for sharing!
I made this last night, exactly according to your directions, and it was EXCELLENT! Browning the meat in the bacon fat really deepens the flavor. We were supposed to have a dinner guest, but she had to cancel last minute. I must say, although I missed her company, I’m supremely glad that there are enough leftovers to enjoy again tonight! Brilliant recipe!
Thank you, Heather! I think that’s why we like it so much, too. 😉
This was absolutely wonderful! I will definitely make this again. I added more beef stock,red peppers, celery, mushrooms, and extra garlic.
Yeah! I’m on a mission for more people to find out about this recipe – our favorite stew, so I’m glad to count you among the converts. 😉
Yumm! I know what we’re having for dinner this week. Looks delicious!
When my lady and I had our 25th anniversery, she informed me that after 25 years it was my turn to cook. Well, I took it very seriously. I started to cook. We have been married for 61 years come June, and she won/t let me quit. So I keep going. I’ve had a look at your recipe, and instrctioms, and it looks prety good to me; I will be trying it very soon. Am always looking for new ways to please her.. Thank you.
Ben Scungio, from North Providence, Rhode Island.
Wow, Ben, you sound like a treasure! I’m sure if I told Brian that he would give me that “deer in the headlights look” and we’d have pasta every night! You’ve got a lucky wife. 🙂 Hope you enjoy the stew!
I love the idea of finishing the stew in the oven. Those that I’ve done this way before turn out so yummy and the meat is so tender. I had already planned to try this next week, and yes, the new pictures sure make me want to try it even sooner!
This looks really good. I would like to try it for a family gathering. Do you think you can cook two pans at same time?
Yes, Dixie, you can make as many pans as your oven can hold. 🙂
I made this for dinner last night and it was delicious! I’m so glad I have a little left over for lunch today!
Hi Jami, Made this last week, we loved it!! So easy and delicious!! Love recipes that look and taste like you spent hours cooking…..yet, I was enjoying reading your blog while the house smelled wonderful. Have you considered a cookbook??? : )T
That sounds and looks awesome!