This amazing French beef stew gets it’s incredible flavor from bacon, garlic, and wine, plus a two-step cooking process. Try it and you’ll see it really is the best stew ever.
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 stew?” then this is for you. I serve this for company often in the winter – 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 learned to make this stew in college when I lived with a family where the wife was a good cook (which is also where I learned to make this “only for me” salad and this healthified French dressing). It has become my family’s favorite stew, too, and my daughter asks for it regularly in the winter.
Should I mention how easy this beef stew recipe is? It’s one of the reasons it makes such a great entertaining meal, but I think I’m just going to emphasize the bacon, the wine, the long, slow cooking. Because that pretty much explains it.
And I am really not exaggerating. At all.
Make French Beef Stew
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!
After cooking the bacon, the beef is tossed with seasoned flour and then browned in the bacon fat, adding the first layer of flavor.
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.
After browning you transfer the browned beef to a 13×9 glass baking pan or roasting pan. Why a shallow pan? That’s how I learned the recipe and I think it makes the stew less runny because the shallow pan allows for more evaporation, which in turn allows all the flavors to concentrate wonderfully. You can also use a large Dutch oven.
No matter what you choose to bake it in, it’s the two-step cooking method (well, besides the bacon…) 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.
Oh, and the bacon we cooked until crisp at the beginning? That bit of goodness gets sprinkled on each serving along with some fresh parsley.
Yeah, I have no doubt that if you try this, you will be calling it the best stew ever, too.
You can see in the photos that my favorite was to serve French beef stew is over Sour Cream Garlic Mashed Potatoes. I used to just add cut potatoes in the stew with the other vegetables, but when I discovered serving it with mashed potatoes, I’ve never looked back. You should definitely try it!
Obviously, I’ve no idea where the “French” in the title came from – is there a French equivalent of this recipe? Do the French use bacon in their stew? I can believe they use wine and I know they are good cooks – and since this is so incredible, lets just go with it!
French Beef Stew Recipe - The Best Stew Ever!
Ingredients
- 6-8 pieces bacon
- 2-3 lbs. boneless beef chuck roast cubed
- 1/2 c. flour
- 1/2 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/2 c. dry red wine
- 1-1/2 c. beef broth
- 1 tsp. dried thyme
- 3-4 cloves garlic minced
- 6 medium potatoes quartered (optional -omit if serving over Garlic & Sour Cream Mashed Potatoes)
- 1 large onion peeled and cut in half and sliced
- 4-6 large carrots sliced lengthwise (use the larger amount if serving over mashed potatoes)
- 1 cup sliced mushrooms
- Chopped fresh parsley for serving
Instructions
- Heat oven to 350 degrees. Cook bacon until crisp; remove to a plate and set aside.
- Mix flour, salt, pepper, onion and garlic powders in a shallow bowl. Coat beef cubes in mixture and brown in bacon drippings; remove to a 3-quart casserole dish or 13x9 baking pan.
- Mix wine, broth, garlic, and thyme, and pour over the meat cubes in the pan.
- Cover with lid or foil 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 (and add and additional 1/2 c. broth or water if stew seems dry), return to oven and cook another 15 minutes.
- Top each serving with crumbled bacon and chopped parsley.
Notes
Nutrition
Other Stews You May Like:
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!)
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Keista says
I made this last evening for my family and got many compliments! I served it with the mashed potatoes. Both are excellent recipes. Thanks!
Jami says
So glad you tried this, Keista! Of course I’m not surprised everyone liked it – that’s always the reaction I get, too. 🙂
Norma says
Jami, How much bacon should be used? Thx.
Jami says
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.
Norma says
Thanks and good timing Jami! I am making this for dinner tonight!
Norma
Kim says
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.
Jami says
I hope you enjoy it, Kim!
Kate says
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!
Jami says
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. 🙂
Audrey says
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!
Jami says
Thank you, Audrey – I’m so glad you gave it a chance! 🙂
Julie Pullum says
Got this in the slow cooker for later today, smells wonderful!
Jennifer says
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!
Heather P says
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!
Jami says
Thank you, Heather! I think that’s why we like it so much, too. 😉
Shirley says
This was absolutely wonderful! I will definitely make this again. I added more beef stock,red peppers, celery, mushrooms, and extra garlic.
Jami says
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. 😉
Tricia says
Yumm! I know what we’re having for dinner this week. Looks delicious!
Beniamino Scungio says
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.
Jami says
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!
Rachael says
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!
Dixie Redmond says
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?
Jami @ An Oregon Cottage says
Yes, Dixie, you can make as many pans as your oven can hold. 🙂
Lisa @ Fern Creek Cottage says
I made this for dinner last night and it was delicious! I’m so glad I have a little left over for lunch today!
Thymeless says
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
Johnlyn ~ says
That sounds and looks awesome!