This French Bistro Beef Stew isn’t as fancy as it sounds – just a few simple ingredients cooked low and slow to make the best tasting stew you’ve ever had!
Scale
Ingredients
- 4 pound chuck roast
- Kosher salt and black pepper for seasoning, flour for dusting the roast
- 1/4 cup olive oil
- 2 cups sliced onions
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4–5 carrots, peeled and cut into 2 inch pieces (about 2 cups)
- 10 ounces button mushrooms, cleaned and quartered
- 3 cloves of garlic, chopped
- 1/2 cup dry red wine
- 2 cups beef broth
- 1 package Lipton Onion Soup Mix, Beefy Onion flavor
Instructions
- Preheat the oven to 350 degrees.
- Season the roast on both sides generously with salt and pepper.
- Add flour to a plate and coat the roast on all sides, tapping off any excess flour.
- Add the olive oil to a dutch oven over medium heat. Once the oil is warmed, place the roast carefully into the pot to brown. Cook for 5 minutes, check to see if the roast is browned then flip to the other side for another 5 minutes until browned. Remove the roast from the pot to a board or plate and cover with foil.
- Add the onions, salt and pepper to the pot and stir to coat in the oil. Turn the heat down to low and cook the onions for 10 minutes until they are soft and caramelized, stirring often.
- Add the mushrooms and carrots to the onions and cook for 5 minutes, stirring together with the onions.
- Pour in the wine to deglaze the bottom of the pot. Scrape up the bottom of the pot to get all the flavor into the gravy. Pour in the broth along with the soup mix and stir. Place the roast back to the pot, cover and place into the oven.
- Check the beef after 2 hours to see if the meat is fork tender. Cook 30 minutes longer if the meat isn’t tender enough, depending on if you want to slice the meat or shred the meat into pieces.
- Remove the roast from the pan, shred or slice the meat and add to a serving platter. Ladle the gravy and vegetables over the meat and serve.
Recipe Notes
If you let the gravy sit for about a half an hour while the meat is covered in foil, you can skim off some of the fat that settles on top before serving.
If you want to lower the carb content of this stew, add less onions, tap the flour off very well so that you only have a thin layer and reduce the wine to 1/4 cup.
- Category: Dinner
- Method: Oven
- Cuisine: French
