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French Bistro Beef Stew in a bowl with noodles on a board

French Bistro Beef Stew

  • Author: Dan
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: oven
  • Cuisine: French

Description

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!


Ingredients

4 pound chuck roast

Kosher salt and black pepper for seasoning, flour

1/4 cup olive oil

3 cups sliced onions

1 teaspoon kosher salt

1/2 teaspoon black pepper

45 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


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, patting off any excess.

Add the olive oil to a dutch oven over medium heat.

Once the oil is warmed, add the roast carefully to 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.

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 20 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 from browning the roast into the gravy.

Pour in the broth along with the Lipton Soup Mix, stir.

Add 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 a half an hour longer if the meat isn’t tender enough, depending on if you want to slice the meat or shred 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.


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.

Keywords: stew, pot roast, weekend dinners, cooking with wine, comfort food meals, easy beef stew, stew recipe, chuck roast recipes