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French Country Beef Stew Hearty and Flavorful Dish

by on November 12, 2025

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Warm your kitchen and delight your taste buds with French Country Beef Stew. This hearty and flavorful dish combines tender beef, fresh vegetables, and rich broth, creating a meal that’s both comforting and nourishing. Whether you’re a beginner or a seasoned cook, my easy step-by-step guide will ensure a perfect stew every time. Ready to dive into this classic recipe? Let’s get started!

- 2 lbs chuck beef, cut into 1-inch cubes - 1 large onion, diced - 4 cloves garlic, minced - 3 large carrots, sliced into rounds - 2 parsnips, sliced into half-moons - 2 medium potatoes, diced into cubes - 3 cups beef broth (homemade or store-bought) - 2 cups diced tomatoes (canned or fresh) To make a great French country beef stew, the chuck beef is key. This cut is perfect for slow cooking. It becomes tender and juicy. Fresh vegetables enhance the flavor. The onion and garlic add depth. Carrots and parsnips bring sweetness. Potatoes make it hearty. The beef broth and diced tomatoes create a rich base. - 1 tablespoon tomato paste - 2 teaspoons dried thyme - 1 teaspoon dried rosemary - Salt and freshly ground black pepper, to taste - 2 bay leaves Seasoning is vital for a tasty stew. Tomato paste adds richness. Dried thyme and rosemary give earthy notes. Salt and pepper balance the flavors. Bay leaves add a subtle aroma. These seasonings work together to create a warm, comforting dish. - Fresh parsley, finely chopped (for garnish) Garnishing with fresh parsley brightens the dish. It adds color and a fresh taste. You can also serve it with crusty country bread for dipping. A sprig of rosemary on top adds a nice touch too. Presentation matters, and these simple additions make a big difference. {{ingredient_image_2}} Preparing the beef Start with 2 pounds of chuck beef. Cut it into 1-inch cubes. Season the beef with salt and black pepper. This helps enhance the flavor. Browning the meat In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the beef cubes. Do this in batches if needed. Brown the meat for about 5-7 minutes. Once browned, remove the beef and set it aside. Sauteing onions and garlic In the same pot, add 2 more tablespoons of olive oil. Then, toss in one large diced onion. Sauté the onion for 4-5 minutes until it becomes soft. Next, add 4 minced garlic cloves. Stir for about one minute to avoid burning the garlic. Adding root vegetables Now, add 3 sliced carrots, 2 sliced parsnips, and 2 diced medium potatoes. Cook these veggies for about 5 minutes. Stir frequently so they start to soften and mix with the flavors. Combining ingredients Return the browned beef to the pot. Pour in 3 cups of beef broth and 2 cups of diced tomatoes. Add 1 tablespoon of tomato paste, 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, and 2 bay leaves. Stir everything well to combine. Cooking time and checking tenderness Increase the heat to bring the stew to a gentle simmer. Once it simmers, lower the heat and cover the pot. Let it cook for 1.5 to 2 hours. Stir occasionally and check the beef for tenderness with a fork. Adjust the seasoning with salt and pepper if needed. Don’t forget to remove the bay leaves before serving! To ensure beef tenderness, choose chuck beef. This cut has the right fat and flavor. Cut it into 1-inch cubes for even cooking. Season the beef well with salt and pepper before browning. This step locks in flavor. Always brown the meat in batches. This method prevents steaming and helps achieve a nice crust. Balancing flavors is key. Use fresh herbs like thyme and rosemary for depth. Dried herbs work well too, but fresh adds more aroma. Taste the stew often. Adjust the salt and pepper as needed. The final flavor should be rich and savory. A heavy-bottomed pot or a Dutch oven is best for simmering. These pots distribute heat evenly, preventing hot spots. Avoid using a thin pot, as it can cause uneven cooking. To avoid overcrowding, brown the beef in small batches. If you add too much, the meat will steam instead of sear. Searing gives your stew layers of flavor. Take your time with this step for the best results. Serve your stew with crusty country bread. This bread is perfect for dipping. You can also pair it with a fresh green salad for a nice contrast. For presentation, ladle the stew into deep bowls. Garnish with fresh parsley for color. Placing a sprig of rosemary on top adds an aromatic touch. It makes the dish look more inviting and appetizing. Pro Tips Brown the Beef Properly: Ensuring the beef is well-browned adds depth of flavor to the stew. Avoid overcrowding the pot to achieve a nice sear on each piece. Use Fresh Herbs: If available, substitute dried thyme and rosemary with fresh herbs for a more vibrant flavor. Use three times the amount of fresh herbs compared to dried. Adjust the Consistency: If the stew is too thick after simmering, stir in a bit more broth or water until you reach your desired consistency. Let it Rest: For even better flavor, allow the stew to sit for a few hours or overnight in the fridge. Reheat before serving to let the flavors meld beautifully. {{image_4}} You can change the meat in this stew to suit your taste. Try using lamb or chicken for a different flavor. Each meat brings its own unique taste and texture. You can also add more vegetables. Mushrooms and bell peppers work great. They add depth and color. Feel free to mix and match vegetables based on what you have. Seasonal veggies can enhance the dish too. If you prefer a slow cooker, you can make this stew easily. Just brown the beef first. Then, add all the ingredients to the slow cooker. Cook on low for about 6-8 hours. This method lets the flavors meld beautifully over time. You can also cook it on the stovetop or in the oven. For stovetop, follow the same steps but simmer for about 1.5-2 hours. In the oven, set it to 325°F and cook for 2-3 hours. For a richer taste, add red wine to the stew. It helps to deepen the flavor profile. Use about a cup of red wine after you sauté the vegetables. Let it cook a bit to reduce. You can also play with herbs. Try adding fresh thyme or bay leaves for a fragrant twist. Rosemary and parsley can brighten the dish. Experiment with different herbs to find your favorite mix. French Country Beef Stew lasts about 3 to 4 days in the fridge. To store it best, let the stew cool to room temperature. Then, transfer it to an airtight container. This keeps the stew fresh and tasty. You can freeze leftovers for up to 3 months. For freezing, use freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space for the stew to expand. Thaw the stew overnight in the fridge before reheating. To reheat, warm it in a pot over low heat, stirring often. You can prepare ingredients in advance. Chop the vegetables and store them in the fridge. You can also brown the beef ahead of time. When ready to cook, just combine everything in the pot. For quick reheating, microwave individual portions in a bowl covered with a lid. This keeps the stew moist and warm. French Country Beef Stew is a warm and hearty dish. It comes from the rustic kitchens of France. This stew blends tender beef with fresh vegetables and rich broth. You often find it in homes during cold months. It is perfect for family meals or gatherings. The flavors are deep and comforting, making it a favorite worldwide. Yes, you can make the stew ahead of time. It tastes even better the next day. Let it cool before storing it in the fridge. It will last for about three days. If you want to freeze it, use an airtight container. It can keep in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat on the stove until hot. You can thicken the stew easily. One way is to mix flour with water to create a paste. Stir this into the stew while it cooks. Another option is to use cornstarch mixed with cold water. Add this to the stew and bring it to a simmer. Both methods will give you a thicker texture. You can also mash some of the potatoes in the stew for a natural thickness. In this post, I walked you through the essentials of making a hearty French Country Beef Stew. We covered main ingredients, cooking steps, and helpful tips to perfect your dish. Remember to balance flavors for the best taste. Experiment with variations to suit your style, and focus on storage for leftovers. This stew not only warms you up but also brings comfort and joy to your table. Dive into this recipe and enjoy every delicious bite!

Why I Love This Recipe

  1. Hearty and Comforting: This stew is the perfect dish to warm you up on a chilly evening, bringing comfort in every spoonful.
  2. Flavorful Ingredients: The combination of herbs, vegetables, and tender beef creates a rich and savory flavor that is truly satisfying.
  3. Easy to Prepare: With straightforward steps and minimal active cooking time, this stew is simple enough for any home cook to master.
  4. Perfect for Leftovers: This stew tastes even better the next day, making it a great option for meal prep and easy lunches.

Ingredients

Main Ingredients

– 2 lbs chuck beef, cut into 1-inch cubes

– 1 large onion, diced

– 4 cloves garlic, minced

– 3 large carrots, sliced into rounds

– 2 parsnips, sliced into half-moons

– 2 medium potatoes, diced into cubes

– 3 cups beef broth (homemade or store-bought)

– 2 cups diced tomatoes (canned or fresh)

To make a great French country beef stew, the chuck beef is key. This cut is perfect for slow cooking. It becomes tender and juicy. Fresh vegetables enhance the flavor. The onion and garlic add depth. Carrots and parsnips bring sweetness. Potatoes make it hearty. The beef broth and diced tomatoes create a rich base.

Seasonings

– 1 tablespoon tomato paste

– 2 teaspoons dried thyme

– 1 teaspoon dried rosemary

– Salt and freshly ground black pepper, to taste

– 2 bay leaves

Seasoning is vital for a tasty stew. Tomato paste adds richness. Dried thyme and rosemary give earthy notes. Salt and pepper balance the flavors. Bay leaves add a subtle aroma. These seasonings work together to create a warm, comforting dish.

Garnish

– Fresh parsley, finely chopped (for garnish)

Garnishing with fresh parsley brightens the dish. It adds color and a fresh taste. You can also serve it with crusty country bread for dipping. A sprig of rosemary on top adds a nice touch too. Presentation matters, and these simple additions make a big difference.

Step-by-Step Instructions

Preparation Steps

Preparing the beef

Start with 2 pounds of chuck beef. Cut it into 1-inch cubes. Season the beef with salt and black pepper. This helps enhance the flavor.

Browning the meat

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the beef cubes. Do this in batches if needed. Brown the meat for about 5-7 minutes. Once browned, remove the beef and set it aside.

Cooking the Vegetables

Sauteing onions and garlic

In the same pot, add 2 more tablespoons of olive oil. Then, toss in one large diced onion. Sauté the onion for 4-5 minutes until it becomes soft. Next, add 4 minced garlic cloves. Stir for about one minute to avoid burning the garlic.

Adding root vegetables

Now, add 3 sliced carrots, 2 sliced parsnips, and 2 diced medium potatoes. Cook these veggies for about 5 minutes. Stir frequently so they start to soften and mix with the flavors.

Simmering the Stew

Combining ingredients

Return the browned beef to the pot. Pour in 3 cups of beef broth and 2 cups of diced tomatoes. Add 1 tablespoon of tomato paste, 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, and 2 bay leaves. Stir everything well to combine.

Cooking time and checking tenderness

Increase the heat to bring the stew to a gentle simmer. Once it simmers, lower the heat and cover the pot. Let it cook for 1.5 to 2 hours. Stir occasionally and check the beef for tenderness with a fork. Adjust the seasoning with salt and pepper if needed. Don’t forget to remove the bay leaves before serving!

Tips & Tricks

Perfecting Your Stew

To ensure beef tenderness, choose chuck beef. This cut has the right fat and flavor. Cut it into 1-inch cubes for even cooking. Season the beef well with salt and pepper before browning. This step locks in flavor. Always brown the meat in batches. This method prevents steaming and helps achieve a nice crust.

Balancing flavors is key. Use fresh herbs like thyme and rosemary for depth. Dried herbs work well too, but fresh adds more aroma. Taste the stew often. Adjust the salt and pepper as needed. The final flavor should be rich and savory.

Cooking Techniques

A heavy-bottomed pot or a Dutch oven is best for simmering. These pots distribute heat evenly, preventing hot spots. Avoid using a thin pot, as it can cause uneven cooking.

To avoid overcrowding, brown the beef in small batches. If you add too much, the meat will steam instead of sear. Searing gives your stew layers of flavor. Take your time with this step for the best results.

Serving Suggestions

Serve your stew with crusty country bread. This bread is perfect for dipping. You can also pair it with a fresh green salad for a nice contrast.

For presentation, ladle the stew into deep bowls. Garnish with fresh parsley for color. Placing a sprig of rosemary on top adds an aromatic touch. It makes the dish look more inviting and appetizing.

Pro Tips

  1. Brown the Beef Properly: Ensuring the beef is well-browned adds depth of flavor to the stew. Avoid overcrowding the pot to achieve a nice sear on each piece.
  2. Use Fresh Herbs: If available, substitute dried thyme and rosemary with fresh herbs for a more vibrant flavor. Use three times the amount of fresh herbs compared to dried.
  3. Adjust the Consistency: If the stew is too thick after simmering, stir in a bit more broth or water until you reach your desired consistency.
  4. Let it Rest: For even better flavor, allow the stew to sit for a few hours or overnight in the fridge. Reheat before serving to let the flavors meld beautifully.

Variations

Ingredient Swaps

You can change the meat in this stew to suit your taste. Try using lamb or chicken for a different flavor. Each meat brings its own unique taste and texture. You can also add more vegetables. Mushrooms and bell peppers work great. They add depth and color. Feel free to mix and match vegetables based on what you have. Seasonal veggies can enhance the dish too.

Cooking Method Alternatives

If you prefer a slow cooker, you can make this stew easily. Just brown the beef first. Then, add all the ingredients to the slow cooker. Cook on low for about 6-8 hours. This method lets the flavors meld beautifully over time. You can also cook it on the stovetop or in the oven. For stovetop, follow the same steps but simmer for about 1.5-2 hours. In the oven, set it to 325°F and cook for 2-3 hours.

Flavor Enhancements

For a richer taste, add red wine to the stew. It helps to deepen the flavor profile. Use about a cup of red wine after you sauté the vegetables. Let it cook a bit to reduce. You can also play with herbs. Try adding fresh thyme or bay leaves for a fragrant twist. Rosemary and parsley can brighten the dish. Experiment with different herbs to find your favorite mix.

Storage Info

Refrigeration

French Country Beef Stew lasts about 3 to 4 days in the fridge. To store it best, let the stew cool to room temperature. Then, transfer it to an airtight container. This keeps the stew fresh and tasty.

Freezing

You can freeze leftovers for up to 3 months. For freezing, use freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space for the stew to expand. Thaw the stew overnight in the fridge before reheating. To reheat, warm it in a pot over low heat, stirring often.

Meal Prep Ideas

You can prepare ingredients in advance. Chop the vegetables and store them in the fridge. You can also brown the beef ahead of time. When ready to cook, just combine everything in the pot. For quick reheating, microwave individual portions in a bowl covered with a lid. This keeps the stew moist and warm.

FAQs

What is French Country Beef Stew?

French Country Beef Stew is a warm and hearty dish. It comes from the rustic kitchens of France. This stew blends tender beef with fresh vegetables and rich broth. You often find it in homes during cold months. It is perfect for family meals or gatherings. The flavors are deep and comforting, making it a favorite worldwide.

Can I make the stew ahead of time?

Yes, you can make the stew ahead of time. It tastes even better the next day. Let it cool before storing it in the fridge. It will last for about three days. If you want to freeze it, use an airtight container. It can keep in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat on the stove until hot.

How do I thicken the stew?

You can thicken the stew easily. One way is to mix flour with water to create a paste. Stir this into the stew while it cooks. Another option is to use cornstarch mixed with cold water. Add this to the stew and bring it to a simmer. Both methods will give you a thicker texture. You can also mash some of the potatoes in the stew for a natural thickness.

In this post, I walked you through the essentials of making a hearty French Country Beef Stew. We covered main ingredients, cooking steps, and helpful tips to perfect your dish. Remember to balance flavors for the best taste. Experiment with variations to suit your style, and focus on storage for leftovers. This stew not only warms you up but also brings comfort and joy to your table. Dive into this recipe and enjoy every delicious bit

- 2 lbs chuck beef, cut into 1-inch cubes - 1 large onion, diced - 4 cloves garlic, minced - 3 large carrots, sliced into rounds - 2 parsnips, sliced into half-moons - 2 medium potatoes, diced into cubes - 3 cups beef broth (homemade or store-bought) - 2 cups diced tomatoes (canned or fresh) To make a great French country beef stew, the chuck beef is key. This cut is perfect for slow cooking. It becomes tender and juicy. Fresh vegetables enhance the flavor. The onion and garlic add depth. Carrots and parsnips bring sweetness. Potatoes make it hearty. The beef broth and diced tomatoes create a rich base. - 1 tablespoon tomato paste - 2 teaspoons dried thyme - 1 teaspoon dried rosemary - Salt and freshly ground black pepper, to taste - 2 bay leaves Seasoning is vital for a tasty stew. Tomato paste adds richness. Dried thyme and rosemary give earthy notes. Salt and pepper balance the flavors. Bay leaves add a subtle aroma. These seasonings work together to create a warm, comforting dish. - Fresh parsley, finely chopped (for garnish) Garnishing with fresh parsley brightens the dish. It adds color and a fresh taste. You can also serve it with crusty country bread for dipping. A sprig of rosemary on top adds a nice touch too. Presentation matters, and these simple additions make a big difference. {{ingredient_image_2}} Preparing the beef Start with 2 pounds of chuck beef. Cut it into 1-inch cubes. Season the beef with salt and black pepper. This helps enhance the flavor. Browning the meat In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the beef cubes. Do this in batches if needed. Brown the meat for about 5-7 minutes. Once browned, remove the beef and set it aside. Sauteing onions and garlic In the same pot, add 2 more tablespoons of olive oil. Then, toss in one large diced onion. Sauté the onion for 4-5 minutes until it becomes soft. Next, add 4 minced garlic cloves. Stir for about one minute to avoid burning the garlic. Adding root vegetables Now, add 3 sliced carrots, 2 sliced parsnips, and 2 diced medium potatoes. Cook these veggies for about 5 minutes. Stir frequently so they start to soften and mix with the flavors. Combining ingredients Return the browned beef to the pot. Pour in 3 cups of beef broth and 2 cups of diced tomatoes. Add 1 tablespoon of tomato paste, 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, and 2 bay leaves. Stir everything well to combine. Cooking time and checking tenderness Increase the heat to bring the stew to a gentle simmer. Once it simmers, lower the heat and cover the pot. Let it cook for 1.5 to 2 hours. Stir occasionally and check the beef for tenderness with a fork. Adjust the seasoning with salt and pepper if needed. Don’t forget to remove the bay leaves before serving! To ensure beef tenderness, choose chuck beef. This cut has the right fat and flavor. Cut it into 1-inch cubes for even cooking. Season the beef well with salt and pepper before browning. This step locks in flavor. Always brown the meat in batches. This method prevents steaming and helps achieve a nice crust. Balancing flavors is key. Use fresh herbs like thyme and rosemary for depth. Dried herbs work well too, but fresh adds more aroma. Taste the stew often. Adjust the salt and pepper as needed. The final flavor should be rich and savory. A heavy-bottomed pot or a Dutch oven is best for simmering. These pots distribute heat evenly, preventing hot spots. Avoid using a thin pot, as it can cause uneven cooking. To avoid overcrowding, brown the beef in small batches. If you add too much, the meat will steam instead of sear. Searing gives your stew layers of flavor. Take your time with this step for the best results. Serve your stew with crusty country bread. This bread is perfect for dipping. You can also pair it with a fresh green salad for a nice contrast. For presentation, ladle the stew into deep bowls. Garnish with fresh parsley for color. Placing a sprig of rosemary on top adds an aromatic touch. It makes the dish look more inviting and appetizing. Pro Tips Brown the Beef Properly: Ensuring the beef is well-browned adds depth of flavor to the stew. Avoid overcrowding the pot to achieve a nice sear on each piece. Use Fresh Herbs: If available, substitute dried thyme and rosemary with fresh herbs for a more vibrant flavor. Use three times the amount of fresh herbs compared to dried. Adjust the Consistency: If the stew is too thick after simmering, stir in a bit more broth or water until you reach your desired consistency. Let it Rest: For even better flavor, allow the stew to sit for a few hours or overnight in the fridge. Reheat before serving to let the flavors meld beautifully. {{image_4}} You can change the meat in this stew to suit your taste. Try using lamb or chicken for a different flavor. Each meat brings its own unique taste and texture. You can also add more vegetables. Mushrooms and bell peppers work great. They add depth and color. Feel free to mix and match vegetables based on what you have. Seasonal veggies can enhance the dish too. If you prefer a slow cooker, you can make this stew easily. Just brown the beef first. Then, add all the ingredients to the slow cooker. Cook on low for about 6-8 hours. This method lets the flavors meld beautifully over time. You can also cook it on the stovetop or in the oven. For stovetop, follow the same steps but simmer for about 1.5-2 hours. In the oven, set it to 325°F and cook for 2-3 hours. For a richer taste, add red wine to the stew. It helps to deepen the flavor profile. Use about a cup of red wine after you sauté the vegetables. Let it cook a bit to reduce. You can also play with herbs. Try adding fresh thyme or bay leaves for a fragrant twist. Rosemary and parsley can brighten the dish. Experiment with different herbs to find your favorite mix. French Country Beef Stew lasts about 3 to 4 days in the fridge. To store it best, let the stew cool to room temperature. Then, transfer it to an airtight container. This keeps the stew fresh and tasty. You can freeze leftovers for up to 3 months. For freezing, use freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space for the stew to expand. Thaw the stew overnight in the fridge before reheating. To reheat, warm it in a pot over low heat, stirring often. You can prepare ingredients in advance. Chop the vegetables and store them in the fridge. You can also brown the beef ahead of time. When ready to cook, just combine everything in the pot. For quick reheating, microwave individual portions in a bowl covered with a lid. This keeps the stew moist and warm. French Country Beef Stew is a warm and hearty dish. It comes from the rustic kitchens of France. This stew blends tender beef with fresh vegetables and rich broth. You often find it in homes during cold months. It is perfect for family meals or gatherings. The flavors are deep and comforting, making it a favorite worldwide. Yes, you can make the stew ahead of time. It tastes even better the next day. Let it cool before storing it in the fridge. It will last for about three days. If you want to freeze it, use an airtight container. It can keep in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat on the stove until hot. You can thicken the stew easily. One way is to mix flour with water to create a paste. Stir this into the stew while it cooks. Another option is to use cornstarch mixed with cold water. Add this to the stew and bring it to a simmer. Both methods will give you a thicker texture. You can also mash some of the potatoes in the stew for a natural thickness. In this post, I walked you through the essentials of making a hearty French Country Beef Stew. We covered main ingredients, cooking steps, and helpful tips to perfect your dish. Remember to balance flavors for the best taste. Experiment with variations to suit your style, and focus on storage for leftovers. This stew not only warms you up but also brings comfort and joy to your table. Dive into this recipe and enjoy every delicious bite!

Rustic French Country Beef Stew

A hearty and flavorful beef stew with root vegetables, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine French
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs chuck beef, cut into 1-inch cubes
  • 4 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 3 large carrots, sliced into rounds
  • 2 parsnips sliced into half-moons
  • 2 medium potatoes, diced into cubes
  • 3 cups beef broth
  • 2 cups diced tomatoes
  • 1 tablespoon tomato paste
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and freshly ground black pepper
  • 2 bay leaves
  • to garnish fresh parsley, finely chopped

Instructions
 

  • In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Season the beef cubes generously with salt and freshly ground black pepper. Once the oil is shimmering, add the beef in batches to avoid overcrowding the pot. Brown the beef on all sides, about 5-7 minutes per batch. Remove the beef from the pot and set aside.
  • In the same pot, add the remaining 2 tablespoons of olive oil. Add the diced onion and sauté for about 4-5 minutes, or until the onion is soft and translucent, stirring occasionally.
  • Stir in the minced garlic and cook for an additional minute, ensuring the garlic does not burn.
  • Incorporate the sliced carrots, parsnips, and diced potatoes into the pot. Cook the vegetables for about 5 minutes, stirring frequently.
  • Add the reserved browned beef back into the pot along with the beef broth, diced tomatoes (with juices), tomato paste, dried thyme, dried rosemary, and bay leaves. Stir everything together until well combined.
  • Increase the heat and bring the stew to a gentle simmer. Once simmering, reduce the heat to low. Cover the pot with a lid and let it cook for 1.5 to 2 hours, stirring occasionally.
  • After the cooking time, check if the beef is tender by piercing it with a fork. Taste the stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving.
  • Ladle the steaming stew into bowls, garnishing each portion with finely chopped fresh parsley.

Notes

Serve with crusty country bread on the side for dipping.
Keyword beef stew, comfort food, French cuisine

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