Description
A comforting, rich, and hearty slow-cooked French-inspired stew perfect for cozy evenings at home. Tender beef, savory vegetables, and a flavorful broth make this dish a family favorite with minimal effort. Ideal for weeknight dinners or leisurely weekends when you want a warm, satisfying meal without spending hours in the kitchen.
Ingredients
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2 lbs beef chuck, cut into 2-inch cubes
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3 tablespoons olive oil
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1 large onion, chopped
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4 garlic cloves, minced
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4 medium carrots, sliced into 1-inch pieces
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2 stalks celery, chopped
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2 tablespoons tomato paste
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2 cups beef broth
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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2 bay leaves
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8 oz mushrooms, sliced
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1 cup pearl onions, peeled
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Salt and black pepper, to taste
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2 tablespoons cornstarch (optional, for thickening)
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2 tablespoons water (optional, for thickening)
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Fresh parsley, chopped, for garnish
Instructions
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Pat the beef cubes dry and season with salt and black pepper.
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Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Brown the beef in batches for 3–4 minutes per side and set aside.
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Add the remaining 1 tablespoon of olive oil to the skillet and sauté onions, garlic, carrots, and celery for 5 minutes until slightly softened.
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Transfer the sautéed vegetables and beef to the slow cooker. Stir in tomato paste, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
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Layer mushrooms and pearl onions on top. Cover and cook on low for 8 hours or high for 4–5 hours, until beef is tender.
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Optional: Mix cornstarch with water and stir into the stew during the last 30 minutes for a thicker sauce.
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Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.
Notes
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Browning the beef adds depth of flavor; do not skip.
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Adjust seasoning at the end as needed.
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Cornstarch slurry is optional for thickening.
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Garnish with parsley for freshness and color.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) / 4–5 hours (high)