French Beef Stew with Old-Fashioned Vegetables
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This beautiful and robustly rich stew featuring vegetables that were staples in our grandmother’s and great-grandmother’s kitchens but several of which have since fallen out of popularity, which is a shame.
Turnips, rutabagas and parsnips were as much staples a hundred years ago as carrots and potatoes are today. They contribute such a fantastic flavor and texture to this stew, so be sure to use them and don’t be tempted to look for substitutes.
Another vegetable that would commonly be added to this traditional stew in France is salsify, a delicious and versatile Winter root vegetable in the dandelion family. It’s very difficult to find here in the U.S. but if you have a local produce shop that carries it, grab some and add it to the stew.
This stew is also naturally gluten free and paleo.
Ready to cook?
Let’s get started!
Cut up the meat into 1-inch chunks. The meat is going to simmer for two hours, so that will enough to tenderize it anyway, but generally you want to cut it against the grains for optimal tenderness.
Place the beef in the dutch oven with the onions and carrots and the bouquet garni.
For quick and easy tutorial on how to make a bouquet garni, see my post How To Make A Bouquet Garni.
Add the red wine and the red wine vinegar. Cover and let marinate in the fridge for 24 hours.
After it has fully marinated, remove the beef and pat it with paper towels to remove the excess moisture. This will enable it to brown properly and get that brown crust that is essential for the flavor of the stew.
Heat the oil in the dutch oven over medium-high heat once the oil is very hot add the beef, a few pieces at a time. Be sure not to overcrowd the pot otherwise the beef won’t brown, it will simply steam. Generously brown the pieces on all sides. Transfer them to a plate and set aside.
The browned crust that develops on the bottom of you pot – keep it! Don’t throw it out, that’s going to make your stew taste heavenly. Later when you add the liquid your going to do what’s known as “deglazing” the pot. That’s when you scrape up those luscious browned bits and incorporate them into the stew.
Add the onions and cook until golden brown. Add the garlic and cook for another minute.
Strain the contents of the marinade into a sieve over the dutch oven. You want all of the original marinade in the dutch oven. Discard the onions and carrots from the marinade but keep the bouquet garni.
Return the beef to the Dutch oven with the bouquet garni and the whole cloves. (Note: You can choose to wrap the cloves in a bit of cheesecloth or muslin so that you don’t have to fish them out later from the serving on your plate.) Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
Towards the end of the hour, chop up the vegetables. For contrast and variety, I like to chop each of the vegetables into different shapes and sizes.
Add the vegetables along with the tomato sauce, salt and pepper. Stir a bit to combine.
Return everything to a boil, reduce the heat to low, cover and simmer for another hour or until the vegetables are soft. Add salt and pepper to taste.
*If you think the beef can handle further cooking without falling apart, go ahead and simmer it for another 30 or more minutes, it will only get better!
Serve with some crusty bread.
This stew is even better the next day as the flavors have more time to meld.
Enjoy!
For more delicious French recipes be sure to try my:
- Canelé
- Cherry Clafoutis
- Coq au Vin
-
- French Lavender Almond Cake
- Pot de Crème
- Socca
- French Beef Stew
- Braised Lamb Shanks
- Beef Bourguignon
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French Beef Stew with Old-Fashioned Vegetables
Ingredients
- For the Marinade:
- 2 pounds beef chuck , cut into 1-inch cubes
- 2 medium carrots , peeled and chopped
- 2 medium yellow onions , chopped
- 3 cups full-bodied red wine , e.g., Bordeaux like cabernet sauvignon or merlot
- 3/4 cup red wine vinegar
- 1 bouquet garni
- For the Stew:
- 3 tablespoons oil or lard
- 1 medium yellow onion , chopped
- 3 cloves garlic , minced
- 1 14.5 ounce can plain tomato sauce
- 4 whole cloves
- 2 medium carrots , cut into bite-sized chunks
- 3 turnips , cut into bite-sized chunks
- 2 medium rutabagas , cut into bite-sized chunks
- 2 medium parsnips , cut into bite-sized chunks
- 2 medium Yukon gold potatoes , cut into bite-sized chunks
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place the beef in the dutch oven with the onions and carrots and and bouquet garni. Add the red wine and the red wine vinegar. Cover and let marinate in the fridge for 24 hours.After it has fully marinated, remove the beef and pat it with paper towels to remove the excess moisture. This will enable it to brown properly and get that brown crust that is essential for the flavor of the stew.
- Heat the oil in the dutch oven over medium-high heat once the oil is very hot add the beef, a few pieces at a time. Be sure not to overcrowd the pot otherwise the beef won't brown, it will simply steam. Generously brown the pieces on all sides. Transfer them to a plate and set aside.Add the onions and cook until golden brown. Add the garlic and cook for another minute.
- Strain the contents of the marinade into a sieve over the dutch oven (DO NOT discard the marinade). Discard the onions and carrots from the marinade but keep the bouquet garni.
- Return the beef to the Dutch oven with the bouquet garni and the whole cloves. (Note: You can choose to wrap the cloves in a bit of cheesecloth or muslin so that you don't have to fish them out later from the serving on your plate.) Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.Towards the end of the hour, chop up the vegetables. (For contrast and variety, I like to chop each of the vegetables into different shapes and sizes.) Add the vegetables along with the tomato sauce, salt and pepper. Stir a bit to combine.Return everything to a boil, reduce the heat to low, cover and simmer for another hour or until the vegetables are soft. Add salt and pepper to taste. (If you think the beef can handle further cooking without falling apart, go ahead and simmer it for another 30 or more minutes, it will only get better!)
- Serve with some crusty bread.This stew is even better the next day after the flavors have had time to meld.
Notes
Another vegetable that would commonly be added to this traditional stew in France is salsify, a delicious and versatile Winter root vegetable in the dandelion family. It's very difficult to find here in the U.S. but if you have a local produce shop that carries it, grab some and add it to the stew.
Tried this recipe?Let us know how it was!
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This recipe is to vinegar forward, vinegar is all you taste. Way too much work expense for the results. Very disappointing. The vegetables than that Soften in the allotted time of cooking, and I included the extra half hour of cooking time as suggested. Will not make it again.
Delicious recipe, something a little different than a typical beef stew. The only thing I changed was reducing the cloves to two, as I’m not a big clove fan. I think four would have been fine. Next time I’ll put the turnips and rutabagas in with the beef, because they were still hard after an hour+ and the beef was falling apart.
I’m glad you enjoyed this unique stew, Lenene, and I appreciate the feedback, thank you!
I made this stew last winter and my family were licking the bowls, it was that good. I followed the recipe except I used sweet potatoes instead of the Yukons. I am making this again today and my grown kids will be coming over with their own bowls to take some home. 😄 Thank you for publishing the wonderful recipe!
That’s wonderful, Cindy, thank you so much for the glowing feedback! :)
I have saved this recipe and prepared it for years now. No cold weather requirement in my household. We love it! Thank you so much for sharing. Karol
Thank you, Karol, I’m so glad this has become a favorite!
This recipe would have been perfect without the vinegar. We never add vinegar to the wine in beef Bourguignon. Too bad. It’s not a “French taste”. But great idea to include heirloom roots vegetables. I wouldn’t have thought about it!
Hi Vanessa, no, beef bourgignon does not include any vinegar, but this isn’t beef bourgignon. This is a very old French beef stew known as Daube de Boeuf Aux Legumes Anciens from the Alsace-Lorraine region of France where the inclusion of vinegar in beef stews is very traditional.
Amazing ! I followed this recipe from “For the Stew” on … IN A CROCK POT !!
I crocked it on LOW for 6hrs ~ It was so good !
I obv used 2lbs of Beef Cubes & of course the Red Wine & Red Wine Vinegar :)
The combination of the ingredients made our home smell wonderful
Thank You to the Chef !
Wonderful, Catharine, I’m happy you enjoyed it and appreciate the feedback- thank you!
I am sorry to say this is the first time I have commented on a recipe not to compliment the recipe poster, but to warn against the recipe because it did not work out well. Marinating the beef for 24 hours and then browning it and then simmering it for at two hours – it was just mush. I am also disappointed with the powerful clove aftertaste that comes from making a sachet with cheesecloth and having the cloves in for those two hours. I love to use winter root vegetables but will stay with my old recipe using red wine and tomato sauce. Browning the meat first is essential but the long marinade is not, in my opinion.
This recipe is about the chef
I liked the stew, but I had to cook for another hour, as the veggies were quite hard after an hour, even though they were cut much smaller than illustrated. I’m at 2500′ elevation, so that might have something to do with it. Also, I think I’ll leave out the vinegar next time. It seemed too acidic.
Please forgive my ignorance as I am not much of a cook but willing to learn. Can the leftovers from this beef stew be frozen? Thanks!
Hi Mary, yes you can freeze it. It will impact the texture of some of the veggies, the potatoes in particular (they’ll become soggy) but as long as you don’t mind that you’re good to go.
Tripped on this recipe a few years ago. It has become a must make item at least 2 times during the winter at our house. It’s tough to fit in a 3rd time as we don’t have a long cold season in the the Southeastern US. Makes the house smell amazing.
I’m so glad your family enjoys it, Jill, thank you!
Made this a while back and instead of the potatoes added celeriac. It’s a lot of veg but delish. I definitely think it had a little too much vinegar flavor so I’m going to try a quarter cup next time instead. Making this again for Christmas dinner and serving over garlic mashed potatoes!
Fabulous, Becca, thanks so much for the feedback!
I use spicy V-8 juice and beef bone broth for my stews and everyone always raves about how the root vegetables soak up the flavors / haven’t marinaded the beef before making beef vegetable stew so giving this a go tomorrow xoxo
Put too many Vega legs so had to cook for 1/2 hour more to soften. Had to use a second pot due to too many vegetables. Flavor was good would like to add other vegetables like corn and peas for variety..would this work. I think it will get better as the flavors work in..
This recipe doesn’t need the vinegar, imho.