French-Style Beef Stew
Recipe by Chef Jean-Pierre
A rich, slow‑cooked beef stew featuring chuck roast, caramelized pearl onions, mushrooms, tomatoes, and a splash of port wine, finished with baby potatoes, carrots, and Brussels sprouts. Perfect for a comforting dinner.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
19m
Prep
3h 31m
Cook
28m
Cleanup
4h 18m
Total
Cost Breakdown
Total cost:$36.40
Per serving:$9.10
Critical Success Points
- • Searing the beef without crowding the pot
- • Deglazing with port wine to capture fond
- • Thickening with flour via fine‑mesh strainer early in the cooking process
- • Low, slow simmer for 2½ hours to achieve tenderness
Safety Warnings
- • Handle hot oil and the hot pot with oven mitts to avoid burns.
- • When deglazing with alcohol, keep the flame low and stand back from vapors.
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