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This cozy beef and veggie stew is classic French comfort food that'll fill you up and chase away the chill on cold days.
I always throw this together on those rainy fall Sundays—the way my grandma showed me. When my kids catch a whiff of it slow cooking, they know something special is going down at dinnertime.
Hearty Ingredients
- 1 kg boneless beef shoulder: an affordable cut that gets crazy tender when cooked slow
- 30 ml olive oil: pick a decent one for browning your beef
- 1 L chicken broth: gives you a rich, tasty base
- 1 L water: makes plenty of broth for all those veggies
- Herb bundle: thyme, bay leaves, and parsley bring all the fragrant vibes
- 4 garlic cloves: fresh is best for maximum flavor
- 1 onion pricked with cloves: yeah, the cloves stay put and let their flavor sneak into the pot
- 4 peeled carrots: grab ones that are firm and colorful
- 4 peeled parsnips: their sweetness plays off the beef nicely
- 1 rutabaga: gives an earthy taste and bulk
- 2 leeks: add a gentle, tasty sweetness
- 2 celery stalks: give a crisp, fresh note
- 450 g green or yellow beans: hold up super well in the hot broth
- 12 small fingerling potatoes: these little guys keep their shape while cooking
- 1 head Savoy cabbage: go for one that’s bright and crisp
- Coarse salt and fresh black pepper: don’t skip these—season to taste as you like
- Finishing salt: sprinkle it on at the end for next-level bites
Step-by-Step Easy Guide
- Serve it up:
- Grab a platter and pile the beef in the middle. Arrange all those juicy veggies around it. Drench everything with hot broth, give the beef a sprinkle of finishing salt, and dig in right away with some good toasted bread.
- Add the veggies:
- Once the beef's tender, put in all your chopped veggies. Make sure the broth almost covers them—add extra water if it looks low. Let everything simmer until the veggies are soft but not falling apart, about 20 to 30 minutes.
- Let the beef cook:
- Season things up with a good sprinkle of salt and cracked pepper. When it boils, turn the heat down low. Skim off any foam on top so your broth stays clear. Put the lid on and let it slowly bubble for 2 hours until the meat is melt-in-your-mouth tender.
- Get the broth going:
- Pour in the chicken broth and water. Toss in your bunch of herbs, lightly smashed garlic, and that clove-studded onion. This trick with the cloves keeps them in place and lets the flavor release while cooking.
- Brown the meat:
- Heat up the olive oil in a big Dutch oven over medium-high heat. Add the beef pieces—don’t crowd them—and let them sizzle for 3 to 4 minutes per side so they get a nice crust. This step is key for deep flavor.
Beef shoulder is my go-to for this dish. Grandma always said it's got just the right amount of fat so it gets tasty but not greasy when you cook it slow. Every time I make it, everyone ends up hanging out at the table for this comfy family meal.
Keeping It Fresh
This beef stew keeps great in the fridge for about 3 to 4 days. I like to store the meat and veggies separate from the broth, all in sealed containers. For warming up, heat the broth first, then add the meat and veggies just at the end so they don’t go mushy. You can also freeze it—no problem at all—for up to 3 months.
Switch-Ups and Options
It's easy to change up depending on the season or what you’re craving. For summer, swap the cabbage for zucchini and throw in some fresh tomatoes near the end. Want a wintry twist? Go with squash or pumpkin. You can use beef shank or cheek instead of shoulder if you want a richer taste. Change up the herbs in your bundle any way you like, too.
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Old-School Roots
This beef stew is a staple in French home kitchens, especially in farm areas. People used it to make use of whatever was in the garden and cheaper cuts of meat. Every region in France has their twist on it—down south, you might get beans added in; up in Alsace, they use extra cabbage and root veggies. It shows off the French knack for turning humble stuff into something filling and awesome.
Chef's Little Tricks
- Let everything sit for 15 minutes before serving so the flavors really come together
- Want a super clear broth? Skim off the foam during the first hour of simmering
- Chop all your veggies about the same size so they cook evenly
Frequently Asked Questions
- → What veggies are in this dish?
This stew includes a mix of carrots, parsnips, rutabaga, leeks, celery, beans, Savoy cabbage, and potatoes for a variety of textures and tastes.
- → What’s the best meat to use here?
Boneless beef shoulder works perfectly, as it becomes tender and delicious with slow cooking.
- → How do I get flavorful broth?
Use quality homemade chicken broth, fresh herbs, garlic, onion with cloves, and a pinch of salt for a flavorful base.
- → How long does the stew take to cook?
Slow-cook the beef for about 2 hours, then add the veggies and let them simmer for another 20-30 minutes.
- → What sides go well with this stew?
Serve with toasted country bread, a bit of sea salt, and a glass of red wine for a complete and satisfying meal.