Best Garlic Mushroom French Beef Stew Recipes

FRENCH BEEF STEW (BOEUF BOURGUIGNON)

Steps:

• Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot.
• Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon.
• If needed, add 2 TB to pot and heat oil. Add carrots, onions, garlic, 1 TB kosher salt, 2 tsp black pepper and saute for 5 minutes until onions are lightly browned. Deglaze bottom of pot, adding 1 TB oil as needed. Add Cognac and cook another 10 minutes on medium.
• Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork.
• Meanwhile, mix together 2 TB butter with 3 TB flour in small bowl and set aside. Saute mushrooms with 2 TB butter in skillet just until mushrooms start to become soft.
• Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste. Garnish with fresh parsley and serve with crusty bread or egg noodles.

GARLIC-BUTTER ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Clean mushrooms with a damp paper towel and gently remove and discard stems.
• Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.

GARLIC LOVER'S BEEF STEW

Steps:

• Sprinkle beef with salt, pepper and flour; toss to coat., In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute., Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.

CLASSIC FRENCH BEEF BOURGUIGNON

Steps:

• Step 1 - About 2 hours before cooking, pat the beef cubes dry with paper towels and season them well with salt and black pepper. Let rest to near room temperature.
• Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the Dutch-Oven.
• Pre-heat your oven to 325°F ( 163°C) with a rack in the middle.
• Step 3 - Working in batches, add the beef cubes to the Dutch-oven and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won't brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef. Transfer the browned beef to a separate bowl or plate.
• Step 4 - Melt 2 tablespoons of butter in the Dutch-oven and add the garlic, carrots, pearl onions, thyme and bay leaves. Cook for 6-7 minutes, until the onions are glistening.
• Step 5 - Add the beef and bacon back in the Dutch-oven. Add the tomato paste and sprinkle with the flour. Stir all the ingredients until no dry flour is visible. Pour in the red wine, brandy and beef stock so the meat is barely covered. Bring to a simmer, cover with a lid and cook for 1 hour 30 minutes in the oven.
• While the stew cooks in the oven - Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the mushrooms, season to taste with salt and black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned.
• Take the Beef Bourguignon out of the oven and stir in the mushrooms. Return the pot to the oven for 30 more minutes. Take the Beef Bourguignon out of the oven, adjust seasoning if needed (salt, pepper). Let the Beef Bourguignon sit for 15 minutes before serving.

FRENCH BEEF STEW

Steps:

• In a large bowl combine beef chunks, wine, bay leaf, cloves, onion and garlic. Toss together to coat meat, cover bowl with plastic wrap and refrigerate for 4 - 12 hours.
• In a large heavy pot, melt butter and cook off bacon until just crispy and set aside to drain. Scoop beef from marinade and pat dry with paper towels. Toss in a bowl with flour to coat. Shake off excess flour. Add the floured beef to the pot and cook until nicely browned. Stir in the onion and garlic from the marinade, as well as the thyme, stock and season with salt and pepper. Bring to a boil. Reduce heat and simmer for 1 1/2 hours or until meat is tender.
• Peel the pearl onions and trim off a little bit of the root end. Melt butter in a small skillet and add pearl onions. Toss to coat and pour in 1/4 cup of water and cover. Simmer until tender. Uncover and allow liquid to evaporate. Sprinkle in 1 teaspoon sugar and shake pan over medium heat until onions begin to brown and caramelize. Season with salt and pepper.
• In another skillet melt 3 tablespoons butter and cook mushrooms until golden brown. Stir in crispy bacon bits and season with salt and pepper.
• When the beef is tender, remove meat with a slotted spoon to a bowl. Simmer sauce until
• thickened and stir in flour/butter mixture to help thicken. Season sauce to taste. Return beef to pot and bring stew to a boil. Serve hot with boiled potatoes, pearl onions, mushrooms and garnish with chopped parsley.

FRENCH-STYLE MUSHROOM STEW

Steps:

• Combine all four mushroom types in a large bowl with onions; toss gently to mix.
• Heat 2 tablespoons oil in a very large pot over medium-high heat. Cover the bottom of the pot with one layer of the mushroom-onion mixture. Cook, without moving them around too much, until they begin to brown and caramelize on one side, 3 to 5 minutes. Stir and cook another 3 to 5 minutes to brown the other side. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot, and repeat with another batch. Continue until all mushrooms and onions are cooked.
• Season mushroom-onion mixture with salt and pepper.
• Reduce heat to medium-low and 1 tablespoon oil to the pot. Add leek and carrots and saute until leeks turn a light golden color and start to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in tomato paste; cook for 1 minute. Add flour; cook and stir for 1 more minute.
• Add wine, vegetable broth, tamari, cayenne, thyme, and bay leaves, and scrape up the brown bits at the bottom of the pot with a wooden spoon. Carefully add the mushroom-onion mixture. Bring to a simmer.
• Reduce heat to low and simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.