French Beef Stew Recipe -
French Beef Stew Recipe

French Beef Stew

Recipe by  

"Quick and easy, this is a very hearty stew, in truth, a meal in itself. Serve with warm crusty French Bread, if desired."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
  2. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
  3. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
  4. Blend in mustard and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2005

Great stew served with cornbread! The mustard is awesome! Here's what I did: 2 lbs beef stew meat, 3 tblsp flour, 2 tlbsp olive oil, 1 can diced tomatoes, 1 can beef broth, 1/2 cup good red wine, 4 chopped carrots, 2 stalks celery, 1/2 cup mini onions, 2 cubed potatoes, 3/4 tsp dried thyme, 1 tlbsp sugar, 1/2 tsp minced garlic, 2 bay leaves, 2 tlbsp Dijon mustard, pinch of basil, salt/pepper to taste. Thanks for sharing!

Most Helpful Critical Review
Apr 13, 2010

Once again I am reading reviews looking for something to cook for dinner and all these reviews add extra ingredients. How am I suppose to know if the recipe has a good rating if everyone keeps adding things to the recipe? Make the recipe as is and rate it. That's the right thing to do. I am not making this because I don't have time to scroll down and read all the ingredients everyone threw in and even if I did I couldn't afford it! If you can't rate a recipes "as is" then say nothing. I am moving on to find something else to cook tonight. GEEZE Louise!

Oct 02, 2007

WOW! This was wonderful! I pretty much followed the recipe exactly except: used only 1 can of the Italian tomatoes because I only had one. I put in an equal amount of White Zinfandel wine - used it to deglaze the pan after browning as someone else suggested. I added 2 TBSP of Worchestershire sauce because we like it. I did let the meat simmer for about an hour before adding the potatoes and carrots to ensure the meat was tender! It was DELICIOUS! This will definitely be a keeper and one that I prepare often. Plus, it is easy to prepare and takes little time except for the cooking! Thanks for a great recipe!

Sep 27, 2003

I am a novice cook. This stew was my first experience with beef. It was so easy even *I* had no problems with it! My husband loved it and I felt like queen of the world serving it. This domestic stuff is more fun that I thought it would be. :) Thanks!

Jun 14, 2006

Very good! Does have a strong dijon flavor, so if that's not for you, you may want to cut way back. Like many reviewers, I browned the meat first and put that, along with everything else in the crockpot. I didn't make any changes except adding two garlic cloves and about 1/2 lb. of fresh green beans that needed to be used. Sadly, I didn't realize I had no thyme until I was almost done making this. I bet it would be even better with thyme. The stew got nice and thick and I didn't have to add any extra flour. Was very flavorful too. My only complaint was that it was a little salty, and I used reduced-sodium broth and added no extra salt. Next time I'd use one can of salt-free tomatoes. I bet the leftovers will be great! Served with french baguettes from this site.

Feb 12, 2004

Mmmmmmmmmmmmmmmmm very satisfying! I added some mushrooms, celery, and a dash of Worchestshire sauce. Also used some onion soup mix and Italian seasoning and added a little less mustard. Thanks for a great recipe!

Feb 22, 2006

I used my instincts and added a few items, and it was fantastic. I added 1 onion (sliced into thin rings) and 1/4 cup red wine. Then with 10 minutes from the end, I added 1/2 cup frozen peas. Make sure to use Dijon - it matters. Excellent

Dec 24, 2006

This is a great recipe. I've made it twice. The first time I added half an onion, a few fresh sliced mushrooms, and about half a cup of wine. The second time, I made the recipe almost exactly as written. Unexpectedly, I like the recipe as written much better. I thought both the flavor and the consistency was improved. Though the stew was excellent both ways. But I must have been using much tougher stew meat than the author, because I had to simmer about two hours before it was tender enough to eat.


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  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 491 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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