French Beef Stew

French beef stew is hearty, comforting, and full of rich flavor that makes it perfect for Sunday dinner. The beef turns out incredibly tender, and the touch of Dijon mustard at the end gives it a depth that takes it to the next level. Pair it with warm crusty French bread, and you’ve got a meal that feels both rustic and elegant.

Love More Beef Stew Recipes? Try My Old Fashioned Beef Stew or this Crock Pot Beef Stew next.

Why You’ll Love This Recipe

It’s a stovetop, one-pot wonder that keeps things simple and stress-free. No fancy ingredients here—just an easy, hearty meal without wine or tomatoes. The beef turns meltingly tender as it simmers, making it the ultimate comfort food to cozy up with any night of the week.

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Ingredient List

For the Stew Base:

• 1½ pounds cubed beef stew meat
• ¼ cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (14.5-oz) cans Italian-style diced tomatoes
• 1 (14-oz) can beef broth

For the Vegetables:

• 4 carrots, chopped
• 2 potatoes, peeled and chopped

For the Seasonings:

• ¾ teaspoon dried thyme
• 2 tablespoons Dijon-style mustard
• Salt and pepper, to taste

Substitutions I’ve tried: Chuck roast works great if you cut it up yourself – actually cheaper than buying stew meat. Regular diced tomatoes are fine if you add some Italian seasoning. Yellow mustard works too but use less because it’s stronger.

Why These Ingredients Work

That flour coating stops the beef from getting tough when you brown it. Plus it makes the stew thicker without adding weird lumps like when I tried cornstarch once. The Italian tomatoes have oregano and stuff already mixed in, so you don’t need to hunt for more spices.

The thyme smells amazing when it hits the hot broth. That mustard brightens everything up – kind of like how lemon juice makes salad taste better.

Essential Tools and Equipment

• Large resealable bag (for coating the beef)
• 6-quart saucepan or Dutch oven
• Sharp knife for chopping
• Cutting board
• Wooden spoon for stirring
• Measuring cups and spoons

How To Make French Beef Stew

Step 1: Coat the Beef

Dump your beef and flour in a big ziplock bag and shake it around until everything’s coated. This makes the beef brown better and thickens up the stew while it cooks.

Step 2: Brown the Meat

Get your oil hot in a big pot – I use my Dutch oven. Throw in the floured beef and let it get golden brown all over, maybe 6-8 minutes. Salt and pepper it while it’s browning.

Step 3: Add Everything Else

Pour in the tomatoes, beef broth, chopped carrots, chopped potatoes, and thyme. Crank the heat up until it starts bubbling hard.

Step 4: Let It Simmer

Turn the heat down to medium-low, put the lid on, and let it bubble away for about an hour. The beef should fall apart when you poke it with a fork.

Step 5: Stir in the Mustard

Right before you serve it, stir in that Dijon mustard. This is what makes it taste different from regular beef stew.

You Must Know

Don’t skip coating the beef in flour or it won’t brown right. Make sure the oil sizzles when you add the meat – if it doesn’t, wait longer. I used to rush this part and ended up with gray, sad-looking beef.

Personal Secret: My mom taught me to let stew sit for 10 minutes after cooking before serving. Everything tastes better when the flavors have time to settle together.

Pro Tips & Cooking Hacks

Chop your vegetables about the same size or some will be mushy while others are still hard. Don’t cram all the beef in at once when browning – it won’t brown, it’ll just steam. Taste it at the end and add more salt if needed.

If you want it richer, splash some red wine in with the broth. When the stew seems too watery, mash some of the potato chunks against the pot side to thicken it up.

Flavor Variations & Suggestions

I sometimes throw in a bay leaf while it’s cooking – makes it smell amazing. My husband likes mushrooms so I’ll sauté some and add them in the last 20 minutes. Sweet potatoes work instead of regular potatoes if you want something different.

Last time I made this, I added some leftover red wine I had open. Made the whole thing taste fancier even though it was the same cheap wine I drink while cooking.

Make-Ahead Options

This tastes way better the second day. I make a big batch on Sunday and eat it all week. Keeps in the fridge for 3-4 days easy. You can freeze it too – I portion it out in containers and grab them when I’m too tired to cook.

Just stick it in the fridge overnight to thaw, then heat it up on the stove. Don’t microwave it or the potatoes get weird.

Recipe Notes & Baker’s Tips

Buy the Italian-style tomatoes instead of plain ones – they already have the seasonings mixed in so you don’t have to measure out a bunch of stuff. Don’t put the mustard in while it’s still cooking hot or it tastes gross and bitter.

Sometimes the beef takes longer than an hour to get tender. Just keep cooking it until you can cut it with a fork easily. No point serving tough meat.

Serving Suggestions

I serve this over mashed potatoes most of the time, but egg noodles work too. Get some crusty bread for dipping – that’s the best part. A simple salad on the side cuts through all the richness.

We usually open whatever wine we have around. Makes dinner feel special even when it’s just Tuesday and everyone’s tired.

My family asks for this stew all the time now, especially when it gets cold outside. There’s nothing better than filling up bowls of this stuff and watching everyone dig in. Hope your family loves it as much as mine does!

How to Store Your French Beef Stew

Refrigerator: Leftovers keep for 3-4 days in containers. Actually tastes better the next day.

Freezer: I freeze portions in containers for up to 3 months. Great for busy weeknights.

Reheating: Heat it up slowly on the stove, stirring now and then. Add a little broth if it gets too thick. Don’t microwave it – the potatoes get mushy.

Allergy Information

Contains: Gluten from the flour, maybe dairy depending on your beef broth brand

Gluten-Free: Use gluten-free flour or cornstarch to coat the beef instead

Dairy-Free: Most beef broths don’t have dairy but check the label to be sure

Questions I Get Asked A Lot

Can I use different beef?

Yeah, chuck roast cut up works great. Short ribs too if you’ve got them. Just cook until it falls apart easily.

My stew’s too watery – what do I do?

Mash some potato chunks against the side of the pot. Or mix cornstarch with cold water and stir it in while it’s simmering.

Can I make this in a slow cooker?

Sure, brown the beef first though. Then dump everything in your slow cooker for 6-8 hours on low or 3-4 hours on high.

I hate Dijon mustard – what else works?

Try yellow mustard but use way less. Or skip it and add a splash of Worcestershire sauce instead.

How do I know the beef’s done?

Poke it with a fork. If it shreds easily, it’s ready. If it’s still tough, keep cooking.

💬 Made this recipe? Tell me how it turned out! Did you change anything or add your own twist? I love hearing what works for different families!