Ragoût de Bœuf Copieux

Ragoût de Bœuf Copieux, or Hearty Beef Stew, is a classic French dish that delivers rich, slow-cooked flavors in every bite. Tender chunks of beef are simmered in a savory broth with root vegetables, fresh herbs, and red wine, creating a comforting and satisfying meal. This dish is perfect for cold evenings, family gatherings, or whenever you crave a hearty homemade stew.

Why You’ll Love This Recipe

• Rich and Flavorful – Slow cooking brings out deep, complex flavors in the beef and broth.
• Comfort Food at Its Best – A warm and satisfying meal that feels like a hug in a bowl.
• Perfect for Make-Ahead Meals – Tastes even better the next day as the flavors meld together.
• Customizable – Easily adjust vegetables and seasonings to your liking.
• One-Pot Wonder – Minimal cleanup with everything cooking in one pot.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Beef chuck or stewing beef, cut into chunks
• Olive oil
• Onion, chopped
• Garlic, minced
• Carrots, sliced
• Potatoes, cubed
• Celery, chopped
• Tomato paste
• All-purpose flour
• Red wine (optional, but recommended)
• Beef broth
• Fresh thyme
• Bay leaves
• Salt and black pepper
• Worcestershire sauce
• Butter (optional, for richness)

Directions

1. Brown the Beef – Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear it until browned on all sides. Remove and set aside.
2. Sauté the Aromatics – In the same pot, add chopped onions, garlic, and celery. Cook until softened and fragrant.
3. Add Tomato Paste and Flour – Stir in tomato paste and cook for a minute. Sprinkle flour over the mixture and stir well to coat.
4. Deglaze with Wine – Pour in red wine (if using) and scrape the bottom of the pot to release any flavorful bits. Let it simmer for a couple of minutes to reduce.
5. Simmer the Stew – Return the beef to the pot, add beef broth, thyme, bay leaves, Worcestershire sauce, and a pinch of salt and pepper. Bring to a gentle boil, then lower the heat and let it simmer for about 1.5 to 2 hours, stirring occasionally.
6. Add Vegetables – Toss in carrots and potatoes, and continue simmering for another 45 minutes or until the beef is fork-tender and the vegetables are cooked through.
7. Final Touches – Stir in a knob of butter for extra richness and adjust seasoning if needed. Remove bay leaves and thyme sprigs.
8. Serve and Enjoy – Ladle into bowls and serve with crusty bread or over mashed potatoes.

Servings and Timing

• Servings: 6-8
• Prep Time: 20 minutes
• Cook Time: 2.5 hours
• Total Time: 2 hours 50 minutes

Variations

• Make It Gluten-Free – Use cornstarch instead of flour for thickening.
• Low-Carb Option – Swap potatoes for turnips or cauliflower.
• Add More Depth – A splash of balsamic vinegar or a piece of dark chocolate can enhance the richness.
• Use Different Proteins – Try lamb or venison for a different twist on the stew.
• Spicy Kick – Add a pinch of red pepper flakes or smoked paprika.

Storage/Reheating

• Refrigeration – Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing – Freeze in portion-sized containers for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating – Warm gently on the stove over low heat, adding a splash of broth or water if needed.

FAQs

1. Can I make this in a slow cooker?

Yes! Brown the beef first, then add all ingredients to a slow cooker and cook on low for 6-8 hours.

2. What’s the best cut of beef for this stew?

Beef chuck or stewing beef works best because it becomes tender with slow cooking.

3. Do I have to use red wine?

No, you can substitute it with extra beef broth if preferred, but wine adds depth to the flavor.

4. Can I make this stew ahead of time?

Absolutely! It actually tastes better the next day as the flavors deepen.

5. What can I serve with this stew?

Crusty bread, mashed potatoes, rice, or buttered noodles pair beautifully with this dish.

6. Can I add other vegetables?

Yes, mushrooms, peas, or parsnips would be great additions.

7. How do I thicken the stew if it’s too thin?

Mix a tablespoon of flour or cornstarch with a little water and stir it into the stew, letting it simmer until thickened.

8. Can I use a different type of meat?

Yes, lamb or pork can be used for a unique variation.

9. How do I prevent the beef from becoming tough?

Slow cooking at a low temperature helps break down the fibers, making the beef tender.

10. What’s the best way to reheat this stew without drying it out?

Reheat slowly on the stovetop over low heat, adding a little extra broth if needed.

Conclusion

Ragoût de Bœuf Copieux is the ultimate hearty and comforting meal, packed with deep flavors and tender beef. Whether served with a side of crusty bread or over mashed potatoes, this rich and aromatic stew is perfect for cozy dinners. Try this recipe and experience a true French classic in your own kitchen!

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• Author: Mariem
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: French

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Description

This Ragoût de Bœuf Copieux is a classic French-style beef stew packed with tender beef, root vegetables, and aromatic herbs, all simmered in a rich, savory broth. Perfect for cold weather or a comforting family meal, this slow-cooked dish delivers deep flavors and melt-in-your-mouth goodness. Serve it with crusty bread or mashed potatoes for the ultimate cozy dinner!

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Ingredients

Units USM Scale 1x2x3x

For the Stew:

• 2 lbs beef chuck, cut into chunks
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 potatoes, cubed
• 2 cups beef broth
• 1 cup red wine (optional, but recommended)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves

For Garnish:

• Fresh thyme sprigs
• Freshly ground black pepper

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Instructions

• Brown the Beef:
  • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
  • Add beef chunks and sear on all sides until browned. Remove and set aside.
• Sauté the Aromatics:
  • In the same pot, add chopped onion and garlic. Sauté until softened and fragrant.
• Deglaze & Simmer:
  • Stir in tomato paste and cook for 1 minute.
  • Pour in red wine (if using) and scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes.
• Slow Cook the Stew:
  • Add beef broth, Worcestershire sauce, salt, pepper, thyme, rosemary, and bay leaves. Return the beef to the pot.
  • Cover and simmer on low heat for 2.5 to 3 hours, stirring occasionally.
• Add the Vegetables:
  • Add carrots and potatoes during the last 45 minutes of cooking. Simmer until tender.
• Serve & Enjoy:
  • Remove bay leaves. Garnish with fresh thyme and black pepper before serving.
  • Serve hot with crusty bread or mashed potatoes.

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Notes

• For deeper flavor, marinate the beef in red wine, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir it in at the end.
• Leftovers taste even better the next day as the flavors continue to develop.