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!
Ingredients
Units
Scale
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
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.
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.
