This beef stew (Boeuf Bourguignon) is the best when the weather dips down. Not only is it hearty and filling you also have the oven running for over two hours. I love the beautiful simplicity of dishes like these. The flavors are pure and so satisfying.

My wife thought I should add mushrooms. Yes, that would have been a good addition, but like I said, I love the simplicity.

Ingredients for Classic French Beef Stew

• 1 1/2-2 lbs boneless beef chuck, well marbled, cut in 1 1/2 inch cubes
• 1/2 large white onion, chopped
• 4-6 cloves garlic, minced
• 2 tbsp aged sherry vinegar
• 1 1/2 tbsp tomato paste
• 3-4 tbsp AP flour
• 2 cups beef stock
• 2 cups dry red wine
• 1 cup water
• 2 bay leaves
• 3 sprigs fresh thyme
• 2 sprigs fresh oregano
• 2-4 large carrots, cut in large 1 inch prices
• 1 lbs small bite potatoes, halved
• Salt and pepper
• Olive oil
• Chives, minced to garnish

How to make Classic French Beef Stew

1. Preheat oven to 375 degrees F. Season the beef with salt and pepper. Heat a medium or large Dutch oven over medium-high heat. Add a tablespoon of olive oil and sear the cubed beef in batches until browned add more oil as needed. Place on a large plate to rest.
2. Reduce heat to medium and add onion. Cook for a minute then add Sherry vinegar and garlic. Toss with a wooden spoon, scraping the bottom of the pan to remove any brown bits. Cook and 3-4 minutes until the vinegar is mostly reduced, add tomato paste. Continue cooking and stirring for another minute.
3. Add the beef and any juices from the plate. Add flour and toss to combine. Cook another few minutes.
4. Add wine and scrape the bottom of the pan again for any browned bits. Add beef broth, water, thyme, oregano and bay leaves. Cover and place in the oven for two hours.
5. Remove from the oven and taste the broth, reseason if needed. Add more water if needed. Add carrots and potatoes and cook for another hour until vegetables are tender.
6. Garnish with fresh chives or parsley, serve with warm fresh bread like a stecca or garlic loaf. Enjoy.