French Stew

This stew is as close to effortless as braised beef gets. Chunk the meat, mix it with Burgundy wine, cream of mushroom soup, and onion soup mix in a casserole dish, then let the oven do all the work at a low, gentle temperature for four hours.

The wine and cream of mushroom soup create a rich, velvety braising liquid that cooks down into a thick, deeply savory sauce. Onion soup mix adds a concentrated hit of dried onion and seasoning without any chopping or sauteing.

Carrots, whole small onions, and green olives go in for the final 30 minutes so they stay tender-crisp instead of dissolving into the sauce. The olives add a briny, tangy note that cuts through the richness of the beef and wine.

Kitchen Tips

• Cut the beef into bite-sized chunks, not large steaks. Smaller pieces absorb the braising liquid better and cook more evenly.
• Keep the oven at 250°F (120°C). Low and slow is the whole point. Higher heat toughens the stewing beef.
• Don’t open the casserole lid during the first 4 hours. Every time you lift the lid, heat escapes and adds to the cooking time.
• Serve with a green salad and crusty French bread to soak up the sauce.

Variations

• Mushroom loaded: Add sliced fresh mushrooms with the carrots for even more earthy depth.
• Root vegetable version: Add parsnips and turnips alongside the carrots for a heartier, more rustic stew.
• Provencal style: Stir in herbes de Provence and a strip of orange zest during the long braise for a Southern French touch.