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Chasseur Style Beef Stew is an easy and satisfying one pot french style beef stew with mushrooms, tomatoes, shallots and white wine that's ideal for winter.
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3.70 from 10 votes

Chasseur Style Beef Stew

 Hunter's Stew!! Otherwise known as Beef Chasseur,  this french beef stew is rich and hearty with a luscious, velvety  sauce flavored with mushrooms, tomatoes and white wine.  An easy technique makes this stew restaurant worthy in a fraction of the time!!! 
Prep Time30 mins
Cook Time1 hr 57 mins
Total Time2 hrs 27 mins
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 488kcal


  • 2 Tbsp. vegetable oil
  • 1 lb. beef stew meat cut into 1 ½ inch pieces
  • 3 Tbsp. butter softened
  • 2 Tbsp. flour
  • 1 cup sliced cremini mushrooms
  • ½ cup shallots cut into ½ inch dice
  • ¼ cup carrots
  • ¼ cup celery
  • 1 bouquet garni
  • 1 cup dry white wine
  • 1 ½ cups beef stock
  • 1 cup canned diced tomatoes, drained
  • ¼ cup minced parsley


  • Pre heat the oven to 350 degrees.
  • Combine 2 tablespoons butter and 2 tablespoons flour in a small bowl and stir until thoroughly combined. Set aside.
  • Blot the stew meat dry and season with salt and pepper.
  • Heat 2 Tablespoons vegetable oil in the cocotte over medium high heat.
  • When the oil is hot (it should shimmer) add several pieces of the stew meat, being careful not to crowd the pan.
  • Cook, browning the meat until the meat easily releases from the pan.
  • Remove the meat pieces to a plate and repeat with the remaining meat.
  • Add the remaining 1 tablespoon butter to the cocotte.
  • Saute the mushrooms for approximately 3 minutes until the mushrooms are golden.Remove the mushrooms and set aside.
  • Add the shallots, carrots and celery and cook over medium high heat until the vegetables begin to soften an the shallots are golden - about 5 minutes.
  • Add the wine and cook, scraping the bottom of the pan.
  • Add the meat back to the pan and pour in the beef stock.
  • Add the tomatoes, bouquet garni and bring the mixture up to a boil.
  • Cover the cocotte and place in the oven.
  • Bake for 1 ½ hours or until the beef is tender
  • Remove stew from the oven.
  • Remove the cover and stir in the flour/butter mixture.
  • Add the mushrooms and stir to combine.
  • Divide stew among 4 bowls and sprinkle with parsley.


Calories: 488kcal | Carbohydrates: 17g | Protein: 35g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 112mg | Sodium: 379mg | Potassium: 701mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2240IU | Vitamin C: 7.9mg | Calcium: 105mg | Iron: 6.8mg