Description
A classic French stew that combines hearty beef, aromatic vegetables, and rich red wine for a comforting dish perfect for family dinners.
Ingredients
- 3 pounds chuck roast or bottom round, cut into 2-inch cubes
- 6 strips thick-cut bacon, diced
- 2 tablespoons olive oil (if needed)
- Salt and freshly ground black pepper
- 1 large yellow onion, sliced
- 2 medium carrots, cut into 1-inch pieces
- 3 tablespoons tomato paste
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 bottle (750ml) dry red wine (Burgundy preferred, but Pinot Noir works beautifully)
- 2 cups beef broth, preferably low-sodium
- 2 bay leaves
- 4-5 fresh thyme sprigs (or 1 teaspoon dried)
- 3-4 fresh parsley sprigs
- 1 pound small pearl onions, peeled
- 1 pound button or cremini mushrooms, quartered
- 2 tablespoons butter
- Fresh parsley for serving
Instructions
- Heat Dutch oven over medium heat; add bacon and cook until crispy, about 8-10 minutes.
- Remove bacon and set aside, leaving bacon fat in the pot.
- Season beef cubes with salt and pepper; brown in batches in bacon fat, about 12-15 minutes.
- Remove beef and cook onions and carrots in the same pot until softened, about 8 minutes.
- Add tomato paste and garlic, cook for 1 minute; add flour and cook for 2 minutes.
- Pour in wine, scraping up browned bits; add beef broth, herbs, beef, and bacon.
- Braise covered in a 325°F oven for 2 to 2.5 hours until beef is fork-tender.
- Sauté pearl onions in butter until golden, about 15 minutes; cook mushrooms until brown, about 10 minutes.
- Fold in sautéed onions and mushrooms, remove bay leaves, and rest for 10 minutes before serving.
Notes
Use good quality wine for the best flavor; let the stew rest overnight for improved taste.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French