Description
A classic French stew featuring tender beef braised in red wine with bacon, mushrooms, pearl onions, and aromatic herbs. This comforting dish is perfect for a hearty main course and improves in flavor when reheated, making it ideal for make-ahead meals.
Ingredients
Scale
Beef and Seasoning
- 2 ½ pounds chuck roast, cut into 2-inch cubes
- Salt and freshly ground black pepper to taste
Cooking Fats and Flavorings
- 2 tablespoons olive oil
- 6 ounces thick-cut bacon, diced
- 2 tablespoons unsalted butter
Vegetables
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 8 ounces pearl onions, peeled
- 8 ounces cremini or white mushrooms, halved
Liquids and Thickening Agents
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)
- 2 cups dry red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth
Herbs
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
Garnish
- Chopped fresh parsley
Instructions
- Preheat and Prepare Beef: Preheat oven to 325°F (163°C). Pat the beef cubes dry with paper towels and season generously with salt and pepper to ensure a good sear and enhance flavor.
- Sear the Beef: In a large Dutch oven, heat olive oil over medium-high heat. Sear beef in batches until browned on all sides, then remove and set aside to prevent overcrowding, which steams rather than browns the meat.
- Cook Bacon and Vegetables: Add diced bacon to the pot and cook until crispy, rendering flavorful fat. Add chopped onions and sliced carrots, sautéing until softened, about 5 minutes. Stir in minced garlic and tomato paste, cooking for 1 minute to deepen flavor.
- Add Flour and Deglaze: Sprinkle flour over the vegetables, stirring to coat them evenly. Slowly pour in red wine while scraping up any browned bits stuck to the bottom, then add beef broth for the braising liquid.
- Combine Ingredients and Oven Cook: Return the seared beef to the pot, add fresh thyme and bay leaves, and bring to a gentle simmer on the stovetop. Cover with a lid and transfer the Dutch oven to the preheated oven. Bake for 2 ½ to 3 hours until beef is fork-tender.
- Sauté Mushrooms and Pearl Onions: While the stew cooks, sauté pearl onions and mushrooms in unsalted butter over medium heat until browned and tender, enhancing their flavor and texture.
- Finish Cooking With Mushrooms and Onions: Add the sautéed mushrooms and pearl onions to the pot during the last 30 minutes of baking, allowing their flavors to meld into the stew.
- Final Touches: Remove bay leaves before serving. Garnish with chopped fresh parsley to add color and freshness to the rich stew.
Notes
- This dish tastes even better the next day as the flavors continue to meld.
- Serve over mashed potatoes, egg noodles, or crusty bread for a complete and comforting meal.
- For a richer, thicker sauce, simmer the stew uncovered on the stovetop for 10–15 minutes after baking.
- Use gluten-free flour to make this recipe suitable for gluten-free diets.
