📝 About This Recipe
Transport your kitchen to the heart of France with this quintessential slow-cooked masterpiece, where humble cuts of beef are transformed into melt-in-your-mouth morsels. This recipe honors the traditional method of marinating and braising in a full-bodied red wine, creating a sauce that is velvety, glossy, and deeply aromatic. It is a soulful, celebratory dish that captures the rustic elegance of French country cooking, perfect for cozy evenings and intimate gatherings.
🥗 Ingredients
The Beef & Aromatics
- 3 pounds Beef Chuck Roast (cut into 2-inch cubes and patted dry)
- 750 ml Dry Red Wine (preferably a Pinot Noir or Burgundy)
- 2-3 cups Beef Stock (high-quality or homemade)
- 1 tablespoon Tomato Paste
- 4 cloves Garlic (smashed and minced)
- 3 sprigs Fresh Thyme
- 2 pieces Bay Leaf
The Flavor Base
- 6 ounces Thick-cut Bacon (cut into lardons (small strips))
- 1 large Yellow Onion (sliced)
- 2 large Carrots (sliced into 1-inch rounds)
- 2 tablespoons All-purpose Flour
- 2 tablespoons Unsalted Butter (softened)
The Classic Garnish
- 15-20 pieces Pearl Onions (peeled (frozen and thawed is fine))
- 1 pound Cremini Mushrooms (quartered)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Ensure your beef is at room temperature and very dry; use paper towels to remove any excess moisture to guarantee a perfect sear.
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2
In a large Dutch oven, cook the bacon lardons over medium heat until they are golden brown and crispy. Use a slotted spoon to remove the bacon to a side plate, leaving the rendered fat in the pot.
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3
Increase heat to medium-high. Working in batches to avoid crowding, sear the beef cubes in the bacon fat until deeply browned on all sides (about 3-5 minutes per batch). Transfer browned beef to the plate with the bacon.
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4
In the same pot, add the sliced yellow onion and carrots. Sauté for 5-7 minutes until the onions are softened and beginning to brown.
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5
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir well for 2 minutes to cook out the raw flour taste.
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6
Return the beef and bacon (and any juices) back to the pot. Pour in the entire bottle of red wine, scraping the bottom of the pot with a wooden spoon to release all those flavorful browned bits (the fond).
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7
Add enough beef stock to just barely cover the meat. Tuck in the thyme sprigs and bay leaves. Bring the liquid to a gentle simmer on the stove.
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8
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let it braise undisturbed for 2.5 to 3 hours, or until the beef is fork-tender.
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9
While the beef is braising, prepare the garnish. In a separate skillet, melt 1 tablespoon of butter and sauté the pearl onions and mushrooms over medium-high heat until they are beautifully caramelized and golden.
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10
Once the beef is tender, remove the pot from the oven. Discard the thyme stems and bay leaves. Stir in the sautéed mushrooms and pearl onions.
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11
If the sauce is too thin, simmer it on the stovetop for a few minutes to reduce. If it needs more body, whisk together the remaining tablespoon of butter and a teaspoon of flour (beurre manié) and stir it in.
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12
Taste and adjust seasoning with salt and plenty of freshly cracked black pepper. Garnish generously with chopped parsley before serving.
💡 Chef's Tips
Always use a wine you would actually enjoy drinking; a cheap, bitter wine will result in a bitter sauce. Don't rush the searing process; that deep brown crust on the meat is the primary source of the stew's complex flavor. If you have the time, make this a day in advance. The flavors develop and deepen significantly after a night in the refrigerator. For the most tender results, ensure you are using a cut with plenty of connective tissue, like chuck roast or shin, rather than lean stew meat.
🍽️ Serving Suggestions
Serve over a bed of buttery, garlic-infused mashed potatoes to soak up the rich sauce. Pair with a crusty French baguette to ensure not a single drop of the wine reduction goes to waste. Accompany with a side of buttered egg noodles or pappardelle for a comforting, rustic presentation. A glass of the same Pinot Noir used in the cooking is the perfect beverage pairing. A simple green salad with a sharp Dijon vinaigrette provides a refreshing contrast to the richness of the beef.