📝 About This Recipe
Hailing from the lush pastures of Burgundy, this iconic French stew is a masterclass in the transformative power of slow-cooking. Succulent chunks of beef are braised in a rich, velvety red wine sauce infused with smoky bacon, earthy mushrooms, and sweet pearl onions. It is a soul-warming dish that captures the essence of rustic French elegance, perfect for a cozy dinner party or a sophisticated weekend feast.
🥗 Ingredients
The Beef & Aromatics
- 3 pounds Beef Chuck Roast (cut into 2-inch cubes and patted dry)
- 6 ounces Bacon Lardons (thick-cut, sliced into small strips)
- 2 large Carrots (sliced into 1-inch rounds)
- 1 large Yellow Onion (sliced)
- 4 cloves Garlic (smashed and minced)
The Braising Liquid
- 750 ml Red Wine (a full-bodied Burgundy or Pinot Noir)
- 2-3 cups Beef Stock (high-quality or homemade)
- 1 tablespoon Tomato Paste
- 3 sprigs Fresh Thyme
- 2 pieces Bay Leaf
- 2 tablespoons All-purpose Flour
The Traditional Garnish
- 15-20 pieces Pearl Onions (peeled (frozen is fine))
- 1 pound Cremini Mushrooms (quartered)
- 2 tablespoons Unsalted Butter (divided)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 325°F (165°C). Ensure your beef is at room temperature and very dry to ensure a perfect sear.
-
2
In a large oven-proof Dutch oven, sauté the bacon lardons over medium heat until golden brown and crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
-
3
Increase heat to medium-high. Working in batches to avoid crowding, sear the beef cubes until deeply browned on all sides. Remove beef and set aside with the bacon.
-
4
In the same fat, sauté the sliced carrots and yellow onions for about 5-8 minutes until the onions are softened and lightly browned.
-
5
Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato paste and cook for another 2 minutes, stirring constantly to caramelize the sugars.
-
6
Return the beef and bacon to the pot. Sprinkle with the flour and toss well to coat the meat. Cook for 2-3 minutes to toast the flour slightly.
-
7
Pour in the entire bottle of red wine. Scrape the bottom of the pot with a wooden spoon to release all the flavorful browned bits (fond).
-
8
Add enough beef stock so the meat is just barely covered. Add the thyme sprigs and bay leaves. Bring to a light simmer on the stove.
-
9
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
-
10
While the beef is braising, prepare the garnish. Heat 1 tablespoon of butter in a skillet and sauté the pearl onions until lightly browned. Add a splash of water, cover, and steam for 5 minutes until tender. Set aside.
-
11
In the same skillet, melt the remaining butter and sauté the mushrooms over high heat until they are golden brown and their moisture has evaporated. Set aside.
-
12
Once the beef is done, remove the pot from the oven. Discard the thyme stems and bay leaves. Stir in the prepared pearl onions and mushrooms.
-
13
If the sauce is too thin, simmer it on the stovetop for a few minutes to reduce. If too thick, add a splash of beef stock. Taste and adjust seasoning with salt and pepper.
-
14
Garnish generously with fresh parsley before serving directly from the pot for a rustic feel.
💡 Chef's Tips
Don't rush the searing process; that deep brown crust on the beef is where the depth of flavor begins. Use a wine you would actually drink—a Pinot Noir or Gamay is traditional and provides the necessary acidity. Always pat the beef dry with paper towels before searing; moisture is the enemy of a good crust. This dish tastes even better the next day as the flavors meld, so feel free to make it 24 hours in advance. If using frozen pearl onions, add them directly to the skillet without thawing to maintain their structure.
🍽️ Serving Suggestions
Serve over a bed of buttery, garlic mashed potatoes to soak up the luxurious sauce. Pair with a crusty French baguette to ensure not a single drop of the wine reduction goes to waste. Accompany with a simple green salad dressed in a sharp Dijon vinaigrette to cut through the richness. A glass of the same Burgundy wine used in the cooking is the perfect beverage pairing. For a lighter option, serve alongside buttered wide egg noodles or steamed green beans.