📝 About This Recipe
Hailing from the lush pastures of Burgundy, France, this legendary beef stew is a masterclass in slow-cooking and flavor layering. Succulent chunks of beef are braised in a rich, velvety red wine sauce infused with smoky bacon, aromatic herbs, and buttery pearl onions. It is a soul-warming dish that transforms humble ingredients into a sophisticated masterpiece, perfect for elegant dinner parties or cozy Sunday family gatherings.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Chuck Roast (cut into 2-inch cubes and patted dry)
- 6 ounces Bacon or Lardon (thick-cut, sliced into matchsticks)
- 1 Yellow Onion (large, sliced)
- 2 Carrots (sliced into 1-inch rounds)
- 4 cloves Garlic (smashed and minced)
The Braising Liquid
- 750 ml Red Wine (Full-bodied, preferably Pinot Noir or Burgundy)
- 2-3 cups Beef Stock (high quality or homemade)
- 1 tablespoon Tomato Paste
- 4 sprigs Fresh Thyme
- 2 Bay Leaves
- 2 tablespoons All-purpose Flour
The Traditional Garnish
- 15-20 pieces Pearl Onions (peeled (frozen and thawed is fine))
- 1 pound Cremini Mushrooms (quartered)
- 3 tablespoons Unsalted Butter (divided)
- 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.
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2
In a large Dutch oven, sauté the bacon over medium heat until crisp and the fat has rendered. Use a slotted spoon to remove the bacon and set aside, leaving the 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. This should take about 3-5 minutes per side. Remove beef and set aside.
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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 slightly browned.
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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 toss to coat, cooking for another 2 minutes to toast the flour.
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6
Return the beef and bacon to the pot. Pour in the entire bottle of wine and enough beef stock so the meat is just barely covered.
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7
Add the thyme sprigs and bay leaves. Bring the liquid to a light simmer on the stove, scraping the bottom of the pot to release all the flavorful brown bits (deglazing).
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8
Cover the pot with a tight-fitting lid and transfer it to the middle rack of the oven. Braise 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. Heat 1 tablespoon of butter in a skillet and sauté the pearl onions until lightly browned. Add 1/2 cup of water, cover, and simmer for 10 minutes until tender. Set aside.
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10
In the same skillet, melt the remaining 2 tablespoons of butter and sauté the mushrooms over high heat until golden brown and their liquid has evaporated. Set aside.
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11
Once the beef is done, remove the pot from the oven. Discard the herb sprigs and bay leaves. Carefully stir in the cooked pearl onions and mushrooms.
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12
If the sauce is too thin, simmer it on the stovetop for 5-10 minutes to reduce. Taste and adjust seasoning with salt and plenty of cracked black pepper. Garnish with fresh parsley before serving.
💡 Chef's Tips
Dry the beef thoroughly before searing; moisture is the enemy of a good crust and flavor. Use a wine you would actually drink—a cheap, sour wine will result in a sour sauce. Don't rush the searing process; the deep brown 'fond' on the bottom of the pot is the secret to the sauce's depth. This dish tastes even better the next day after the flavors have had time to marry in the fridge. If you can't find pearl onions, use small boiler onions or even frozen pearl onions to save time.
🍽️ Serving Suggestions
Serve over a bed of buttery, garlic mashed potatoes to soak up the rich sauce. Pair with a crusty French baguette to ensure not a single drop of gravy is left behind. Accompany with a simple green salad dressed in a sharp Dijon vinaigrette to cut through the richness. Serve with the same style of red wine used in the cooking, such as a Red Burgundy or Pinot Noir. For a traditional touch, serve alongside buttered egg noodles or boiled fingerling potatoes.