📝 About This Recipe
Hailing from the lush pastures of Burgundy, this legendary French beef stew is the pinnacle of slow-cooked elegance. Tender chunks of beef are braised for hours in a rich, velvety red wine sauce infused with aromatic herbs, smoky bacon, and earthy mushrooms. It is a soulful, celebratory dish that transforms humble ingredients into a masterpiece of deep, complex flavors.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Chuck Roast (cut into 2-inch cubes and patted dry)
- 6 ounces Lardon or Thick-cut Bacon (sliced into small strips)
- 1 large Yellow Onion (sliced)
- 2 Carrots (sliced diagonally into 1-inch chunks)
- 4 cloves Garlic (smashed and minced)
The Braising Liquid
- 750 ml Dry Red Wine (Pinot Noir or Burgundy) (one full bottle)
- 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 works well))
- 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 all surface moisture to ensure a perfect sear.
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2
In a large Dutch oven, sauté the bacon over medium heat until crisp and golden. 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. Remove beef and set aside with the bacon.
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4
In the same pot, add the sliced 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 cook for 1 minute until fragrant. Add the tomato paste and cook for another 2 minutes, stirring constantly to caramelize the sugars.
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6
Sprinkle the flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste. This will act as the thickening agent for your sauce.
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7
Return the beef and bacon to the pot. Pour in the entire bottle of wine and enough beef stock to just barely cover the meat.
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8
Add the thyme sprigs and bay leaves. Bring the liquid to a light simmer on the stove, then cover with a tight-fitting lid and transfer to the preheated oven.
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9
Braise in the oven for 2.5 to 3 hours. The meat is done when it is fork-tender and yields easily to pressure.
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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 simmer for 5 minutes until tender. Set aside.
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11
In the same skillet, melt the remaining 2 tablespoons of butter over high heat. Sauté the mushrooms until they are golden brown and their liquid has evaporated. Do not crowd the pan!
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12
Once the beef is tender, remove the pot from the oven. Discard the thyme stems and bay leaves. Stir in the prepared pearl onions and mushrooms.
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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 stock. Season generously with salt and black pepper to taste.
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14
Garnish with a shower of fresh parsley and serve directly from the pot for a rustic, communal feel.
💡 Chef's Tips
Always use a wine you would actually drink; a cheap wine will yield a bitter sauce. Don't skip the drying of the beef; moisture is the enemy of a good crust and flavor-developing Maillard reaction. If you have the time, make this a day in advance; the flavors deepen and harmonize beautifully overnight in the fridge. For an extra glossy sauce, whisk in a small knob of cold butter right before serving. Use a heavy-bottomed cast iron Dutch oven to ensure even heat distribution during the long braise.
🍽️ Serving Suggestions
Serve over a bed of buttery, garlic-infused mashed potatoes to soak up the incredible 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. Drink the same style of red wine used in the cooking, such as a Red Burgundy or a California Pinot Noir. For a lighter option, serve alongside buttered egg noodles or steamed haricots verts.