📝 About This Recipe
Hailing from the lush vineyards of Burgundy, France, this quintessential beef stew is the pinnacle of slow-cooked comfort. Tender morsels of beef are braised for hours in a rich, velvety red wine sauce infused with smoky bacon, aromatic herbs, and caramelized pearl onions. It is a soul-warming dish that transforms humble ingredients into a sophisticated symphony of deep, savory flavors.
🥗 Ingredients
The Meat and 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 Dry Red Wine (preferably Pinot Noir or Burgundy)
- 2-3 cups Beef Stock (high quality or homemade)
- 1 tablespoon Tomato Paste
- 4 sprigs Fresh Thyme
- 2 pieces Bay Leaf
- 2 tablespoons All-purpose Flour
The Traditional Garnish
- 15-20 pieces Pearl Onions (peeled (frozen works well))
- 1 pound Cremini Mushrooms (quartered or halved)
- 3 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 Dutch oven, sauté the bacon lardons over medium heat for 5-7 minutes until the fat has rendered and they are golden crisp. Remove with a slotted spoon and set aside.
-
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 batch. Remove beef and set aside.
-
4
In the same pot, toss in the sliced carrots and yellow onion. Sauté for 5 minutes until the onions are softened and slightly browned.
-
5
Return the beef and bacon to the pot. Season with a pinch of salt and pepper. Sprinkle the flour over the meat and toss to coat; cook for 2 minutes on the stovetop to toast the flour.
-
6
Stir in the tomato paste and garlic, cooking for 1 minute until fragrant. Pour in the entire bottle of red wine and enough beef stock to just barely cover the meat.
-
7
Add the thyme sprigs and bay leaves. Bring the liquid to a light simmer on the stove, then cover the pot with a tight-fitting lid.
-
8
Transfer the pot to the lower third of the oven. Braise for 2.5 to 3 hours. The meat is done when it is fork-tender and yields easily to pressure.
-
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 a splash of water, cover, and simmer for 10 minutes until tender. Set aside.
-
10
Wipe the skillet, add the remaining 2 tablespoons of butter, and sauté the mushrooms over high heat until they are golden brown and their moisture has evaporated. Set aside.
-
11
Once the beef is tender, remove the pot from the oven. Skim any excess fat from the surface. Stir in the prepared pearl onions and mushrooms.
-
12
Simmer the stew on the stovetop for 5-10 minutes to allow the flavors to meld and the sauce to reach your desired thickness. Remove the thyme sprigs and bay leaves.
-
13
Taste and adjust seasoning with salt and pepper. Garnish generously with fresh parsley before serving.
💡 Chef's Tips
Dry the beef thoroughly with paper towels before searing; moisture is the enemy of a good crust. Use a wine you would actually drink—a cheap, sour wine will result in a sour sauce. Don't skip the step of browning the mushrooms separately; if cooked in the stew, they become rubbery instead of meaty. For the best flavor, make this dish a day in advance; the flavors deepen and harmonize overnight in the fridge. If the sauce is too thin, simmer it uncovered on the stove for a few minutes to reduce and concentrate.
🍽️ Serving Suggestions
Serve over a bed of buttery garlic mashed potatoes to soak up every drop of sauce. Pair with a crusty French baguette to swipe the plate clean. Accompany with a side of buttered egg noodles or boiled fingerling potatoes. Serve with the same style of red wine used in the cooking, such as a Pinot Noir or Beaujolais. A simple green salad with a sharp vinaigrette helps cut through the richness of the stew.