📝 About This Recipe
Hailing from the rustic heart of Burgundy, France, this legendary stew is the pinnacle of French comfort food. It features succulent chunks of beef slow-simmered in a full-bodied red wine sauce, enriched with smoky bacon, earthy mushrooms, and sweet pearl onions. This dish is a masterclass in building layers of flavor, resulting in a velvet-like sauce and meat so tender it melts at the touch of a fork.
🥗 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)
- 1 large Yellow Onion (sliced thinly)
- 1 large Carrot (sliced into rounds)
- 4 cloves Garlic (smashed and minced)
The Braising Liquid
- 750 ml Red Wine (a dry, young Burgundy, Pinot Noir, or Chianti)
- 2-3 cups Beef Stock (unsalted or low-sodium)
- 1 tablespoon Tomato Paste
- 2 tablespoons Flour (all-purpose)
- 3 sprigs Thyme (fresh)
- 2 pieces Bay Leaf (dried)
The Traditional Garnish
- 18-20 pieces Pearl Onions (peeled (frozen and thawed is fine))
- 1 pound Cremini Mushrooms (quartered or halved)
- 2 tablespoons Butter (unsalted)
- 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 cubes are very dry by patting them with paper towels; this is crucial for a proper sear.
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2
In a large Dutch oven, sauté the bacon lardons over medium heat for 5-8 minutes until golden brown and crisp. Use a slotted spoon to remove the bacon to a side dish, leaving the rendered fat in the pot.
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3
Increase heat to medium-high. Sear the beef cubes in batches, ensuring not to crowd the pan, until deeply browned on all sides. Remove beef and set aside with the bacon.
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4
In the same fat, sauté the sliced onion and carrots for about 5 minutes until the onion is softened and slightly browned.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant. Return the beef and bacon to the pot.
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6
Sprinkle the flour over the meat and vegetables, tossing to coat. Cook for 2 minutes on the stovetop to toast the flour, which will thicken our sauce later.
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7
Stir in the tomato paste, then slowly pour in the entire bottle of red wine. Add enough beef stock so the meat is just barely covered.
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8
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.
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9
Transfer the pot to the lower third of the oven. Regulate the heat so the liquid simmers very gently for 2.5 to 3 hours. The meat is done when it is easily pierced with a fork.
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10
While the beef braises, prepare the garnish: Heat butter in a skillet over medium-high. Sauté mushrooms until browned and set aside. In the same pan, sauté pearl onions with a splash of water until tender and glazed.
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11
Once the beef is tender, remove the pot from the oven. Discard the bay leaves and thyme stems. Stir in the prepared mushrooms and pearl onions.
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12
If the sauce is too thin, simmer it on the stove for a few minutes to reduce. If too thick, add a splash of beef stock. Taste and adjust seasoning with salt and pepper.
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13
Garnish generously with fresh parsley and serve directly from the pot for a rustic feel.
💡 Chef's Tips
Always use a wine you would actually drink; a cheap wine will make the sauce bitter. Don't skip drying the beef; moisture creates steam, which prevents that beautiful brown crust (the Maillard reaction). If you can't find pearl onions, use frozen ones to save time on peeling. This dish actually tastes better the next day after the flavors have fully married in the fridge. For the most authentic texture, use a heavy cast-iron Dutch oven to maintain consistent heat.
🍽️ Serving Suggestions
Creamy mashed potatoes with plenty of butter to soak up the wine sauce. A crusty French baguette to swipe every last drop of gravy from the plate. Buttered egg noodles tossed with a little fresh parsley. A simple green salad with a sharp Dijon vinaigrette to cut through the richness. A glass of the same Burgundy or Pinot Noir used in the cooking.