📝 About This Recipe
A luxurious French classic reimagined without the need for flour, relying instead on a deep, glossy reduction of Pinot Noir and rich beef stock to achieve a velvety finish. This dish features melt-in-your-mouth beef chuck, smoky lardons, and caramelized pearl onions, all braised to perfection to create a naturally gluten-free masterpiece. It is the ultimate comfort food—elegant enough for a high-end dinner party yet soul-warming enough for a quiet winter night.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Chuck Roast (cut into 2-inch cubes and patted dry)
- 6 ounces Thick-cut Bacon or Pancetta (cut into 1/2-inch lardons)
- 1 large Yellow Onion (finely diced)
- 2 large Carrots (sliced into 1-inch rounds)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste (for body and depth)
The Braising Liquid
- 750 ml Dry Red Wine (Pinot Noir or Burgundy) (one full bottle)
- 3 cups Beef Bone Broth (high-quality or homemade for natural gelatin)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves
The Garnish and Finish
- 1 pound Pearl Onions (fresh or frozen, peeled)
- 1 pound Cremini Mushrooms (halved or quartered)
- 2 tablespoons Unsalted Butter (for sautéing garnish)
- 1/4 cup Fresh Parsley (finely chopped)
- to taste Kosher Salt and Black Pepper
👨🍳 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 over medium heat, cook the bacon lardons until the fat has rendered and they are golden brown and crispy. 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 (about 3-5 minutes per side). Remove and set aside with the bacon.
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4
In the same pot, add the diced yellow onion and carrots. Sauté for 5-7 minutes until the onions are translucent and the carrots begin to soften.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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6
Pour in the entire bottle of red wine. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot—this is pure flavor. Bring to a simmer and let it reduce by about one-quarter.
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7
Return the beef and bacon to the pot. Add the beef bone broth, thyme sprigs, and bay leaves. The liquid should just barely cover the meat. Bring to a gentle simmer on the stove.
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8
Cover the Dutch oven with a tight-fitting lid and transfer to 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, heat a separate skillet with 1 tablespoon of butter. Sauté the pearl onions over medium heat until caramelized and tender (about 10 minutes). Remove and set aside.
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10
In the same skillet, add the remaining butter and sauté the mushrooms until they have released their moisture and are golden brown. Season with a pinch of salt.
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11
Once the beef is tender, remove the pot from the oven. Carefully strain the braising liquid into a wide saucepan, leaving the meat and carrots in the Dutch oven. Discard the thyme and bay leaves.
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12
Boil the strained liquid over high heat for 10-15 minutes. This reduction is our 'thickener.' Reduce the volume until the sauce is thick enough to coat the back of a spoon and has a glossy sheen.
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13
Pour the reduced sauce back over the meat. Gently fold in the sautéed pearl onions and mushrooms. Simmer together on the stovetop for 5 minutes to marry the flavors.
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14
Taste and adjust seasoning with salt and pepper. Garnish generously with fresh parsley before serving.
💡 Chef's Tips
Always use a wine you would actually drink; a cheap wine will yield a bitter reduction. Using high-quality bone broth is essential for a flourless version because the natural collagen provides the body and 'mouthfeel' usually provided by a roux. Don't skip the step of drying the meat; moisture creates steam, which prevents the deep browning necessary for a rich sauce. If the sauce is still too thin after reducing, you can whisk in a 'beurre manié' (equal parts softened butter and cornstarch) as a gluten-free safety net, though a proper reduction usually suffices. This dish tastes even better the next day after the flavors have had time to fully develop in the refrigerator.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery garlic mashed potatoes to soak up the rich sauce. Pair with a side of honey-glazed roasted root vegetables for a touch of sweetness. A crisp green salad with a sharp Dijon vinaigrette provides a necessary acidic contrast to the rich stew. Serve with a glass of the same Pinot Noir used in the cooking process. Accompany with gluten-free toasted baguette slices rubbed with a raw garlic clove.