📝 About This Recipe
Hailing from the rolling vineyards of Burgundy, France, this legendary stew transforms humble cuts of beef into a masterpiece of silk and velvet. By slow-braising premium beef in a full-bodied red wine with smoky bacon, pearl onions, and earthy mushrooms, you create a depth of flavor that is both rustic and sophisticated. It is the quintessential comfort food, promising a kitchen filled with intoxicating aromas and a soul-warming meal that tastes even better the next day.
🥗 Ingredients
The Meat & Aromatics
- 3 pounds Beef Chuck Roast (cut into 2-inch cubes and patted dry)
- 6 ounces Thick-cut Bacon (Lardons) (sliced into 1/4-inch 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 Red Wine (Pinot Noir or Burgundy) (one full bottle)
- 2-3 cups Beef Stock (high quality, low sodium)
- 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 and thawed is fine))
- 1 pound Cremini Mushrooms (halved or quartered)
- 2 tablespoons Unsalted Butter
- 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 for the best sear.
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2
In a large Dutch oven over medium heat, sauté the bacon strips until they are crisp and the fat has rendered. Use a slotted spoon to remove the bacon to a side plate, leaving the fat in the pot.
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3
Increase the 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 with the bacon.
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4
In the same pot, toss in the sliced carrots and onions. Sauté for 5-7 minutes until the onions are softened and lightly 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 and season with a pinch of salt and cracked black pepper.
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6
Sprinkle the flour over the meat and vegetables. Toss well and cook for 2 minutes to toast the flour; this will thicken your sauce later.
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7
Pour in the entire bottle of red wine. Use a wooden spoon to scrape the bottom of the pot (the fond), releasing all those flavorful browned bits.
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8
Add the beef stock until the meat is just barely covered. Stir in the tomato paste, thyme sprigs, and bay leaves. Bring the liquid to a light simmer on the stove.
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9
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. The meat is ready when it falls apart easily with a fork.
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10
While the beef is braising, prepare the mushrooms. Heat butter in a skillet over medium-high heat and sauté the mushrooms until golden brown and their liquid has evaporated. Set aside.
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11
In the same skillet, lightly brown the pearl onions with a splash of water and a pinch of sugar until tender. Set aside with the mushrooms.
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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 sautéed mushrooms and pearl onions.
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13
Simmer the stew on the stovetop for an additional 5-10 minutes to allow the flavors to meld and the sauce to reach a glossy, coating consistency. Garnish generously with fresh parsley before serving.
💡 Chef's Tips
Always use a wine you would actually drink; a cheap, bitter wine will result in a bitter sauce. Don't skip the drying step for the beef; moisture is the enemy of a good crust and deep flavor. If the sauce is too thin at the end, remove the meat and boil the liquid down for 5 minutes to concentrate it. For the best experience, make this a day in advance; the flavors develop significantly overnight in the fridge. If you can't find pearl onions, white onions cut into large chunks will work, but the presentation won't be as classic.
🍽️ Serving Suggestions
Serve over a bed of buttery mashed potatoes or wide egg noodles to soak up the rich sauce. A side of crusty French baguette is essential for cleaning your plate. Pair with the same style of red wine used in the cooking, such as a Pinot Noir or a light Malbec. A simple green salad with a sharp vinaigrette helps cut through the richness of the stew. Steamed green beans with lemon zest provide a bright, crunchy contrast to the tender meat.