📝 About This Recipe
Hailing from the heart of Burgundy, France, this legendary stew is the pinnacle of rustic elegance. Succulent chunks of beef are slow-bathed in a rich, velvety red wine reduction infused with aromatic herbs, smoky bacon, and earthy mushrooms. It is a masterpiece of patience and technique, resulting in a dish so tender it melts on the tongue and so flavorful it warms the soul.
🥗 Ingredients
The Beef 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 (thinly sliced)
- 4 cloves Garlic (minced)
The Braising Liquid
- 750 ml Red Wine (Dry Burgundy or Pinot Noir)
- 2-3 cups Beef Stock (high quality or homemade)
- 1 tablespoon Tomato Paste
- 3 sprigs Fresh Thyme
- 1 Bay Leaf
- 2 tablespoons All-purpose Flour
The Traditional Garnish
- 15-20 pieces Pearl Onions (peeled (frozen is fine))
- 1 pound Cremini Mushrooms (quartered)
- 2 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 the beef is at room temperature and very dry; use paper towels to remove any surface moisture for a better sear.
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2
In a large Dutch oven, sauté the bacon lardons over medium heat until golden brown and crisp. 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. Sear the beef cubes in batches, being careful not to crowd the pan. Brown each side thoroughly until a deep crust forms (about 3-5 minutes per side). Transfer beef to the plate with the bacon.
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4
In the same fat, sauté the sliced onions and carrots for 5-7 minutes until the onions are translucent and slightly browned.
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5
Stir in the garlic and cook for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly to 'toast' the paste.
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6
Return the beef and bacon to the pot. Sprinkle the flour over the mixture and toss well to coat. Cook for 2-3 minutes to cook out the raw flour taste.
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7
Pour in the entire bottle of red wine and enough beef stock to just barely cover the meat. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot.
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8
Add the thyme and bay leaf. 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 ready 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 steam for 5 minutes until tender. Set aside.
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11
In the same skillet, melt the remaining butter and sauté the mushrooms over high heat until they have released their moisture and are beautifully browned. Season with salt and pepper.
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12
Once the beef is done, remove the pot from the oven. Discard the thyme sprigs and bay leaf. 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. Taste and adjust seasoning with salt and plenty of cracked black pepper. Garnish with fresh parsley before serving.
💡 Chef's Tips
Always use a wine you would actually drink; a cheap, sour wine will result in a sour sauce. Don't skip the drying of the beef; moisture is the enemy of a good sear, and the sear is where the depth of flavor lives. If the sauce feels too thin at the end, whisk together a 'beurre manié' (equal parts softened butter and flour) and stir it in. This dish tastes even better the next day after the flavors have had time to marry in the refrigerator. For the most authentic flavor, use salt pork or high-quality thick-cut smoked bacon.
🍽️ Serving Suggestions
Serve over a bed of buttery, garlic mashed potatoes to soak up the incredible sauce. Pair with a crusty French baguette to ensure not a single drop of the wine reduction is wasted. Accompany with a simple green salad dressed in a sharp Dijon vinaigrette to cut through the richness. Drink the same style of wine used in the cooking, such as a medium-bodied Pinot Noir or a Gevrey-Chambertin. Serve alongside buttered egg noodles or boiled fingerling potatoes for a traditional touch.