📝 About This Recipe
Hailing from the lush vineyards of Burgundy, this quintessential French classic transforms humble cuts of beef into a masterpiece of velvet-textured luxury. Slow-simmered in a full-bodied red wine with smoky bacon, aromatic herbs, and earthy mushrooms, it is the ultimate expression of rustic elegance. This dish is more than a stew; it is a celebration of patience and the magic that happens when wine and time meet fire.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Chuck Roast (cut into 2-inch cubes and patted very dry)
- 6 ounces Bacon Lardons (thick-cut, sliced into small strips)
- 1 large Yellow Onion (sliced)
- 2 Carrots (sliced into 1-inch rounds)
- 4 cloves Garlic (smashed and minced)
The Braising Liquid
- 750 ml Red Wine (a full-bodied 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 Classic Garniture
- 15-20 pieces Pearl Onions (peeled (frozen is acceptable))
- 1 pound Cremini Mushrooms (quartered)
- 3 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 your beef is at room temperature and thoroughly dried with paper towels; moisture is the enemy of a good sear.
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2
In a large heavy-bottomed Dutch oven, sauté the bacon lardons over medium heat until golden brown and crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered 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. Do not rush this; the 'fond' on the bottom of the pot is flavor gold. Remove beef and set aside.
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4
In the same pot, add the sliced onion and carrots. Cook for 5-7 minutes until the onions are softened and slightly browned.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
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6
Return the beef and bacon to the pot. Pour in the entire bottle of wine and enough beef stock to just barely cover the meat.
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7
Stir in the tomato paste, thyme sprigs, and bay leaves. Bring the liquid to a light simmer on the stove.
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8
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, or until the beef is fork-tender.
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9
While the beef braises, prepare the garnish. Heat 1 tablespoon of butter in a skillet and sauté the pearl onions with a splash of water until tender and glazed. Remove and set aside.
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10
In the same skillet, melt the remaining butter and sauté the mushrooms over high heat until they are deeply browned and their moisture has evaporated.
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11
Once the beef is done, remove the pot from the oven. Discard the thyme stems and bay leaves. Skim any excess fat from the surface of the sauce.
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12
Stir the sautéed mushrooms and pearl onions into the stew. Simmer on the stovetop for 5-10 minutes to allow the flavors to meld and the sauce to reach a coating consistency.
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13
Taste and adjust seasoning with salt and plenty of freshly cracked black pepper. Garnish generously with fresh parsley before serving.
💡 Chef's Tips
Always use a wine you would actually drink; a cheap, acidic wine will result in a bitter sauce. Drying the beef thoroughly is the secret to a dark, rich crust and deep flavor profile. If the sauce is too thin after braising, remove the meat and boil the liquid on the stove to reduce it by a third. Like most stews, this tastes even better the next day after the flavors have had time to mature in the fridge. For the most authentic texture, use 'Lardons' (thick-cut pork belly) rather than thin American breakfast bacon.
🍽️ Serving Suggestions
Serve over buttery garlic mashed potatoes to soak up every drop of the sauce. Pair with a crusty French baguette to wipe the plate clean. A side of buttered egg noodles or boiled fingerling potatoes is a traditional alternative. Accompany with a glass of the same Burgundy or Pinot Noir used in the cooking. A simple green salad with a sharp vinaigrette helps cut through the richness of the stew.