Description
A classic French stew featuring tender beef braised in red wine with vegetables and bacon.
Ingredients
- 2 tablespoons olive oil
- 3 pounds boneless beef chuck, cut into 1 1/2-inch cubes
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 (750ml) bottle dry red wine (like Pinot Noir or Cabernet Sauvignon)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound carrots, peeled and cut into 1-inch pieces
- 8 ounces cremini or button mushrooms, quartered
- 8 ounces pearl onions, peeled (fresh or frozen)
- 4 ounces smoked bacon or pancetta, diced
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large Dutch oven or oven-safe pot, cook the diced bacon or pancetta over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Pat beef cubes dry with paper towels. Season with salt and pepper. Working in batches if necessary, sear the beef in the bacon fat over medium-high heat until browned on all sides. Remove beef and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the flour and cook for 1-2 minutes, stirring constantly.
- Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing some of the alcohol to cook off.
- Stir in the beef broth, tomato paste, dried thyme, and bay leaves. Return the seared beef to the pot. Bring to a gentle simmer.
- Preheat oven to 325°F (160°C). Cover the Dutch oven and transfer to the preheated oven. Braise for 2 hours.
- After 2 hours, remove from oven. Add the carrots, mushrooms, and pearl onions to the pot. Return to the oven and continue to braise for another 1 to 1.5 hours, or until the beef is very tender.
- Remove bay leaves. Skim off any excess fat from the surface of the stew if desired. Stir in the reserved crispy bacon. Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh chopped parsley. Traditionally served with mashed potatoes or buttered noodles.
Notes
- Traditionally served with mashed potatoes or buttered noodles.