Description
This rich and hearty French dish features tender beef simmered in red wine, creating a comforting and flavorful meal that’s perfect for any occasion.
Ingredients
Scale
- 3 lbs beef chuck, cut into 2-inch cubes
- Salt and pepper, to taste
- 4 tablespoons olive oil, divided
- 6 slices bacon, chopped
- 1 large onion, chopped
- 2 carrots, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 lb mushrooms, quartered
- 1 cup pearl onions, peeled
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Bacon:
- In a large, heavy pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside.
- Sear the Beef:
- Season beef cubes with salt and pepper. In the same pot, sear the beef in batches until browned on all sides. Remove and set aside.
- Sauté the Vegetables:
- Add onion, carrots, and garlic to the pot. Cook until softened, about 5 minutes. Stir in tomato paste and cook for another 2 minutes.
- Build the Stew:
- Sprinkle flour over vegetables and stir. Gradually add red wine, scraping up browned bits. Add beef broth, bay leaf, thyme, rosemary, and seared beef. Bring to a simmer.
- Simmer Slowly:
- Cover the pot and simmer on low heat for 2-3 hours, until beef is tender.
- Cook the Mushrooms and Onions:
- In a separate skillet, heat remaining olive oil and sauté mushrooms and pearl onions until golden brown. Add to the pot during the last 30 minutes of cooking.
- Serve:
- Remove bay leaf, garnish with fresh parsley, and serve over mashed potatoes, rice, or crusty bread.
Notes
For deeper flavor, make the dish a day ahead and refrigerate. Reheat gently before serving to let the flavors meld beautifully.
- Prep Time: 30 minutes
- Cook Time: 3 hours