Description
A rich and comforting French classic featuring slow-braised beef in a red wine sauce with carrots, mushrooms, and pearl onions.
Ingredients
Scale
- 2.5 pounds beef chuck or stewing beef, cut into large cubes
- Salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 4 slices bacon, chopped (optional)
- 1 large yellow onion, chopped
- 3 large carrots, sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 cups dry red wine (such as Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 bay leaves
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 cup pearl onions, peeled
- 2 cups mushrooms, halved
- 2 tablespoons butter
- Fresh parsley, chopped, for garnish
Instructions
- Heat a Dutch oven over medium-high heat. Season beef with salt and pepper, then toss with flour.
- Add olive oil and brown beef in batches. Set aside. Cook bacon if using, then remove and drain.
- Sauté onions, carrots, and garlic in the pot. Stir in tomato paste, then add wine and deglaze the pot.
- Return beef and bacon to the pot. Add broth, bay leaves, and thyme. Bring to a simmer.
- Cover and cook on low heat for 2.5 to 3 hours until beef is tender.
- In a skillet, sauté mushrooms and pearl onions in butter, then add to stew in last 30 minutes.
- Adjust seasoning. Remove bay leaves. Serve hot, garnished with fresh parsley.
Notes
- Use a dry, drinkable red wine for best flavor.
- Letting the stew rest before serving enhances depth.
- This dish tastes even better the next day!