Description
A classic French beef stew slow-cooked in Burgundy wine with bacon, mushrooms, pearl onions, and fresh herbs, resulting in a rich and deeply flavorful dish that is perfect for a cozy dinner.
Ingredients
Scale
For the Stew
- 1/2 pound bacon, thick cut, cut into 1 inch pieces
- 3 pounds beef chuck, trimmed of fat, cut into 2 inch cubes
- 1 large white onion, chopped
- 2 large carrots, cut into 2 inch chunks
- 6 cloves garlic, minced
- 1/2 cup flour (65 grams)
- 8 sprigs thyme, tied together
- 3 cups Burgundy wine or other dry red wine (720 grams)
- 2 large bay leaves
- 3 cups low sodium beef broth or stock (720 grams)
- 1/4 cup tomato paste (60 grams)
- Salt and pepper to taste
For Finishing
- 4 tablespoons butter (56 grams)
- 2 tablespoons olive oil (30 grams)
- 16 pearl onions
- 1 pound cremini mushrooms, quartered (454 grams)
- 3 tablespoons minced flat-leaf Italian parsley
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat the oven. Set the oven to 350 degrees Fahrenheit and position the rack in the middle to fit a large Dutch oven with a lid comfortably.
- Cook the bacon. Heat a large Dutch oven over medium heat and add the bacon pieces. Cook until most of the fat is rendered, about 7 to 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
- Prepare and sear the beef. Pat beef cubes dry, season with salt and pepper, then toss with flour, shaking off excess. Sear the beef in batches until well browned on all sides. Transfer the seared beef to a plate and set aside.
- Sauté vegetables. Remove excess bacon and beef fat, leaving about a quarter cup in the pot. Add chopped onions and cook 3 to 5 minutes until soft. Add carrots and cook another 5 to 7 minutes until they start to color.
- Add garlic and tomato paste. Stir in minced garlic and cook 1 to 2 minutes until fragrant, then add tomato paste. Cook about 3 to 4 minutes, stirring frequently to prevent burning. If it burns, add a couple ounces of water to lower the heat.
- Incorporate flour. Add remaining flour to the pot, whisking to combine. Cook until flour is no longer white, about 2 minutes.
- Add liquids and deglaze. Gradually pour in the wine and beef broth while whisking to avoid lumps. Scrape up brown bits from the bottom with a wooden spoon. Add beef, bacon, thyme sprigs, and bay leaves. Turn off heat.
- Braise in the oven. Cover the pot and cook in the oven for 2 hours 30 minutes to 3 hours, or until beef is very tender. Check at 90 minutes; if sauce is too thick or sticking, add 1/2 cup water and stir before returning to oven.
- Season and remove herbs. After braising, remove the pot from the oven. Discard bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper.
- Skim fat and adjust sauce consistency. Skim fat from the surface or absorb with paper towels laid on top. If sauce is too thin, strain solids and reduce sauce over medium-high heat until it coats the back of a spoon, then recombine.
- Cook pearl onions. Heat a large pan over medium-high heat, add olive oil and pearl onions. Cook until tender, about 4 to 5 minutes, then remove with a slotted spoon and cover with foil.
- Cook mushrooms. In the same pan, add mushrooms and cook until they release moisture and start to brown, about 5 to 8 minutes. Add butter and continue cooking 2 to 3 minutes until mushrooms are glossy. Return pearl onions to pan, toss to coat, season with salt, pepper, and fresh thyme leaves, then turn off heat.
- Combine and serve. Stir minced parsley into the stew. Mix cooked mushrooms and pearl onions into the stew or plate separately. Serve with mashed potatoes or crusty bread. For best flavor, serve the next day.
Notes
- Resting the stew overnight in the refrigerator enhances the flavors significantly. Reheat gently on the stovetop and add water if the sauce thickens too much.
- Homemade beef stock is preferred, but a quality beef base provides excellent flavor when diluted with water.
- This dish serves 6 large or 8 moderate portions and makes excellent leftovers, lasting up to 3 days refrigerated or 6 months frozen.
- Patting the beef dry before flouring helps achieve a good sear and better texture.
- Use dry red wine such as Burgundy for authentic flavor; other dry reds can be substituted.
- Skimming fat after cooking keeps the dish from feeling greasy without losing richness.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: thirty g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 50 g
- Cholesterol: 120 mg
