Description
Comfort food at its finest! This classic French beef stew is elegant yet rustic, perfect for any occasion.
Ingredients
Units
Scale
- 3 lbs (1 kg) beef chuck
- 1 bottle (750 ml) red wine
- 1 lbs (454 g) small brown mushrooms
- 7 oz (200 g) lardons
- 1 large yellow onion
- 2 medium carrots
- 8 cloves garlic
- 2 tbsp (16 g) all-purpose flour
- 1 cup (150 g) pearl onions
- 2 cups (473 ml) beef stock
- 1 tbsp Better than Bouillon Beef
- 2 tbsp (30 g) tomato paste
- 4 bay leaves
- 2 sprigs fresh thyme
- 1 tbsp dried parsley flakes
- Salt
- black pepper
- 2 tbsp (30 ml) olive oil
Instructions
- Render the Bacon
- In a large, heavy-bottomed pot or Dutch oven, cook the lardons or chopped bacon over medium-high heat until golden and crisp. Once cooked, remove the bacon with a slotted spoon and drain on a paper towel. Leave the bacon fat in the pot for flavor.
- Sear the Beef
- Add 1 tablespoon of olive oil to the bacon fat, then turn the heat to high. Working in batches, sear the beef cubes on all sides until well-browned, about 2 minutes per side. Avoid crowding the pot to allow proper browning. Transfer seared beef pieces to a plate and set aside.
- Cook the Aromatics
- Lower the heat to medium and add the sliced carrots and yellow onions to the pot. Sauté for 2-3 minutes, stirring occasionally, until they start to soften. Add the garlic and cook for an additional 1 minute until fragrant.
- Add Beef, Bacon, and Flour
- Return the seared beef and bacon to the pot with the vegetables. Sprinkle the flour over the ingredients and stir well, cooking for about 2 minutes. This step helps thicken the stew slightly.
- Deglaze with Red Wine
- Pour the entire bottle of red wine into the pot. Stir well, scraping up any browned bits on the bottom to deglaze the pan. Bring the wine to a vigorous boil for 5 minutes to allow the alcohol to evaporate.
- Add Stock and Seasonings
- Pour in the beef stock, add the bouillon, tomato paste, bay leaves, thyme sprigs, and parsley flakes. Stir until everything is well combined. Add the pearl onions, then season the stew with salt and black pepper to taste. Reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is tender and falls apart easily with a fork.
- Prepare the Mushrooms
- About 10 minutes before serving, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the quartered mushrooms and sauté until golden brown. Season lightly with salt. Add the mushrooms to the stew, stirring gently to incorporate them.
- Serve
- Remove the thyme sprigs and bay leaves from the stew. Sprinkle with additional fresh herbs or sliced spring onions if desired, and serve warm.
Notes
- For a richer flavor, use bone-in beef chuck.
- To reduce cooking time, use a pressure cooker and adjust cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 4 days and frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 5
- Protein: 40
- Cholesterol: 100