Description
A classic French beef stew made with red wine, beef, bacon, mushrooms, and onions, simmered until the meat is melt-in-your-mouth tender and infused with deep, rich flavors.
Ingredients
- 1 tbsp olive oil
- 200g / 7 oz speck or bacon, chopped
- 1.5 kg / 3 lb chuck beef, cut into 5cm / 2” cubes
- 1 onion, chopped
- 2 carrots, peeled and cut into 2cm / 4/5” pieces
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp flour
- 2 cups (500 ml) red wine (preferably Burgundy or Pinot Noir)
- 2 – 3 cups (500 – 750 ml) beef stock
- 1 tsp thyme leaves
- 2 dried bay leaves
- 200g / 7 oz mushrooms, quartered
- 12 baby onions or shallots, peeled
- 30g / 2 tbsp unsalted butter
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 160°C/325°F (140°C fan).
- Heat oil in a large, oven-proof Dutch oven over medium-high heat. Add bacon and cook until golden. Remove with a slotted spoon and set aside.
- Pat beef dry and sear in batches in the same pot until browned. Set aside with bacon.
- Add onion and carrot to the pot, cooking for 3 minutes. Add garlic and cook for 30 seconds.
- Add tomato paste and cook for 1 minute. Stir in flour and cook for another minute.
- Slowly add red wine while stirring to deglaze the pot. Add beef stock, thyme, bay leaves, beef, and bacon. Liquid should just cover the beef.
- Cover and transfer to oven. Bake for 2.5 hours until beef is tender.
- Meanwhile, sauté mushrooms and baby onions in butter until golden. Season with salt and pepper.
- Remove stew from oven, skim off excess fat, and add mushrooms and onions. Simmer on the stove for 15 minutes uncovered to thicken.
- Garnish with parsley and serve with mashed potatoes, rice, or crusty bread.
Notes
- Use good quality wine for best flavor – Pinot Noir or Burgundy recommended.
- Beef chuck is ideal for stewing as it becomes tender when slow cooked.
- Stew can be made a day ahead for even better flavor.
- Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 130mg
