Ingredients
Scale
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
- 6 oz (170g) thick-cut bacon, diced
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, sliced into 1-inch rounds
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups dry red wine (such as Pinot Noir)
- 2 cups beef stock
- 2 tbsp brandy or cognac (optional)
- 1 bouquet garni (parsley, thyme, and bay leaf tied together)
- 12 pearl onions, peeled
- 8 oz (225g) cremini mushrooms, quartered
- Salt and freshly ground black pepper, to taste
- 1 tbsp unsalted butter (for the mushrooms)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef and Bacon
- Pat the beef cubes dry with paper towels to ensure proper browning. Season generously with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium heat. Add the diced bacon and cook until crispy. Remove with a slotted spoon and set aside.
- Brown the Beef
- In the same pot, working in batches, sear the beef cubes until browned on all sides. Avoid overcrowding the pan to achieve a good sear. Remove and set aside.
- Cook the Aromatics
- Add the chopped onion and carrots to the pot. Sauté until softened, about 5 minutes. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
- Deglaze the Pot
- Sprinkle the flour over the vegetables and stir well to coat. Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the mixture to simmer for 5 minutes.
- Build the Base
- Return the beef and bacon to the pot. Pour in the beef stock and brandy (if using), and add the bouquet garni. Bring the mixture to a gentle simmer.
- Slow Cook
- Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C). Cook for 2 hours, stirring occasionally, until the beef is tender and the sauce is rich.
- Prepare the Mushrooms and Pearl Onions
- While the stew cooks, melt butter in a skillet over medium heat. Add the mushrooms and pearl onions, sautéing until golden and tender. Season with salt and pepper.
- Combine and Finish
- Once the beef is tender, remove the pot from the oven. Stir in the sautéed mushrooms and pearl onions, then return the pot to the oven for an additional 30 minutes.
- Garnish and Serve
- Remove the bouquet garni, adjust seasoning as needed, and garnish with freshly chopped parsley. Serve hot with your choice of sides.
- Prep Time: 25 Minutes
- Cook Time: 3 hours
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 480
- Sugar: 4g
- Fat: 28g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g