Description
A rich and hearty French stew made with tender beef chuck, slow-cooked in red wine with aromatic vegetables and herbs, perfect for special occasions or cozy family dinners.
Ingredients
Scale
3 1/2 lbs beef chuck, cut into 2” pieces
4 tablespoons unsalted butter, divided
1 yellow onion, chopped
3 large carrots, peeled and chopped
5 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 cups Burgundy wine or other bold red wine
2 cups beef stock
1 tablespoon Better than Bouillon beef bouillon
2 sprigs fresh thyme
2 bay leaves
10 oz frozen pearl onions, defrosted and drained
16 oz cremini mushrooms, quartered
Kosher salt and freshly cracked pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, and sear on all sides. Remove and set aside.
- Add the remaining 2 tablespoons of butter to the pot. Sauté the onion and carrots until softened, about 5 minutes. Add garlic and tomato paste, cooking until the paste darkens.
- Stir in the flour and cook for 1 minute. Pour in wine, beef stock, and bouillon, scraping the bottom to deglaze.
- Return the beef to the pot, add thyme and bay leaves, cover, and transfer to the oven. Braise for 2 1/2 hours.
- Sauté mushrooms in remaining butter until browned. Add pearl onions and cook until caramelized.
- After 2 1/2 hours, add mushrooms and onions to the stew, return uncovered to the oven, and bake for another 45-60 minutes until the beef is tender.
Notes
- Marinating the beef overnight enhances flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35g
- Cholesterol: 110mg