Ingredients
Scale
- 5 strips bacon, cut into 1″ pieces
- 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 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 oven to 350°F.
- Cook bacon in a Dutch oven over medium-low until browned. Remove with slotted spoon and set aside.
- Season beef with salt and pepper. Sear in Dutch oven over medium-high heat until browned. Remove beef.
- Add 2 tbsp butter, sauté onions and carrots 2–3 minutes. Add garlic 1 minute, then tomato paste 2–3 minutes. Sprinkle flour and stir 2–3 minutes.
- Add wine and scrape browned bits. Add beef stock and bouillon, bring to simmer. Return beef and bacon, add thyme and bay leaves. Cover and transfer to oven. Cook 2 1/2 hours.
- Melt remaining butter in skillet over medium-high. Cook mushrooms until browned, add pearl onions 5 minutes, season with salt and pepper.
- Remove stew from oven, stir in mushrooms and onions. Return to oven until beef is very tender, 45–60 minutes. Let rest covered 30 minutes before serving.
Notes
- Use a good quality red wine for deep flavor.
- Allow stew to rest for better flavor melding before serving.
- Serve with crusty bread or over mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French