Ingredients
Scale
- 2 lb boneless beef shoulder or chuck, cut into 1 1/2-inch pieces
- Kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil, divided
- 4 medium onions, halved and thinly sliced
- 2 tbsp all-purpose flour
- 1 cup red Burgundy wine (such as Pinot Noir)
- 6 medium carrots, peeled and cut into 1-inch pieces
- 1 clove garlic
- 1 bouquet garni (thyme, bay leaf, and parsley tied together)
- 1 1/2–3 cups water as needed
- 2 tbsp demi-glace (optional)
- Chopped fresh flat-leaf parsley for garnish
Instructions
- Pat the beef dry with paper towels and season generously with salt and pepper.
- Heat half of the olive oil in a Dutch oven over high heat. Sear the beef in batches until well browned on all sides. Transfer the browned beef to a plate.
- Reduce heat to medium-high and add the onions with the remaining oil. Cook until softened and golden, about 10 minutes.
- Sprinkle the flour over the onions and cook for 4–5 minutes while stirring until thickened.
- Add the red wine and scrape the browned bits from the bottom of the pot.
- Return the beef and its juices to the pot. Add carrots, garlic, bouquet garni, and about 1 1/2 cups of water. Stir in demi-glace if using.
- Bring to a boil, then reduce heat to medium-low and simmer uncovered for 2 to 2 1/2 hours until the meat becomes very tender.
- Check every 15–20 minutes, stirring and adding additional water (about 1/4 to 1/2 cup at a time) as needed to maintain enough liquid.
- Once the stew is thick and the onions have broken down into a rich sauce, discard the bouquet garni.
- Taste and adjust seasoning with additional salt if needed.
- Garnish with chopped parsley and serve warm.
Notes
- Use a good quality Burgundy or Pinot Noir for the best flavor.
- Browning the beef in batches prevents steaming and develops a deeper flavor.
- The stew tastes even better the next day after the flavors fully develop.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French