🕐 Total Time
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Prep: 30 minutes
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Cook: 2½ to 3 hours
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Total: ~3½ hours
🍽️ Serves
4–6 people
🧂 Ingredients
For the stew:
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1 kg (2.2 lbs) beef chuck, cut into 5 cm (2 in) cubes
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Salt & freshly ground black pepper
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2 tbsp olive oil
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150 g (5 oz) bacon lardons (or diced pancetta)
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1 large onion, sliced
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2 carrots, sliced
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2 tbsp flour
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3 cups (750 ml) red wine (Burgundy or Pinot Noir preferred)
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2 cups (500 ml) beef stock
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1 tbsp tomato paste
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2 cloves garlic, minced
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1 bouquet garni (thyme, parsley, bay leaf tied together)
For the garnish:
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200 g (7 oz) pearl onions, peeled
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200 g (7 oz) mushrooms, halved or quartered
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1 tbsp butter
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Salt & pepper, to taste
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Chopped fresh parsley, for garnish
🍳 Instructions
1. Prepare the beef
Pat the beef dry with paper towels and season with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef cubes on all sides in batches (don’t overcrowd). Remove and set aside.
2. Cook bacon and vegetables
In the same pot, sauté the bacon until browned. Add onion and carrots, cooking until softened (about 5 minutes). Return beef to the pot.
3. Add flour
Sprinkle the flour over the meat and vegetables; toss to coat evenly. Place the pot (uncovered) in a preheated oven at 220°C / 425°F for 5 minutes, then remove, stir, and return for another 5 minutes. This helps the flour form a crust.
4. Deglaze and simmer
Reduce oven to 160°C / 325°F. Add wine, beef stock, tomato paste, garlic, and bouquet garni. Bring to a simmer on the stovetop, then cover and place in the oven for 2½ hours, or until the beef is fork-tender.
5. Prepare garnish
While beef cooks, sauté mushrooms and pearl onions in butter until golden brown and tender. Season with salt and pepper.
6. Combine
When the stew is ready, remove the bouquet garni, and stir in the mushrooms and onions. Simmer for 10 minutes more on the stovetop to blend flavors.
7. Serve
Sprinkle with chopped parsley. Serve hot with buttered noodles, mashed potatoes, or crusty French bread.
🍷 Tips
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Use a dry red wine — Burgundy, Pinot Noir, or Côtes du Rhône are perfect.
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The flavor improves overnight — it’s even better the next day.
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For extra depth, add a splash of brandy or cognac before the wine.
