Description
A classic French Beef Stew featuring tender chunks of beef chuck cooked slowly in red wine and beef stock with aromatic herbs and hearty vegetables. This comforting dish is rich in flavor and perfect for a cozy meal.
Ingredients
Scale
Meat and Base
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
Aromatics and Thickener
- 2 medium onions, sliced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
Liquids and Seasonings
- 2 cups red wine (preferably Burgundy)
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- Salt and freshly ground black pepper, to taste
Vegetables
- 4 large carrots, peeled and cut into 1-inch pieces
- 10-12 pearl onions, peeled
- 8 ounces mushrooms, sliced
- 4 potatoes, peeled and cut into chunks
Garnish
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat Oven. Preheat your oven to 325°F (160°C) to prepare for slow cooking the stew.
- Brown the Beef. In a large Dutch oven, heat olive oil over medium-high heat. Add the beef cubes in batches to brown them on all sides, then transfer them to a plate to set aside.
- Sauté Onions and Garlic. In the same pot, add the sliced onions and cook until translucent. Stir in the minced garlic and sauté for an additional minute to release their aroma.
- Add Flour. Sprinkle flour over the onions and garlic, stirring to coat them evenly. Cook this mixture for 2 minutes to form a roux that will thicken the stew.
- Deglaze with Wine and Stock. Gradually pour in the red wine and beef stock while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, incorporating the browned bits from the bottom of the pot.
- Add Seasonings and Beef. Stir in the tomato paste, bay leaf, thyme, salt, and freshly ground black pepper. Return the browned beef to the pot and mix everything well.
- Add Vegetables. Incorporate carrots, pearl onions, mushrooms, and potatoes into the pot, making sure they are submerged in the liquid for even cooking.
- Braise in Oven. Cover the Dutch oven with its lid and place it in the preheated oven. Allow it to cook slowly for 2 to 2.5 hours until the beef is tender and flavors meld beautifully.
- Finish and Adjust Seasoning. Remove the stew from the oven, take out the bay leaf, and taste the stew. Adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve. Sprinkle fresh chopped parsley on top to add a burst of color and freshness before serving warm.
Notes
- Use Burgundy or another dry red wine for a classic flavor; non-alcoholic substitutes like grape juice may alter the taste.
- Peeling pearl onions can be sped up by blanching them in boiling water for 2 minutes and then plunging in cold water.
- This stew is even better the next day after flavors have melded more deeply.
- For thicker stew, mash some of the potatoes against the side of the pot before serving.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
