The Savory
Ingredients
- 3 lb beef chuck, cut into 2-inch cubes
- 1 bottle (750ml) Burgundy red wine
- 6 slices bacon, chopped
- 1 lb pearl onions, peeled
- 8 oz cremini mushrooms, quartered
- 3 carrots, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Fresh parsley for garnish
Instructions
Marinate the beef
Place the beef cubes in a large bowl and pour the wine over them. Cover and refrigerate for at least 2 hours, preferably overnight. This tenderizes the meat and infuses it with deep flavor.
Brown the bacon
In a large Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
Sear the beef
Remove beef from the marinade (reserve the wine). Pat dry thoroughly with paper towels. Sear the beef in batches in the hot bacon fat until deeply browned on all sides. Do not crowd the pot. Set aside with the bacon.
Sauté the vegetables
Add butter to the pot. Sauté the pearl onions, carrots, and mushrooms for 5-6 minutes until lightly caramelized. Add garlic and cook for 30 seconds. Stir in tomato paste and cook for 1 minute.
Build the stew
Sprinkle flour over the vegetables and stir for 1 minute. Slowly pour in the reserved wine and beef broth, scraping up any browned bits. Return the beef and bacon to the pot. Add thyme sprigs and bay leaves. Bring to a gentle simmer.
Braise slowly
Cover the pot and transfer to a 325°F (160°C) oven. Braise for 2 to 2 1/2 hours, until the beef is fork-tender. Stir halfway through and check the liquid level — add more broth if needed.
Finish and serve
Remove from oven. Discard the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve over mashed potatoes, egg noodles, or with crusty bread.
Tips & Tricks
- Choose a full-bodied red wine you'd enjoy drinking — the flavor concentrates during braising.
- Patting the beef completely dry before searing is essential for a deep, caramelized crust.
- This stew tastes even better the next day. Make it 1-2 days ahead and reheat gently.
- For a thicker sauce, remove the lid for the last 30 minutes of braising.