Description
A rich and hearty French beef stew braised in red wine with mushrooms, onions, and bacon.
Ingredients
- 3 lbs beef chuck, cut into 2-inch cubes
- 6 oz bacon, diced
- 2 large carrots, sliced
- 1 large onion, diced
- 10 oz mushrooms, quartered
- 3 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F.
- Cook bacon in a large Dutch oven until crisp. Remove and set aside.
- Sear beef cubes in batches until browned on all sides. Remove and set aside.
- Sauté onions and carrots until softened.
- Add garlic, tomato paste, and mushrooms. Cook for 2 minutes.
- Return beef and bacon to the pot. Add wine, broth, thyme, and bay leaves.
- Bring to a simmer, cover, and transfer to the oven.
- Cook for 3 hours until beef is tender.
- Remove bay leaves and adjust seasoning.
- Serve hot with crusty bread or mashed potatoes.
Notes
- Use a full-bodied red wine like Pinot Noir or Burgundy.
- Trim excess fat from beef for a leaner stew.
- Let the stew rest overnight for deeper flavor.
- Freeze leftovers for up to 3 months.
- Prep Time: 30 mins
- Cook Time: 3 hrs
- Category: Main Course
- Method: Braising
- Cuisine: French