Description
A hearty and classic French stew featuring tender, slow-braised beef chuck simmered with bacon, vegetables, and red wine, creating a rich and deeply flavorful dish perfect for comforting meals.
Ingredients
Beef and Bacon
- 2 lbs beef chuck, cut into cubes
- 4 slices bacon, chopped
Vegetables
- 1 onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 8 oz mushrooms, halved
Liquids and Seasonings
- 2 tbsp tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 1 tsp dried thyme
- 2 bay leaves
Other Ingredients
- 2 tbsp flour
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the beef: Pat the beef cubes dry with paper towels and season them generously with salt and pepper to enhance flavor and improve browning.
- Cook the bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Brown the beef: Working in batches to avoid overcrowding, brown the beef cubes in the bacon fat combined with olive oil until all sides are browned. Remove and set aside.
- Sauté vegetables: Add diced onions and sliced carrots to the pot and cook over medium heat until softened and lightly caramelized, about 5–7 minutes.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for another 1–2 minutes to develop their flavors.
- Incorporate flour: Sprinkle the flour over the vegetable mixture, stirring constantly to combine and cook off the raw flour taste, about 1 minute.
- Combine ingredients: Return the browned beef and cooked bacon to the pot, mixing everything together thoroughly.
- Add liquids and herbs: Pour in the dry red wine and beef broth. Add dried thyme and bay leaves, then stir to combine.
- Braise the stew: Bring the mixture to a gentle simmer, cover with a lid, and reduce the heat to low. Cook for 2½ to 3 hours, or until the beef is tender and the flavors have melded.
- Add mushrooms: During the last 30 minutes of cooking, stir in the halved mushrooms to soften and absorb flavors.
- Finish and serve: Remove the bay leaves and adjust seasoning with additional salt and pepper if needed. Serve hot, ideally with mashed potatoes, noodles, or crusty bread to soak up the delicious sauce.
Notes
- Best prepared a day ahead, as the flavors improve significantly when allowed to meld overnight.
- Serve with classic sides such as creamy mashed potatoes, buttered noodles, or crusty French bread.
- For deeper flavor, consider marinating the beef in red wine and herbs overnight before cooking.
- Use a full-bodied, dry red wine such as Pinot Noir or Burgundy for authentic taste.
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Category: Main Course
- Method: Braising
- Cuisine: French
