Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 1 large onion, sliced
- 3 garlic cloves, minced
- 2 cups red wine (preferably Burgundy)
- 1 cup beef broth
- 2 carrots, sliced
- 200g pearl onions
- 200g button mushrooms
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Fresh thyme and bay leaves
- Salt and pepper to taste
- Optional: pancetta or bacon for added flavor
Instructions
- Preheat your oven to 325°F (160°C).
- Season the beef chunks generously with salt and pepper.
- Heat 1 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot. Sear the beef until browned on all sides, then transfer to a plate.
- In the same pot, add sliced onions and cook until translucent. Stir in minced garlic and tomato paste; cook for another minute.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom. Return the beef to the pot.
- Add beef broth, carrots, thyme, bay leaves, and pancetta if using. Cover and transfer to the oven.
- Cook for 2.5 to 3 hours until the beef is tender and flavorful.
- In the last 30 minutes, sauté pearl onions and mushrooms in a separate pan with olive oil. Add these to the stew for an extra layer of flavor.
- Remove from oven, season with salt and pepper as needed, and serve hot.
Notes
- For best results, prepare the dish a day ahead to allow the flavors to meld.
- Use good-quality Burgundy or Pinot Noir wine for a richer taste.
- You can substitute beef brisket or short ribs if chuck is unavailable.
- Serving with crusty French bread or buttery mashed potatoes complements the dish perfectly.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow braise
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 530 Kcal
- Sugar: 6g
- Sodium: 612mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 130mg