Description
A slow-cooked French stew featuring tender beef chuck roast simmered in red wine with mushrooms, pearl onions, and aromatic herbs, perfect for cozy winter dinners.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 2 cups low-sodium beef broth
- 1 large yellow onion, sliced
- 2 medium carrots, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 cup pearl onions, peeled
- 8 ounces mushrooms (cremini or button), sliced
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- Salt and freshly ground black pepper, to taste
- Splash of oil (for browning beef)
Instructions
- Prep your ingredients: cut beef into 1.5-inch cubes, slice onion and carrots, mince garlic, peel pearl onions, and measure wine and broth.
- Heat 2 tablespoons butter and a splash of oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches until deeply golden. Set aside.
- Add sliced onions and carrots to the pot with more butter if needed. Cook over medium heat until softened and starting to brown, about 5-6 minutes. Add minced garlic and cook for 1 more minute.
- Stir in tomato paste and cook for 2 minutes. Sprinkle flour over vegetables and stir well to coat.
- Pour in red wine and beef broth, scraping up browned bits from the pot. Add thyme sprigs and bay leaves. Return beef to pot, stir, and bring to a simmer. Cover and cook on low heat for about 2.5 hours until beef is fork-tender.
- While beef simmers, melt 1 tablespoon butter in a skillet over medium heat. Sauté pearl onions until golden, about 5 minutes. Remove and set aside. Then sauté mushrooms until browned and moisture evaporates, about 7-8 minutes.
- Stir mushrooms and pearl onions into the pot. Simmer uncovered for 5 minutes to meld flavors and thicken sauce. Remove thyme sprigs and bay leaves. Adjust salt and pepper to taste.
- Serve hot over creamy mashed potatoes, buttered noodles, or with crusty bread.
Notes
Use good quality red wine you would drink for best flavor. Brown beef in batches to avoid overcrowding. Blanch pearl onions in boiling water for 2 minutes then shock in ice water to peel easily. For gluten-free, substitute flour with gluten-free flour or cornstarch. For dairy-free, replace butter with olive oil. The dish tastes better the next day. Reheat gently with a splash of broth to keep sauce silky.
- Prep Time: 10 minutes
- Cook Time: 2 hours 55 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 480
- Sodium: 480
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 3
- Protein: 38
Keywords: beef bourguignon, classic French stew, slow-cooked beef, red wine stew, winter dinner, comfort food