2 lbs beef chuck, cut into 1 Recipe

If you’ve ever dreamed of sinking your teeth into a tender, flavorful stew that wraps you in warmth and comfort, this French-Style Beef Stew crafted with 2 lbs beef chuck, cut into 1 offers exactly that. Imagine succulent pieces of beef slow-cooked in rich red wine, mingling perfectly with bacon, aromatic herbs, and vibrant vegetables, creating a dish that’s both hearty and elegant. Whether it’s a family dinner or a special weekend treat, this recipe brings a taste of classic French cooking right to your kitchen with comforting textures and deep, complex flavors.

Ingredients You’ll Need

Don’t let the list intimidate you—each ingredient here plays a key role in building layers of flavor and creating that perfect balance between rich and fresh, tender and hearty.

• 2 lbs beef chuck, cut into 1: The star of the dish, these cubes become ultra-tender and soak up all the braising flavors beautifully.
• 6 slices thick-cut bacon, diced: Adds a smoky, salty depth and renders flavorful fat for searing.
• 1 large yellow onion, chopped: Brings a subtle sweetness and body to the base of the stew.
• 2 carrots, peeled and sliced: Offer natural sweetness and vibrant color to the dish.
• 4 cloves garlic, minced: Infuses that irresistible aromatic kick.
• 2 tbsp tomato paste: Intensifies richness with a tangy undertone and beautifully thickens the stew.
• 3 tbsp all-purpose flour: Helps to create that luscious, thick sauce clinging to every bite.
• 2 cups dry red wine: The heart of the braising liquid, imparting fruity, deep complexity.
• 2 cups beef stock: Enhances the meaty flavor and keeps everything moist and tender.
• 1 bay leaf: Delivers subtle herbal notes that elevate the stew.
• 3 sprigs fresh thyme: Adds fragrant earthiness and fresh herbal brightness.
• 1 lb cremini mushrooms, halved: Mushrooms add an umami richness and beautiful texture.
• 12 pearl onions, peeled: Sweet and tender, they provide little bursts of flavor and charm.
• 2 tbsp butter: For sautéing and enriching the mushrooms and onions.
• 1 tbsp olive oil: Complements the butter for sautéing without burning.
• Salt and pepper to taste: Essential for seasoning and bringing all flavors together.

How to Make 2 lbs beef chuck, cut into 1

Step 1: Preparing the Bacon and Beef

Start by heating your large Dutch oven over medium heat. Toss in the diced bacon and cook until crispy and golden, releasing its lovely rendered fat that will build the initial flavor foundation. Remove the bacon with a slotted spoon and set aside, being careful not to lose that flavor-packed bacon fat. Season your 2 lbs beef chuck, cut into 1 with salt and pepper, then brown the beef cubes in batches in the bacon fat. This step is crucial because the searing locks in juices and adds a beautifully deep savory note to the stew.

Step 2: Sautéing the Vegetables

Once all your beef is browned and resting to one side, add chopped onions and carrots to the pot. Sauté them until they soften and start to caramelize, about 5 minutes, which brings out their natural sweetness essential for a perfectly balanced stew. Stir in the minced garlic and tomato paste, cooking for a minute more to release their aromatic qualities.

Step 3: Thickening and Deglazing

Sprinkle the flour evenly over the sautéed vegetables and stir continuously for 1 to 2 minutes to cook off the raw edge and start thickening the base. Next, pour in the red wine gradually while scraping the bottom of the pot with a wooden spoon—this is where all those stuck-on browned bits transform into deep flavor. Add the beef stock, bay leaf, thyme, browned beef along with the crispy bacon, then bring everything to a gentle simmer.

Step 4: Oven Braising

Cover your Dutch oven and pop it into a 350°F oven. Set a timer for about 2.5 hours and plan to stir halfway through to keep everything evenly cooked and tender. This slow braise softens the beef chuck beautifully, melding all the incredible flavors together in one harmonious dish.

Step 5: Sautéing Mushrooms and Pearl Onions

While the stew simmers, heat butter and olive oil in a skillet over medium heat. Add the cremini mushrooms and pearl onions, sautéing until they are golden and caramelized, about 8 minutes. These will be added to the stew in the last 30 minutes of cooking, introducing another layer of texture and meaty, sweet tones.

Step 6: Final Seasoning and Serving Prep

Once you add the mushrooms and onions back to the Dutch oven, finish cooking for the remaining half hour until everything is tender and rich. Remove the thyme sprigs and bay leaf, then adjust seasoning with salt and pepper to make the flavors pop. Now your classic French stew is ready for the table!

How to Serve 2 lbs beef chuck, cut into 1

Garnishes

A sprinkle of freshly chopped parsley or a few teaspoons of minced chives add a vibrant green freshness that contrasts beautifully with the stew’s deep reds and browns. For a bit of richness, consider a dollop of crème fraîche or a swirl of sour cream on top, which melts into the hot stew for a luscious finish.

Side Dishes

This stew is hearty on its own, but it truly shines with classic French accompaniments. Creamy mashed potatoes or buttery egg noodles are perfect for soaking up all the sauce. If you prefer something lighter, serve alongside a crisp green salad dressed simply with lemon and olive oil for balance.

Creative Ways to Present

Serve your beef stew in individual rustic bowls or petite cast-iron skillets for a cozy, inviting vibe. To impress guests, consider plating it over a bed of creamy polenta or even alongside crusty garlic bread rubbed with fresh herbs. The combination of textures and layers will elevate this comfort food into a memorable dining experience.

Make Ahead and Storage

Storing Leftovers

Leftover French-style beef stew stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even more delicious the next day.

Freezing

If you want to make this stew your go-to meal prep, it freezes exceptionally well. Cool completely before portioning into freezer-safe containers or heavy-duty zip bags. It can last up to 3 months, ready to warm you up on chilly evenings.

Reheating

Reheat leftovers gently on the stovetop over low heat to preserve tenderness. Add a splash of water or beef stock if the sauce has thickened too much. Avoid microwaving directly as it may dry out the beef chunks or create uneven heat spots in this delicate, slow-cooked dish.

FAQs

Can I use a different cut of beef instead of 2 lbs beef chuck, cut into 1?

While other cuts such as brisket or short ribs can work, 2 lbs beef chuck, cut into 1 is preferred for its perfect balance of tenderness and marbling, which ensures the meat remains juicy and flavorful after hours of braising.

What type of red wine should I use for the stew?

Choose a dry red wine like a Cabernet Sauvignon, Merlot, or Pinot Noir. The key is wine you’d enjoy drinking, as it greatly impacts the stew’s flavor. Avoid cooking wines or anything too sweet.

Is it necessary to peel pearl onions?

Yes, peeling pearl onions enhances their texture and flavor absorption in the stew. A simple tip is to blanch them briefly in boiling water, then transfer to ice water for easy peeling.

Can I prepare this stew in a slow cooker?

Absolutely! Follow the browning steps on the stove, then transfer everything to the slow cooker. Cook on low for 6–8 hours or until the beef is tender. Add mushrooms and pearl onions in the last hour to keep their texture.

How can I thicken the stew if it’s too thin?

If after cooking the stew seems too thin, mix a tablespoon of flour or cornstarch with cold water and stir it into the simmering stew. Cook a few more minutes until thickened to your liking.

Final Thoughts

This French-Style Beef Stew made with 2 lbs beef chuck, cut into 1 is truly a labor of love that rewards you with soul-warming richness and layers of flavor. It’s perfect for cozy nights when you want something special but comforting, and every bite tells a story of tradition and care. Give this recipe a try—you’ll find it quickly becomes a cherished classic in your kitchen, too.

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