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2 lbs beef chuck, cut into 1 Recipe

2 lbs beef chuck, cut into 1 Recipe
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★★★★★

4.8 from 22 reviews

This French-Style Beef Stew features tender chunks of beef chuck simmered slowly in dry red wine and beef stock, enriched with bacon, fresh herbs, and a blend of vegetables including carrots, pearl onions, and cremini mushrooms. The stew delivers deep, hearty flavors characteristic of classic French cuisine, perfect for a comforting and elegant meal.

Ingredients

Scale

Meat and Bacon

  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 6 slices thick-cut bacon, diced

Vegetables

  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 4 cloves garlic, minced
  • 1 lb cremini mushrooms, halved
  • 12 pearl onions, peeled

Liquids and Seasonings

  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef stock
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • Salt and pepper to taste

Fats and Oils

  • 2 tbsp butter
  • 1 tbsp olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for slow cooking the stew.
  2. Cook Bacon: In a large Dutch oven over medium heat, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot for flavor.
  3. Brown Beef: Season the beef cubes with salt and pepper. Working in batches, brown the beef in the bacon fat until a deep crust forms on all sides. Remove and set aside.
  4. Sauté Vegetables: Add the chopped onion and sliced carrots to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Stir in minced garlic and tomato paste, cooking for 1 additional minute to develop flavors.
  5. Add Flour: Sprinkle the all-purpose flour over the softened vegetables and stir constantly for 1 to 2 minutes to cook the flour and avoid a raw taste.
  6. Deglaze with Wine: Gradually pour in the red wine while scraping the bottom of the pot to loosen browned bits. This adds a rich depth to the stew.
  7. Add Stock and Herbs: Add the beef stock, bay leaf, fresh thyme sprigs, browned beef, and cooked bacon back into the pot. Bring the mixture to a simmer.
  8. Braise in Oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Let it cook for 2.5 hours, stirring halfway through to ensure even cooking.
  9. Sauté Mushrooms and Pearl Onions: While the stew cooks, heat butter and olive oil in a skillet over medium heat. Sauté the halved cremini mushrooms and peeled pearl onions until golden, about 8 minutes.
  10. Add Vegetables to Stew: Add the sautéed mushrooms and pearl onions to the stew during the last 30 minutes of cooking in the oven.
  11. Season and Finish: Remove the stew from the oven, discard the thyme sprigs and bay leaf, then taste and adjust with salt and pepper as needed before serving.

Notes

  • For best flavor, use a hearty dry red wine like Cabernet Sauvignon or Merlot.
  • Peeling pearl onions is easier by blanching them briefly in boiling water, then shocking in ice water.
  • Allow the stew to rest for 10 minutes before serving for flavors to meld.
  • This stew can be made a day ahead and reheated, as flavors improve with time.
  • Serve with crusty bread or over creamy mashed potatoes for a complete meal.

Nutrition

Keywords: beef stew, French beef stew, braised beef, red wine stew, cremini mushrooms, pearl onions, hearty stew

Find it online: https://todayfoodrecipe.com/2-lbs-beef-chuck-cut-into-1-recipe/