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Description
Classic French beef stew.
Ingredients
Scale
- 3 pounds beef chuck, cut into 2-inch cubes
- 1 bottle red Burgundy wine
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound cremini mushrooms, quartered
- 1/2 pound bacon, cut into lardons
- Salt and pepper to taste
Instructions
- Marinate beef in red wine overnight.
- Drain beef, reserving marinade. Pat beef dry and season with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Brown beef in batches and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in flour and cook for 1 minute. Gradually whisk in beef broth and reserved marinade. Add tomato paste, thyme, and bay leaf.
- Bring to a simmer, then return beef to the pot. Cover and cook in a preheated oven at 325°F (160°C) for 3 hours, or until beef is very tender.
- While beef is cooking, cook bacon in a skillet until crisp. Remove bacon and set aside, reserving bacon fat.
- Add mushrooms to the skillet and cook in bacon fat until browned.
- Stir mushrooms and bacon into the stew. Season with salt and pepper to taste.
- Serve hot.
Notes
- Serve with mashed potatoes or crusty bread.
- Prep Time: 30 min
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 150mg