(Rich, tender beef simmered in red wine and herbs — a timeless comfort dish)

Servings: 6–8
Prep Time: 30 minutes
Cook Time: 3–4 hours
Total Time: About 4½ hours

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🥩 Ingredients

For the Beef Stew:

• 4 lb beef chuck, cut into 4-inch pieces

• ½ pack bacon, chopped

• 2 large carrots, sliced ½-inch thick

• 1 large white onion, diced

• 4 cloves garlic, minced

• ½ tsp coarse salt

• ¼ tsp ground black pepper

• 10 small pearl onions (optional)

• 3 cups beef stock (depending on wine amount)

• 2 cups red wine (Merlot, Pinot Noir, or Chianti)

• 2 tbsp tomato paste

• 4 tsp fresh thyme, chopped

• 1 tbsp fresh parsley, chopped

• 2 bay leaves

• 1 tbsp extra-virgin olive oil

• 2 tbsp all-purpose flour (optional)

For the Mushrooms:

• 1 lb fresh white or brown mushrooms, quartered

• 2 tbsp unsalted butter

• 2 cloves garlic, minced

• 1 tbsp fresh parsley, chopped (for garnish)

• Salt & black pepper to taste

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🍳 Step 1: Sear the Bacon and Beef

1. Preheat oven to 350°F (175°C).

2. In a large Dutch oven, heat olive oil over medium heat. Add bacon and sauté 3 minutes until browned. Remove and set aside.

3. Pat the beef dry with paper towels, then season with salt and pepper.

4. In the same pot, sear the beef in batches until browned on all sides. Remove and set aside with the bacon.

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🥕 Step 2: Sauté Vegetables and Build the Base

1. Using the remaining bacon fat, sauté carrots and onions for 3 minutes until softened.

2. Add minced garlic and cook 1 minute more.

3. Drain excess fat, leaving about 1 tablespoon in the pot.

4. Return beef and bacon to the pot. Sprinkle with flour (if using), toss to coat, and cook 4–5 minutes to develop a rich flavor base.

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🍷 Step 3: Deglaze, Assemble, and Braise

1. Add pearl onions (optional).

2. Pour in red wine and enough beef stock to just cover the meat.

3. Stir in tomato paste, thyme, parsley, and bay leaves.

4. Bring to a simmer on the stove, then cover and transfer to the oven.

5. Braise gently for 3–4 hours, until the beef is fork-tender.

6. Check halfway through and add a splash of stock if needed.

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🍄 Step 4: Sauté the Mushrooms

1. In the final 5 minutes of braising, melt butter in a skillet over medium heat.

2. Add garlic and cook 30 seconds, then stir in mushrooms.

3. Sauté 5 minutes until golden. Season with salt and pepper and set aside.

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🍽️ Step 5: Strain and Finish

1. Place a colander over a large bowl. Carefully pour the stew through to separate solids from sauce. Discard herbs.

2. Return beef and vegetables to the pot. Add sautéed mushrooms.

3. Skim excess fat from the sauce and simmer a few minutes to reduce. You should have about 2½ cups of thick, glossy sauce.

4. Adjust seasoning, then pour sauce over the beef mixture.

5. Garnish with parsley and serve warm.

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💡 Serving Suggestion

Serve alongside my Creamy French Potato Dauphinoise for the ultimate cozy French dinner.

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🪄 Pro Tips

• Use good quality wine — one you’d actually drink.

• Make a day ahead — flavors deepen overnight.

• For a lighter option, swap beef chuck for short ribs or lamb shoulder.