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This follows Julia Child's approach of browning the beef in small batches and separately sautéing the pearl onions and mushrooms, rather than dumping everything into the pot together, since each component develops its own layer of flavor before joining the stew. A full bottle of red Burgundy wine reduced slowly with the beef is what gives this dish its rich, wine soaked depth.
Prep Time
30 min
Per serving
Cook Time
200 min
Servings
6 people
Difficulty
hard
480kcal
Calories
32g
Protein
18g
Carbs
26g
Fat
2g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Pat the beef chunks dry and season with salt and pepper.
In a large Dutch oven, cook the diced bacon over medium heat until crisp, then remove and set aside, leaving the fat in the pot.
Brown the beef in batches in the bacon fat, about 3 minutes per side, then remove and set aside.
In the same pot, sauté the diced onion and carrot for 5 minutes.
Stir in the garlic and tomato paste and cook for 1 minute.
Sprinkle in the flour and stir to coat the vegetables.
Return the beef and bacon to the pot and pour in the red wine and beef broth.
Add the bay leaf and thyme, bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours, until the beef is very tender.
In a separate pan, sauté the pearl onions and mushrooms in butter until golden, about 8 minutes.
Stir the sautéed onions and mushrooms into the stew for the final 20 minutes of cooking.
Season to taste and serve hot, garnished with fresh parsley.
Sauté the Mushrooms and Onions Separately: Cooking them in their own pan first lets them brown properly instead of steaming inside the crowded stew pot. Use a Wine You'd Actually Drink: A full bottle of decent red Burgundy makes a noticeable difference in the final flavor compared to a very cheap cooking wine. Let It Simmer Low and Slow: Rushing the cooking time results in tougher beef, since this cut needs the extended time to break down and become fork tender.
Using a generous amount is important since the wine reduces and concentrates as it simmers for hours, forming the backbone of the sauce, so skimping significantly changes the final flavor.
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