Tender chunks of beef simmered in a rich red wine gravy. A classic from the Burgundy region of eastern France.
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| Prep Time | 20 minutes |
| Cook Time | 3 hours |
| Servings |
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Ingredients
- 1500 g Chuck trim away any silverskin, tendons or thick deposits of fat, cut into chunks
- 3 pcs Carrots pealed, sliced into thick pieces
- 2 pcs Garlic cloves, minced
- 100 gram Smoked pork belly Bacon or pancetta
- 12 pcs Pearl onions small, pealed
- 1 bottle Red Wine produced in Burgundy
- 2 tbsp Onion powder
- 3 tbsp Tomato paste
- 3 dl Beef stock
- 2 pcs Thyme sprigs Fresh
- 1 pcs Bay leaf
- 20 pcs Mushrooms button, chestnut
- 1 dl Parsley stems for stew, leafs for garnish
- 3 tbsp Butter
- 2 tbsp flour
- 3 tbsp Olive oil
Ingredients
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Instructions
- In a large skillet, sauté bacon over medium heat until crisp and browned. Transfer to a casserole.
- Pat dry chuck, drizzle with olive oil and sprinkle with salt and ground black pepper, sear in single layer batches in the oil/bacon fat until browned on all sides. Add tomato paste to sear jointly the last few minutes. Transfer to the casserole. Once all the meat is seared, deglaze skillet and add to casserole.
- To the casserole, add carrots, garlic, onion powder and sprinkle with flour, stir well and cook in medium heat for 4-5 minutes to brown.
- Add wine, thyme, parsley stems, bay leaf and beef stock. If necessary, add water to just cover all components in the casserole. Let simmer and for 2-3 hours. Stir occasionally and check the level of the liquid. Add more water if needed.
- 15 minutes before serving, gently fry onions and mushrooms about 5 minutes in the butter in a medium-sized skillet. Shake the pan occasionally to coat with the butter. Once browned, add to casserole.
Recipe Notes
Garnish with parsley leaves and serve with mashed or boiled potatoes.
To serve a following day, allow the casserole to cool completely, cover and refrigerate. The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes.
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