120 minutes
A hearty and flavorful beef stew cooked with red wine, lardons, and vegetables, perfect for a comforting meal.
Beef Chuck, cut into 2-inch cubes, patted dry
0 lb
Kosher Salt, divided, plus more for seasoning
teaspoons
Freshly Ground Black Pepper, plus more for seasoning
teaspoons
Bacon, diced
0 oz
Onion, finely chopped
each
Large Carrot, sliced
each
Garlic Clove, minced
each
teaspoons
tablespoons
0.25 fluid ounces
Bay Leaf, large
each
Thyme, large
sprigs
Pearl Onions, peeled
0 oz
Cremini Mushrooms, larger ones halved
0 oz
tablespoons
pinches
Flat Leaf Parsley, chopped
to garnish
1. Seasoning the Beef
Season the beef with 2 tsp salt and 1/2 tsp pepper. Let stand at room temperature for 30 minutes or chill for up to 24 hours.
2. Browning the Lardons
Preheat the oven to 350°F (175°C). In a large Dutch oven, cook lardons over medium-low heat until crisp, 10-15 minutes. Transfer to a paper towel-lined plate and keep the fat in the pot.
3. Searing the Beef
Increase heat to medium-high. Once the fat smokes, brown half the beef cubes until all sides are well-seared, 10-15 minutes. Transfer to a plate and repeat with remaining beef.
4. Vegetable Base
Reduce heat if needed. Add onion, carrot, and 1/4 tsp salt. Cook until soft, about 10 minutes. Mix in garlic and tomato paste. After 1 minute, stir in flour. Cook for 1 minute, then pour in wine, adding bay leaf and thyme. Scrape up browned bits.
5. Braising
Return beef and half the lardons to the pot. Cover and place in the oven. Cook until beef is tender, about 1 1/2 hours, turning halfway through.
6. Glazing Vegetables
In a skillet, combine pearl onions, mushrooms, 1/4 cup water, olive oil, and a pinch of salt, pepper, and sugar. Simmer covered for 15 minutes. Uncover, increase heat, and cook until browned, 5-7 minutes.
7. Serving
Spoon stew into dishes. Top with glazed vegetables, remaining lardons, and parsley.
A refined version with pearl onions, mushrooms, and bacon, focusing on elegance and presentation.
Use lamb, stout beer or lamb stock, with potatoes and typical aromatic vegetables.
Introduce lamb, chicken stock, a touch of pomegranate juice, and spices like cumin and cinnamon.
Use chicken, wine, bacon, and mushrooms, keeping the braising technique.
Swap out button mushrooms for shiitake, porcini, or oyster mushrooms for a range of earthy flavors.
Choose beef chuck for its fat and connective tissue that tenderizes during cooking. Pat beef dry before browning for a better sear.
Work in batches to avoid overcrowding the pan, which ensures deep caramelization and a rich stew flavor.
Opt for a full-bodied red wine you'd enjoy drinking, such as Cabernet Sauvignon or Syrah, to impart a robust taste to the stew.
Simmer the stew gently to prevent the meat from becoming tough and allow the flavors to meld.
Let the stew cool and refrigerate overnight if possible for flavors to develop more fully.
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