| Level: | Easy |
| Total: | 3 hr |
| Active: | 1 hr |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 3 hr |
| Active: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 4 slices bacon, chopped
- One 4- to 5-pound chuck roast, cut into 1 1/2-inch cubes
- Kosher salt and freshly ground black pepper
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 5 carrots, 1 finely chopped, 4 cut into 1-inch pieces
- 2 heaping tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 6 cloves garlic, finely chopped
- 1 bottle Burgundy wine
- 1 pound button mushrooms
- One 14-ounce package frozen pearl onions
- 3 to 4 cups low-sodium beef broth
- Chopped fresh parsley, for serving
Instructions
- Preheat the oven to 325 degrees F.
- Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
- Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
- Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
- Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 728 |
| Total Fat | 26 g |
| Saturated Fat | 10 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 78 g |
| Cholesterol | 217 mg |
| Sodium | 2012 mg |
| Serving Size | 1 of 6 servings |
| Calories | 728 |
| Total Fat | 26 g |
| Saturated Fat | 10 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 78 g |
| Cholesterol | 217 mg |
| Sodium | 2012 mg |
Reviews
a pretty good stew yet lacks the depth of Jacque Pepin’s beef stew with red wine.
I’ve made this a three times in the past two months. I add fresh thyme sprigs from my garden. This is so good. My step-dad asked me to make it as a gift for him for Christmas!!
Good recipe. I used russet potatoes instead of mushrooms.
No herbs to speak of? Added fresh thyme and bay leaf . Added back my cooked bacon otherwise i was afraid of no flavor. Didnt even call for salt and pepper really… strange
It’s obvious you are going to have to add flavor so be ready or i fear flavor disappointment here.
It’s obvious you are going to have to add flavor so be ready or i fear flavor disappointment here.
This is a great winter meal. The meat comes out very tender, not dry at all. I was surprised how much Burgundy wine it called for, but it tasted great.
Had a great time making this recipe! I made a couple of adjustments because I can’t help myself. I used half beef broth and half homemade mushroom stock and added a little worcestershire sauce and had to substitute merlot for burgundy, but it turned out beautifully! Will definitely become a staple for the fall/winter in our house!
Delicious but made some revisions- half wine half beef stock because nobody here likes a pronounced wine flavor in food Definitely had to add cornstarch because it was very soupy. Used pancetta as I prefer that to smoky bacon- very nice with mashed potatoes
Yes, I made this recipe, took about 3.5 hours total so I recommend making on a Sunday. I used 3/4 bottle Merlot and 1/4 Cabernet J Lohr as this is what I had on hand. I used chicken broth (4 cups) instead of beef , again what I had on hand. You really don’t need parsley. I used more carrots and more celery then suggested in the recipe with two containers of mushrooms and (3) pounds stew beef on sale at the butcher shop. I too used red skin potatoes and just sliced and boiled instead of mashed. I added more cornstarch for a thicker gravy and highly recommend with a bottle of wine and 4 cups soup broth as it comes out watery. I could find the small onions suggested so I slight a large sweet onion and found some tiny onions at the fresh market I added as well. Not sure you need both onion types. This recipe taste really delicious and would make again.
Love the wine and mushrooms in this recipe! I used port and much less! Great on a snowy day! Jeanne
A little bit of prep but so worth it! Very warming by on a cold night and the meat was so tender. Cooked 2 hours and followed recipe as is! Delicious!