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A classic, comforting French beef stew braised in red wine and beef stock with bacon, carrots, and onions, finished with sautéed mushrooms and pearl onions for a rich, deep flavor.
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Sear bacon and beef cubes in a Dutch oven until browned, then set aside. → Sauté carrots, onions, garlic, and tomato paste, then deglaze with red wine. → Add beef stock, herbs, and return meat to the pot; simmer briefly. → Braise covered in a 350°F oven for 2.5-3.5 hours until beef is tender. → Sauté mushrooms and pearl onions separately and stir into the stew before serving.
Sear bacon and beef cubes in a Dutch oven until browned, then set aside. → Sauté carrots, onions, garlic, and tomato paste, then deglaze with red wine. → Add beef stock, herbs, and return meat to the pot; simmer briefly. → Braise covered in a 350°F oven for 2.5-3.5 hours until beef is tender. → Sauté mushrooms and pearl onions separately and stir into the stew before serving.
A classic, comforting French beef stew braised in red wine and beef stock with bacon, carrots, and onions, finished with sautéed mushrooms and pearl onions for a rich, deep flavor.
Trim the large sections of fat from the beef chuck and cut the meat into roughly 2-inch cubes.
Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then dredge them in flour, shaking off any excess.
Heat a large Dutch oven over medium heat and cook the bacon pieces until browned and the fat has rendered. Remove the bacon and set aside, keeping the fat in the pot.
Sear the floured beef cubes in the bacon fat in batches to avoid crowding. Brown them for a few minutes on all sides, then remove and set aside.
Add the carrots to the pot and sear for a few minutes until they gain some color. Remove and set aside.
Patting the beef dry is essential for getting a good sear and preventing the meat from steaming.
Do not crowd the pot when searing the beef; work in batches to ensure every piece browns properly.
Using a straight-edged wooden spoon makes it much easier to scrape the flavorful 'fond' from the bottom of the Dutch oven.
If you have time, make the stew a day in advance. The flavor improves significantly after sitting in the refrigerator overnight.
Use paper towels to blot away excess fat from the surface of the stew once it comes out of the oven.
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