Red Wine Braised Beef

Name: Red Wine Braised Beef
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: French-style
Ingredients: 3 lb beef chuck, cut in 2-inch cubes; 2 tsp salt, 1 tsp pepper, 3 tbsp flour; 4 slices thick bacon, chopped; 2 tbsp olive oil; 1 onion, chopped, and 3 carrots, sliced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 bottle (750 ml) dry red wine; 1 cup beef broth; 2 bay leaves and 3 sprigs thyme; 1 lb cremini mushrooms, halved; 1 1/2 cups frozen pearl onions; 2 tbsp butter

Our easy take on beef bourguignon: beef, bacon, mushrooms and pearl onions braised in red wine until spoon-tender.

Prep30 min

Cook3 hr

Total3 hr 30 min

Serves6

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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8-inch chef's knifeFor all the chopping

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Ingredients

3 lb beef chuck, cut in 2-inch cubes

2 tsp salt, 1 tsp pepper, 3 tbsp flour

4 slices thick bacon, chopped

2 tbsp olive oil

1 onion, chopped, and 3 carrots, sliced

4 cloves garlic, minced

2 tbsp tomato paste

1 bottle (750 ml) dry red wine

1 cup beef broth

2 bay leaves and 3 sprigs thyme

1 lb cremini mushrooms, halved

1 1/2 cups frozen pearl onions

2 tbsp butter

Steps

Heat the oven to 325°F. Season the beef and toss it with the flour.

Crisp the bacon in a Dutch oven, then remove it. Brown the beef in the fat (add oil as needed) in batches. Set aside.

Cook the onion and carrots 5 minutes. Add the garlic and tomato paste for 1 minute.

Pour in the wine and broth and scrape the bottom. Return the beef and bacon with the herbs. Bring to a simmer, cover, and bake 2 1/2 to 3 hours.

Near the end, brown the mushrooms and pearl onions in butter in a skillet. Stir them into the stew and simmer 10 minutes.

TipServe over mashed potatoes or egg noodles. You don't need an expensive wine; just use one you'd drink.