Ingredients
Scale
- 7 oz bacon (lardons)
- 2.6 lbs beef chuck (cut into 4 cm pieces)
- 1 large onion (thinly sliced)
- 2 garlic cloves (whole and flattened)
- 2 carrots (sliced)
- 2 tbsp butter (30 g)
- 2 tbsp tomato paste
- 2 tbsp flour
- 3 cups red wine (Pinot Noir, Syrah, or Merlot)
- 1 bouquet garni (thyme, bay leaf, and rosemary)
- ½ cup beef broth (optional, more as needed)
- 2 tbsp olive oil
- 9 oz button mushrooms (cleaned and halved or quartered)
- 3 small shallots
- 2 tbsp butter (30 g)
Instructions
- Cut the beef into 4 cm cubes. Season with salt and pepper.
- Fry the bacon in olive oil until golden brown. Remove and set aside.
- Sear the beef cubes in batches over high heat until browned on all sides. Set aside.
- Sauté onions, carrots, garlic, and butter in the same pot for a few minutes.
- Return beef and bacon to the pot. Stir in tomato paste and flour. Cook for 2 minutes.
- Deglaze with red wine and beef stock. Add the bouquet garni.
- Cover and simmer for 2-3 hours in the oven or 1.5-2 hours on the stove.
- Sauté mushrooms in olive oil until golden. Set aside.
- Cook shallots with butter until soft and caramelized.
- Stir mushrooms and shallots into the stew before serving.
Notes
- Use a heavy pot like a Dutch oven for even cooking.
- Browning the beef well enhances flavor.
- Adjust cooking time based on your stove or oven.
- Serve with boiled potatoes, mashed potatoes, or pasta.
- Prep Time: 30 minutes
- Cook Time: 2-3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: French
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg