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Beefbourgdner - Recipes
1.00 LBS
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20 mins
4 hours
4 hours 20 mins
A delicious beef stew made with wine, herbs, garlic, onions and mushrooms.
Author: ©Amy Johnson | She Wears Many Hats
Recipe type: Main
Serves: 8
  • ¼ pound bacon, cut into 1-inch pieces
  • 3 pounds boneless beef chuck, trimmed, cut into 2-inch pieces
  • 2 tablespoons vegetable oil, as needed
  • 3 tablespoons butter, divided
  • 2 onions, finely chopped
  • 3 garlic cloves, minced
  • 2 carrots, sliced into ¼-inch pieces
  • 2 teaspoons dried thyme
  • 3 tablespoons all-purpose flour
  • 1 (750ml) bottle dry red wine (Burgundy or Cotes du Rhone are best)
  • 2 bay leaves
  • 1 tablespoon dried parsley
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 1 pound mushrooms, quartered
  • ½ pound pearl onions (or boiling onions), peeled
  1. Cook bacon in a large Dutch oven or heavy pot over medium-high heat. Remove bacon, set aside.
  2. Brown beef on all sides in remaining bacon fat over medium-high heat. If needed, brown in batches to avoid crowding the pan, adding vegetable oil, as needed if pot becomes dry. Remove beef, set aside.
  3. Add any remaining vegetable oil, plus 2 tablespoons butter; heat over medium-high heat.
  4. Add chopped onion, garlic, and carrots to pan, continue to cook over medium heat, stirring occasionally for about 5 minutes.
  5. Stir in dried thyme, continue cooking for about 1 minute.
  6. Push vegetables to side of pan, add remaining tablespoon of butter, allow to melt. Sprinkle/sift in flour and cook, stirring until beginning to brown, about 1 minute. Stir all together.
  7. Stir in wine, bay leaves, parsley, pepper and salt, taking time to scrape dark bits of goodness from bottom of pan. Return beef and bacon, to pan. Bring to a simmer. Reduce heat to low. Cover and cook about 2½ to 3 hours, until meat is fork tender.
  8. Add mushrooms and pearl onions. Cover and cook over low until vegetables are tender, about 30 minutes.
  9. Skim off any fat from surface. Salt and pepper to taste. Remove bay leaves before serving.
This can be made a day ahead: allow to cool, cover and refrigerate. It is actually better when made a day ahead. The flavors mingle and deepen.

Serve with roasted or boiled potatoes, or my favorite way, over mashed potatoes. Delish! 

Recipe adapted from Gourmet.