Classic French-Style Beef Stew
When the chilly winds start to rattle the windows, my kitchen always gravitates toward the rich, soul-warming aroma of this French-Style Beef Stew with Red Wine. This dish is the epitome of rustic elegance, featuring succulent chunks of beef that have been slow-braised until they practically melt at the touch of a fork.
Ingredients
- 3 lbs beef chuck roast cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 cup pearl onions peeled
- 3 large carrots cut into 1-inch chunks
- 4 cloves garlic minced
- 1 ½ cups dry red wine
- 3 cups beef bone broth
- 2 tbsp tomato paste
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and black pepper to taste
Instructions
- Preheat your oven to 150°C.
- Season the beef generously with salt and pepper.
- In a large Dutch oven, heat oil over medium-high heat. Sear beef in batches until browned on all sides, then remove and set aside.
- Lower heat to medium and add onions and carrots, sautéing for 5 minutes. Add garlic and tomato paste, cooking for 1 more minute.
- Pour in the red wine to deglaze the pot, scraping up any browned bits.
- Return the beef to the pot. Add the broth and fresh herbs.
- Cover with a tight lid and transfer to the oven.
- Bake for 3 to 3.5 hours until the meat is fork-tender.
- Discard the herb stems and serve warm over mashed potatoes.