Description
A classic French stew made with tender beef, aromatic vegetables, and a rich red wine sauce, embodying the essence of comfort and sophistication.
Ingredients
- 2 pounds beef brisket or chuck, cut into 1-inch cubes
- 1 pound pearl onions
- 8 ounces mushrooms, sliced
- 4 ounces lardons or bacon, diced
- 1 bottle Burgundy or Pinot Noir
- 2 tablespoons olive oil
- 2 cups beef broth
- 2 teaspoons thyme
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a heavy-bottomed pot, heat olive oil and sear the beef until browned on all sides.
- Remove the beef and set aside. Add lardons, pearl onions, and mushrooms to the pot; sauté until lightly browned.
- Return the beef to the pot and pour in the red wine and beef broth.
- Add thyme, bay leaves, salt, and pepper. Deglaze the pot, scraping up any browned bits.
- Bring to a simmer, cover, and let cook on low heat for 2.5 to 3 hours until the meat is tender.
- Adjust seasoning to taste and sprinkle with fresh parsley before serving.
Notes
For enhanced flavor, prepare the stew a day ahead and refrigerate. Reheat gently before serving.