Description
A classic French stew featuring tender beef slow-cooked in red wine, vegetables, and herbs, resulting in a rich and flavorful dish.
Ingredients
- 2 lbs beef chuck, cut into cubes
- 4 slices of bacon, diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1 bottle (750ml) red wine (preferably Pinot Noir)
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1 bouquet garni (thyme, bay leaf)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, cook the bacon over medium heat until crisp. Remove and set aside.
- Add the beef cubes to the pot and brown on all sides. Remove the beef and set aside.
- Add onion, carrots, and garlic to the pot; sauté until softened.
- Stir in the flour, cooking for 1-2 minutes until lightly browned.
- Pour in the wine and beef stock. Add tomato paste, bouquet garni, and the cooked bacon and beef back into the pot.
- Bring to a simmer, then cover and transfer to the oven. Cook for 2 to 3 hours until the beef is tender.
- Check and stir occasionally, adjusting consistency if needed.
- Remove from the oven, and discard the bouquet garni. Season with salt and pepper, and serve garnished with fresh parsley.
Notes
Adjust the consistency by reducing the sauce for a thicker stew or adding broth for a lighter texture. Experiment with different red wines for varying flavors.