Ingredients
1 tablespoon extra-virgin olive oil
6 ounces bacon, roughly chopped
3 pounds beef brisket, chuck steak, or stewing beef cut into 2-inch chunks
1 large carrot, sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
Pinch of coarse salt
Pinch of ground pepper
2 tablespoons flour
12 pearl onions, small (optional)
3 cups red wine such as Merlot, Pinot Noir, or Chianti (or use 2 cups wine and 3 cups beef stock for a milder sauce)
2 to 3 cups beef stock
2 tablespoons tomato paste
1 beef bouillon cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh white or brown mushrooms, quartered
2 tablespoons butter
Instructions
1-First, prepare all ingredients by cutting the beef into cubes, slicing the carrots, chopping onions, and mincing garlic.
2-Preheat your oven to 325°F (160°C). In a heavy casserole or Dutch oven, brown the beef chunks in batches over medium-high heat to develop flavor, then remove and set aside.
3-Next, sauté onions, carrots, and garlic in the same pot until softened, and add tomato paste to cook for 2 minutes.
4-Return the beef to the pot, pour in red wine and beef broth, then add thyme and bay leaves before bringing it to a simmer.
5-Cover the pot and place it in the oven, cooking for about 2.5 to 3 hours until the beef is tender.
6-In the last 30 minutes, sauté mushrooms separately and add them to the stew.
7-For other methods, like the stove top, follow similar steps but simmer covered for 1 1/2 to 2 hours.
8-If you’re using a pressure cooker, cook under high pressure for 30 minutes after searing, or opt for a slow cooker on high for 6 hours.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏲️ Allow dish to rest 15 minutes after cooking to deepen flavors.
🍄 Add garlic-sautéed mushrooms at the end to preserve freshness.
🍷 Use good quality red wine; adjusting wine and stock ratios can mellow the sauce.
- Prep Time: 15 minutes
- Cook Time: 2 to 3 hours (oven); variable for other methods
- Cook Time: 2 to 3 hours
- Category: Main Dish
- Method: Braising, Stewing
- Cuisine: French
- Diet: Standard
Nutrition
- Serving Size: 1 serving
- Calories: 624
- Sugar: 7g
- Sodium: 1163mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 59g
- Cholesterol: 151mg