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Loading...A legendary French braise from the Burgundy region, this slow-cooked beef stew features tender chunks of chuck simmered in robust red wine with aromatic vegetables, smoky lardons, and the bright tang of Dijon mustard. Each spoonful delivers deep, savory richness balanced by the slight sharpness of mustard stirred in at the finish.
Prep Time35 mins
Cook Time195 mins
Total Time230 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 610 kcalCalories
- 32 gFat
- 11 gSaturated Fat
- 14 gCarbs
- 2 gFiber
- 5 gSugar
- 48 gProtein
- 780 mgSodium
- 1120 mgPotassium
- 85 mgCalcium
- 6 mgIron
- 8 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the wine marinade
- 1 bottle (750 ml) dry red Burgundy wine
- 2 cups beef stock
- 1 large yellow onion, thickly sliced
- 2 carrots, chopped into chunks
- 4 cloves garlic, smashed
- 1 tbsp whole black peppercorns
- 3 bay leaves
- 4 sprigs fresh thyme
- 2 tbsp Dijon mustard
For the stew base
- 3 lbs beef chuck, cut into 2-inch cubes
- 6 oz thick-cut smoked bacon or lardons, diced
- 3 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp Dijon mustard (to finish)
For the vegetable garnish
- 12 oz pearl onions, peeled
- 8 oz cremini mushrooms, quartered
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh parsley, for serving
- Crusty baguette or buttered egg noodles, for serving
Directions
- Combine the wine, beef stock, sliced onion, carrots, garlic, peppercorns, bay leaves, thyme, and 2 tablespoons Dijon mustard in a large bowl. Add the beef, cover, and refrigerate for 8 to 24 hours to deepen the flavor.
- Remove the beef from the marinade and pat it very dry with paper towels; strain the marinade liquid and reserve it separately, discarding the spent aromatics. Preheat the oven to 325°F (165°C).
- In a heavy Dutch oven over medium heat, render the lardons until crisp and their fat is released, about 6 minutes. Remove with a slotted spoon. Add olive oil to the fat, then brown the beef in batches for about 3 minutes per side, taking care not to overcrowd the pot.
- Return the lardons and all the beef to the pot, sprinkle in the flour, and stir for 1 minute. Add the tomato paste and cook until darkened, then pour in the reserved marinade and bring to a gentle simmer.
- Cover and transfer to the oven. Braise for 2 1/2 to 3 hours, until the beef is fork-tender and the sauce has thickened and glossed around the meat.
- While the stew braises, melt 1 tablespoon of butter in a skillet over medium heat. Add the pearl onions with a pinch of salt and a splash of water, cover, and cook for 12 minutes until tender. In the same pan, melt the remaining butter and sauté the mushrooms until deeply browned, about 8 minutes.
- Stir the glazed onions and mushrooms into the stew along with the finishing 2 tablespoons of Dijon mustard. Taste and adjust salt and pepper; simmer uncovered for 5 more minutes to meld the flavors.
- Ladle the stew into warm bowls over buttered egg noodles or alongside crusty bread, garnish with fresh parsley, and serve immediately.
Cook’s Notes
- Marinate the beef overnight for the deepest, most developed wine flavor, but a minimum of 6 hours still yields excellent results.
- Pat the beef completely dry before browning; surface moisture is the enemy of a good sear and will cause the meat to steam.
- Use a wine you would happily drink; cheap wine will produce a flat, sharp-tasting braise.
- Toast the flour well when you add it to the pot; this builds the deep, glossy body of the final sauce without raw-paste taste.
- Leftovers taste even better the next day as the flavors continue to marry; reheat gently on the stovetop with a splash of stock.
