A classic French stew made with beef, red wine, and vegetables. Perfect for a hearty meal.
Ingredients
- 1 kg beef chuck cut into large cubes
- 150 g bacon cut into small pieces
- 250 ml red wine preferably Burgundy
- 2 carrots sliced
- 1 onion chopped
- 2 cloves garlic minced
- 2 tbsp flour
- 500 ml beef stock
- 1 tbsp tomato paste
- 2 bay leaves
- 4 sprigs fresh thyme
- 250 g mushrooms quartered
Instructions
- Preheat the oven to 150°C (300°F).
- In a large Dutch oven, cook the bacon pieces over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
- Season the beef cubes with salt and pepper, then brown them in the bacon fat in batches. Remove and set aside.
- Add the carrots and onions to the pot, cooking until the onions are translucent.
- Stir in the garlic and cook for another minute.
- Add the flour and stir to coat the vegetables. Cook for 2 minutes.
- Slowly add the red wine, scraping up any bits off the bottom of the pot.
- Return the beef and bacon to the pot, and add the beef stock, tomato paste, bay leaves, and thyme.
- Bring to a simmer, then cover and place in the oven for 2.5 hours.
- Add the mushrooms and continue cooking for another 30 minutes.
- Remove bay leaves and thyme sprigs before serving.
Nutrition
Serving: 1gCalories: 670kcalCarbohydrates: 12gProtein: 51gFat: 42gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gCholesterol: 150mgSodium: 980mgPotassium: 1250mgFiber: 2gSugar: 4gVitamin A: 1200IUVitamin C: 9mgCalcium: 45mgIron: 5mg