Ingredients

• 1.2 kg (≈2.5 lb) beef chuck, cut into 4-5 cm (1½–2″) cubes — suited to braising. 
• 150-200 g smoked bacon or lardons, diced
• 2 large carrots, peeled and cut into chunks or 1–2 cm slices
• 2 large yellow onions, peeled and sliced
• 2-3 cloves garlic, minced
• 250-300 ml (≈1 bottle) dry red wine (Burgundy/Pinot Noir recommended) 
• 250-300 ml beef stock
• 1 tbsp tomato paste
• 200 g button mushrooms, cleaned and quartered or halved
• 12–16 pearl onions (or small pickling onions), peeled
• 2 bay leaves + 2–3 sprigs fresh thyme (or 1 tsp dried thyme) 
• 2 tbsp all-purpose flour
• 2 tbsp butter + 1 tbsp oil (for browning)
• Salt & freshly ground black pepper, to taste
• Chopped fresh parsley, to garnish

Equipment

• Heavy-based ovenproof casserole or Dutch oven
• Large skillet/frying pan for browning
• Spoon, tongs, colander etc.

Method

1. Pre-heat & prepare. Preheat oven to about 160 °C (fan) / 325 °F or equivalent. Pat beef cubes dry and season with salt & pepper.
2. Bacon & beef browning. In the casserole over medium heat, add oil + butter and cook bacon until crisp. Remove bacon and set aside. Increase heat, in batches brown beef cubes on all sides; transfer browned beef to bowl.
3. Sauté vegetables. In the same pot, add onions and carrots and cook until lightly browned. Add garlic, sauté 1 minute. Then stir in tomato paste and flour – cook for 1–2 minutes, stirring, to form a light roux-ish base.
4. Deglaze & add liquids. Pour in the red wine, use wooden spoon to scrape up browned bits from bottom. Add beef stock, return beef + bacon to the pot, add bay leaves + thyme. Bring to a gentle simmer.
5. Braise in the oven. Cover the pot and place in the pre-heated oven. Cook for around 2 to 2½ hours, or until beef is very tender. Halfway through (about 1½ hours in), add mushrooms and pearl onions, mixing gently.
6. Final adjustments. Remove pot from oven. If sauce is too thin, recover and simmer on stovetop uncovered for 10-15 minutes until reduced and thickened. Discard bay leaves + thyme sprigs. Adjust salt & pepper.
7. Serve. Ladle stew into warm bowls. Sprinkle chopped parsley. Serve with mashed potatoes, buttered noodles or crusty bread to soak up sauce.

Notes & Substitutions

• Wine choice: A good quality dry red wine adds depth. If you skip wine, substitute extra beef stock + 1 tbsp red wine vinegar (though flavour will differ). 
• Make-ahead advantage: This stew often tastes better the next day—flavours mellow and develop. 
• Alternative cuts: Chuck is ideal for braising (connective tissue breaks down slowly). 
• Side dishes: Traditional sides include mashed potato, buttered noodles or plain boiled potatoes.

Approx. Nutrition (per serving)

~650 kcal • ~35 g fat • ~45 g protein • ~25 g carbs
Estimates only; will vary depending on beef cut, wine & stock used.

FAQ