A magnificent slow-cooked classic, rich with red wine, lardons, mushrooms, and pearl onions. The meat becomes melt-in-your-mouth tender in a dark, glossy, and deeply fragrant sauce.
Ingredients
- 900 g beef chuck for braising
- 75 cl Burgundy red wine
- 50 cl veal stock
- 150 g smoked bacon lardons
- 3 pieces carrots
- 1 piece yellow onion
- 2 cloves garlic
- 250 g button mushrooms
- 200 g pearl onions
- 20 g wheat flour
- 1 tbsp tomato paste
- 2 tbsp sunflower oil
- 30 g unsalted butter
- 1 bunch bouquet garni
- 1 leaf bay leaf
- 0.25 bunches flat-leaf parsley
- to taste fine salt
- to taste ground black pepper
Method
- Cut the beef into large, even pieces, pat them dry thoroughly, then season; the surface must be very dry to get a good sear.
- Heat a Dutch oven with the oil, brown the beef pieces on all sides without crowding them, and set aside when they are nicely browned.
- Sauté the lardons in the same pot until golden, add the sliced onion, sliced carrots, and crushed garlic, and cook until lightly browned.
- Return the beef to the pot, dust with flour, and stir over medium heat until the flour coats the meat and loses its raw look.
- Add the tomato paste, pour in the red wine, scrape the bottom of the pot to release the fond, then top up with the veal stock, bouquet garni, and bay leaf.
- Partially cover and simmer very gently until the meat can almost be cut with a spoon and the sauce becomes dark, thick, and fragrant.
- While simmering, sauté the mushrooms in butter until their liquid evaporates and they are lightly browned, then gently glaze the pearl onions until tender and glossy.
- Add the mushrooms and pearl onions to the pot at the end of cooking, let the flavors meld, and adjust the salt and pepper.
- Remove the bouquet garni and bay leaf, sprinkle with chopped flat-leaf parsley, and serve hot with steamed potatoes, fresh pasta, or homemade mashed potatoes.
Nutrition
Per serving
- Energy
- 758 kcal
- Protein
- 59.42 g
- Carbohydrate
- 23.62 g
- Fat
- 33.02 g
- Fibre
- 4.11 g
- Calcium
- 96.65 mg
- Iron
- 2.52 mg
- Magnesium
- 73.89 mg
