This classic French recipe transforms an affordable cut of beef into a rich stew seasoned with bacon and a generous pour of red wine.
- 2 slices bacon, chopped
- 1 lb. beef chuck stew meat, cut into 1 1/2-inch cubes
- 2 cups white mushrooms, quartered
- 3/4 lb. carrots, peeled and chopped into 1/2-inch pieces
- 1 large onion, chopped
- 2 Tbsp. tomato paste
- 1 Tbsp. butter
- 2 Tbsp. flour
- 1 cup beef stock
- 3/4 cup dry red wine
- 2 Tbsp. fresh thyme
- 1 small baguette, cut into 8 slices
Preparation time 20mins
Cooking time 130mins
Adapted from rachaelraymag.com
1. In a large Dutch oven, cook the bacon over medium-high until crisp, 4 minutes. Using a slotted spoon, transfer to a bowl. Season the beef with salt and pepper and add it to the pot in a single layer. Cook, stirring, until browned all over, about 8 minutes. Transfer to a plate. Add the mushrooms and cook, stirring occasionally, until browned, about 4 minutes.
2. Reduce the heat to medium and stir in the cooked meat, carrots, onion, tomato paste and butter. Season and cook, stirring, 1 minute. Sprinkle with flour and cook, stirring, 2 minutes. Stir in the stock, wine and 1 Tbsp thyme; bring to a boil. Reduce the heat to medium-low, cover and simmer until the meat is tender and the sauce thickens, about 1 1/2 hours.
3. Stir in the cooked bacon; season. Divide among bowls, garnish with the remaining thyme and serve with the baguette slices.