Beef Stewed In Red Wine With Pearl Onions And Mushr

Name: Beef Stewed In Red Wine With Pearl Onions And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 3 ounces smoked thick slab bacon, cut into 1/2-inch strips; 1 medium onion, sliced; 1 garlic clove, finely minced; 2 -3 lbs beef round steak, and cut into 1-inch cubes (with some fat) or 2 -3 lbs chuck stew meat, cut into 1-inch cubes (with some fat); 20 white pearl onions, blanched for 1 minute and peeled; 3/4 lb white mushrooms or 3/4 lb a combination of shiitake and cremini mushroom, cleaned, trimmed, and quartered; 3 tablespoons all-purpose flour; salt & freshly ground black pepper; 3 cups hearty red wine, such as a French Bordeaux or 3 cups a california Burgundy wine; 1/4 cup cognac; Bouquet garni; 1 sprig fresh thyme, 2 sprigs parsley, and 1 large bay leaf tied together with kitchen string; 2 tablespoons finely minced fresh parsley, for garnish

Servings: persons

2 tablespoons vegetable oil
2 tablespoons unsalted butter
3 ounces smoked thick slab bacon, cut into 1/2-inch strips
1 medium onion, sliced
1 garlic clove, finely minced
2 -3 lbs beef round steak, and cut into 1-inch cubes (with some fat) or 2 -3 lbs chuck stew meat, cut into 1-inch cubes (with some fat)
20 white pearl onions, blanched for 1 minute and peeled
3/4 lb white mushrooms or 3/4 lb a combination of shiitake and cremini mushroom, cleaned, trimmed, and quartered
3 tablespoons all-purpose flour
salt & freshly ground black pepper
3 cups hearty red wine, such as a French Bordeaux or 3 cups a california Burgundy wine
1/4 cup cognac
Bouquet garni
1 sprig fresh thyme, 2 sprigs parsley, and 1 large bay leaf tied together with kitchen string
2 tablespoons finely minced fresh parsley, for garnish

1
In a large enameled Dutch oven, heat 1 tablespoon of the vegetable oil and 1 tablespoon of the butter over medium heat until hot but not smoking. Add the bacon and saute over medium heat for 5 minutes. Add the sliced onion and cook, stirring, until wilted, 3 minutes. Finally, add the garlic, cook 1 minute longer, and remove from the heat.
2
Heat the remaining 1 tablespoon oil and 1 tablespoon butter in a large skillet over high heat until the foam subside. Add half the meat and saute until browned on all sides, about 5 minutes. Transfer the browned meat to the Dutch oven and saute the second batch.
3
In the same skillet, saute the pearl onions and mushrooms until lightly browned, about 5 minutes. Set aside.
4
Sprinkle the flour over the meat in the Dutch oven and season with salt and pepper. Stir the meat and flour with a wooden spoon over low heat for 1 minute. Add the wine, Cognac, and bouquet garni. Bring to a simmer, stirring frequently. Do not boil; even the briefest boiling would result in leathery and tough meat. Simmer the stew, covered, over very low heat until the meat is very tender, 2 hours; skim the fat and foam from the surface occasionally.
5
Add the mushrooms and pearl onions and simmer for another 30 minutes. The meat and vegetables should be very tender. Remove the bouquet garni. Taste and adjust the seasoning. Sprinkle with the parsley and serve.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 tablespoons unsalted butter, 3 ounces smoked thick slab bacon, cut into 1/2-inch strips, 1 medium onion, sliced, and more.

Yes, Beef Stewed In Red Wine With Pearl Onions And Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stewed In Red Wine With Pearl Onions And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions