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Red Wine Magic: Burgundy Beef Stew that Melts in Your Mouth

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This timeless French dish is the perfect comfort food for chilly evenings or when you want to impress your guests with a delicious, rustic meal. The rich flavors of tender beef, aromatic vegetables, and a velvety red wine sauce make this stew a culinary masterpiece.

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1. Serves

6-8

 

2. Prep Time

30 mins

 

Total Time

+/- 2 ½ Hours

 

3. Ingredients

 

1.6kg (3lb 8oz) good-quality chuck steak

4–5 tbsp olive oil

200g (7oz) smoked slab bacon or smoked streaky bacon, cut into 2cm/¾in pieces

1 large onion, finely chopped

4 garlic cloves, crushed

750ml bottle red wine

¼ cup tomato purée

1 beef stock cube

2 large bay leaves

4 sprigs fresh thyme or 4 teaspoons dried thyme

25g(1 oz) butter

450g (1lb) pearl onions, or 24 baby onions

300g(10½ oz) chestnut mushrooms, wiped and halved or quartered if large

2 heaped tbsp cornflour

2 tbsp cold water

salt and freshly ground black pepper

chopped fresh parsley, to garnish

 

4. Instructions

 

Preheat the oven to 170C/150C 

Trim off any hard fat or sinew. Cut the braising steak into  4–5cm/1½–2in pieces. Season the beef well with salt and pepper.

Heat two tablespoons of the olive oil in a large frying pan. Fry the beef in three batches over a medium–high heat until browned on all sides. Transfer the browned beef to a large dutch oven or heavy-bottomed pot 

Pour a bit more oil into the pan in which the beef was browned and fry the bacon for 2–3 minutes, or until the fat crisps and browns. Put the bacon into the pot with the meat.

Fry the chopped onion in the same frying pan over a low heat for 5–6 minutes, stirring often until softened. Stir the garlic into the pan and cook for another minute.

Add the onion and garlic to the pot with the meat. Pour in all the wine. Stir in the tomato purée and 150ml (5fl oz) water. Add the stock cube and the herbs, and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ –1¾ hours, or until the beef is almost completely tender.

While the beef is cooking, peel the button onions and trim off the root close to the end so they don’t fall apart.

A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a little oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Put the onions aside in a separate bowl.

Add the remaining butter and mushrooms to the same pan and cook for 2–3 minutes over a fairly high heat until golden brown, turning often.

Mix the cornflour with the water in a small bowl until smooth.

Remove the pot from the oven and stir in the cornflour mixture, add the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is tender and the sauce is thick. The sauce should coat the back of a spoon.  If it doesn’t, add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob.

Remove the thyme stalks and serve garnished with parsley.

 

 

 

Your opinion matters! Have you tried this mouthwatering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection! 

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