Description
This traditional French stew has very tender, slow braised beef in a rich red wine sauce with aromatic herbs and vegetables. Perfect for comforting meals or elegant dinner parties.
Ingredients
Units
Scale
- 3 lbs (1.4kg) beef (sirloin tip or chuck roast)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 onion, diced
- 4 garlic cloves, minced
- 2 celery stalks, diced
- 2 tbsp tomato paste
- 2 cups (500ml) red wine
- 2 cups (500ml) beef broth
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- 1 cup (150g) baby carrots
- 1 cup (150g) mushrooms, halved
- 1/2 cup pearl onions (optional)
Instructions
- Prepare Beef: Trim and cut beef into cubes. Season with salt and pepper.
- Sear: Brown beef in batches in a Dutch oven with olive oil. Set aside.
- Sauté Vegetables: Cook onion, garlic, and celery. Stir in tomato paste.
- Deglaze: Add red wine and scrape the pot. Add beef broth and herbs.
- Braise: Combine beef, carrots, and mushrooms. Cover and bake at 325°F (165°C) for 2 ½–3 hours.
- Serve: Garnish with parsley and serve hot.
Notes
Use lamb instead of beef for a traditional variation.
Add orange zest for a delicious citrusy twist.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main dish
- Cuisine: French
Nutrition
- Calories: 430 kcal
- Fat: 20g
- Carbohydrates: 10g
- Protein: 40g