With its brisk acidity, a good-quality pinot noir from France’s Burgundy wine region marinates and tenderizes the meat and structures the flavor of the sauce in this classic French beef stew. This recipe first appeared in our March 2014 issue.
- 5 whole black peppercorns
- 1 bay leaf
- 1 sprig parsley
- 1 sprig thyme
- Cheesecloth, for tying herbs
- 4 lb. beef chuck, cut into 2” pieces
- 1 (750-ml.) bottle burgundy
- 6 oz. slab bacon, sliced into 1/4” thick batons
- 5 tbsp. olive oil
- Kosher salt and freshly ground black pepper, to taste
- 4 cloves garlic, roughly chopped
- 2 medium carrots, cut crosswise into 1” pieces
- 1⁄3 cup flour
- 2 cups beef stock
- 3 tbsp. unsalted butter
- 12 pearl onions, peeled
- 1 lb. white button mushrooms, quartered
- 2 tbsp. roughly chopped parsley, for garnish
- Country bread, for serving
Place peppercorns, bay leaf, parsley, and thyme on a piece of cheesecloth; tie into a tight package and transfer to a large bowl. Add beef and burgundy; cover with plastic wrap and chill overnight.
Next day, remove beef from marinade; pat completely dry using paper towels and set aside. Reserve marinade and the herb package.
Heat bacon and half the oil in an 8-qt. Dutch oven over medium-high heat; cook, stirring occasionally, until slightly crisp, 8 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Season beef with salt and pepper and working in batches, cook, turning as needed, until browned, 6–8 minutes. Using a slotted spoon, transfer beef to bowl with bacon; set aside. Add garlic and carrots; cook until garlic is soft, 2 minutes. Stir in flour; cook for 3 minutes. Add reserved marinade, beef, bacon, herb package, and the stock; bring to a boil. Reduce heat to medium-low; cook, covered, until meat is very tender, about 2 hours.
Heat remaining oil and the butter in a 12” skillet over medium heat. Add onions; cook until golden and tender, 4 minutes. Add mushrooms and cook until golden, 7 minutes more. Stir onions and mushrooms into beef stew. Ladle into shallow bowls and garnish with parsley; serve bread on the side.