Servings: 6 | Prep Time: 30 mins | Cook Time: 2.5 – 3 hrs
Total Time: Approx. 3 hrs
🍖 Ingredients
-
2½ lbs (1.1 kg) beef chuck, cut into 2-inch cubes
-
¼ cup olive oil
-
1 medium onion, chopped
-
2 carrots, peeled & sliced
-
2 celery stalks, chopped
-
4 garlic cloves, minced
-
2 tbsp tomato paste
-
1½ cups dry red wine (e.g., Burgundy or Pinot Noir)
-
2 cups beef broth
-
1 tbsp flour (optional, for thickening)
-
1 bay leaf
-
1 tsp fresh thyme (or ½ tsp dried)
-
1 tsp fresh rosemary (or ½ tsp dried)
-
½ tsp salt (or to taste)
-
¼ tsp black pepper
-
10 oz (280g) pearl onions, peeled
-
10 oz (280g) mushrooms, sliced
-
2 tbsp butter
-
Fresh parsley, chopped (for garnish)
👨🍳 Instructions
1. Brown the Beef
-
Heat 2 tbsp olive oil in a Dutch oven over medium-high heat.
-
Season beef with salt & pepper. Brown in batches for 5–7 min. Remove and set aside.
2. Sauté the Vegetables
Continued on the next page 👇
