Category: Soups & Stews

Dutch Oven Hearty Beef Stew

Nothing is better than a Hearty Beef Stew. Braised beef and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promised. Chuck is the preferred choice of meat as it does not get stringy. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development.

I work to compress recipes into a short video with easy to follow recipes. However, I would like to acknowledge the giant that came before us that is the inspiration of this recipe. Try this dish and taste the elegance of this simple hearty stew.

Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon. 

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Pat the beef dry and place in a large bowl. Coat with salt, pepper and mix. 

Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the other half of beef & remove.

In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes.

Add garlic and sauté for 30 seconds.

Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot. Turn up the heat to high and bring to a simmer.

Return seared beef to the pot. Pour in beef broth. Add chopped carrots & potatoes. Do not stir. Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid. Place the dutch oven/pot in the middle rack of the oven.

Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender Remove pot from oven. Discard herb bouquet. Gently stir the everything together with a wooden spoon.

Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter. Gently stir everything together until the butter is fully melted.

Season with salt & pepper to taste if needed.

Serve with French bread. Enjoy!

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Dutch Oven Hearty Beef Stew

Dutch Oven Hearty Beef Stew is a classic approach to a delicious recipe that is full of tender meat and vegetables for a scrumptious meal that everyone will enjoy.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 35 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine American
Servings 8
Calories

Equipment

  • Dutch Oven

Ingredients
  

  • 3 – 3½ lbs chuck roast cut into 2"x2"
  • 3 cups unsalted or low-sodium beef broth/stock
  • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon
  • ½ cup unsalted butter divided
  • 4 tbsp flour
  • 3 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 tbsp extra virgin olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 lbs Yukon potatoes cut into 1" cubes
  • 5 carrots peeled & cut into 1"
  • 6 garlic cloves minced
  • 1 large sweet onion chopped

Herb Bouquet

  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 2 bay leaves

Instructions
 

  • Preheat the oven to 400°F. Pat the beef dry and place in a large bowl. Coat with salt, pepper and mix.
  • Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the other half of beef & remove.
  • In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot.
  • Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Pour in beef broth. Add chopped carrots & potatoes. Do not stir. Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid.
  • Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender 
  • Remove pot from oven. Discard herb bouquet. Gently stir the everything together with a wooden spoon. Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter. Gently stir everything together until the butter is fully melted. Season with salt & pepper to taste if needed.

Serve with French bread. Enjoy!

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    Instant Pot Oxtail

    Instant Pot Oxtail is perfectly tender and delicious for a comforting meal at home. Serve with rice or on a bed of fresh mashed potatoes for a complete balanced meal. Oxtail is a traditional feature in many Asian recipes and is full of fatty delicious juicy meat that create a succulent broth you won’t soon forget. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the juices that permeate the meat and once you try it you will too.

    Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh. This meal is comforting and rewarding and can be featured in a multitude of applications. I enjoy in a nice broth, with rice or even mashed potatotes. Thanks for visiting and see you again soon.

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    Clean and pat the oxtails dry.

    Season both sides with salt and pepper.

    Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker.

    Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed. 

    Add onion, garlic and cook for ~60 seconds or until fragrant.

    Add tomato paste and stir for a few seconds.

    Return seared oxtails into the cooker. Place bay leaves & thyme on top. 

    Then add carrots, beef broth, red wine, Worcestershire sauce and mix.

    Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve. 

    In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste. 

    Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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    Instant Pot Oxtail

    Delicious Instant Pot Oxtail that is quick and easy while maintaining full texture and natural flavor of this bovine selection.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Course Main Course
    Cuisine American, Asian, Jamaican
    Servings 4
    Calories

    Equipment

    • Pressure Cooker

    Ingredients
      

    • 3 ½ – 4 lbs oxtails
    • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
    • 1 cup unsalted or low-sodium beef broth/stock
    • 2 tbsp extra virgin olive oil
    • 2 tbsp Worcestershire sauce
    • 2 tbsp tomato paste
    • 2 tsp salt
    • 1 tsp black pepper
    • 5 garlic cloves minced
    • 4 large carrots peeled & cut into 1"
    • 1 sweet onion chopped
    • 4 fresh thyme sprig
    • 3 bay leaves

    Cornstarch Mixture

    • 2 tbsp cornstarch
    • 2 tbsp water

    Instructions
     

    • Clean and pat the oxtails dry. Season both sides with salt and pepper. Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker. Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed.
    • Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds. Add beef broth, red wine, Worcestershire sauce and mix. Return seared oxtails into the cooker. Then add carrots, bay leaves & thyme on top.
    • Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure.
    • Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve.
    • In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.

    Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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      Roasted Cherry Tomato Soup

      Warm satisfying rich and delicious is the best way to describe this Roasted Cherry Tomato Soup. The oven roasting process unlocks the fresh tomato and onion flavors, giving the soup a creamy texture that makes this scratch made recipe a must try. Full of natural flavors, this dish is great as a main entree, lunch item or side soup. With very little preliminary work required in the kitchen, anyone can make this easy to follow recipe. I love dipping a fresh piece of bread in my bowl as I snack my way through another satisfying meal. My kids love theirs with grilled cheese sandwiches.

      Watch the video and follow the instructions below to have a warm bowl of this Roasted Cherry Tomato soup today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Creamy and smooth, this comforting soup is also pretty awesome with toasted garlic bread or fresh French bread. Top with fresh grated parmesan cheese, onions or basil for a fancy look with tasty subtle changes in flavor. Thanks for visiting and see you again soon.

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      Spread the tomatoes on a baking sheet (13″ x 9″). Add chopped onions and garlic heads (trim about ¼” the top of the head). Drizzle extra virgin olive oil on the garlic and tomatoes.

      Generously sprinkle salt and black pepper on top.

      Preheat the oven to 450°F (232°C). Bake in the oven for 30 minutes. Remove from the oven and let cool for 15 minutes. Press the bottom of the garlic cloves to free them from the outer peel/skin, then discard the peeling.

      Transfer the roasted tomatoes to a pot/dutch oven. Using a handle blender (if you don’t have one, wait for another 10-15 minutes to cool down before transferring the soup to a regular blender), puree until smooth. 

      Add heavy whipping cream and stir ever together. Season with salt and pepper as needed.

      Serve with grilled cheese, croutons, toast or crackers. Enjoy!

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      Roasted Cherry Tomato Soup

      Fantastic Roasted Cherry Tomato Soup is creamy, delicious and bursting with rich flavors.
      No ratings yet
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      Prep Time 5 minutes
      Cook Time 50 minutes
      Total Time 55 minutes
      Course Appetizer, Main Course, Soup
      Cuisine American
      Servings 8
      Calories

      Ingredients
        

      • 4 lbs cherry tomatoes
      • 4 tbsp extra virgin olive oil
      • 2 sweet onions chopped
      • 2 garlic heads cut the tips
      • 2 cups unsalted or low-sodium vegetable broth
      • ½ cup heavy whipping cream
      • 1 tbsp granulated sugar
      • 1 tsp salt
      • ½ tsp black pepper

      Instructions
       

      • Preheat the oven to 450°F (232°C).
      • Spread the tomatoes on a baking sheet (13" x 9"). Add chopped onions and garlic heads (trim about ¼" the top of the head). Drizzle extra virgin olive oil on the garlic and tomatoes. Generously sprinkle salt and black pepper on top.
      • Bake in the oven for 30 minutes. Remove from the oven and let cool for 15 minutes. Press the bottom of the garlic cloves to free them from the outer peel/skin, then discard the peeling.
      • Transfer the roasted tomatoes to a pot/dutch oven. Using a handle blender (if you don't have one, wait for another 10-15 minutes to cool down before transferring the soup to a regular blender), puree until smooth. 
      • Heat the pot/dutch oven to medium heat. Add vegetable broth, sugar and mix. Simmer for 15 – 20 minutes until thickens to your liking.
      • Add heavy whipping cream and stir ever together. Season with salt and pepper as needed.

      Serve with grilled cheese, croutons, toast or crackers. Enjoy!

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        Slow Cooker Corned Beef Stew

        Time honored methods of cooking in a simple one pot style recipe is what this Corned Beef Stew brings to your slow cooker. Mouthwatering Slow Cooker Corned Beef Stew is a harmony of savory flavors and comforting filling textures. Delicious tasty and good to the last bite everyone in the house will love this hearty made from scratch stew. This affordable and easy to make selection is perfect on any occasion, especially if a good Irish Guinness is served with it.  A bowl of this stew will keep you full for hours which gives you that satisfied feeling that can only be attained from a well prepared quality meal. My family loves a good stew and this sweet comforting dish was an instant success at our dinner table.  Take the time to make this home cooked Corned Beef Stew today and feel the reward of a well-fed family. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed as it stews to perfection in this easy dump and go recipe. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have this Corned Beef Stew in a slow cooker today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Warm satisfying Slow Cooker Corned Beef Stew that is simply delicious and perfectly easy to follow in this beginner friendly recipe. Thanks for visiting and see you again soon.

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        Place cube corned beef in the slow cooker.

        Add chopped carrots and potatoes

        Add celery and onions. Add minced garlic, corned beef spice, salt, pepper, Worcestershire sauce and beef broth.

        Add chopped cabbage on top.

        Cover with a lid. Slow cook on low for 8-10 hours or high for 4-5 hours.

        Remove lid and mix everything together. Season with salt and pepper if neeeded.

        Serve & enjoy!

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        Slow Cooker Corned Beef Stew

        Easy Slow Cooker Corned Beef Stew that is delicious and simple.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 8 hours
        Total Time 8 hours 10 minutes
        Course Main Course, Stew
        Cuisine Irish
        Servings 8
        Calories

        Equipment

        • Slow Cooker (6QT or larger)

        Ingredients
          

        • 3 lbs corned beef
        • 2 lbs potatoes cut into cubes
        • 4 cups unsalted or low-sodium beef broth/stock
        • 2 tbsp corned beef spice
        • 2 tsp Worcestershire sauce
        • 1 tsp salt
        • ½ tsp black pepper
        • 4 carrot about 1 lb
        • 4 celery ribs chopped
        • 1 onion chopped
        • 3 garlic cloves minced
        • ½ cabbage cut into cubes

        Instructions
         

        • Clean, rinse and pat the corned beef dry with papper towel. Remove and discard fat. Cut beef into 1" x 1" cubes.
        • Place cube corned beef in the slow cooker. Add chopped carrots, potatoes, celery and onions. Add minced garlic, corned beef spice, salt, pepper, Worcestershire sauce and beef broth. Add chopped cabbage on top.
        • Cover with a lid. Slow cook on low for 8-10 hours or high for 4-5 hours.
        • Remove lid and mix everything together. Season with salt and pepper if needed.

        Serve & enjoy!

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          Instant Pot Spicy Beef Bell Pepper Pasta Soup

          Spicy Beef Bell Pepper Pasta Soup is a comforting and delicious dish that will burn just enough. The warm broth infused sauce is so smooth and elegant that it could go with a multitude of pastas and meats but it is perfect in this easy to follow Instant Pot recipe. The Bell Peppers add texture, flavor and natural juices to an already delicious sauce base. I love to dip fresh tears of French bread in the sauce as I enjoy the warm pleasing textures of the tender pasta. I highly recommend you consider adding this dish to your repertoire.

          Watch the video and follow the instructions below to have a warm bowl of homemade Spicy Beef Bell Pepper Pasta Soup. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Spicy, quick and easy good food the entire family will enjoy. Thanks for visiting and see you again soon.

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          Set the pot to sauté high. First drizzle the bottom with oil then throw in the ground meat and cook until it is no longer pink. Once the meat is ready, deglaze the bottom of the pot with a wooden spoon and the grease. Optional: drain the grease. 

          Add salt, pepper, onion, garlic, Italian seasoning, red pepper flakes, tomato paste and Worcestershire sauce to the pot. Mix well. 

          Add bell peppers and mix.

          Add pasta.

          Mix everything together.

          Layer the top with the tomato sauce. DO NOT STIR.

          Place the lid on. Pressure cook on high for 5 minutes, followed by a 5 minutes natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid.

          Mix everything together. Pour in heavy whipping cream then mix. Season with salt and pepper if needed.

          Garnish with cheese and sour cream.

          Enjoy!

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          Instant Pot Spicy Beef Bell Pepper Pasta Soup

          A very filling Pasta soup that is full of delicious bell pepper and tasty spicy beef.
          5 from 1 vote
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 10 minutes
          Total Time 20 minutes
          Course Main Course, Soup
          Cuisine American, Italian
          Servings 4
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 1 lb ground chuck or beef
          • ½ lb uncooked pasta any type
          • 2 cups unsalted or low-sodium beef broth
          • ½ cup tomato sauce
          • ½ cup heavy whipping cream
          • 1 tbsp extra virgin olive oil
          • 1 tbsp Italian seasoning
          • 1 tbsp tomato paste
          • 1 tsp Worcestershire sauce
          • 1 tsp salt
          • 1 tsp black pepper
          • ½ tsp red pepper flakes
          • 1 medium onion chopped
          • 2 bell peppers (red, orange, yellow or green) deseed & chopped
          • 3 garlic cloves minced

          Instructions
           

          • Set the pot to sauté high. First drizzle the bottom with oil then throw in the ground meat and cook until it is no longer pink. Once the meat is ready, deglaze the bottom of the pot with a wooden spoon and the grease. Optional: drain the grease. 
          • Add salt, pepper, onion, garlic, bell peppers, Italian seasoning, red pepper flakes, tomato paste and Worcestershire sauce to the pot. Mix well. 
          • Add uncooked pasta and beef broth then mix (make sure to submerge the pasta in the broth). Layer the top with the tomato sauce. DO NOT STIR.
          • Place the lid on. Pressure cook on high for 5 minutes, followed by a 5 minutes natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid.
          • Mix everything together. Pour in heavy whipping cream then mix. Season with salt and pepper if needed.

          Enjoy!

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            Boeuf Bourguignon (Juila Child)

            Boeuf Bourguignon by the legend Julia Child’s is a French Beef Stew in Red wine that is as She may would say is “a perfectly delicious dish.” This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development. Braised beef and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promise reward for the patient cook that aspires to walk in the footsteps of a legendary Chef. Chuck is the preferred choice of meat as it does not get stringy. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. Splitting the time in the kitchen is one way to enjoy this peasants dish without pulling a marathon cooking expedition.

            I work to compress recipes into a short video with easy to follow recipes. However, I would like to acknowledge the giant that came before us that is the inspiration of this recipe. We far too often do not realize the shoulders we stand upon but for this recipe, I must say their will never be another like Mrs. Julia Childs. Fo those that know you know what I mean and for those that don’t, try this dish and taste the elegance of this simple hearty stew.

            Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon. 

            Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

            Can be serve with heavy starches (potatoes, rice or noodles). 

            In a pot: add 4 cups the water and bring it to a simmer. Add bacon (lardon) and cook for 10 minutes.

            Drain the bacon and pat dry. Set aside. Preheat the oven to 450°F. Heat the dutch oven (6qt or larger) to medium heat.

            Add 1 tbsp olive oil and bacon. Saute for 3-4 minutes. Remove with a wooden spoon and set aside.

            Add sliced onions, sliced carrots and sauté for 3-4 minutes. Add bacon

            Add beef, salt, pepper and mix with a wooden spoon.

            Add flour and mix. Remove pot from the oven and turn down the temperature to 325°F. Place the pot on the stove top.

            Add red wine and half of the beef broth to the pot. Mix everything together. Pour the rest of the beef broth to the pot.

            Add tomato paste, garlic, dried thyme, bay leaf and toss everything together.

            Turn up the heat and bring to a light simmer. Cover with lid and place the pot in the lower rack of the oven. Cook for 3 hours or until the meat is fork tender (it took me exactly 3 hours).

            In the last hour: in a pan add 2 tbsp butter and 2 tbsp olive oil. Turn the heat to medium high. Wait for the butter to melt. Add pearl onions.

            Sauté for 5-6 minutes or until they are slightly brown.

            Add herb bouquet

            Beef broth and mix. Turn own the heat to low. Sprinkle a dash of salt and mix. Cook for 20-30 minutes or until the liquid has evaporated and the onions are tender. Place the onions in a bowl, cover with plastic wrap and set aside. Discard herb bouquet. Turn off the heat.

            Add 1 tbsp butter & 1 tbsp olive oil. Turn the heat up to medium-high. Add mushrooms and cook for 5 minutes (stir frequently).

            Remove dutch oven pot from the oven. Discard bay leaf.

            Use a colander and place on the pan.

            Drain the beef stew through the colander.

            Return the beef stew (without the liquid) to the dutch oven and cover with the lid (so the meat won’t dry out).

            Skim and discard the fat that is floating on top of the gravy. Turn the heat up to medium. Simmer the gravy for 5-6 minutes or until it thickens. Season with salt and pepper to taste.

            Place the dutch oven on the stove top.

            Add sauté mushrooms, pearl onions, gravy to the beef stew.

            Use a wooden spoon: gently toss everything together. Turn up the heat to medium and simmer for 5-6 minutes. 

            Highly recommend serving with French bread or baguette.

            Can be serve with heavy starches (potatoes, rice or noodles). Garnish with chopped parsley.

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            Boeuf Bourguignon (Julia Child’s)

            Fantastically tender beef that is masterfully simmered to perfection in a succulent rich red wine gravy for a bona fide family meal that everyone will utterly drool over.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 45 minutes
            Cook Time 3 hours 15 minutes
            Total Time 4 hours
            Course Main Course, Stew
            Cuisine French
            Servings 6
            Calories

            Equipment

            • Dutch Oven

            Ingredients
              

            • 6 slices bacon cut into lardon
            • 3 lbs chuck roast
            • 3 cups red wine like Chianti, Merlot or Pinot Noir
            • 3 cups beef stock
            • 3 tbsp extra-virgin olive oil
            • 2 tbsp all-purpose flour
            • 1 tbsp tomato paste
            • 1 tsp salt
            • 1 tsp pepper
            • ½ tsp dried thyme
            • 2 garlic cloves grated
            • 1 bay leaf
            • 1 large carrot cut into 1"
            • 1 large white onion sliced

            Braised Pearl Onions

            • 1 herb bouquet fresh parsley (4 sprigs), thyme (2 sprigs), & 1 bay leaf)
            • 12-18 small pearl onions
            • ½ cup beef stock
            • 2 tbsp unsalted butter
            • 2 tbsp extra virgin olive oil
            • salt to taste

            Saute Mushrooms

            • 1 lb mushrooms cut in half
            • 1 tbsp unsalted butter
            • 1 tbsp extra virgin olive oil

            Instructions
             

            • In a pot: add 4 cups the water and bring it to a simmer. Add bacon (lardon) and cook for 10 minutes. Drain the bacon and pat dry. Set aside. Cut the chuck roast into 2"x 2" cubes. Pat dry the beef with paper towel.
            • Preheat the oven to 450°F. Heat the dutch oven (6qt or larger) to medium heat. Add 1 tbsp olive oil and bacon. Saute for 3-4 minutes. Remove with a wooden spoon and set aside.
            • Turn the heat up to medium-high. In batches, add beef and sear all sides (about 5 minutes) and do not over crowd the meat. Continue with the rest. Set aside and save the grease in the pot.
            • Add sliced onions, sliced carrots and sauté for 3-4 minutes. Add bacon, seared beef, salt, pepper and mix with a wooden spoon. Add flour and mix. Turn off the heat.
            • Place the dutch oven in the middle rack of the oven and cook for exactly 4 minutes. Remove pot from the oven. Mix the beef again and cook another 4 minutes in the oven.
            • Remove pot from the oven and turn down the temperature to 325°F. Place the pot on the stove top. Add red wine and half of the beef broth to the pot. Mix everything together. Pour the rest of the beef broth to the pot. Add tomato paste, garlic, dried thyme, bay leaf and toss everything together. Turn up the heat and bring to a light simmer. Cover with lid and place the pot in the lower rack of the oven. Cook for 3 hours or until the meat is fork tender (it took me exactly 3 hours).

            Braised Pearl Onions

            • Tie the parsley sprigs, thyme sprigs and bay leaf together.
            • In the last hour: in a pan add 2 tbsp butter and 2 tbsp olive oil. Turn the heat to medium high. Wait for the butter to melt. Add pearl onions and sauté for 5-6 minutes or until they are slightly brown. Add herb bouquet, beef broth and mix. Turn own the heat to low. Sprinkle a dash of salt and mix. Cook for 20-30 minutes or until the liquid has evaporated and the onions are tender. Place the onions in a bowl, cover with plastic wrap and set aside. Discard herb bouquet. Turn off the heat.

            Saute Mushrooms

            • In the same pan: use a paper towel to clean or wipe out the debris from the onions.
            • Add 1 tbsp butter & 1 tbsp olive oil. Turn the heat up to medium-high. Add mushrooms and cook for 5 minutes (stir frequently). Place mushrooms in a bowl, cover with plastic wrap and set aside. Clean the pan or wipe with pepper towel.

            Combine everything together

            • Remove dutch oven pot from the oven. Discard bay leaf. Use a colander and place on the pan. Drain the beef stew through the colander. Return the beef stew (without the liquid) to the dutch oven and cover with the lid (so the meat won't dry out).
            • Skim and discard the fat that is floating on top of the gravy. Turn the heat up to medium. Simmer the gravy for 5-6 minutes or until it thickens. Season with salt and pepper to taste.
            • Place the dutch oven on the stove top. Add sauté mushrooms, pearl onions, gravy to the beef stew. Use a wooden spoon: gently toss everything together. Turn up the heat to medium and simmer for 5-6 minutes.

            Highly recommend serving with French bread or baguette. Can be serve with heavy starches (potatoes, rice or noodles). Garnish with chopped parsley.

              Serve & Enjoy!

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                Keyword beef bourguignon, beef bourguignon (julia child’s recipe), best beef bourguignon, copy cat beef bourguignon (julia child’s), easy beef bourguignon
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