James Beard's Beef Stew with Red Wine

A deeply savory red-wine beef stew with mushrooms, onions, and carrots in the French-American daube tradition.

Ingredients

• 3 pounds beef chuck, cut into 2-inch cubes
• 3 tablespoons olive oil
• 4 ounces bacon or salt pork, diced
• 2 tablespoons all-purpose flour
• 2 cups dry red wine
• 2 cups beef stock
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 2 bay leaves
• 4 sprigs thyme
• 18 pearl onions, peeled
• 4 carrots, cut into chunks
• 8 ounces mushrooms, quartered
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• Chopped parsley, for garnish

Directions

1. Pat the beef dry and season with salt and pepper. In a Dutch oven, render the bacon in the olive oil, then remove the bacon and reserve.
2. Brown the beef cubes in batches in the fat until well colored on all sides; set aside.
3. Sprinkle the flour into the pot and cook 1 minute, then stir in the tomato paste and garlic.
4. Pour in the red wine and stock, scraping up the browned bits. Return the beef and bacon, add the bay leaves and thyme, and bring to a simmer.
5. Cover and braise in a 325 degrees F oven for 1 1/2 hours.
6. Add the pearl onions and carrots and cook 45 minutes more. Stir in the mushrooms and cook a final 20 minutes, until everything is tender.
7. Skim any fat, adjust the seasoning, and serve garnished with parsley.

Notes

Adapted from James Beard, whose beef stews bridged French technique and hearty American cooking.