French-Style Beef Stew

Ingredients

• 2 lb Chuck roast (cut into bite‑size cubes)
• 2 cup Pearl onions (halved)
• 8 oz Mushrooms (cleaned and quartered (or cut into 6‑8 pieces if large))
• 3 cloves Garlic (minced)
• 2 Fresh tomatoes (chopped)
• 1 cup Cherry tomatoes (halved)
• 1/2 cup Tomato puree
• 1 cup Port wine (plus extra for deglazing)
• 4 cup Beef stock (store‑bought or homemade)
• 2 tbsp All‑purpose flour (sifted, used for thickening)
• 2 tbsp Butter (for sautéing carrots & Brussels sprouts at the end)
• 1 lb Baby potatoes (parboiled, halved)
• 1 cup Baby carrots (pre‑poached)
• 1 cup Baby Brussels sprouts (pre‑poached)
• 2 tsp Fresh thyme (leaves only)
• 2 tsp Fresh rosemary (finely chopped)
• to taste Salt (sea salt preferred)
• to taste Black pepper (freshly ground)
• 2 tbsp Fresh parsley (chopped, for garnish)

Instructions

1. Prepare all ingredients

   Trim any excess fat from the chuck roast and cut into 1‑2 inch cubes. Halve the pearl onions, quarter the mushrooms, mince the garlic, dice the fresh tomatoes, halve the cherry tomatoes, and chop the parsley. Parboil baby potatoes until just tender, poach Brussels sprouts and carrots, then set aside.

   Time: PT15M

2. Caramelize the onions

   Heat 2 tbsp oil in the Dutch oven over medium‑high heat (about 365°F). Add the halved pearl onions, sprinkle lightly with salt, and let them sit undisturbed for 4‑5 minutes until they turn golden brown, then stir once.

   Time: PT5M

   Temperature: 365°F

3. Sear the beef

   Increase heat to high. Working in batches so the pot isn’t crowded, add the beef cubes, season with salt and pepper, and let them sear without moving for 3‑4 minutes per side until a deep brown crust forms. Remove and set aside.

   Time: PT10M

   Temperature: high

4. Cook the mushrooms

   In the same pot, add the quartered mushrooms. Sprinkle a pinch of sea salt to draw out moisture. Cook, stirring occasionally, until the released liquid evaporates and the mushrooms begin to brown.

   Time: PT5M

   Temperature: medium

5. Add garlic

   Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn.

   Time: PT1M

   Temperature: medium

6. Incorporate tomatoes

   Stir in the diced fresh tomatoes, halved cherry tomatoes, and tomato puree. Cook for 3 minutes to let the raw flavor mellow.

   Time: PT3M

   Temperature: medium

7. Deglaze with port wine

   Pour in 1 cup of port wine, scraping the browned bits from the bottom of the pot. Let the wine reduce by half, about 2 minutes.

   Time: PT2M

   Temperature: medium‑high

8. Add herbs and stock

   Stir in fresh thyme, rosemary, and the 4 cups of beef stock. Bring the mixture to a gentle boil, then reduce to a low simmer.

   Time: PT5M

   Temperature: low simmer

9. Thicken with flour

   Place the 2 tbsp flour into a fine‑mesh strainer, then whisk it into the simmering liquid, ensuring no lumps. Cook for 2 minutes to eliminate raw flour taste.

   Time: PT2M

   Temperature: low

10. Slow simmer the stew

    Return the seared beef to the pot. Cover partially and let the stew simmer gently for 2 hours 30 minutes, stirring every 30 minutes. The meat should become fork‑tender and the sauce should thicken.

    Time: PT2H30M

    Temperature: low (around 190°F)

11. Finish with vegetables

    In a small skillet, melt 2 tbsp butter and quickly sauté the pre‑cooked baby potatoes, carrots, and Brussels sprouts until lightly browned (about 5 minutes). Add them to the stew for the last 30 minutes of cooking.

    Time: PT30M

    Temperature: medium

12. Season and serve

    Taste the stew and adjust salt and pepper as needed. Sprinkle chopped parsley over the top and serve hot with crusty bread or over mashed potatoes.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

28 g

Fat

22 g

Fiber

5 g