Red Wine Braised Beef Stew with Pearl Onions and Thyme

Name: Red Wine Braised Beef Stew with Pearl Onions and Thyme
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Cuisine: Soups and stews
Ingredients: 900 g beef chuck, cut into 1.5-inch cubes; 3 tbsp all-purpose flour; 2 tbsp extra-virgin olive oil; 1 tbsp unsalted butter; 1 yellow onion, diced; 3 carrots, sliced thick; 4 garlic cloves, minced; 2 tbsp tomato paste; 1,5 cup dry red wine; 3 cup beef stock; 6 fresh thyme sprigs; 2 bay leaves; 1,5 cup frozen pearl onions; 2 cup cremini mushrooms, quartered

Fork-tender chunks of beef slowly braised in red wine and beef stock with sweet pearl onions, earthy mushrooms, and fresh thyme: pure winter comfort.

Time: 175 min
Servings: 6
Level: Intermediate

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Original Olivi recipe · nutrition calculated per serving

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6servings

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Instructions

10 steps · tick them off as you cook

Pat 2 lb of cubed beef chuck completely dry, then season generously with salt and pepper and dredge lightly in flour.
Heat 2 tbsp extra-virgin olive oil in a heavy Dutch oven over medium-high heat until it shimmers. Sear the beef in batches for 3-4 minutes per side until deeply browned. Transfer to a plate.
3-4 minutes
Reduce heat to medium; add 1 tbsp butter, then the diced onion and carrot. Cook 5 minutes until softened and lightly golden.
5 minutes
Stir in minced garlic and tomato paste; cook 1-2 minutes until brick red and fragrant.
1-2 minutes
Pour in the red wine to deglaze, scraping up all the fond. Let it reduce by half, about 4 minutes.
4 minutes
Return the beef and juices to the pot. Add beef stock, bay leaves, and thyme sprigs. Bring to a bare simmer.
Cover and transfer to a 325°F (165°C) oven; braise for 1.5 hours until the beef is beginning to yield.
1.5 hours
Add pearl onions and quartered cremini mushrooms; braise uncovered for another 45 minutes until the sauce is glossy and the beef is fork-tender.
45 minutes
Discard bay leaves and thyme stems. Taste and adjust seasoning with a splash of red wine vinegar if needed.
Rest 10 minutes before serving, sprinkled with fresh parsley.
10 minutes

Chef's tip

Don't crowd the pan when searing: beef needs space to develop a mahogany crust that dissolves into the braise, creating the deep savoury foundation of the stew.