Red Wine Braised Beef Stew with Pearl Onions and Thyme

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 unit yellow onion, diced
• 3 unit carrots, sliced thick
• 4 unit garlic cloves, minced
• 2 tbsp tomato paste
• 1,5 cup dry red wine
• 3 cup beef stock
• 6 unit fresh thyme sprigs
• 2 unit bay leaves
• 1,5 cup frozen pearl onions
• 2 cup cremini mushrooms, quartered

Instructions

1. 1

   Pat 2 lb of cubed beef chuck completely dry, then season generously with salt and pepper and dredge lightly in flour.

2. 2

   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. 3

   Reduce heat to medium; add 1 tbsp butter, then the diced onion and carrot. Cook 5 minutes until softened and lightly golden.

4. 4

   Stir in minced garlic and tomato paste; cook 1-2 minutes until brick red and fragrant.

5. 5

   Pour in the red wine to deglaze, scraping up all the fond. Let it reduce by half, about 4 minutes.

6. 6

   Return the beef and juices to the pot. Add beef stock, bay leaves, and thyme sprigs. Bring to a bare simmer.

7. 7

   Cover and transfer to a 325°F (165°C) oven; braise for 1.5 hours until the beef is beginning to yield.

8. 8

   Add pearl onions and quartered cremini mushrooms; braise uncovered for another 45 minutes until the sauce is glossy and the beef is fork-tender.

9. 9

   Discard bay leaves and thyme stems. Taste and adjust seasoning with a splash of red wine vinegar if needed.

10. 10

    Rest 10 minutes before serving, sprinkled with fresh parsley.