Equipment
Ingredients
The Meat & Base
- 1500 g beef chuck roast, cut into 5cm cubes
- 170 g thick-cut bacon, cut into lardons (strips)
- 30 ml vegetable oil
Vegetables & Aromatics
- 1 yellow onion, diced
- 2 carrots, sliced thickly
- 4 garlic cloves, minced
- 15 g tomato paste
- 30 g all-purpose flour
Braising Liquid
- 750 ml red wine, Pinot Noir or Burgundy
- 500 ml beef stock, unsalted or low sodium
- 4 fresh thyme
- 2 bay leaf
Garnish (The Grand Diplôme)
- 20 pearl onions, peeled
- 250 g cremini mushrooms, quartered
- 30 g unsalted butter
- 10 g fresh parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 900 kcal
- Protein
- 84 g
- Carbohydrates
- 21 g
- Fat
- 45 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 1504 mg
- Saturated Fat
- 17 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 251 mg
- Potassium
- 1771 mg
- Calcium
- 109 mg
- Iron
- 8.2 mg
- Magnesium
- 93 mg
- Phosphorus
- 763 mg
- Zinc
- 26.3 mg
- Vitamin A
- 260 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 35 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 9.0 mcg
- Thiamin
- 0.34 mg
- Riboflavin
- 0.61 mg
- Niacin
- 14.9 mg
- Folate
- 30 mcg
- Water
- 324 g
- Alcohol
- 12 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 160°C/325°F. Pat the beef cubes extremely dry with paper towels; moisture inhibits browning.
In a large Dutch oven over medium heat, sauté the bacon lardons until the fat has rendered and the bacon is crisp. Remove bacon with a slotted spoon to a side plate, leaving the fat in the pot.
Increase heat to medium-high. Working in batches to avoid overcrowding, sear the beef in the bacon fat until deeply browned on all sides. Remove seared beef to the plate with the bacon.
Lower heat to medium. Add sliced carrots and diced onions to the remaining fat. Sauté until onions are softened and lightly browned. Add minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and flour. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste and coat the vegetables.
Pour in the red wine and beef stock. Scrape the bottom of the pot vigorously to release the fond (browned bits). Return the beef and bacon to the pot along with thyme sprigs and bay leaves. Bring to a simmer.
Cover the pot with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
While the stew braises, prepare the garnish. In a separate skillet, heat the butter over medium heat. Sauté the pearl onions and mushrooms until browned and tender, about 10 minutes. Set aside.
Remove the pot from the oven. Discard thyme sprigs and bay leaves. Stir in the sautéed mushrooms and pearl onions. Simmer on the stovetop for 5 minutes to meld flavors. Garnish with fresh parsley before serving.
Chef's Notes
- The quality of the wine matters. Use a wine you would happily drink; a dry Pinot Noir or Cotes du Rhone is traditional and ideal.
- Drying the meat before searing is the single most important step for flavor development. Wet meat steams; dry meat browns.
- This dish tastes significantly better the next day as the flavors have time to mature and marry. It is the ultimate make-ahead meal.
- If using frozen pearl onions, thaw and pat them dry before sautéing to ensure they brown rather than boil in their own liquid.
Storage
Refrigerator: 4 days — Flavor improves significantly after 24 hours.
Freezer: 3 months — Freeze without potatoes (if adding as a side) for best texture.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has over-thickened.
Troubleshooting
The meat is tough and chewy
Cause: The collagen has not yet broken down into gelatin
Fix: Return the pot to the oven or stove and cook for another 30-45 minutes until fork-tender
Prevention: Ensure the cooking time is sufficient; chuck roast requires time, not high heat
Cultural Context
Originating from the Burgundy region of France, this dish began as a peasant meal using tougher cuts of meat and local wine. It was elevated to haute cuisine status by Auguste Escoffier and later popularized globally by Julia Child, becoming a symbol of French gastronomic comfort.
