This classic red wine beef stew recipe is incredibly flavorful with hearty vegetables and tender, melt-in-your-mouth shreds of beef. The full recipe calls for blanched pearl onions, and while a bit time-consuming to prepare, they're worth the added effort. If you want to take a short-cut, go for frozen and defrosted pearl onions. They're easier to handle, and you won't sacrifice too much flavor or texture.
10ozfresh pearl onionsor equivalent amount frozen, defrosted, and patted dry (see Note 1)
3lbchuck roastcut into 2" pieces
1-2teaspoonkosher saltdivided
1-2teaspoonground pepperdivided
2tablespoonolive oil
4slicesthick cut bacondiced
4clovesgarlicchopped to ½"
3tablespoonbalsamic vinegar
1bottledry red winecabernet, zinfandel, shiraz, etc.
2-4cbeef brothdivided
1bay leaf
1bundlefresh thyme
1tablespooncornstarch
12ozbaby potatoesquartered
3stalkscelerysliced into 1" pieces
3largecarrotspeeled and sliced on the bias into 1-2" chunks
Instructions
Heat the oven to 350°F.
Fill a medium pot with 6 cups of water and bring to a boil (do not salt). While the water is coming to a boil, trim the root ends from the pearl onions.
Add the trimmed onions to the boiling water and blanch for 2 minutes. Remove from heat, drain in a colander, and plunge into an ice bath. Allow to sit in the ice bath for a few minutes, then drain. Peel the onions by gently squeezing until they pop out of the tough outer skin.
Divide the beef into 2” cubes, then pat dry with paper towels. Season generously with salt and pepper.
Heat a 6-quart dutch oven over medium high heat. Add the olive oil and heat until it shimmers. Add the beef and arrange in a single layer, with a bit of space between each piece. Sear undisturbed until a dark, golden brown crust forms, 4-5 minutes. Turn the pieces and sear on at least one more side. Remove using tongs, set aside onto a plate, a repeat with the remaining chuck roast pieces.
Add the bacon to the pot and cook, stirring occasionally, until the fat renders and the edges start to brown, about 5 minutes. Push the bacon to the outer edges of the pot and add the onions. Cook, stirring occasionally, until the onions are soft and starting to brown in spots, 8-10 minutes. Add the garlic and saute with the onions, stirring frequently, until fragrant, about 1 minute.
Pour in the balsamic vinegar to deglaze the pot; cook, stirring up the browned bits from the bottom of the pot, until the vinegar stops bubbling and is mostly evaporated, and the bottom of the pot is clean, 2-3 minutes.
Return the seared beef to the dutch oven. Pour in the wine plus enough broth to barely cover the beef (I used 2 cups of broth for about 6 cups of liquid total), then give the contents a good stir. Add the bay leaf, fresh thyme, ½ teaspoon salt, and ½ teaspoon ground pepper. Increase the heat to high and bring the liquid to a simmer. Cover the pot, turn off the burner and transfer to the oven. Braise for 2 hours. (See notes 2 and 3)
Remove the pot from the oven and place onto the stove. In a small measuring cup, whisk together the cornstarch and one cup of beef broth to create a slurry. Pour the slurry into the stew, then add the chopped potatoes, carrots, and celery. Give the stew a good stir, and again heat over high until the liquid comes to a simmer. Cover, and return the stew to the oven to continue braising. Cook an additional 1-1.5 hours, or until the beef is falling apart and the vegetables are tender. Test for doneness around the 1 hour mark.
Once the stew is ready, increase the oven temperature to 450°F and remove the lid. Cook 15 minutes more at the higher temperature to caramelize the top of the stew and thicken the gravy.
Remove the dutch oven from the stove. Fish out the bay leaf and thyme sprig using tongs. Ladle into stew bowls and garnish with chopped fresh parsley if desired. Serve immediately. This stew keeps in the fridge in a tightly sealed container for up to 5 days, and is even better the next day.
Notes
Note 1. If using frozen onions, place into a mesh strainer and defrost under cool running water. Pat very dry, then proceed with the recipe.Note 2. Bring the liquid to a simmer before placing in the oven – this keeps the temperature consistent throughout the cooking process, resulting in a more tender, evenly cooked stew.Note 3. Make sure your dutch oven has a tight seal. Any cracks or chips around the lid or edge of the pot will prevent the pot from properly sealing and will cause too much liquid to evaporate. You can create a good seal by placing parchment paper or aluminum foil over the pot, then placing the lid on top.