By clicking VERIFY below you are confirming that you are 21 years of age or older.Verify
2 1/2 lbs beef chuck roast, cut into 1′ cubes
8 oz. smoked bacon, diced
1 lb carrots, sliced on the diagonal
2 yellow onions, sliced
4 garlic cloves, chopped
1 (750ml) bottle dry red wine, such as Bogle Merlot or Pinot Noir
2 cups beef broth
1 T. tomato paste
4-5 fresh thyme sprigs
2 T. unsalted butter, at room temp
3 T. all-purpose flour
1 lb frozen pearl onions
1 lb fresh mushrooms, thickly sliced
Salt and pepper
Preheat your oven to 250 degrees F.
In a large Dutch oven, heat olive oil over medium heat. Add the bacon and saute for about 10 minutes, until lightly browned. Remove with a slotted spoon and set aside.
After making sure your beef cubes are dry, season generously with salt and pepper. In batches, sear the beef in the hot bacon grease for 4-5 minutes, turning to brown all sides. Remove the beef and set aside with the bacon.
To the hot pan, add your carrots, sliced onions, 1 T. salt and 3 tsp. pepper. Cook for about 10 minutes, stirring occasionally, until the onions are lightly browned. Add in the garlic and cook for another 2 minutes.
Put the meat and bacon back into the pot with the vegetables and add the bottle of wine, plus beef broth to just cover the meat. Add tomato paste and the thyme sprigs. Bring to a simmer, then cover and place in the oven for about 1-1 1/2 hours, or until the meat and vegetables are very tender. Remove from the oven back to the stovetop, carefully!
Meanwhile, saute the mushrooms over medium heat with a little bit of butter. Set aside when tender.
Carefully find the thyme sprigs and remove, then discard with tongs. Mix 2 T. butter with the flour and stir into the stew. Add the pearl onions and the cooked mushrooms. Bring the stew to a boil, then lower the heat and simmer for 15-20 minutes.
Season to taste.
This is Bogle’s version of the classic Beef Bourguignon. Hearty and filling, you can enjoy the stew on its own, or over wide noodles or rice. Garnish with fresh thyme!
Don’t forget a great glass of wine: try pairing this with Bogle Cabernet Sauvignon or Pinot Noir!