Baby it’s cold outside. If it’s cold here in Texas then I know it’s cold in the north. This French stew is sure to be a staple. Make a big batch of it and freeze it.
2.75 lb boneless chuck roast
2 c red wine (see this post for great reds)
2 cups beef broth
28 ounce plum tomatoes in a can (or 2 14oz cans)
3 or 4 carrots (cut into bite size pieces
1 small yellow onion
1 lb wild mushrooms (I love crimini or shiitake)
2 tablespoons of olive oil
2 tablespoons of red wine vinegar
10 oz pearl onion (usually one package)
2 bay leaves
few springs of thyme ties with cooking string
pepper + salt
Pasta (optional. I love Vesuvio)
Before you start, turn on oven to 275.
Start by heating up olive oil and Dutch oven. Lightly salt and pepper the meat. Once oil is hot add stew meat into pan. Cook for about 10 minutes. The meat does not have to necessarily be cooked all the way through. After about 10 minutes remove only the meat (leaving the juice in the pan), put on a plate.
In the Dutch pan add onion and carrots and cook for another 10 minutes or so. Mainly you want to make sure that the onions are getting soft. Then add the tomatoes, wine, beef broth, thyme and bay leaves. Bring to a boil. Once it starts to boil turn off the heat. Return meat back to the dutch pan and place lid on and put in the oven. Cook for two hours.
About 15-20 minutes before the two hours is up, you’ll want to put a little extra olive oil in a pan and cook the mushrooms and onion. This should be about 15 minutes. About 10 minutes in add the red wine vinegar.
Remove stew from oven and place on the stove over low heat. Remove thyme and bay leaves. Add the sautéed mushrooms and onion to stew and cook on medium low heat… until onions are transparent (lighter).
Just like that your dinner is ready. If you wanted to add a start you could always put this over some noodles. I prefer a different kind of noodle such as vesuvio pasta. It makes the dish a little heartier, if that’s even possible.
*As for the meat, the better meat you buy the better this dish is. Cut it into 1.5″ pieces.26