1. What is the best cut of beef for this recipe?

Chuck roast or flatiron steak are ideal—these tougher cuts become tender and flavorful with slow braising.

2. Can I make this recipe ahead?

Yes! This stew is even better the next day. Prepare it in advance, cool, and reheat gently before serving.

3. Do I need to use red Burgundy wine?

While red Burgundy is traditional, any dry, drinkable red wine (like Cabernet Sauvignon or Merlot) works well.

4. What’s the best way to serve this stew?

Serve hot with crusty bread , buttered noodles, or mashed potatoes to soak up the delicious sauce.

Classic French Recipe

Name: Classic French Recipe
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Cuisine: French
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons olive oil, divided; 2 pounds beef flatiron steak or chuck, cut into large pieces; Kosher salt and freshly ground black pepper; 1 cup finely chopped onion; 1 tablespoon finely chopped garlic; 1 tablespoon all-purpose flour; 1 (750 ml) bottle dry red wine; 2 bay leaves; 1 sprig fresh thyme; 5 ounces pancetta; 2¼ cups water, divided; 15 pearl onions or small cipollini onions, peeled; 15 cremini mushrooms; 15 baby carrots, peeled; Pinch of sugar; Chopped fresh parsley, for garnish

Description

This classic French beef stew in red wine is rustic, elegant, and soul-warming—tender chunks of beef slow-braised in red wine with pearl onions, mushrooms, carrots, and pancetta. A timeless dish perfect for cozy dinners.

Ingredients

Scale

1 tablespoon unsalted butter
2 tablespoons olive oil, divided
2 pounds beef flatiron steak or chuck, cut into large pieces
Kosher salt and freshly ground black pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon all-purpose flour
1 (750 ml) bottle dry red wine
2 bay leaves
1 sprig fresh thyme
5 ounces pancetta
2¼ cups water, divided
15 pearl onions or small cipollini onions, peeled
15 cremini mushrooms
15 baby carrots, peeled
Pinch of sugar
Chopped fresh parsley, for garnish

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Instructions

Preheat oven to 350°F. In a large Dutch oven, melt butter with 1 Tbsp olive oil. Season beef with salt and pepper; brown on all sides.
Add chopped onion and garlic; cook until softened. Stir in flour to coat meat.
Pour in wine, scraping up browned bits. Add bay leaves and thyme, bring to boil. Cover and transfer to oven; braise for 1½ hours until beef is tender.
Simmer pancetta in 2 cups water for 30 minutes. Drain and cut into thick lardons.
In a skillet, cook pancetta, pearl onions, mushrooms, carrots, remaining oil, ¼ cup water, sugar, salt, and pepper. Simmer covered, then uncover to brown and caramelize.
Stir some vegetables and pancetta into stew; spoon rest on top. Garnish with parsley and serve hot.

Notes

Use a red wine you’d enjoy drinking, and don’t rush the braise—slow cooking is key. Best served with mashed potatoes or buttered noodles, and even better the next day.

Prep Time: 30 minutes
Cook Time: 2 hours 10 minutes
Category: Main Course
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 portion
Calories: 540
Sugar: 5g
Sodium: 650mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 45g
Cholesterol: 115mg