This hearty beef stew is just that…hearty! I think I’m still living on memories of our recent amazing trip through the South of France. We spent a decent amount of time in the Burgundy region, and loved the classic Burgundy dishes like beef bourguignon and coq au vin. This beef stew is reminiscent beef bourguignon as it slow cooks in a robust red wine. The meat is fork tender and the flavors will warm you and your friends and family on a cold, blustery day. Just so heart-warmingly good.
Hearty Beef Stew
- 1/2 cup all-purpose flour you'll use 3 tablespoons at first, and then the rest at the end
- Kosher salt and freshly black pepper
- 3 - 4 lb beef chuck cut into 2-inch pieces
- 2 tbsp unsalted butter
- 2 tbsp canola oil
- 2 carrots cut into 1-inch pieces
- 2 ribs celery sliced
- 1 yellow onion chopped
- 15 oz 1 bag, frozen pearl onions, thawed
- 1 bottle hearty red wine burgundy is great
- 1 28 oz. can of tomatoes drained and roughly chopped
- 1 cup beef stock
- 1 tbsp of tomato paste
- On a plate, stir together the 3 tablespoons of the flour, 1 teaspoon salt, and 1 teaspoon pepper.
- Turn the beef pieces in the seasoned flour, shaking off any excess.
- In a large Dutch oven over medium heat, melt the butter with the canola oil.
- Working in batches, if necessary, cook the beef, turning frequently, until browned on all sides, about 10 minutes. Remove from the pan and set aside.
- Add the carrots, celery, onion, and pearl onions to the pan and cook over medium-high heat, stirring often, until the onions and carrot soften and begin to brown, about 5 - 8 minutes.
- Pour in the wine and deglaze the pan, stirring and scraping up the browned bits from the bottom of the pan with wooden spoon.
- Stir in the tomatoes and stock and bring to a boil.
- Combine the tomato paste with the remaining flour and add to the pot, cook, stirring frequently, until the mixture has thickened, about 1 minute.
- Return the beef to the pan.
- Season to taste with salt and pepper.
- Pre-heat the oven to 350F.
- Cover and cook, stirring occasionally, until the meat is tender, for 2 hours.
- (If using a slow cooker, add to the slow cooker, cover and cook, stirring occasionally, until the meat is tender, 4 hours on low)