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Beef Stewed In Red Wine With Pearl Onions And Mushrooms Recipe

Indulge in this rich and flavorful Belgian Beef Stew, a culinary masterpiece from Ruth Van Waerebeek's "Everybody Eats Well in Belgium." Tender beef braised in a luscious red wine sauce, perfectly complemented by sweet pearl onions and earthy mushrooms. This classic recipe delivers a heartwarming and unforgettable dining experience.

Prep Time 30 mins
Cook Time 195 mins
Calories 522.4 kcal
Protein 18g
Rating 5.0 (1 Reviews)
Beef Stewed In Red Wine With Pearl Onions And Mushrooms 104

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Stewed In Red Wine With Pearl Onions And Mushrooms

  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter
  • 4 ounces thick slab bacon, cut into 1/2-inch pieces
  • 1 large onion, sliced
  • 2 garlic cloves, minced
  • 2 1/2 pounds beef round steak, cut into 1 1/2-inch cubes
  • 10 ounces white pearl onions, peeled
  • 8 ounces white mushrooms, quartered
  • 1/4 cup all-purpose flour
  • salt and freshly ground black pepper, to taste
  • 2 1/2 cups dry red wine (such as Merlot or Cabernet Sauvignon)
  • 1/4 cup cognac (optional)
  • 3 sprigs fresh thyme
  • 2 tablespoons fresh parsley, chopped
  • 1 bay leaf
  • 6 sprigs fresh parsley

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How to Make Beef Stewed In Red Wine With Pearl Onions And Mushrooms

  1. In a large enameled Dutch oven, heat 1 tablespoon vegetable oil and 1 tablespoon butter over medium heat until hot but not smoking.
  2. Add the diced bacon and sauté for 5 minutes, until crispy.
  3. Add the sliced onion and cook, stirring occasionally, until softened, about 3 minutes.
  4. Add the minced garlic and cook for 1 minute more. Remove from the Dutch oven and set aside.
  5. In the same Dutch oven, heat the remaining 2 tablespoons of vegetable oil and 2 tablespoons of butter over high heat.
  6. Add half of the beef cubes and sear until browned on all sides, about 5 minutes per batch. Remove and set aside.
  7. Repeat with the remaining beef cubes.
  8. In a separate skillet, sauté the pearl onions and mushrooms until lightly browned, about 5 minutes. Set aside.
  9. Sprinkle the flour over the seared beef in the Dutch oven. Season generously with salt and pepper.
  10. Stir the beef and flour together with a wooden spoon over low heat for 1 minute to create a roux.
  11. Add the red wine, cognac (if using), and bouquet garni to the Dutch oven.
  12. Bring to a simmer, stirring frequently. Do not boil; maintain a gentle simmer to prevent toughening of the meat.
  13. Cover the Dutch oven and simmer over very low heat for 2 hours, or until the beef is very tender. Skim off any fat or foam that rises to the surface occasionally.
  14. Add the sautéed pearl onions, mushrooms, and the previously cooked onion and bacon mixture to the stew.
  15. Simmer, covered, for another 30 minutes.
  16. Remove the bouquet garni.
  17. Taste and adjust seasoning with salt and pepper as needed.
  18. Stir in the chopped parsley.
  19. Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

63g

Fat

39g

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Beef Vegetables Mushrooms Meat 4 Hours Or Less