French · Dinner
Beef Wine Stew (High-Protein)
French red-wine braised beef stew built with beef chuck and a stirred-in white bean puree plus seared bacon lardons. Carrots, pearl onions, mushrooms and tomato paste simmer slowly in a reduced Burgundy sauce with fresh thyme and bay leaf, finished over mashed potato.
$7
25 minsPrep
165 minsCook
190 minsTotal
MediumLevel
Nutrition per serving
702Calories
54.3gProtein
32.8gFat
42.1gCarbs
8.6gSugar
7.9gFiber
1150mgSodium
143mgChol
11.4gSat Fat
1680mgPotassium
135mgCalcium
7.2mgIron
4.8mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the beef chuck dry and season with salt and pepper, then dust lightly with flour on a plate.
2
Sear
Heat olive oil in a heavy pot over medium-high heat, brown beef and bacon in batches for 6–8 minutes until deeply browned on all sides.
3
Sweat
Add the carrot, onion, and garlic to the pot and cook over medium heat for 5 minutes until the onion turns translucent.
4
Deglaze
Pour red wine into the pot, scraping browned bits from the bottom, then simmer over medium-high heat for 3 minutes until slightly reduced.
5
Braise
Stir in beef stock, tomato paste, thyme, and bay leaf; bring to a boil, cover, and braise in a 325°F oven for 2 hours until fork-tender.
6
Simmer
Return to the stovetop, add pearl onions and mushrooms, and simmer uncovered over medium-low heat for 25 minutes until vegetables are tender and sauce coats a spoon.
7
Finish
Stir in cannellini beans and simmer over low heat for 5 minutes until warmed through.
8
Rest
Let the stew rest uncovered for 10 minutes so the sauce settles and thickens.
9
Plate
Spoon mashed potato onto a plate, ladle the stew alongside and over it, and scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef chuck
- 100g100g bacon
- 240ml240ml dry red wine (Burgundy or Pinot Noir)
- 360ml360ml beef stock
- 150g150g cannellini beans (about half a 15.5 oz can, drained)
- 22 small carrot
- 11 onion
- 4 cloves4 cloves garlic
- 200g200g mushrooms
- 1212 pearl onions
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp all-purpose flour
- 2 tsp2 tsp fresh thyme
- 22 bay leaf
- 2 tbsp2 tbsp olive oil
- 230g230g mashed potato
- 2 tbsp2 tbsp fresh parsley
- salt and black pepper
