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Tender Morsels of Beef Braised in Deep Red Wine

(Pearl onions, earthy mushrooms, and aromatic herbs — velvety, complex, and utterly intoxicating)

There’s a small, irresistible magic that happens when good beef meets slow braise, glossy red wine, and patient heat: connective tissue turns to silk, vegetables melt into the sauce, and the kitchen fills with an aroma that pulls everyone to the table. Below is a detailed, unique article describing the dish and then a clear, practical step-by-step method so you can make it at home.

What this dish is (and why it’s special)

This is a slow-braised beef stew built on the bones of classic French braises — but with attention to texture, layering of flavor, and an unabashedly luxurious sauce. Large chunks of beef are seared to develop caramelized flavor, then slowly braised in a mix of full-bodied red wine and a deeply flavored stock. Pearl onions and sautéed mushrooms are added so their sweetness and earthiness play against the wine’s tannins, while a bundle of herbs and aromatics perfumes the whole pot. Long cooking time transforms collagen into unctuous mouthfeel; reduction concentrates the sauce into something glossy and substantial.

Ingredients (serves 4–6)

Protein & vegetables

2.2 lb (1 kg) beef chuck, trimmed and cut into 1½–2 inch (3–5 cm) cubes
12–18 pearl (silverskin) onions, peeled (or small shallots)
12 oz (340 g) cremini or baby bella mushrooms, halved or left whole if small
2 large carrots, cut into ½-inch coins
2 celery stalks, sliced ¼ inch
3 garlic cloves, smashed

Liquids & aromatics

2 cups (480 ml) full-bodied dry red wine (Cabernet, Merlot, Syrah, or Burgundy style)
2 cups (480–500 ml) beef stock (preferably low-salt)
2 tbsp tomato paste
2 tbsp red wine vinegar (or a tablespoon if your wine is very bold)

Fats & seasoning

3 tbsp neutral oil (grapeseed, canola) for searing
2 tbsp unsalted butter (for mushrooms/onions finish)
Salt and freshly ground black pepper, to taste

Herb bundle (tie with kitchen twine)

2 bay leaves
3–4 sprigs fresh thyme
Optional: 1 small sprig rosemary

Thickening & finishing (optional)

1–2 tbsp cold unsalted butter, cubes (for monter au beurre — enrich & gloss the sauce)
1–2 tsp cornstarch slurry (1:1 cornstarch:water) if you want thicker sauce
Chopped fresh flat-leaf parsley for garnish

Equipment & temps

Heavy Dutch oven or ovenproof pot with lid (5–6 quarts)
Oven preheated to 300–325°F (150–160°C) for a slow braise — I recommend 325°F if you’re short on time, 300°F for the most tender result.

Before you begin — prep tips

Pat the beef dry: Moisture prevents a good sear. Use paper towels and season only right before searing.
Room temperature meat: Let the beef sit 20–30 minutes out of the fridge so it sears evenly.
Peel pearl onions quickly: Blanch in boiling water for 30–60 seconds, then shock in ice water — the skins will slip off.
Measure liquids: Have wine and stock measured so you add them without delay after deglazing.

Step-by-step method

1) Brown the beef (develop flavor)

Preheat oven to 325°F (163°C).
Heat 2 tbsp oil in the Dutch oven over medium-high heat until shimmering. Work in batches to avoid overcrowding — add a single layer of beef cubes, leave space between pieces.
Season the beef with salt and pepper and sear 3–4 minutes per side until deeply browned (don’t move too often). Transfer seared pieces to a plate. Repeat until all beef is browned; add more oil if needed.

Why this matters: Browning creates Maillard flavors that form the backbone of the final sauce.

2) Build the aromatic base

Lower heat to medium. If the pot looks dry, add a splash of oil. Add carrots and celery; sauté 4–5 minutes until they begin to color.
Stir in tomato paste and cook 1–2 minutes — this caramelizes the paste and removes rawness.
Add garlic and sauté 30 seconds until aromatic.