4In a Dutch oven, heat oil over medium heat and brown the meat in batches. Set aside.
5In a Dutch oven, heat oil over medium heat and brown the meat in batches. Set aside.
6In a Dutch oven, heat oil over medium heat and brown the meat in batches. Set aside.
7Add more oil to the Dutch oven, then add vegetables. Turn off heat, cover, and let steam. Add thyme, parsley stems, and bay leaves midway. Scrape brown bits from the bottom, then remove vegetables.
8Add more oil to the Dutch oven, then add vegetables. Turn off heat, cover, and let steam. Add thyme, parsley stems, and bay leaves midway. Scrape brown bits from the bottom, then remove vegetables.
9Add more oil to the Dutch oven, then add vegetables. Turn off heat, cover, and let steam. Add thyme, parsley stems, and bay leaves midway. Scrape brown bits from the bottom, then remove vegetables.
10Add the entire bottle of red wine to the Dutch oven and reduce by 50%.
11Add the entire bottle of red wine to the Dutch oven and reduce by 50%.
12Add the entire bottle of red wine to the Dutch oven and reduce by 50%.
13Return the meat, vegetables, and herbs to the Dutch oven. Cover with beef stock.
14Return the meat, vegetables, and herbs to the Dutch oven. Cover with beef stock.
15Return the meat, vegetables, and herbs to the Dutch oven. Cover with beef stock.
16Bring to a simmer, place a cartouche and lid, then bake in a 160°C oven for 4-6 hours until meat is tender.
17Bring to a simmer, place a cartouche and lid, then bake in a 160°C oven for 4-6 hours until meat is tender.
18Bring to a simmer, place a cartouche and lid, then bake in a 160°C oven for 4-6 hours until meat is tender.
19Remove from oven and let the meat cool in the liquid.
20Remove from oven and let the meat cool in the liquid.
21Remove from oven and let the meat cool in the liquid.
22Strain the meat and vegetables from the liquid. Reserve the meat and discard the carrots, onions, herbs, and garlic.
23Strain the meat and vegetables from the liquid. Reserve the meat and discard the carrots, onions, herbs, and garlic.
24Strain the meat and vegetables from the liquid. Reserve the meat and discard the carrots, onions, herbs, and garlic.
25Place the liquid back into a pan and slowly reduce until it reaches a coating consistency, skimming off fat and impurities.
26Place the liquid back into a pan and slowly reduce until it reaches a coating consistency, skimming off fat and impurities.
27Place the liquid back into a pan and slowly reduce until it reaches a coating consistency, skimming off fat and impurities.
28In a sauté pan, melt butter and cook the button mushrooms until tender. Set aside.
29In a sauté pan, melt butter and cook the button mushrooms until tender. Set aside.
30In a sauté pan, melt butter and cook the button mushrooms until tender. Set aside.
31In the same pan, cook lardons until golden and crispy. Remove and set aside, leaving fat in the pan.
32In the same pan, cook lardons until golden and crispy. Remove and set aside, leaving fat in the pan.
33In the same pan, cook lardons until golden and crispy. Remove and set aside, leaving fat in the pan.
34In the same pan, add pearl onions and butter, and cook until tender and lightly golden.
35In the same pan, add pearl onions and butter, and cook until tender and lightly golden.
36In the same pan, add pearl onions and butter, and cook until tender and lightly golden.
37Add the meat back into the pan with the reduced sauce. Add the mushroom and bacon mix.
38Add the meat back into the pan with the reduced sauce. Add the mushroom and bacon mix.
39Add the meat back into the pan with the reduced sauce. Add the mushroom and bacon mix.
40Garnish with parsley and gently warm through.
41Garnish with parsley and gently warm through.
42Garnish with parsley and gently warm through.
43Serve with mash.
44Serve with mash.
45Serve with mash.
Ingredients
750 g Chuck, off the bone, cubed
750 g Chuck, off the bone, cubed
750 g Chuck, off the bone, cubed
750 g Beef shin
750 g Beef shin
750 g Beef shin
750 g Short rib
750 g Short rib
750 g Short rib
1 large Large onion, thickly cut
1 large Large onion, thickly cut
1 large Large onion, thickly cut
300 g Pearl onions, peeled
300 g Pearl onions, peeled
300 g Pearl onions, peeled
4 Carrots, thickly cut
4 Carrots, thickly cut
4 Carrots, thickly cut
6 Garlic cloves, smashed
6 Garlic cloves, smashed
6 Garlic cloves, smashed
30 g Flour
30 g Flour
30 g Flour
20 g Tomato purée
20 g Tomato purée
20 g Tomato purée
200 g Lardons
200 g Lardons
200 g Lardons
750 g Beef stock
750 g Beef stock
750 g Beef stock
1 bottle Full bodied red wine
1 bottle Full bodied red wine
1 bottle Full bodied red wine
5 g Thyme
5 g Thyme
5 g Thyme
5 g Parsley stems
5 g Parsley stems
5 g Parsley stems
3 Bay leaves
3 Bay leaves
3 Bay leaves
250 g Small button mushrooms, stems trimmed and quartered
250 g Small button mushrooms, stems trimmed and quartered
250 g Small button mushrooms, stems trimmed and quartered
20 g Unsalted butter
20 g Unsalted butter
20 g Unsalted butter
Parsley, finely chopped
Parsley, finely chopped
Parsley, finely chopped
Equipment
Large heavy bottom panDutch ovenSauté pansSieveCartouche
Tips
Lightly flour the meat to help develop the crust and thicken the sauce, but only a very light crust.
Taking the time to properly brown the meat is crucial for developing deep flavor.
Roast vegetables separately for a better texture and flavor.
Reduce the red wine separately before adding it to the stew.
Keep the meat submerged in the liquid during cooking.
Strain the meat from the sauce and reduce the sauce to the desired consistency.
Add fresh smoked streaky bacon, mushrooms, and onions at the end for better texture and flavor.
You can adapt this recipe to different meats and vegetables.
Layering flavor and cooking techniques is a real restaurant tip.