Red Wine Beef Stew with Bacon

Ingredients

• 500 g Beef cheek (Cut into cubes about 2 cm)
• 500 g Beef chuck (Cut into cubes about 2 cm)
• 300 g Smoked bacon (Cut into lardons)
• 3 Carrots (Peel and cut into rounds about 5 mm thick)
• 2 Red onions (Finely slice)
• 3 Shallots (Slice)
• 4 Garlic cloves (Leave whole, peeled)
• 2 cuillères à soupe Duck fat (About 30 ml)
• 75 cl Red wine (Choose a full-bodied red wine (e.g. Corbières))
• 200 ml Water (To adjust liquid level)
• 1 bouquet Bouquet garni (thyme and bay leaf) (2 sprigs thyme + 1 bay leaf)
• 2 cuillères à soupe Chives (Chopped, for finishing)
• to taste Salt
• to taste Freshly ground pepper

Instructions

1. Cut the meats

   Cut the beef cheek and chuck into cubes about 2 cm. Set aside separately.

   Time: PT10M

2. Prepare the vegetables

   Peel the carrots and cut them into rounds about 5 mm. Slice the red onions and shallots, leave the garlic cloves whole and peeled.

   Time: PT10M

3. Brown the smoked bacon

   In the pot, heat the duck fat over high heat. Add the smoked bacon and brown it until it becomes slightly crisp.

   Time: PT5M

   Temperature: feu vif

4. Brown the beef pieces

   In the same pot, add the beef cubes (cheek and chuck) in batches if necessary. Brown them on all sides until a nice coloration is achieved.

   Time: PT10M

   Temperature: feu moyen-vif

5. Sauté the aromatics

   Return the bacon to the pot, add the red onions, shallots and whole garlic cloves. Sauté until the onions become translucent.

   Time: PT5M

   Temperature: feu moyen

6. Add carrots and herbs

   Add the carrot rounds, the bouquet garni (thyme and bay leaf) and the chopped chives. Salt and pepper to taste.

   Time: PT2M

7. Deglaze with red wine

   Pour the red wine into the pot, add the water (200 ml) and bring to a boil, scraping the bottom with a wooden spoon to release the browned bits.

   Time: PT5M

   Temperature: feu moyen

8. Simmer gently

   Reduce the heat to minimum, cover the pot and let simmer gently for 2 h 30 min, or until the meat is tender.

   Time: PT2H30M

9. Finishing and seasoning

   Check the meat tenderness with the tip of a knife, remove the bouquet garni, adjust seasoning with salt and pepper if needed.

   Time: PT5M

10. Serving

    Serve the stew hot, sprinkle with fresh chopped chives and accompany with steamed potatoes or country bread.

    Time: PT5M

Nutrition Facts

Calories

625

Protein

40 g

Carbohydrates

30 g

Fat

35 g

Fiber

5 g