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

Ingredient Substitutions

• Instead of Beef cheek: Chuck, Beef shank
• Instead of Beef chuck: Chuck, Beef shoulder
• Instead of Smoked bacon: Salted pork, Pancetta
• Instead of Carrots: Turnip
• Instead of Red onions: Yellow onions
• Instead of Shallots: Sweet onions
• Instead of Garlic cloves: Garlic powder (less aromatic)
• Instead of Duck fat: Olive oil (different flavor)
• Instead of Red wine: Dry red wine, Broth + wine
• Instead of Bouquet garni (thyme and bay leaf): Herbes de Provence
• Instead of Chives: Flat parsley

Equipment Needed

• Cast iron Dutch oven or Dutch oven
• Frying pan
• Chef's knife
• Cutting board
• Wooden spoon
• Ladle
• Recovery bowl
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Brown the smoked bacon to impart smoky flavor to the dish.
• Properly brown the beef pieces to develop juices and color.
• Deglaze with red wine to retrieve the caramelized bits.
• Simmer gently for 2h30 to achieve tender meat.

Chef Tips from the Video

• Use high-quality beef cheeks; they become incredibly tender after slow cooking.
• A small drizzle of balsamic vinegar at the end of cooking adds a slight acidity that lifts the wine flavor.
• If you have time, marinate the meat in red wine and herbs for 2 hours before browning.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the stew the day before, let it cool then refrigerate. The flavors develop further.
• Reheat gently over low heat or in the oven at 150 °C adding a splash of water if the sauce has thickened.