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Vin Rouge Rendezvous

Slow-Braised Chuck Roast Bourguignon with A1-Infused Red Wine Reduction

3 hours 30 minutes
Serves 6
DinnerFrenchNut-freeShellfish-freeSoy-free
Herb's take

Classic French beef bourguignon gets an Anglo-American plot twist: a deep, glossy red wine sauce with a subtle hit of A1 steak sauce. You’ll master wine-braising and the secret to building ultra-savory depth, no Parisian bistro required.

Equipment needed
  • Dutch oven
  • large oven-safe pot

Ingredients

Yield
6

Instructions

  1. 01
    Preheat oven to 325°F.
  2. 02
    Pat the chuck roast cubes dry with paper towels. Season evenly with 2 teaspoons salt and 1 1/2 teaspoons black pepper. Dust the beef with all-purpose flour, tossing to coat.
  3. 03
    Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef cubes until well browned on all sides, about 3 minutes per batch. Transfer browned beef to a plate.
  4. 04
    Reduce heat to medium. Add the chopped bacon to the pot and cook, stirring frequently, until fat renders and bacon is browned, about 5 minutes. Remove bacon with a slotted spoon and set aside.
  5. 05
    Add diced onion, carrot, and celery to the pot. Sauté until vegetables are softened and onions are golden, about 8 minutes.
  6. 06
    Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
  7. 07
    Pour in the red wine, scraping up browned bits from the bottom. Let simmer for 3 minutes to reduce slightly.
  8. 08
    Add beef broth, A1 steak sauce, thyme sprigs, and bay leaf. Return browned beef and bacon to the pot. Stir to combine.
  9. 09
    Bring mixture to a gentle simmer, cover with lid slightly askew, and transfer to oven. Braise for 2 hours, checking once halfway to ensure liquid just covers the meat.
  10. 10
    Meanwhile, heat remaining 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium-high. Add quartered mushrooms and pearl onions. Sauté until mushrooms are deeply browned and onions are tender, about 10 minutes. Set aside.
  11. 11
    After 2 hours, remove pot from oven. Discard thyme sprigs and bay leaf. Stir in sautéed mushrooms and pearl onions. Return to oven, uncovered, for another 45 minutes until beef is fork-tender and sauce is rich.
  12. 12
    Remove from oven and let rest 10 minutes before serving. Taste and adjust seasoning with salt and pepper if needed.
  13. 13
    Ladle stew into bowls and sprinkle generously with chopped parsley.

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