Ultra-Tender French Beef Stew

Ingredients

Directions

1. Salt and pepper beef chunks. In a Dutch oven, brown lardons in olive oil until lightly golden. Remove and set aside.

1. In the same pot, sear beef in batches for deep colour. Remove.

1. Add onion, carrots, garlic, and butter. Sauté until onion is lightly golden.

1. Return meat and lardons to the pot. Stir in tomato paste, then sprinkle with flour. Cook 2 minutes, stirring.

1. Pour in wine and broth, scraping up brown bits. Add bouquet garni. The beef should be nearly submerged - add more broth if needed. Bring just to a boil.

1. Cover and cook at 320°F (160°C) for 2.5-3 hours in the oven, stirring gently each hour. Meat should be fork-tender.

1. In the last 15 minutes, sauté mushrooms in olive oil until golden. In the same pan, cook shallots with a splash of water/wine and butter, covered, until tender and glazed.

1. Add mushrooms and shallots to the stew, stir gently. Remove bouquet garni. Taste and adjust seasoning. Serve hot over mashed potatoes, polenta, or noodles, sprinkled with fresh parsley.
2. Enjoy!