Ingredients
Equipment
Method
- Pat beef dry with paper towels and season generously with salt and pepper. Heat olive oil in Dutch oven over medium-high heat. Brown meat in batches — do not crowd the pan — 3–4 minutes per side until deeply browned. Remove and set aside.
- Lower heat to medium. Add pearl onions, carrots, and celery. Cook 5 minutes until beginning to soften. Add garlic and cook 1 minute.
- Stir in tomato paste and cook 1 minute. Pour in red wine and beef broth, scraping up all the browned bits from the bottom of the pot. Add bay leaves and the thyme bundle tied with kitchen twine.
- Return beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer 1.5 hours until beef begins to become tender.
- Add quartered mushrooms and cook uncovered for 30 minutes until beef is fork-tender and the sauce has reduced and thickened. Remove and discard bay leaves and thyme bundle. Garnish with fresh parsley before serving.
Nutrition
Notes
Net Carbs: 5g per serving (7g carbohydrates − 2g fiber).
Substitutions: Use beef bone broth instead of regular beef broth for a richer, more gelatinous sauce. To skip the wine entirely, use an extra 2 cups of beef broth plus 1 tablespoon red wine vinegar for acidity.
Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months — this stew freezes exceptionally well.
Reheating: Warm on the stovetop over medium-low heat, stirring gently. The flavors deepen overnight, so leftovers are often better than the first serving. Do not microwave at full power as it can dry out the beef.
