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cabernet franc beef recipe

Beef Cabernet Franc

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Prep Time 30 minutes
Cook Time 2 hours
Course: Main Course
Ingredients Method

Ingredients
  

  • 3 lbs beef chuck roast, cubed
  • 3 cups Somerset Ridge Cabernet Franc
  • 2 cups beef stock or broth
  • 6 ounces bacon, chopped into lardons
  • 1 small onion, finely chopped
  • 2 carrots, chopped
  • 8 ounces pearl onions, peeled
  • 1 lb small cremini mushrooms
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1 sprig of thyme
  • Kosher salt and freshly ground pepper, to taste

Method
 

  1. Preheat oven to 300°F
  2. In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium-low heat until brown and crisp, about 10 minutes
  3. Transfer to a medium bowl and set aside. (Don’t drain Dutch oven.)
  4. Pat beef dry and season liberally with salt and pepper
  5. Working in batches, sear beef on all sides until browned, 8-10 minutes
  6. When beef is browned, transfer to bowl with bacon and set aside
  7. Add chopped onions and carrot to Dutch oven and cook until soft, about 10 minutes
  8. Stir in garlic and tomato paste and cook 2 minutes more
  9. Stir in flour and cook for 1 minute before stirring in Cabernet Franc and beef broth
  10. Add thyme and bay leaf, the browned beef and bacon
  11. Cover and transfer pot to the oven
  12. Cook 1 1/2 to 2 hours, until beef is very tender, stirring half way through
  13. Meanwhile, heat oil in a large skillet over medium heat
  14. Add pearl onions
  15. Cook until soft and golden, about 5 minutes
  16. Add mushrooms and cook until soft, 7 minutes more
  17. Stir onions and mushrooms into stew
  18. Discard bay leaf and thyme sprig
  19. Season with salt and pepper as needed
  20. Serve and enjoy!