Beef Cabernet Franc

Prep Time30 mins
Cook Time2 hrs
Course: Main Course

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

Instructions

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