Name: 2 lbs beef chuck, cut into 1 Recipe
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: French
Ingredients: 2 lbs beef chuck, cut into 1.5-inch cubes; 6 slices thick-cut bacon, diced; 1 large yellow onion, chopped; 2 carrots, peeled and sliced; 4 cloves garlic, minced; 2 tbsp tomato paste; 3 tbsp all-purpose flour; 2 cups dry red wine; 2 cups beef stock; 1 bay leaf; 3 sprigs fresh thyme; 1 lb cremini mushrooms, halved; 12 pearl onions, peeled; 2 tbsp butter; 1 tbsp olive oil; Salt and pepper to taste

Jump to Recipe

If you’re in the mood for an irresistibly cozy meal that will transport you straight to the French countryside, you absolutely have to try this classic beef stew. The star? 2 lbs beef chuck, cut into 1—the perfect foundation for mouthwateringly tender bites, slowly simmered in red wine with a medley of colorful vegetables. This dish takes a little patience, but every minute is worth it for a final result loaded with deep flavors, melt-in-your-mouth texture, and an aroma that’ll have everyone gathering in your kitchen.

2 lbs beef chuck, cut into 1 Recipe - Recipe Image

Ingredients You’ll Need

This iconic French stew is proof that you don’t need fancy ingredients—just the right ones. Each component plays a vital role in building the hardy richness, subtle complexity, or vibrant color that makes every spoonful pure comfort.

2 lbs beef chuck, cut into 1.5-inch cubes: The absolute backbone of this stew; its marbling ensures every chunk turns gloriously tender and flavorful.
6 slices thick-cut bacon, diced: Delivers irresistible smoky depth and delicious bits laced throughout the stew.
1 large yellow onion, chopped: Softens and sweetens, adding body and a mellow aromatic lift.
2 carrots, peeled and sliced: Their natural sweetness balances the stew’s heartiness and brings a pop of color.
4 cloves garlic, minced: A must for giving the base a subtle punch and classic warmth.
2 tbsp tomato paste: Heightens the stew’s savory foundation with a touch of acidity and color.
3 tbsp all-purpose flour: Helps thicken the sauce into that luscious consistency you crave.
2 cups dry red wine: Infuses the dish with deep, sophisticated notes—choose something you’d love to drink.
2 cups beef stock: Rounds out the sauce and adds a beautifully rich backbone.
1 bay leaf: Infuses the stew with subtle, slightly floral undertones.
3 sprigs fresh thyme: Offers that classic, earthy French flavor—fresh is best if you have it.
1 lb cremini mushrooms, halved: They soak up all the savory juices while giving a meaty texture.
12 pearl onions, peeled: Add delicate sweetness and look absolutely lovely mixed in.
2 tbsp butter: Lends silkiness and intensifies the final richness.
1 tbsp olive oil: Used for sautéing the finishing vegetables for extra flavor.
Salt and pepper to taste: Essential for waking up and balancing all those wonderful flavors.

How to Make 2 lbs beef chuck, cut into 1

Step 1: Crisp the Bacon

Start by heating your Dutch oven over medium heat. Add the diced bacon and cook it until golden brown and crispy. This isn’t just about the irresistible bacon bits—it’s about all that sumptuous fat left behind, a foundation for building flavor from the very first step. Once done, scoop out the bacon and set aside, but leave every precious drop of bacon fat in the pot.

Step 2: Brown the 2 lbs beef chuck, cut into 1

Generously season the beef cubes with salt and pepper. Working in batches, brown them in the bacon fat until each side is deeply seared. This step creates the signature savory crust and locks in all those juices for unbelievably tender meat down the road. Don’t crowd the pan—patience makes a huge difference here. Remove the beef when it’s nicely browned and set it aside with the bacon.

Step 3: Sauté Vegetables and Tomato Paste

Add the chopped onion and carrot to the same pot, sautéing until the onions are translucent and the carrots start to soften—about 5 minutes. Next, mix in the garlic and tomato paste and cook for a full minute. This unlocks a rich, savory layer and intensifies the tomato flavor, which balances out the stew’s richness with gentle acidity.

Step 4: Thicken with Flour

Sprinkle in the all-purpose flour, stirring constantly for one or two minutes so the mixture turns golden but doesn’t burn. The flour will dissolve into the juices, where it later helps thicken your stew into a silky, cling-to-everything sauce.

Step 5: Deglaze and Build Sauce

Slowly pour in the dry red wine, scraping the bottom with a wooden spoon to loosen up all the tasty browned bits. This is where magic happens—those little bits are packed with flavor. Add the beef stock, bay leaf, fresh thyme sprigs, and stir in the browned 2 lbs beef chuck, cut into 1 along with the crispy bacon. Bring the pot to a simmer and get ready for the main event.

Step 6: Braise in the Oven

Put the lid on your Dutch oven and transfer it into a preheated 350°F oven. Forget about it for 2.5 hours (well, almost—for best results, give it a stir halfway through). Slow cooking lets every element meld, turning your beautiful 2 lbs beef chuck, cut into 1 cubes into bites of sublime tenderness and infusing the sauce with intoxicating flavor.

Step 7: Sauté Mushrooms and Onions

Thirty minutes before the stew’s done, melt the butter with olive oil in a skillet over medium heat. Add the halved cremini mushrooms and pearl onions, sautéing until golden, glossy, and just a little bit caramelized. Add these to the stew for the final 30 minutes so they keep their texture and saturate with that luscious sauce.

Step 8: Finish and Serve

When the stew is ready, taste for salt and pepper, removing the thyme and bay leaf. By now, your stew should be shimmering, deep with color, full of tender 2 lbs beef chuck, cut into 1, and just begging to be shared around the table.

How to Serve 2 lbs beef chuck, cut into 1

Garnishes

For a bit of French bistro flair, scatter a shower of chopped fresh parsley on top right before serving. You can also add a twist of freshly cracked black pepper or even a sprinkle of flaky sea salt to really brighten up each bowl of that savory 2 lbs beef chuck, cut into 1 stew.

Side Dishes

This rich beef stew pairs beautifully with classic sides—think a pillow of buttery mashed potatoes, rustic hunks of crusty bread, or a bed of creamy polenta. These simple accompaniments soak up every last drop of the sauce and make sure everyone gets a little extra comfort on their plate.

Creative Ways to Present

If you want to show off, serve your 2 lbs beef chuck, cut into 1 stew in individual crocks or small cast-iron pots for an elegant touch. For family style, ladle it straight from the Dutch oven at the table so guests can help themselves—it’s rustic, welcoming, and honestly the most fun way to share.

Make Ahead and Storage

Storing Leftovers

French beef stew is actually even better the next day. Cool any extra 2 lbs beef chuck, cut into 1 down to room temperature before transferring to airtight containers. Store in the refrigerator for up to 4 days; the flavors will deepen and meld in the best possible way.

Freezing

You can absolutely freeze this stew for later. Once your 2 lbs beef chuck, cut into 1 is fully cooled, portion it into freezer-safe containers or heavy-duty zip bags. It’ll keep beautifully for up to 3 months with minimal loss of texture or flavor.

Reheating

To reheat, gently warm the stew on the stovetop over low heat until hot and bubbling, stirring occasionally. If it’s a bit thick, just add a splash of beef stock or water to return it to its velvety best. For single servings, the microwave works—just cover and use medium power to keep the meat tender.

FAQs

Can I use another cut of beef instead of 2 lbs beef chuck, cut into 1?

While you can use brisket or short rib, beef chuck is your best bet for a perfectly tender, fall-apart result in a stew. It has the perfect mix of marbling and structure for braising.

What kind of red wine works best?

Use a dry red wine you’d actually enjoy drinking—Burgundy, Pinot Noir, Cabernet Sauvignon, or Syrah all infuse wonderful deep notes. Avoid wines that are too sweet or tannic.

Do I really need to use bacon?

Bacon adds a classic smoky flavor and irresistible richness, but you can skip it and use olive oil to brown the beef. For a smoky element, try adding a touch of smoked paprika.

How do I peel pearl onions easily?

Blanch them quickly in boiling water for about 1 minute, then transfer to ice water. The skins will slip right off and you’ll save loads of time!

Can I cook this in a slow cooker instead?

Absolutely! After searing the 2 lbs beef chuck, cut into 1 and prepping everything else, layer it all into your slow cooker. Cook on low for 7-8 hours or until the beef is super tender.

Final Thoughts

If you’re searching for a meal that never fails to comfort or impress, you have to try this incredible French-style beef stew featuring 2 lbs beef chuck, cut into 1. However you serve it, expect requests for seconds—this one’s destined to become a favorite in your kitchen, too!

2 lbs beef chuck, cut into 1 Recipe

★★★★★

4.8 from 12 reviews

Author: anna
Total Time: 3 hours 25 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

A hearty and flavorful French-style beef stew cooked to perfection with red wine, bacon, and an array of vegetables. This comforting dish is ideal for a cozy dinner with loved ones.

Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C).
Cook Bacon: In a Dutch oven, cook the diced bacon until crispy. Set aside, leaving the fat in the pot.
Brown Beef: Season the beef with salt and pepper, then brown in batches in the bacon fat. Set aside.
Sauté Vegetables: Add onion and carrots to the pot, cooking until softened. Stir in garlic and tomato paste.
Add Flour: Sprinkle flour over the vegetables and cook, stirring constantly.
Deglaze Pot: Gradually stir in red wine to deglaze. Add beef stock, bay leaf, thyme, and browned beef with bacon. Simmer.
Cook in Oven: Cover and cook in the oven for 2.5 hours, stirring halfway.
Sauté Mushrooms and Onions: In a skillet, sauté mushrooms and pearl onions until golden brown.
Combine: Add sautéed mushrooms and onions to the stew for the final 30 minutes of cooking.
Season and Serve: Adjust seasoning, remove thyme and bay leaf, and serve hot.

Prep Time: 25 minutes
Cook Time: 3 hours
Category: Main Dish
Method: Baking, Stovetop, Oven
Cuisine: French