Hearty Beef Stew Recipe – Delicious & Non-Alcoholic

Recipenosh.com is absolutely delighted to welcome you to a culinary experience designed to bring joy and incredible flavors straight into your kitchen. Have you ever craved a dish that not only tantalizes your taste buds but also warms your soul and effortlessly gathers everyone around the table? Today, we are sharing a recipe that embodies exactly that – a perfect harmony of comfort, taste, and convenience, promising to become an instant favorite in your home.

The Heart of Home Cooking, Perfected

For generations, the act of cooking and sharing food has been the undisputed heart of homes and communities worldwide. It’s about more than just sustenance; it’s about connection, tradition, and creating those cherished memories around the dinner table. We understand this profound significance, and that’s why we meticulously develop recipes that honor these timeless traditions, adapted beautifully for the modern cook. This particular dish isn’t just another meal; it’s a testament to how simple, wholesome ingredients can transform into something truly extraordinary and deeply satisfying.

People universally adore this type of recipe for its irresistible combination of factors: the tender textures, the rich, savory notes, and the inviting aroma that promises pure bliss. It’s incredibly satisfying, surprisingly straightforward to prepare, and guarantees smiles all around. Whether you’re a seasoned chef or just embarking on your culinary journey, this recipe promises delightful results and the ultimate comfort food experience.

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this Recipe

Ingredients:

• For the Beef and Lardons:
  • 1.5 kg (approximately 3.3 lbs) beef chuck, cut into 5cm (2-inch) cubes. Ensure it’s patted very dry with paper towels.
  • 200g (approximately 7 oz) smoked slab bacon or thick-cut bacon, cut into 1cm (1/2-inch) lardons or small strips.
  • 2 tablespoons olive oil (or as needed).
  • 1 teaspoon coarse sea salt.
  • 1/2 teaspoon freshly ground black pepper.
  • 2 tablespoons all-purpose flour.
• For the Aromatics and Braising Liquid:
  • 2 medium yellow onions, roughly chopped.
  • 3 medium carrots, peeled and sliced into 2.5cm (1-inch) thick rounds.
  • 4 cloves garlic, minced.
  • 750ml (approximately 3 cups) dry red wine, such as Pinot Noir, Burgundy, or Cabernet Sauvignon. Choose one you’d enjoy drinking!
  • 500ml (approximately 2 cups) beef broth, preferably low-sodium.
  • 1 tablespoon tomato paste.
  • 2 bay leaves.
  • 1 teaspoon dried thyme (or 1 sprig fresh thyme).
  • 1 tablespoon unsalted butter.
  • Optional: 2 tablespoons Cognac or brandy (for deglazing).
• For the Sautéed Mushrooms and Pearl Onions:
  • 450g (approximately 1 lb) cremini or button mushrooms, trimmed and quartered (or halved if small).
  • 200g (approximately 7 oz) frozen pearl onions, thawed, or fresh pearl onions, blanched and peeled.
  • 2 tablespoons unsalted butter.
  • 1 tablespoon olive oil.
  • Salt and freshly ground black pepper to taste.
• For Finishing and Garnish:
  • 2 tablespoons unsalted butter, softened.
  • 2 tablespoons all-purpose flour (to create a beurre manié, if needed for thickening).
  • Fresh parsley, chopped, for garnish.
  • Crusty bread or mashed potatoes, for serving.

Preparation of Ingredients:

1. Prepare the Bacon: Start by rendering our bacon lardons. In a large, heavy-bottomed Dutch oven or oven-safe pot (mine is a 6-quart capacity, perfect for this hearty dish), add the bacon lardons. Cook over medium heat, stirring occasionally, until they are beautifully crispy and have rendered most of their fat. This usually takes about 8-10 minutes. The goal here is to get those delicious, crispy bits and plenty of flavorful bacon fat.
2. Remove Bacon and Reserve Fat: Using a slotted spoon, carefully remove the crispy bacon lardons from the pot and set them aside on a plate lined with paper towels. We’ll add them back later to maintain their crispiness. Pour out all but about 2 tablespoons of the rendered bacon fat from the pot. If you don’t have enough, add a little olive oil to make up the difference. This fat is liquid gold for flavor!
3. Prepare the Beef: This is a crucial step for achieving that deep, rich flavor. Ensure your beef chuck cubes are thoroughly patted dry. Any moisture on the surface will prevent proper browning and lead to steaming, not searing. Season the beef generously with 1 teaspoon of coarse sea salt and 1/2 teaspoon of freshly ground black pepper.

Browning the Beef and Sautéing Aromatics:

4. Sear the Beef: Increase the heat in your Dutch oven to medium-high. Add a little olive oil if necessary to ensure you have about 2 tablespoons of fat. Now, brown the beef in batches. It’s vital not to overcrowd the pot. If you put too much beef in at once, the temperature of the pot will drop, and the beef will steam instead of sear, resulting in a grayish color rather than a beautiful crust. Work in 2-3 batches, searing each batch on all sides until it develops a deep, rich brown crust, about 5-7 minutes per batch. This browning process is where a tremendous amount of flavor for our Recipenosh.com favorite bourguignon develops. As each batch is browned, remove it from the pot and set it aside with the reserved bacon.
5. Sauté the Vegetables: Once all the beef is browned and set aside, reduce the heat to medium. Add the chopped onions and sliced carrots to the pot. Sauté, stirring frequently, for about 8-10 minutes, or until the onions are softened and translucent, and the carrots are slightly tender-crisp. You’ll notice some delicious brown bits (fond) stuck to the bottom of the pot – these are packed with flavor!
6. Add Garlic and Tomato Paste: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Then, add the tomato paste, stirring it into the vegetables for about 2 minutes. Cooking the tomato paste briefly helps to deepen its flavor and mellow its acidity.
7. Deglaze (Optional Brandy/Cognac): If you’re using Cognac or brandy, now is the time! Pour it into the hot pot, scraping up any browned bits from the bottom with a wooden spoon. Let it cook for about 1 minute until most of the alcohol has evaporated. This step adds another layer of complexity to the flavor.
8. Add Flour and Red Wine: Sprinkle the 2 tablespoons of all-purpose flour over the vegetables. Stir well to coat the vegetables and cook for about 1 minute. This flour will help to thicken our sauce slightly later. Next, pour in the entire bottle of red wine. Scrape the bottom of the pot again thoroughly, making sure to loosen any remaining flavorful bits. Bring the mixture to a gentle simmer, allowing it to cook for about 5-7 minutes, reducing slightly and allowing some of the alcohol to cook off.
9. Combine and Season: Return the browned beef (but not the crispy bacon yet!) to the pot, nestling it into the wine and vegetables. Pour in the beef broth. Add the bay leaves and dried thyme. The liquid should mostly cover the beef. If it doesn’t quite, you can add a little more beef broth or water. Give everything a good stir.

The Slow Braise:

10. Preheat Oven and Simmer: Preheat your oven to 160°C (325°F). Bring the contents of the Dutch oven to a very gentle simmer on the stovetop. Once simmering, taste the liquid and adjust seasoning with salt and pepper if needed. Remember, flavors will concentrate during cooking.
11. Braise in the Oven: Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Let it braise for 2.5 to 3 hours, or until the beef is incredibly tender and easily pulls apart with a fork. The key here is low and slow cooking; this is where the magic happens, transforming tough chuck beef into melt-in-your-mouth goodness. I usually check it around the 2.5-hour mark. If it’s not tender enough, put it back for another 30 minutes.
12. Rest and Skim: Once the beef is fall-apart tender, carefully remove the Dutch oven from the oven. Remove and discard the bay leaves and any large thyme sprigs. Using a large spoon or a fat separator, skim off any excess fat that has risen to the surface of the sauce. This helps to create a cleaner, richer sauce. For the best flavor, I usually let it rest uncovered for about 15-20 minutes after skimming.

Preparing the Mushrooms and Pearl Onions:

13. Sauté the Mushrooms: While the bourguignon is braising or resting, prepare the mushrooms and pearl onions. In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-high heat. Add the quartered mushrooms in a single layer (cook in batches if necessary to avoid overcrowding, which causes them to steam instead of brown). Cook, stirring occasionally, until the mushrooms are deeply browned and have released their moisture, then reabsorbed it, about 8-10 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
14. Sauté the Pearl Onions: In the same skillet, add the remaining 1 tablespoon of butter. Add the thawed (or blanched and peeled fresh) pearl onions. Cook over medium heat, stirring occasionally, until they are tender and lightly caramelized, about 8-10 minutes. Season with salt and pepper.

Finishing and Serving:

15. Combine and Thicken (Optional): Add the sautéed mushrooms and pearl onions to the Dutch oven with the braised beef and sauce. Stir gently to combine. At this point, assess the consistency of your sauce. If it’s as thick as you like, wonderful! If you prefer a thicker sauce, you can create a beurre manié: in a small bowl, combine the 2 tablespoons of softened butter with 2 tablespoons of all-purpose flour, mixing them into a smooth paste. Whisk this paste, a little at a time, into the simmering bourguignon sauce on the stovetop over medium heat until it reaches your desired thickness. Simmer for a few minutes after adding the beurre manié to cook out any raw flour taste.
16. Final Seasoning: Taste the bourguignon again and adjust seasoning as needed. You might find it needs a little more salt or pepper to truly sing. This is also where I often add back those crispy bacon lardons – I usually stir in about half of them to infuse the sauce, and reserve the rest for garnish to maintain their crunch.
17. Serve: Ladle this magnificent Beef Bourguignon into warm bowls. Garnish generously with the remaining crispy bacon lardons and plenty of fresh chopped parsley. This truly is a masterpiece for any home cook, a recipe I proudly perfected from Recipenosh.com’s culinary inspiration. It’s absolutely divine served with creamy mashed potatoes, simple boiled potatoes, or crusty bread to soak up every last drop of that incredible sauce.
18. Enjoy and Store: Beef Bourguignon is one of those magical dishes that often tastes even better the next day, once the flavors have had more time to meld and deepen. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months.

Conclusion:

So there you have it, my friends! This isn’t just another dinner recipe; it’s a culinary hug, a weeknight savior, and a showstopper all rolled into one. I truly believe this Crispy Garlic Herb Roasted Chicken with Root Vegetables will become a staple in your kitchen, much like it has in mine. The incredible aroma that fills your home as it bakes is just the beginning of the sensory delight. We’ve talked about how incredibly simple it is to bring together – minimal prep for maximum flavor payoff. Imagine succulent, juicy chicken with perfectly crisp skin, infused with fragrant garlic and herbs, alongside tender, caramelized root vegetables. It’s comfort food elevated, perfect for a cozy family dinner, yet elegant enough to impress guests without breaking a sweat. The beauty lies in its straightforward approach, proving that you don’t need a complicated ingredient list or advanced techniques to create something truly extraordinary and deeply satisfying. This recipe truly delivers on taste, ease, and visual appeal, promising a memorable meal every single time you make it.

But the magic doesn’t stop once it’s out of the oven! While this dish is utterly fantastic on its own, it’s also incredibly versatile. For a lighter touch, you could serve the roasted chicken alongside a vibrant green salad, perhaps with a zesty vinaigrette to cut through the richness. If you’re looking to round out the meal even further, a side of fluffy quinoa or a simple wild rice pilaf would be absolutely divine, soaking up all those incredible pan juices. Don’t hesitate to get creative with your root vegetables either. While I’ve suggested carrots and potatoes, feel free to experiment with parsnips, sweet potatoes, or even butternut squash for a different flavor profile and added seasonal flair. For a slightly spicy kick, consider adding a pinch of red pepper flakes to your herb mixture before roasting, or a squeeze of fresh lemon juice over the finished dish for an extra bright finish that really makes the flavors pop.

Get Creative with Leftovers!

And let’s not forget leftovers – if you’re lucky enough to have any! Shredded chicken from this recipe makes for an amazing base for sandwiches, wraps, or even a quick chicken noodle soup the next day. You could toss it with some pasta and a creamy sauce for another meal entirely, or incorporate it into a savory pie filling. The roasted vegetables can be mashed into a flavorful side dish, added to a breakfast hash, or even blended into a creamy soup. Truly, the possibilities are endless once you have this foundational recipe mastered. It’s a canvas for your culinary imagination, encouraging you to adapt it to your preferences and whatever ingredients you have on hand. Don’t be afraid to make it your own and discover new ways to enjoy these fantastic flavors!

Now, it’s your turn! I genuinely hope you feel inspired to head into your kitchen and give this Crispy Garlic Herb Roasted Chicken a try. You’ll be amazed at how easily you can create such a memorable meal that will undoubtedly earn rave reviews from your family and friends. When you do, please, please share your experience with me and our wonderful community. Take a photo of your masterpiece, tell us about any variations you tried, or simply let us know how much you loved it in the comments below. Your feedback and creativity truly inspire us all, and seeing your delicious creations is one of the greatest joys. And remember, for more delicious, easy-to-follow recipes that bring joy to your table, always keep an eye on Recipenosh.com. We’re constantly cooking up new ideas to help you create fantastic meals with confidence and flair. Happy cooking, everyone – I can’t wait to see what you create!