The French Dish We’re Obsessed With

beef

🥗Healthier: lean beef

💰Cheaper: beef chuck

Lean beef has less fat, while beef chuck is more affordable.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Non-alcoholic options provide flavor without alcohol, grape juice is budget-friendly.

Cut the chuck roast into 3 to 4 inch cubes.

Transfer beef to a bowl and add sliced shallot, chopped leek, chopped celery, chopped carrots, smashed garlic, thyme, parsley, bay leaf, black peppercorns, whole cloves, and coarse salt.

Cover with a bottle of red wine and add brandy, ensuring beef is submerged.

Marinate in the refrigerator for 12 to 24 hours.

Remove beef from marinade and pat dry.

Transfer marinade ingredients to a 2-quart pot and cook over medium heat for 15 to 20 minutes to reduce.

Season beef with coarse salt and black pepper.

Heat 3 to 4 tablespoons of avocado oil in an 8-quart Dutch oven over medium-high heat.

Sear beef cubes for 2 to 2.5 minutes per side until golden brown.

Remove beef and add 3 tablespoons of tomato paste to the pot, cooking for 2 minutes.

Strain the marinade and add the liquid back to the pot, thickening with tomato paste.

Prepare a bouquet garni with leek, parsley, thyme, and bay leaf, tying with butcher twine.

Add bouquet garni to the pot along with the beef and any juices.

Cover and cook on low to low medium heat for 2 to 2.5 hours until fork tender.

Prepare 2 cups of white pearl onions by boiling for 90 seconds and shocking in ice water to remove skins.

Peel and cut 6 medium-sized carrots into 2-inch pieces.

Quarter 1 pint each of button and crimini mushrooms.

Cube 4 to 5 ounces of pork belly and brown in a large non-stick skillet over medium heat, seasoning with salt.

Remove pork belly and sauté pearl onions in the rendered fat for 6 to 7 minutes until browned.

Cooking Techniques

Equipment Needed

Spice Level: