Ingredients:
- 8 ounces turkey bacon, cut crosswise into 1/2-inch pieces (about 5 to 6 slices)
- 3 pounds boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
- 1 large yellow onion, diced (about 2 cups)
- 1 medium carrot, peeled and cut into 1/2-inch thick rounds
- 3 cloves garlic, finely minced
- 1 tablespoon tomato paste
- All-purpose flour for dredging (about 2 tablespoons)
- 3 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- Beef broth (approximately 4 to 5 cups total) – enough to mostly cover the meat once in the pot (use low-sodium if possible)
- Fresh herbs such as thyme and bay leaf (optional but traditional) – tie thyme sprigs and bay leaf together with kitchen twine for easy removal later
Description:
This classic French-inspired stew transforms humble ingredients into something rich, layered, and deeply satisfying. The key to its name is in the texture — slow braising ensures that each cube of beef becomes utterly tender and melts on the tongue. The turkey bacon infuses smoky, savory flavor into the sauce, while onions, carrots, and garlic build aromatic depth. Instead of alcohol, a combination of rich beef broth (and a splash of unsweetened grape juice if you want a slight fruitiness) carries the sauce, thickens slightly during cooking, and creates a glossy, comforting gravy that perfectly coats every tender bite.
Instructions:
- Prepare the Ingredients:
Begin by setting out all your components. Cut the beef chuck into uniform 2-inch cubes so they cook evenly. Dice the onion, trim and slice the turkey bacon, peel and cut the carrot into rounds, and mince the garlic. Tie fresh thyme and bay leaf together if using. Having ingredients measured and ready will keep the cooking process smooth. - Season and Dredge the Beef:
Place the beef chunks in a large bowl. Sprinkle 2 teaspoons of the kosher salt and half of the black pepper over the meat, then toss gently to coat. Lightly dredge the seasoned beef in flour — this helps create a natural glaze on the exterior and will later thicken the sauce as the stew simmers. - Brown the Turkey Bacon:
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the turkey bacon pieces and brown them until they release their rendered fat and begin to crisp around the edges. This step renders out flavorful fat that will serve as the cooking base for the rest of the ingredients. - Sear the Beef in Batches:
Remove the browned turkey bacon with a slotted spoon and set aside. Increase the heat slightly and add a splash of neutral oil if needed. Working in batches to avoid crowding, add several pieces of the floured beef to the pot and sear until all sides are deeply browned. Browning adds intense flavor, so take your time here. Transfer seared cubes to a plate and repeat until all the beef is done. - Sauté the Vegetables:
With the heat back to medium, add the diced onion and carrot to the pot. Using the turkey bacon fat and any residual brown bits from searing, cook the vegetables gently until the onions turn translucent and the carrots begin to soften, about 5 to 7 minutes. Stir in the minced garlic and cook for another minute until it becomes fragrant.
- Incorporate Tomato Paste and Deglaze:
Push the vegetables slightly to the side and stir in the tomato paste. Allow it to cook briefly, coating the veggies and releasing its deep, slightly sweet flavor. Pour in a ladle of beef broth, using your spoon to scrape up any browned bits from the bottom of the pot — this process (called deglazing) brings immense flavor into the sauce. - Combine Everything:
Return all the browned beef and turkey bacon into the pot. Add the tied herbs (thyme and bay leaf) if you have them. Pour in enough beef broth to almost cover the meat and vegetables — usually about 4 to 5 cups depending on your pot size. Stir gently so everything is evenly distributed. - Simmer Slowly:
Bring the liquid to a gentle simmer. Once simmering, cover the pot with its lid and reduce the heat to very low. Allow the stew to cook slowly for 2 ½ to 3 hours, stirring occasionally, until the beef is fork-tender and the flavors have melded into a rich, savory gravy. Some of the broth will reduce and thicken; this is desirable, as it intensifies the sauce. - Final Seasoning and Serve:
When the beef is fall-apart tender and the sauce has deepened in color and flavor, remove the herb bundle. Taste and adjust the seasoning with the remaining salt and pepper if needed. Let the stew rest off the heat for about 10 minutes before serving so the sauce settles. - Serving Suggestions:
This stew is traditionally served with mashed potatoes, buttered noodles, crusty bread, or creamy polenta to soak up the luscious sauce. Garnish with a sprinkle of fresh herbs if you like — parsley or a bit of thyme brings brightness to each rich, tender bite.
Notes:
- Taking time to brown both the turkey bacon and beef is important — this step builds a depth of flavor that defines the dish.
- Slow, low heat rather than a fast boil will give you that truly melt-in-the-mouth beef texture.