Beef Stew with Mushrooms and Pearl Onions
A comforting classic of French cuisine. This tender beef stew slowly simmers in a rich red wine sauce, accompanied by Paris mushrooms and caramelized pearl onions. Perfect for a family dinner or a winter evening, this savory dish pairs ideally with mashed potatoes or fresh pasta. Follow our tips for a perfectly balanced result and save time with our practical advice.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Season the beef cubes with salt and pepper. Finely chop the pearl onions, mince the garlic, and slice the mushrooms. Keep the thyme handy.
- 2
Heat a little olive oil in a Dutch oven over medium-high heat. Sear the beef pieces on all sides until well browned. Reserve the meat. If necessary, degrease the pot slightly.
- 3
In the same pot, add the chopped onions and minced garlic. Sauté for 3-4 minutes until translucent and fragrant.
- 4
Add the sliced mushrooms and cook for an additional 5 minutes, until they begin to brown and release their juice.
- 5
Pour the red wine into the pot to deglaze, scraping the bottom well. Let it reduce by half to concentrate the flavors.
- 6
Return the meat to the pot. Pour in the beef broth, add the tomato paste and thyme sprigs. Bring to a gentle boil, then lower the heat. Partially cover and simmer for about 1h30, until the meat is tender and the sauce is slightly thick.
- 7
Dissolve the flour in a small amount of cold water and incorporate it into the sauce to thicken. Stir and simmer for 5-10 minutes more. Add butter if desired for a creamier sauce. Adjust seasoning. Sprinkle with fresh parsley just before serving.
- For more flavor, prepare the ingredients the day before and marinate the meat in red wine and thyme for at least 2 hours (or overnight).
- Replace pearl onions with shallots cut into quarters for a different touch of sweetness.
- Vegetarian version: replace beef with portobello mushrooms or cooked lentils, and use vegetable broth.
- For an even creamier sauce, remove the meat at the end and reduce the sauce over medium heat until it reaches a coating consistency.
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