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“This is another of my brother, Dave’s winning recipes which has become a family favorite. By the time the dish is done, the cook should be as well marinated as the boeuf! If you wish to make this gluten- free, omit the flour and thicken the gravy with cornstarch just before serving.”
2hrs 30mins
8 cups

Ingredients Nutrition


  1. Preheat oven to 305 degrees F. Yes, 305, not 350.
  2. Pour wine into small saucepan. Add bay leaf, bring to boil. Boil until reduced by 2/3 – down to about 1 cup. When wine is reduced, add beef stock and heat to simmer. Proceed with recipe while wine is reducing.
  3. Heat half the oil in a large, oven proof dutch oven, over medium heat. Brown meat in batches, searing on all sides. Do not overcrowd the pan. Remove meat and set aside; heat additional oil and brown remaining meat, with shallots and garlic. Return first batch of meat to pan, season with salt and pepper.
  4. Sprinkle flour over meat in pan; cook 4 to 5 minutes over medium heat. Take care flour does not scorch.
  5. Pour wine and beef stock mixture into pan with meat. Add herbs. Bring to boil. Cover pan and place in preheated oven. Cook for 1 ½ hours.
  6. Heat butter in large skillet, add pearl onions and cook 5 minutes. Add mushrooms and cook 4 more minutes. Season to taste. Add mushrooms and onions to stew and continue cooking in oven for 30 more minutes.
  7. Meanwhile cook polenta, or garlic mashed potatoes and carrots, to serve alongside, if desired.

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