A delicious and hearty dish combining tender beef and succulent shrimp in a rich, tangy sauce.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:2 hours 30 minutes
Total Time:3 hours
Yield:4-6 servings 1x
Category:Main Course
Method:Oven
Cuisine:French
Diet:Gluten Free
Ingredients
Scale
1 1/2 lbs beef chuck, cut into 1-inch cubes
1/2 lb large shrimp, peeled and deveined
4 slices bacon, chopped
1 medium yellow onion, diced
8 oz mushrooms, sliced
4 cloves garlic, minced
2 tbsp all-purpose flour
2 cups beef broth
1 cup dry red wine
2 tbsp tomato paste
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp dried thyme
1/2 tsp smoked paprika
2 bay leaves
1 tsp salt
1/2 tsp black pepper
2 tbsp butter
2 tbsp chopped fresh parsley
Instructions
Preheat oven to 325°F.
Cook the bacon in a large oven-safe Dutch oven over medium heat until crisp. Transfer to a plate, leaving the drippings in the pot.
Season the beef with salt and pepper. Brown the beef in batches for 2–3 minutes per side. Transfer to the plate.
Add the onion and mushrooms to the pot. Cook for 5–7 minutes, until softened and browned.
Add garlic and cook for 30 seconds.
Sprinkle in the flour and stir for 1 minute.
Pour in the red wine and scrape up the browned bits from the bottom.
Stir in beef broth, tomato paste, balsamic vinegar, Worcestershire sauce, Dijon mustard, thyme, smoked paprika, and bay leaves.
Return the beef and bacon to the pot. Bring to a gentle simmer.
Cover and transfer to the oven. Cook for 2–2 1/2 hours, until the beef is very tender.
About 10 minutes before serving, heat butter in a skillet over medium-high heat. Season the shrimp with a little salt and pepper and cook for 1–2 minutes per side, until opaque and cooked through.
Remove the bay leaves from the stew. Gently fold in the cooked shrimp.
Garnish with fresh parsley and serve over mashed potatoes, buttered noodles, or crusty bread.
Notes
Add the shrimp only at the end so they stay tender rather than becoming rubbery.