French Beef Chili with Bordeaux Wine and Pearl Onions

Name: French Beef Chili with Bordeaux Wine and Pearl Onions
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 oz (170 g) thick-cut bacon, cut into ½-inch (1 cm) pieces; 3½ lb (1600 g) beef chuck, cut for stew, patted dry, cut into 1½-inch (4 cm) cubes; kosher salt, to taste; freshly ground black pepper, to taste; 2 tbsp (16 g) all-purpose flour, none; 1 bottle (750 ml) (750 ml) Bordeaux wine, dry red, none; 2 cups (480 ml) beef broth, low-sodium, none; 2 tbsp (30 g) tomato paste, none; 4 clove (20 g) garlic cloves, minced; 1½ lb (680 g) pearl onions, fresh or frozen, peeled (thaw if frozen); 10 oz (285 g) mushrooms, cremini or button, halved (or quartered if large); 4 sprig (3 g) fresh thyme sprigs, none; 2 leaf bay leaves, none; 1 tbsp (15 g) Dijon mustard, none; 1 tbsp (14 g) unsalted butter, none

From the MyKitchenBank Kitchen

A sophisticated beef chili inspired by French braises, built on tender chuck beef braised in full-bodied Bordeaux wine with pearl onions, mushrooms, and bacon. Thyme and bay anchor the aromatics, creating a deep, wine-forward braise that's worlds apart from its American cousins—less spicy heat, more wine and umami. Low and slow in the Dutch oven until the beef shatters with a spoon.

Prep: 25 min
Cook: 3 hr
Total: 3 hr 25 min
Makes: 6 servings (about 10 cups total)

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Ingredients

6 servings

6 oz (170 g) thick-cut bacon, cut into ½-inch (1 cm) pieces
3½ lb (1600 g) beef chuck, cut for stew, patted dry, cut into 1½-inch (4 cm) cubes
kosher salt, to taste
freshly ground black pepper, to taste
2 tbsp (16 g) all-purpose flour, none
1 bottle (750 ml) (750 ml) Bordeaux wine, dry red, none
2 cups (480 ml) beef broth, low-sodium, none
2 tbsp (30 g) tomato paste, none
4 clove (20 g) garlic cloves, minced
1½ lb (680 g) pearl onions, fresh or frozen, peeled (thaw if frozen)
10 oz (285 g) mushrooms, cremini or button, halved (or quartered if large)
4 sprig (3 g) fresh thyme sprigs, none
2 leaf bay leaves, none
1 tbsp (15 g) Dijon mustard, none
1 tbsp (14 g) unsalted butter, none

Equipment (4)

5-quart (4.7 L) Dutch oven with lid
Large cutting board
Sharp chef's knife
Instant-read meat thermometer

Steps

Before you start

Pat the beef dry with paper towels so it browns well (moisture prevents browning).
Preheat your Dutch oven over medium-high heat for 2 minutes before browning the bacon.
Have all ingredients prepped and within arm's reach—the braising window is long but continuous.

1
Render the bacon
- Set the Dutch oven over medium-high heat (about 6–7 on a scale of 10).
- Add bacon pieces and cook, stirring occasionally, for 5–6 minutes until the bacon is crispy and the fat renders.
- The bacon should be deeply browned at the edges.
- Transfer bacon to a paper towel–lined plate, leaving the rendered fat in the pot.
- You should have about 2 tablespoons of fat remaining.
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Ready when: Bacon is golden and crispy at the edges, most fat has rendered
Tip: Don't skip rendering the bacon fully—it builds the foundational flavor and creates enough fat to brown the beef properly.
2
Brown the beef in batches
- While the pot is still hot, season half the beef cubes generously with kosher salt and freshly ground black pepper.
- Working in batches, add the seasoned beef to the pot in a single layer, without crowding.
- Leave each piece undisturbed for 2–3 minutes to develop a golden crust, then turn and cook another 1–2 minutes on a second side.
- Transfer the browned beef to a clean plate and repeat with the remaining beef.
- The goal is a deep golden crust, not cooked through.
- The entire browning process will take 12–14 minutes.
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Ready when: All beef surfaces show deep golden-brown color (the Maillard reaction)
Tip: Don't stir the beef around constantly; let it sit undisturbed so a proper crust develops. Overcrowding the pot will steam the meat instead of browning it.
3
Build the aromatics base
- Reduce heat to medium.
- Add minced garlic to the remaining fat and cook for 30 seconds until fragrant, stirring constantly.
- Sprinkle the flour over the garlic and stir for 1 minute to cook out the raw flour taste.
- The mixture should look like a wet paste (a roux).
- Add tomato paste and Dijon mustard, stirring for another minute.
- This base will deepen the chili's body and richness.
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Ready when: The mixture is glossy, a bit thickened, and the raw flour smell is gone
Tip: Cooking the flour briefly removes the raw grain flavor and helps thicken the chili later. The roux doesn't need to be perfect—just incorporated.
4
Deglaze and build the braising liquid
- Pour the full 750 ml (1 bottle) of Bordeaux wine into the pot, scraping the bottom with a wooden spoon to lift any browned bits stuck to the pan.
- These browned fond bits are pure flavor.
- Bring to a simmer over medium-high heat and let it bubble for 2 minutes to cook off some of the wine's harsh alcohol notes and reduce slightly.
- Add the beef broth.
- Return all the browned beef and the rendered bacon to the pot, along with the thyme sprigs and bay leaves.
- Stir gently to combine.
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Ready when: The mixture is simmering gently and the fond has been scraped from the bottom
Tip: The wine reduction step mellows the harsh alcohol. Don't skip it or the finished chili will taste thin and wine-forward in an unpleasant way.
5
Braise in the ovenOven 325°F / 165°C
- Cover the Dutch oven with its lid.
- Transfer to a preheated 325°F (163°C) oven.
- Braise for 2 to 2.5 hours.
- The beef should be very tender and nearly falling apart when a fork touches it.
- You'll know it's done when a cube shreds easily under gentle pressure from a spoon.
- Stir every 45 minutes or so to ensure even cooking and that nothing sticks to the bottom.
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Ready when: Beef cubes shred easily with a fork or spoon, no resistance
Tip: Resist the urge to crank up the oven temperature to speed things up. Low heat keeps the meat tender and the sauce from becoming greasy.
6
Sear the mushrooms
- While the beef braises, heat the butter in a large skillet over medium-high heat.
- Once foaming, add the halved mushrooms (cut-side down if possible) and let them sit undisturbed for 2 minutes.
- Season lightly with salt and pepper, then stir and cook another 3–4 minutes until they're golden and any released liquid has mostly evaporated.
- Transfer the mushrooms to a clean plate.
- This step isn't strictly necessary but adds a rich, earthy sweetness.
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Ready when: Mushrooms are golden brown and have released their liquid
Tip: Don't crowd the mushrooms in the pan. Cook them in a single layer so they brown rather than steam.
7
Cook the pearl onions
- In the same skillet (don't wash it—the browned bits add flavor), melt a little more butter over medium heat.
- Add the peeled pearl onions in a single layer and cook for 8–10 minutes, stirring occasionally, until they're golden all over and tender when pierced with a fork.
- If they start to burn, add a splash of water or broth.
- Season lightly with salt and pepper.
- Transfer to a clean plate.
- Pearl onions take longer than mushrooms to cook through.
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Ready when: Pearl onions are golden and easily pierced with a fork
Tip: Cooking onions and mushrooms separately prevents them from releasing too much water and turning the chili soupy.
8
Combine and finish
- Remove the Dutch oven from the oven.
- Check that the beef is tender and the braising liquid has reduced to about 4 cups (960 ml)—it should be glossy and coat the back of a spoon.
- Taste and season with additional salt and pepper as needed.
- Gently stir in the seared mushrooms and golden pearl onions.
- If the sauce seems too thin (more like soup), simmer uncovered on the stovetop over medium heat for 10–15 minutes to reduce further.
- The final consistency should be rich and slightly thickened, not soupy.
- Remove the thyme sprigs and bay leaves.
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Ready when: Sauce coats the back of a spoon, mushrooms and onions are warmed through, herbs are removed
Tip: If the sauce is too thin, simmer without the lid. If it's too thick, add a splash of broth or wine. You want that glossy, clingy consistency.

Good to know

Tips

This is not a Texas chili—it's closer to a French beef daube. There are no chili peppers or cumin. If you want a hint of heat, add ¼ teaspoon of cayenne pepper or a pinch of smoked paprika toward the end.
The wine should be good enough to drink. A $12–18 Bordeaux blend works beautifully; there's no need for expensive wine, but avoid the cheapest options.
Serve with crusty bread, egg noodles, mashed potatoes, or polenta to soak up the wine-rich sauce. A simple green salad balances the richness.
The bacon and mushrooms can be prepped up to 6 hours ahead; cover and refrigerate until you're ready to braise.

Make ahead

Braise up to 2 days ahead. Cool to room temperature, refrigerate in a sealed container, then gently reheat on the stovetop over low heat or in a 325°F (163°C) oven, covered, until warmed through (about 20–30 minutes). The flavors actually deepen overnight.

Storage & reheating

Refrigerator (covered): up to 4 days. Freezer (airtight container): up to 3 months. Thaw overnight in the fridge before reheating. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally, for 15–20 minutes, or in a covered Dutch oven in a 325°F (163°C) oven for 20–30 minutes.

Substitutions

Bordeaux wine, dry red → other dry red wine (Côtes du Rhône, Burgundy Pinot Noir, or Cabernet Sauvignon). Use a wine you'd drink; the flavor carries through. Avoid very light wines like Pinot Grigio or overly tannic, hot wines.
pearl onions, fresh or frozen → shallots, halved or quartered, or small red onions cut into wedges. Adjust cooking time—shallots will be tender in 6–8 minutes; larger onion pieces may take 12–15 minutes.
mushrooms, cremini or button → cremini, portobello (cut into chunks), or even canned pearl onions if fresh aren't available. Avoid very delicate mushrooms like oyster; they fall apart in the long braise. Hearty mushrooms hold their shape better.
beef chuck, cut for stew → beef brisket or beef round, cut into 1½-inch cubes. Adjust cooking time slightly—brisket may take 30 minutes less, round may take 20 minutes more. Use a meat thermometer to check tenderness.