Beef Cubes
20 min Preparation
1H30-2H Cooking
4 Portions


  • 1.3 kg (3 lbs) Fontaine Family beef cubes
  • 60 ml (1/4 cup) olive oil or as needed
  • 125 ml (1/2 cup) of pancetta
  • Salt and pepper to taste
  • 2 carrots sliced into rings
  • 10-12 pearl onions
  • 227 g (1 package) mushrooms, sliced
  • 500 ml (2 cups) red wine
  • 500 ml (2 cups) beef stock
  • 15 ml (1 tbsp) tomato paste
  • 125 ml (1/2 cup) tomato coulis
  • 60 ml (1/4 cup) flour
  • 2 garlic cloves mashed
  • 5 ml (1 tsp) ground thyme
  • 1 bay leaf
  • Note; you may replace pancetta with 6 slices of bacon


  1. In a large casserole over medium-high heat, add half the oil and pancetta pieces. Cook pancetta until crisp. Remove the pancetta with a slotted spoon and set aside.
  2. Season cubes with salt and pepper and add them to the casserole. Sear cubes on each side for 2 to 3 minutes, adding oil if necessary. Remove cubes and set aside.
  3. Pour in remaining oil, add carrots, onions and mushrooms and sauté for 2 to 3 minutes until tender. Remove from casserole and set aside.
  4. Add red wine to casserole, scraping down sides to deglaze. Add beef broth, tomato paste tomato paste, tomato coulis and whisk in flour.
  5. Return beef, vegetables and pancetta to casserole and stir. Add garlic, thyme and bay leaf.
  6. Bring stew to a boil and reduce heat to low and simmer covered for 1 1/2- 2 hours or until beef is tender.

Side dishes

Serve with mashed potatoes, green beans or a French bread baguette.

Tips and Tricks

You can also pour the stew into a casserole and cook in a preheated oven of 350 F / 175 C for 1 1/2 - 2 hours or until the beef is tender.