Every Saturday, the team of La table des bons vivant offers seasonal recipes to make at home to feast with family, or with your friends.

Today, the Lyon chef Joseph Viola invites you to make a stew of beef chuck.

Ingredients (for 6 people):  

  • 1.5 kg of chuck in one piece

  • 1 dl sunflower oil

  • 100 g carrot

  • 100 g onion

  • 3 cloves of garlic

  • 1 sprig of thyme

  • 1 bay leaf

  • ½ l of coursed red wine

  • 75 cl of veal stock 

For garnish

  • 150 g salted pork belly

  • 200 g button mushrooms (very white)

  • 150 g of small onions

  • 50 g of caster sugar

  • 2 tablespoons of chopped curly parsley

  • Fine salt

  • Freshly ground white pepper

Production :

1. Baking the chuck: Preheat the oven to 180 ° c (th.6).

Tie the chuck then season it with salt and pepper.

Brown it on each side in a casserole dish with sunflower oil.

Peel and cut the carrots and onions into large 2 cm cubes.

Add them to the casserole dish with the garlic, thyme and bay leaf.

Color everything, then deglaze with the red wine.

Reduce, then add the veal stock and blackcurrant berries.

Bake for 3 hours covered cooking. 

2. Preparation of the filling: Cut the pork belly into large 3 cm sticks.

Clean and cut the mushrooms into quarters.

In a frying pan, brown the breast sticks with a little sunflower oil over high heat.

Add the mushroom quarters and continue coloring.

Reserve off the heat. 

3. Cooking the small onions: Peel the small onions.

Make a caramel with the caster sugar: put the sugar in a saucepan over medium heat and wait for it to color without stirring.

As soon as the caramel is golden, add the small onions seasoned with salt to the pan and stir.

Cook covered for 10 to 15 minutes over low heat (add 2 tablespoons of water if necessary).

4. Finishing the paleron: At the end of the cooking of the paleron, remove it (it must be well cooked) on a tray and let it cool for 30 minutes.

Remove the string and roll the chuck in cling film to give it a cylindrical shape.

Put it in the refrigerator for 5 hours.

After this refrigeration time, cut the paleron into tournedos and steam them for 10 minutes.

5. Finishing the sauce: Reduce the sauce so that it becomes syrupy.

Add the bacon, mushrooms, small caramelized onions.

Cook for 5 minutes and adjust.

6. Dressing: Remove the cling film and arrange the steak tournedos in a dish with the garnish, top with the sauce and sprinkle with chopped parsley.