Ingredients:

  • 3 lbs beef chuck, cut into 2-inch cubes
  • 6 oz thick-cut bacon, diced
  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 2 carrots, sliced
  • 1 yellow onion, diced
  • 1 bottle (750ml) dry red wine
  • 2 cups beef stock, unsalted
  • 1 tbsp tomato paste
  • 3 cloves garlic, smashed
  • 1 tsp fresh thyme leaves
  • 2 bay leaves
  • 1 lb white button or cremini mushrooms, halved
  • 1 cup frozen pearl onions, thawed
  • 2 tbsp unsalted butter
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. In a Dutch oven over medium heat, sauté diced bacon until crisp and mahogany-colored. Remove with a slotted spoon, leaving the rendered fat behind.
  2. Pat beef cubes completely dry. Working in batches to avoid crowding, sear the beef in the bacon fat until a dark brown crust forms on all sides. Remove and set aside.
  3. Add carrots and onions to the pot and sauté until softened, then stir in the tomato paste and flour, cooking for 2 minutes until the flour smells nutty.
  4. Pour in the red wine, scraping the bottom of the pot to release the fond.
  5. Return the beef and bacon to the pot. Add beef stock, garlic, thyme, and bay leaves.
  6. Cover with a tight lid and braise in the oven until the beef is tender.
  7. Sauté halved mushrooms and thawed pearl onions in melted butter until browned, then stir into the finished stew before serving.