Ingredients:

  • 6 oz thick-cut bacon, diced into lardons
  • 3 lbs beef chuck roast, cut into 2-inch cubes and patted dry
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 750 ml dry red wine (Pinot Noir or Burgundy)
  • 2 cups beef bone broth
  • 2 tbsp tomato paste
  • 3 cloves garlic, smashed
  • 1 tsp fresh thyme leaves
  • 1 bay leaf
  • 2 tbsp all-purpose flour
  • 1 lb fresh cremini mushrooms, halved
  • 0.5 lb pearl onions, peeled
  • 2 large carrots, sliced into 1-inch chunks
  • 2 tbsp unsalted butter
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Place the diced bacon in a cold Dutch oven over medium heat. Sauté until the fat has rendered and the bacon is crispy and golden-brown. Use a slotted spoon to remove the bacon to a side plate, leaving the fat in the pot.
  2. Increase heat to medium-high. Working in small batches to avoid crowding, sear the beef cubes in the rendered bacon fat until a deep brown crust forms on all sides. Remove seared beef to a large bowl and set aside.
  3. Add the sliced carrots and pearl onions to the pot. Sauté for 5-8 minutes until lightly browned. Stir in the smashed garlic and tomato paste, cooking for 2 minutes until the paste darkens.
  4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to toast. Gradually pour in the red wine and beef broth while whisking the bottom of the pot to release all the browned bits (fond).
  5. Return the beef and bacon to the Dutch oven. Add the thyme and bay leaf. Bring to a simmer, then cover with a tight-fitting lid and transfer to a 325°F (165°C) oven or maintain a very low simmer on the stovetop for 2.5 to 3 hours.
  6. While the beef is braising, sauté the mushrooms in butter in a separate skillet over medium-high heat until golden brown. Stir the mushrooms into the stew during the last 15 minutes of cooking.
  7. Discard the bay leaf, garnish with fresh parsley, and serve warm.