Ingredients:

  • 3 pounds beef chuck, cut into 1-inch cubes (1.36 kg)
  • 4 ounces bacon, cut into lardons or small pieces (113g)
  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 200g)
  • 2 carrots, chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour (30g)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 (750 ml) bottle dry red wine (such as Burgundy, Pinot Noir, or Beaujolais)
  • 2 cups beef broth (473 ml)
  • 1 tablespoon tomato paste
  • 8 ounces cremini mushrooms, quartered (226g)
  • 1/2 cup pearl onions, peeled (if using frozen, thaw first) (approx. 60g)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Cook bacon in the Dutch oven until crispy. Remove and set aside, leaving bacon fat in the pot.
  2. Season beef with salt and pepper. Brown in batches in the bacon fat, ensuring not to overcrowd the pot. Set aside.
  3. Add onion and carrots to the pot and sauté until softened. Add garlic and cook until fragrant.
  4. Sprinkle flour over the vegetables and cook for 1-2 minutes. Gradually whisk in red wine, scraping up any browned bits from the bottom of the pot. Stir in beef broth and tomato paste.
  5. Return beef and bacon to the pot. Add thyme and bay leaf. Bring to a simmer, then cover and braise in a preheated oven at 325°F (163°C) for 2.5-3 hours, or until the beef is fork-tender.
  6. About 30 minutes before the end of the braising time, add mushrooms and pearl onions to the stew.
  7. Remove bay leaf. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.