Ingredients:

  • 3 lbs (1.4 kg) beef chuck, cut into 2-inch (5 cm) cubes
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 g) kosher salt
  • 1/2 teaspoon (2.5 g) black pepper
  • 2 tablespoons (16g) all-purpose flour
  • 4 oz (115g) thick-cut bacon, cut into 1/4-inch (6 mm) pieces
  • 1 large yellow onion, chopped (about 1.5 cups/225g)
  • 2 carrots, peeled and chopped (about 1 cup/150g)
  • 2 ribs celery, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) tomato paste
  • 3 cups (710 ml) dry red wine (Burgundy or Pinot Noir recommended)
  • 2 cups (475 ml) beef broth
  • 1 bouquet garni (thyme, parsley, bay leaf tied together with kitchen twine)
  • 1 lb (450g) cremini mushrooms, quartered
  • 1 tablespoon (15 ml) butter, unsalted
  • 1 tablespoon (15 ml) olive oil
  • 1/2 cup (50g) pearl onions, peeled

Instructions:

  1. Pat beef dry with paper towels. Season with salt and pepper. Dredge in flour, shaking off excess.
  2. Heat olive oil in the Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Transfer browned beef to a plate.
  3. Add bacon to the Dutch oven and cook until crispy. Remove bacon and set aside, reserving rendered bacon fat in the pot.
  4. Add onion, carrots, and celery to the Dutch oven and cook in the bacon fat until softened, about 8-10 minutes. Add garlic and tomato paste; cook for 1 minute more.
  5. Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly.
  6. Return beef and bacon to the Dutch oven. Add beef broth and bouquet garni. Bring to a simmer, then cover and transfer to a preheated 325°F (160°C) oven.
  7. Braise in the oven for 3-3.5 hours, or until the beef is very tender.
  8. While the stew is braising, sauté the pearl onions in butter until browned. Separately, sauté the mushrooms in olive oil until browned and softened. Set aside.
  9. Remove Dutch oven from oven. Discard bouquet garni. Skim off any excess fat from the surface of the stew.
  10. Stir in the sautéed mushrooms and pearl onions into the stew. Simmer on the stovetop for 15 minutes.
  11. Serve hot, garnished with fresh parsley (optional).