Ready In: 3 h
- 3 pounds beef chuck roast, cubed
- 3 cups (750 ml) dry red wine (preferably Burgundy)
- 2 cups beef stock or broth
- 6 oz bacon, chopped into lardons
- 1 small onion, finely chopped
- 2 carrots, chopped
- 8 oz pearl onions, peeled
- 1 lb small cremini mushrooms
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 sprig of thyme
- Kosher salt and freshly ground pepper, to taste
- Preheat oven to 300°F.
- In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium-low heat until brown and crisp, about 10 minutes. Transfer to a medium bowl and set aside. (Don’t drain Dutch oven.)
- Pat beef dry and season liberally with salt and pepper. Working in batches, search beef on all sides until browned, 8-10 minutes. When beef is browned, transfer to bowl with bacon. Set aside.
- Add chopped onions and carrot to Dutch oven and cook until soft, about 10 minutes. Stir in garlic and tomato paste and cook 2 minutes more. Stir in flour and cook for 1 minute before stirring in wine and beef broth. Add thyme and bay leaf, the browned beef and bacon.
- Cover and transfer pot to the oven. Let cook 1 1/2 to 2 hours, until beef is very tender, stirring half way through.
- Meanwhile, heat oil in a large skillet over medium heat. Add pearl onions and cook until soft and golden, about 5 minutes. Add mushrooms and cook until soft, 7 minutes more. Stir onions and mushrooms into stew, discard bay leaf and thyme sprig, and season with salt and pepper as needed. Serve and enjoy!