Ingredients:
- 3 lbs beef chuck, cut into 2-inch cubes
- 6 oz thick-cut bacon, sliced into lardons
- 1 bottle (750ml) dry red wine, such as Pinot Noir
- 2 cups high-quality beef bone broth
- 2 tbsp tomato paste
- 4 cloves garlic, smashed
- 1 large yellow onion, diced
- 2 large carrots, sliced into 1-inch rounds
- 3 sprigs fresh thyme
- 2 fresh bay leaves
- 1 sprig fresh rosemary
- 1 lb cremini mushrooms, halved
- 1 cup pearl onions, peeled
- 2 tbsp butter
- 1 tsp salt
- 0.5 tsp freshly cracked black pepper
- 2 tbsp fresh parsley, chopped
Instructions:
- Place the 6 oz of bacon lardons into a cold Dutch oven and turn the heat to medium. Cook until the bacon is shatter crisp and golden brown.
- Remove the bacon with a slotted spoon, leaving the fat. Increase heat to medium high. Pat the 3 lbs of beef cubes bone dry with paper towels. Working in batches, sear the beef until a dark, caramelized crust forms on all sides.
- Remove the beef. Add the 1 diced yellow onion and 2 sliced carrots to the pot. Cook for 5 minutes until the onions are translucent and fragrant.
- Stir in the 2 tbsp of tomato paste and 4 smashed garlic cloves. Sauté for 2 minutes until the paste smells slightly sweet and darkens in color.
- Pour in the 750ml bottle of red wine. Use a wooden spoon to scrape every brown bit off the bottom.
- Add the beef and bacon back into the pot. Pour in the 2 cups of beef bone broth. Add the thyme, bay leaves, and rosemary.
- Cover the pot and transfer it to a preheated oven at 325°F. Cook for 2 hours 30 mins until the beef is tender enough to cut with a fork.
- While the beef braises, sauté the 1 lb of mushrooms and 1 cup of pearl onions in 2 tbsp of butter in a separate pan until golden and slightly softened.
- Stir the mushrooms and onions into the main pot. Cook on the stovetop for another 15 minutes without a lid until the sauce is glossy and slightly reduced.
- Stir in the 2 tbsp of chopped parsley. Taste and add the 1 tsp salt and 0.5 tsp pepper as needed.