Ingredients:
For the Stew:
3 lbs beef chuck, cut into 2-inch cubes
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
4 strips bacon, diced
1 large onion, diced
2 carrots, sliced
3 cloves garlic, minced
1 cup red wine (preferably Burgundy)
2 cups beef stock
1 tablespoon tomato paste
2 tablespoons fresh thyme leaves
2 bay leaves
1 cup pearl onions, peeled
1 cup mushrooms, sliced
2 tablespoons unsalted butter
For Garnish:
Chopped fresh parsley
Instructions:
Prepare the Beef:
Preheat the oven to 350°F (175°C). Season the beef cubes with salt and pepper, then dredge them in flour, shaking off excess.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. Remove the beef and set aside.
Cook the Vegetables:
In the same pot, add bacon and cook until crisp. Remove and set aside. In the remaining fat, add onions and carrots. Sauté until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
Deglaze and Simmer:
Return the beef to the pot. Add red wine and bring to a boil, scraping up any browned bits from the bottom. Stir in beef stock, tomato paste, thyme, and bay leaves.
Bring to a simmer, cover, and transfer to the oven. Cook for 2 hours, or until the beef is tender.
Prepare the Garnishes:
While the stew is cooking, heat butter in a skillet over medium heat. Add pearl onions and mushrooms. Sauté until the onions are golden and the mushrooms are browned. Set aside.
Finish the Stew:
After 2 hours, remove the pot from the oven. Stir in the cooked bacon, pearl onions, and mushrooms. Return to the oven and cook for an additional 30 minutes, uncovered.
Serve:
Garnish with chopped parsley before serving. This hearty dish pairs beautifully with mashed potatoes or crusty bread.