Ingredients:

  • 3 lbs (1.36 kg) beef chuck, cut into 1.5-inch (3.8 cm) cubes
  • 2 tbsp (30 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 2 tbsp all-purpose flour (plus more for dusting the beef)
  • 1 (750ml) bottle dry red wine (Burgundy, Pinot Noir, or Cabernet Sauvignon)
  • 2 cups (473 ml) beef broth
  • 2 tbsp tomato paste
  • 1 tbsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 4 oz (113 g) bacon, cut into lardons (small strips)
  • 8 oz (227 g) cremini mushrooms, quartered
  • 2 tbsp unsalted butter
  • 1 tbsp fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Pat the beef chuck cubes dry with paper towels. Season generously with salt and pepper. Dust lightly with flour.
  2. Heat olive oil in the Dutch oven over medium-high heat. Working in batches, brown the beef on all sides until deeply golden brown. Remove beef from the pot and set aside.
  3. Add the chopped onion, carrots, and celery to the Dutch oven and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot (deglazing). Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate slightly.
  5. Return the browned beef to the Dutch oven. Add the beef broth, thyme, rosemary, and bay leaves. Bring to a simmer, then reduce heat to low, cover tightly, and simmer for 3-3.5 hours, or until the beef is fork-tender.
  6. While the beef is braising, cook the bacon lardons in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Melt the butter in the same skillet and add the quartered mushrooms. Sauté until the mushrooms are golden brown and softened, about 8-10 minutes.
  7. In the last 30 minutes of the braising time, add the cooked bacon and mushrooms to the Dutch oven with the beef. Stir to combine. Remove the bay leaves before serving.
  8. Serve hot over mashed potatoes, polenta or egg noodles.