Ingredients:

  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 4 slices bacon, diced
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups full-bodied red wine
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 cups pearl onions, peeled
  • 2 cups carrots, sliced into 1-inch pieces
  • 8 ounces mushrooms, quartered
  • 2 tablespoons unsalted butter

Instructions:

  1. Combine beef with red wine, thyme, and bay leaves; refrigerate for 30 minutes to overnight.
  2. Dice the bacon and sauté in the Dutch oven until crispy; set aside and leave rendered fat in the pot.
  3. In the same pot, brown the beef in batches, ensuring a good sear; remove.
  4. Add onions and garlic, cooking until soft, about 5 minutes.
  5. Stir in tomato paste and flour; mix well, then add the reserved red wine and broth, scraping the bottom to release flavor.
  6. Add the browned beef and bacon back to the pot; season with salt and pepper.
  7. Add thyme and bay leaves; bring to a boil, cover, and simmer on low for 2 to 2.5 hours until beef is tender.
  8. In a separate pan, sauté pearl onions, carrots, and mushrooms in butter until golden; add to the stew in the last 30 minutes of cooking.
  9. Taste and adjust seasoning as needed before serving.