Ingredients:

  • 3 lbs (1.36 kg) beef chuck, cut into 2-inch (5cm) cubes
  • 3 tbsp (45 ml) olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 1 tsp dried thyme
  • 1/2 tsp dried bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 (750 ml) bottle dry red wine (Burgundy or Pinot Noir recommended)
  • 2 cups (475 ml) beef broth
  • 1 tbsp tomato paste
  • 4 oz (115g) thick-cut bacon, cut into lardons (small strips)
  • 1 lb (455g) cremini mushrooms, quartered
  • 2 tbsp (30 ml) butter
  • 1 tbsp (15 ml) olive oil
  • 18-24 pearl onions, peeled

Instructions:

  1. Pat the beef dry and season generously with salt and pepper.
  2. Brown the beef in batches in the Dutch oven with olive oil, ensuring not to overcrowd the pan. Remove beef and set aside.
  3. Sauté the onions and carrots in the Dutch oven until softened. Add garlic and cook until fragrant.
  4. Stir in the flour and cook for 2-3 minutes to create a roux.
  5. Stir in thyme, bay leaf, tomato paste. Gradually whisk in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
  6. Add the beef back to the Dutch oven. Bring to a simmer, then cover and transfer to a preheated 325°F (160°C) oven.
  7. Braise in the oven for 3-3.5 hours, or until the beef is fork-tender.
  8. While the beef is braising, cook the bacon in a skillet until crisp. Remove bacon and set aside, reserving the bacon fat. Sauté the mushrooms in the bacon fat and butter until browned and tender.
  9. If using, glaze the pearl onions separately in butter and a little sugar until golden brown.
  10. Remove the Dutch oven from the oven. Discard bay leaf. Gently stir in the cooked bacon, mushrooms, and glazed onions. Simmer on the stovetop for 10-15 minutes to allow the flavors to meld.
  11. Serve hot, garnished with fresh parsley (optional). This Julia Child inspired bourguignon recipe is sure to impress.