Ingredients
3 lbs boneless beef chuck, cut into 2-inch chunks
8 oz thick-cut bacon, chopped
1 large yellow onion, chopped
25 pearl onions, peeled
1 medium carrot, sliced
3 cloves garlic, minced
8 oz cremini mushrooms, halved
3 tbsp all-purpose flour
1 tbsp tomato paste
1 cup low-sodium beef broth
2½ cups red wine (preferably Burgundy or Pinot Noir)
2 tbsp olive oil
2 tsp fresh thyme leaves (or 1 tsp dried thyme)
2 bay leaves
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Prep and Brown the Bacon
In a large Dutch oven, cook the chopped bacon over medium heat until crisp.
Remove bacon with a slotted spoon; set aside. Leave the rendered fat in the pot.
2. Sear the Beef
Pat beef chunks dry with paper towels (helps browning).
Season with salt and pepper.
Working in batches, sear beef in bacon fat over medium-high heat until browned on all sides. Don’t overcrowd.
Transfer browned beef to a plate.
3. Sauté Aromatics
Add olive oil if the pot is dry.
Sauté chopped onion and carrot for 5 minutes until softened.
Add garlic, cook 1 minute.
Stir in tomato paste, cook for another minute.
4. Add Flour
Sprinkle flour over the vegetables and stir to coat evenly.
Cook for 1–2 minutes to eliminate raw flour taste.
5. Deglaze and Simmer
Return beef and bacon to the pot.
Pour in red wine and beef broth, stirring to scrape up any browned bits.
Add thyme, bay leaves, and a bit more salt and pepper.
Bring to a simmer, cover, and reduce heat to low.
Simmer gently for 2 to 2½ hours, or until beef is fork-tender.
6. Prepare Mushrooms & Pearl Onions
While stew simmers, sauté mushrooms and pearl onions in a skillet with a bit of olive oil or butter until golden and tender (about 10 minutes).
Set aside.
7. Finish the Stew
When the beef is tender, add sautéed mushrooms and pearl onions to the stew.
Simmer uncovered for an additional 20–30 minutes to thicken and meld flavors.
Discard bay leaves.
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