Ingredients:

  • 6 oz chunk of bacon, cut into lardons
  • 3 lbs beef chuck, cut into 2-inch cubes
  • 1 tbsp extra virgin olive oil
  • 1 sliced carrot
  • 1 sliced onion
  • 2 tbsp all-purpose flour
  • 3 cups full-bodied red wine
  • 2.5 cups brown beef stock
  • 1 tbsp tomato paste
  • 2 cloves smashed garlic
  • 1/2 tsp thyme
  • 1 crumbled bay leaf
  • 21 small white pearl onions
  • 1 lb mushrooms, quartered
  • 2 tbsp unsalted butter

Instructions:

  1. Sauté 6 oz bacon lardons in 1 tbsp olive oil over medium heat for about 10 minutes until they are browned and crispy. Remove with a slotted spoon.
  2. Pat the 3 lbs of beef chuck completely dry with paper towels.
  3. Increase heat to medium high and sear the beef in batches until every side is a deep, crusty brown. Do not crowd the pan!
  4. In the same fat, sauté the sliced carrot and onion until they turn golden and soft, which takes about 5 minutes.
  5. Return the beef and bacon to the pot, toss with 2 tbsp flour, and place in a preheated 450°F oven for 4 minutes to toast the flour.
  6. Toss the meat again and bake for another 4 minutes until the flour forms a light crust.
  7. Lower the oven to 325°F. Stir in 3 cups red wine and 2.5 cups stock until the meat is just barely covered.
  8. Add 1 tbsp tomato paste, garlic, and herbs. Bring to a simmer on the stove, then cover and bake for 3 hours 15 mins.
  9. While the beef braises, sauté 21 pearl onions and 1 lb mushrooms in 2 tbsp butter until they are glistening and tender.
  10. Once the beef is done, strain the sauce into a saucepan. Simmer until it coats the back of a spoon, then reunite everything in the pot.