Ingredients
The following ingredients have 4 Servings
- 6 ounces bacon (sliced crosswise 1/4" thick pieces)
- 1 tablespoon olive oil
- 2-3 pounds beef chuck roast (cut into 2 inch cubes)
- 1 carrot (peeled and sliced)
- 1 small onion (peeled and sliced)
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons flour
- 2 1/2 cups red wine (full bodied)
- 2-3 cups beef stock (or broth)
- 1 tablespoon tomato paste
- 2 cloves garlic (mashed)
- 5-6 sprigs thyme (tied in kitchen string)
- 2 bay leaves
- 6-7 ounces pearl onions (from freezer section (thawed))
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 sprigs parsley
- 3-4 sprigs thyme
- 1/2 bay leaf
- 1/2 cup beef broth (or stock)
- 1 pound white mushrooms (stems removed, quartered)
- 2 tablespoons butter
- 1 tablespoon olive oil
- chopped parsley
Instruction
- Preheat the oven to 450°.
- In a large dutch oven, heat the olive oil until glistening over medium high heat. Add the bacon and cook for several minutes until lightly browned and fragrant. Scoop the bacon with a spoon, tilt against the side of the pan to drain excess grease and transfer to a large, shallow bowl.
- Use several paper towels to dry the pieces of beef (if they're not dry, they won't brown) and add them in batches to the dutch oven to brown. Brown the beef on all sides and then transfer the pieces to the bowl with the bacon. Continue until all the beef has been browned.
- Add the onions and carrots to the dutch oven and brown them, stirring occasionally.
- Return the beef, bacon and any drippings to the dutch oven. Add the salt and pepper and stir to combine. Sprinkle with the flour and stir until the meat and vegetables are well coated. Put the dutch oven uncovered into the hot oven and cook for 4 minutes. Stir the contents of the pot and continue to cook for an additional 4 minutes. (this will give the meat a nice crust).
- Reduce the oven temperature to 325°.
- Add the wine to the pot and add enough beef stock to barely cover the meat. Stir in the tomato paste, garlic, thyme and bay leaves. Cover the pot tightly with a lid and place back in the oven. Braise for 3-4 hours or until the beef is tender.
- While the beef is cooking, prepare the onions and mushrooms.