– 3 lbs (1.4 kg) beef chuck, cut into 2-inch cubes – Salt and pepper to taste – 4 tbsp olive oil – 8 oz (225g) bacon, diced – 1 large onion, chopped – 4 cloves garlic, minced – 2 tbsp tomato paste – 2 tbsp flour – 2 cups red wine (preferably Burgundy) – 2 cups beef broth – 1 bay leaf – 4 sprigs fresh thyme – 1 lb (450g) baby carrots – 1 lb (450g) pearl onions, peeled – 1 lb (450g) mushrooms, sliced – Fresh parsley, chopped (for garnish)
Prepare and Sear the Beef: Season the beef cubes generously with salt and pepper. In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pot. Sear the beef on all sides until browned, about 4-5 minutes per batch. Remove the beef and set it aside.
Cook the Bacon: In the same pot, add the diced bacon. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside. Leave the bacon fat in the pot.
Sauté Vegetables: Add the chopped onion to the pot with the bacon fat and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for another 2 minutes.
Add Flour and Liquid: Sprinkle the flour over the onions and garlic, stirring to coat. Cook for 2 minutes to remove the raw flour taste. Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, bay leaf, and thyme sprigs. Bring the mixture to a simmer.
Combine Ingredients: Return the seared beef and bacon to the pot. Add the baby carrots and pearl onions, stirring to combine. Ensure the liquid covers most of the ingredients; add more broth or wine if needed.
Simmer Stew: Cover the pot with a lid and reduce the heat to low. Simmer gently for 2-3 hours, or until the beef is tender. Occasionally check the stew, stirring and ensuring it maintains a gentle simmer.
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