Ingredients

• 3 lbs beef chuck, cut into 2-inch cubes
• 6 oz thick-cut bacon, diced
• 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir)
• 2 cups beef broth
• 1 tablespoon tomato paste
• 4 cloves garlic, minced
• 1 lb cremini mushrooms, quartered
• 1 lb pearl onions, peeled
• 4 carrots, cut into chunks
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• Fresh thyme and bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the bacon: In a large Dutch oven over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
2. Brown the beef: Pat beef dry and season with salt and pepper. Working in batches, brown the beef on all sides in the bacon fat, about 3-4 minutes per batch. Set aside with the bacon.
3. Saute aromatics: Add carrots to the pot and cook for 2 minutes. Add garlic and tomato paste, cook for 1 minute. Sprinkle with flour and stir to coat.
4. Deglaze: Pour in the wine and beef broth, scraping up browned bits from the bottom. Bring to a simmer.
5. Braise: Return beef and bacon to the pot. Add thyme and bay leaves. Cover and transfer to a 325°F (165°C) oven. Braise for 2-3 hours until beef is fork-tender.
6. Cook onions and mushrooms: In a separate pan, melt butter. Saute pearl onions until golden, about 10 minutes. Add mushrooms and cook until browned. Add to the stew in the last 30 minutes.
7. Finish and serve: Remove bay leaves and thyme stems. Taste and adjust seasoning. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.