Ingredients:
- 3 lbs beef chuck roast, cut into 2-inch cubes
- 6 oz thick-cut bacon, sliced into lardons
- 1 tsp kosher salt
- 0.5 tsp freshly cracked black pepper
- 2 large carrots, sliced into 1-inch rounds
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 750 ml dry red wine (Pinot Noir or Burgundy)
- 2 cups beef bone broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 lb cremini mushrooms, quartered
- 12 oz pearl onions
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
Instructions:
- Sizzle the bacon lardons in a large Dutch oven over medium heat until golden and fat has rendered. Remove bacon with a slotted spoon and set aside.
- Pat beef cubes completely dry with paper towels. Season the beef with salt and pepper. Working in batches, sear the beef in the rendered bacon fat until a deep, dark crust forms on all sides. Cook 3 minutes per side. Remove and set aside with the bacon.
- In the same pot, add sliced carrots and diced yellow onion. Sauté 5 minutes until the onions are translucent and fragrant. Stir in minced garlic and tomato paste, cooking for 2 minutes until the paste turns a dark mahogany color.
- Deglaze the pot with the red wine, scraping the bottom to release the fond (brown bits). Return the beef and bacon to the pot.
- Add the beef bone broth, thyme, rosemary, and bay leaves. Bring to a boil, then immediately turn the heat down to the lowest setting. Cover the pot tightly. Simmer for 2 hours 30 mins until the beef is tender enough to break with a spoon. If using the oven, place it in at 325°F for the same amount of time.
- While the stew finishes, melt 2 tablespoons of butter in a separate skillet. Add the quartered cremini mushrooms and pearl onions. Sauté 8 minutes until golden and tender.
- Stir the browned mushrooms and pearl onions into the stew during the last 15 minutes of cooking. Remove the herb sprigs and bay leaves before serving.
- Garnish with fresh parsley and serve warm.