Recipe Index

Ingredients

• (3 lb) beef chuck, cut into 1 in cubes
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp grapeseed or vegetable oil
• (1/2 lb) bacon, cut into ½ in pieces
• 2 large carrots, peeled and sliced on the bias into large chunks
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 tsp tomato paste
• 3 tbsp all-purpose flour
• (3 cups) dry red wine
• (2 cups) low-sodium beef broth
• 1 bay leaf
• 3 sprigs fresh thyme
• 4 tbsp butter
• (1/2 lb) pearl onions, peeled
• (1/2 lb) cremini mushrooms, halved
• 2 tbsp freshly chopped parsley, to garnish

Method

1. Heat the oven to 325°F. Pat the beef dry and season with the salt and pepper.
2. Heat the oil in a large ovenproof pot and cook the bacon until crisp; lift out with a slotted spoon. Brown the beef in the bacon fat in batches, about 8 minutes per batch, and set aside.
3. Add the carrots and chopped onion to the pot and cook for 5 minutes. Add the garlic and tomato paste and cook for 1 minute, then sprinkle in the flour and stir for 1 minute more.
4. Pour in the wine, scraping up the browned bits, and simmer for 3 minutes. Add the broth, bay leaf and thyme, return the beef and bacon, cover and transfer to the oven for 1 hour 45 minutes, until the beef is tender.
5. Meanwhile, melt the butter in a frying pan, add the pearl onions and cook for 8–10 minutes until golden, then add the mushrooms and cook for 5 minutes more until browned.
6. Stir the onions and mushrooms into the stew and return to the oven, uncovered, for 15 minutes. Remove the bay leaf and thyme sprigs, adjust the seasoning, scatter with parsley and serve.

Prep: 20 min · Cook: PT0S · Total: 2 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data