Ingredients:

  • 3 lbs (1.4 kg) beef chuck, cut into 1-inch (2.5 cm) cubes
  • 2 tablespoons (30 ml) olive oil
  • 1/2 cup (60g) all-purpose flour, seasoned with salt and pepper to taste
  • Salt and freshly ground black pepper
  • 2 tablespoons (30g) unsalted butter
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon (15 ml) tomato paste
  • 2 cups (475 ml) dry red wine (Burgundy, Beaujolais, or Pinot Noir recommended)
  • 2 cups (475 ml) beef broth (low sodium preferred)
  • 1 bouquet garni (thyme, parsley, bay leaf tied together with kitchen twine)
  • 8 oz (225g) bacon or pancetta, cut into lardons (optional)
  • 1 lb (450g) cremini mushrooms, quartered or thickly sliced
  • 1 lb (450g) frozen pearl onions, thawed (or fresh, peeled)
  • 2 tablespoons (30g) unsalted butter
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Season beef cubes generously with salt and pepper. Dredge in seasoned flour, shaking off excess.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove beef from pot and set aside. Don't overcrowd the pot.
  3. Add butter to the Dutch oven. Sauté onion, carrots, and celery until softened, about 5-7 minutes. Add garlic and tomato paste; cook for 1 minute more.
  4. Pour in red wine, scraping up any browned bits from the bottom of the pot. Reduce wine by half. Add beef broth and bouquet garni. Bring to a simmer.
  5. Return beef to the Dutch oven. Ensure the beef is mostly submerged in liquid; add more broth if needed.
  6. Cover the Dutch oven and transfer to a preheated oven at 325°F (160°C) for 2.5-3 hours, or until the beef is fork-tender. Alternatively, simmer very gently on the stovetop.
  7. While beef braises, cook bacon (if using) in a large skillet until crisp. Remove bacon and set aside, reserving rendered fat.
  8. Add butter to the skillet with the bacon fat. Sauté mushrooms until browned and softened. Add pearl onions and cook until lightly browned.
  9. Remove bouquet garni from Dutch oven. Stir in the cooked mushrooms, onions, and bacon (if using) into the beef stew. If the sauce is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Simmer uncovered for 10 minutes.
  10. Garnish with fresh parsley and serve hot.