Ingredients:

  • 3 lbs (1.36 kg) beef chuck, cut into 1-inch cubes
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon (5 ml) kosher salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 3 tablespoons (45 ml) olive oil
  • 6 oz (170g) thick-cut bacon, diced
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons (30 ml) tomato paste
  • 1 bottle (750 ml) dry red wine (Burgundy, Pinot Noir, or Cabernet Sauvignon recommended)
  • 2 cups (473 ml) beef broth
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) dried thyme
  • 1 bay leaf
  • 1 lb (454g) cremini mushrooms, quartered
  • 1 lb (454g) frozen pearl onions, thawed
  • 2 tablespoons (30 ml) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Toss beef cubes with flour, salt, and pepper in a large bowl.
  2. Cook bacon in the Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving bacon fat in the pot.
  3. In batches, brown the beef in the bacon fat until deeply browned on all sides. Remove beef and set aside. Do not overcrowd the pot.
  4. Add onion, carrots, and celery to the Dutch oven and sauté until softened and lightly browned.
  5. Stir in garlic and tomato paste and cook for 1 minute until fragrant.
  6. Pour in red wine and scrape the bottom of the pot to loosen any browned bits. This is where the flavour is, mate!
  7. Return the beef and bacon to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaf.
  8. Bring to a simmer, then cover and reduce heat to low. Simmer for 3-3.5 hours, or until the beef is very tender.
  9. Add mushrooms and pearl onions to the stew during the last 30 minutes of cooking.
  10. Taste and adjust seasoning as needed.
  11. Garnish with fresh parsley (if using) and serve hot.