Ingredients:

  • 2 pounds chuck roast, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 large carrots, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups beef stock
  • 2 cups red wine (e.g., Burgundy or Pinot Noir)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • 8 ounces button mushrooms, halved
  • 1 cup pearl onions, peeled
  • Fresh parsley, chopped (for serving)

Instructions:

  1. Pat beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Add beef in batches, searing on all sides until browned. Remove and set aside.
  3. In the same pot, add diced onion and carrots; sauté until softened (about 5 minutes). Stir in minced garlic and cook for an additional minute.
  4. Add tomato paste and flour; stir to combine and cook for 2 minutes. Gradually stir in beef stock and wine, scraping the bottom of the pot.
  5. Return beef to the pot, add thyme and bay leaves. Bring to a simmer. Cover and reduce heat to low; simmer for 1.5 hours.
  6. In a separate pan, sauté mushrooms and pearl onions until golden. Add to the stew in the last 30 minutes of cooking.
  7. Adjust seasoning with salt and pepper; remove bay leaves and thyme sprigs. Ladle into bowls and garnish with fresh parsley before serving.