Hearty and satisfying, this iconic French dish dates back to the Middle Ages. Beef, aromatics and vegetables are braised low and slow in the oven resulting in a deep, rich flavor that's just out of this world. We like to serve this dish with lots of good quality bread and butter for mopping up all of the wonderful juices. This recipe makes 8 servings.
PREP TIME: 20 minutes
COOK TIME: 2 hours 30 minutes
3 pounds beef chuck, trimmed of excess fat and cut into 1" pieces
1/2 pound bacon, cut into 1/2" pieces
2 large carrots, washed and cut into 2" pieces
1 large yellow onion, chopped
1/2 pound pearl onions, stem ends trimmed with a sharp paring knife
1/2 pound brown mushrooms, brushed clean and halved lengthwise
4 cloves garlic, minced
2 tablespoons tomato paste
3 cups dry red wine (always use a wine you'd also want to drink)
2 cups beef stock (we like Kitchen Basics brand for this recipe)
1 bay leaf
3 sprigs fresh thyme
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
4 tablespoons butter
Salt and freshly ground black pepper, to taste
Freshly chopped Italian parsley, for garnish
Season beef with salt and pepper. Heat oil in a large, oven-proof Dutch oven to medium on the stove top. Add bacon and cook until crispy, about 5-6 minutes. Remove bacon from the pan with a slotted spoon and set aside on a paper towel lined plate to drain.
Increase heat to medium-high. Working in batches, add beef pieces to the same pan in a single layer, taking care not to overcrowd the pan. Cook for 8-10 minutes, flipping with kitchen tongs every 2 minutes, until the beef is browned on the outside. When beef is browned, remove from pan and set aside.
Add carrot and onion to the same pan. Season with salt and cook for 5 minutes, until the vegetables begin to brown slightly. Stir in garlic and tomato paste and cook for 1 more minute. Add flour and stir until vegetables are coated with the flour.
Add wine, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Cook for 10 minutes or until the wine reduces by a third. Add beef stock, bay leaf, thyme, pearl onions and mushrooms. Return cooked bacon back to the pan and stir gently to combine all ingredients.
Cover the pot, put into the oven and cook for 1 1/2 hours, or until the beef is fork-tender and the sauce has thickened. Remove from oven when cooked, adjust seasoning, garnish with parsley and serve.