Ingredients:
2½ lbs beef chuck roast, cut into 2-inch cubes
6 slices thick-cut bacon, chopped
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons all-purpose flour
1 large yellow onion, diced
3 carrots, peeled and sliced
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine (such as Pinot Noir or Burgundy)
2 cups beef stock
1 tablespoon Worcestershire sauce
2 teaspoons fresh thyme leaves
2 bay leaves
8 oz cremini mushrooms, halved
12 oz pearl onions, peeled
2 tablespoons butter
2 tablespoons chopped fresh parsley
Directions:
Pat the beef dry with paper towels and season with salt and pepper.
In a large Dutch oven over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
Sear the beef in batches until browned on all sides. Remove and set aside.
Add the olive oil if needed, then sauté the diced onion and carrots for 5 minutes until softened.
Stir in the garlic and tomato paste and cook for 1 minute.
Sprinkle the flour over the vegetables and stir well to coat.
Slowly pour in the red wine while scraping up the browned bits from the bottom of the pot.
Stir in the beef stock, Worcestershire sauce, thyme, bay leaves, cooked bacon, and browned beef.
Bring to a gentle simmer, cover, and cook over low heat for 2½ to 3 hours until the beef is tender.
During the final 30 minutes, sauté the mushrooms and pearl onions in butter until lightly browned, then stir them into the stew.
Remove the bay leaves, garnish with fresh parsley, and serve with mashed potatoes, buttered noodles, or crusty bread.
Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time: 3 hours 25 minutes
Kcal: 610 kcal | Servings: 6 servings