From craving to table
Instructions
- 1
Preheat oven to 325°F (165°C).
- 2
In a large Dutch oven, cook diced bacon over medium heat until crisp. Remove bacon and set aside, leaving rendered fat in the pot.
- 3
Pat beef cubes dry with paper towels, season with salt and pepper, and brown in batches in the bacon fat and olive oil. Remove browned beef and set aside.
- 4
Add diced onion and carrots to the pot, sautéing for 5 minutes until softened. Stir in garlic and tomato paste, cooking for 1 minute.
- 5
Sprinkle flour over the vegetables, stirring well to coat and cook for another minute.
- 6
Return beef and bacon to the pot. Pour in red wine and beef stock, scraping up any browned bits from the bottom.
- 7
Add bouquet garni, cover, and bring to a simmer. Transfer to the oven and cook for 2 hours.
- 8
After 2 hours, add mushrooms and pearl onions to the pot, stir, and return to the oven for an additional 30 minutes or until beef is fork-tender.
- 9
Remove bouquet garni. Adjust seasoning with salt and pepper as needed.
- 10
Serve hot, garnished with chopped parsley.