From craving to table
Instructions
- 1
Preheat oven to 325°F (160°C).
- 2
In a large Dutch oven, cook the bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside.
- 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 chopped onion and carrots to the pot. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute more.
- 5
Stir in tomato paste and flour, coating the vegetables and beef. Return beef and bacon to the pot.
- 6
Pour in the wine and beef broth. Add bay leaf and thyme. Bring to a simmer, cover, and transfer to the oven.
- 7
Braise for 2 to 2.5 hours, until beef is very tender.
- 8
While beef cooks, sauté mushrooms and pearl onions in a skillet with a little olive oil until golden. Add to the casserole for the last 30 minutes of braising.
- 9
Discard thyme and bay leaf. Taste and adjust seasoning if needed. Garnish with chopped fresh parsley before serving.