Ingredients:

  • 3 lbs beef chuck roast, cut into 2-inch cubes
  • 750ml dry red wine
  • 2 carrots, sliced into thick rounds
  • 1 yellow onion, sliced
  • 2 cloves garlic, smashed
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 oz thick-cut bacon, cubed
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups beef bone broth
  • 1 tbsp cognac
  • 1 lb cremini mushrooms, quartered
  • 20 pearl onions, peeled
  • 2 tbsp unsalted butter
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the Dutch oven over medium-high heat and brown the bacon until crisp. Remove bacon with a slotted spoon, leaving the rendered fat in the pot.
  2. Pat beef cubes bone-dry. Sear the beef in batches until a deep mahogany crust forms on all sides. Remove and set aside.
  3. Sauté sliced carrots and onions in the remaining fat until slightly softened and golden.
  4. Stir in flour and cook for 2 minutes. Stir in tomato paste until it turns a brick-red color.
  5. Deglaze the pot by pouring in cognac and red wine, scraping all the browned bits (fond) from the bottom.
  6. Return the beef and bacon to the pot. Add beef broth and bay leaves.
  7. Cover with a tight lid and transfer to a 325°F (160°C) oven for 2 to 2.5 hours, or until the beef is fork-tender.
  8. While the beef rests, sauté pearl onions and mushrooms in butter until golden brown.
  9. Stir the sautéed vegetables into the stew and simmer on the stovetop for 5-10 minutes.
  10. Stir in fresh parsley and adjust salt and pepper to taste.