Ingredients:

  • 3 lbs (1.36 kg) beef chuck, cut into 1 1/2-inch cubes
  • 2 tbsp (30 ml) olive oil
  • 1 tsp salt (5 ml), plus more to taste
  • 1/2 tsp black pepper (2.5 ml), plus more to taste
  • 2 tbsp (25 g) all-purpose flour
  • 4 oz (113 g) bacon, cut into lardons or diced
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml) tomato paste
  • 1 bottle (750 ml) dry red Burgundy wine (or Pinot Noir)
  • 2 cups (473 ml) beef broth
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tsp dried thyme (5 ml)
  • 1 bay leaf
  • 8 oz (227 g) cremini mushrooms, quartered
  • 1 lb small boiling potatoes (250g), quartered, halved, or left whole depending on size
  • 2 tbsp (30 g) unsalted butter
  • 2 tbsp (15 g) chopped fresh parsley, for garnish

Instructions:

  1. Pat the beef dry with paper towels. Season with salt and pepper. Dredge in flour, shaking off excess.
  2. Heat olive oil in a Dutch oven or large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Remove from pot and set aside.
  3. In the same pot, cook bacon over medium heat until crispy. Remove bacon and set aside, reserving bacon fat in the pot.
  4. Add onion, carrots, and celery to the pot and cook in the bacon fat until softened, about 8-10 minutes. Add garlic and tomato paste; cook for 1 minute more.
  5. Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for a few minutes to reduce slightly. Add beef broth, Worcestershire sauce, thyme, and bay leaf.
  6. Return the beef and bacon to the pot. Bring to a simmer, then cover tightly and transfer to a preheated oven at 325°F (160°C). Braise for 3 to 3.5 hours, or until the beef is fork-tender.
  7. While the beef is braising, sauté the mushrooms in butter in a separate skillet until browned and softened. About 30 minutes before the end of braising time add potatoes.
  8. Remove the bay leaf. Add sautéed mushrooms, and the cooked potatoes to the Dutch oven. Simmer uncovered on the stovetop for 15 minutes to allow the flavors to meld.
  9. Garnish with fresh parsley and serve hot.