Ingredients:

  • 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
  • 3 tablespoons (45 ml) olive oil
  • 150 g (5 oz) bacon, diced
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons (30 g) tomato paste
  • 750 ml (3 cups) red wine (preferably Burgundy)
  • 2 cups (500 ml) beef broth
  • 1 bouquet garni (a bundle of herbs, e.g., thyme and bay leaf)
  • 200 g (7 oz) pearl onions, peeled
  • 250 g (9 oz) mushrooms, quartered
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. In a large bowl, combine beef cubes with red wine, bay leaf, and thyme. Refrigerate for at least 30 minutes, ideally overnight.
  2. Dice bacon, chop onion, slice carrots, and quarter mushrooms.
  3. Heat olive oil in a Dutch oven over medium heat. Add diced bacon and cook until crispy. Remove and set aside.
  4. In the same pot, remove excess fat and brown the marinated beef in batches. Season with salt and pepper.
  5. Add onions and carrots to the pot; sauté until softened. Stir in garlic and tomato paste; cook for another minute.
  6. Return the beef and bacon to the pot. Add broth and bouquet garni. Bring to a simmer, then cover and cook on low heat for about 1.5 hours.
  7. Stir in pearl onions and mushrooms; continue to cook for another 30 minutes, uncovered, until the beef is tender.
  8. Remove bouquet garni, and serve hot with bread or over mashed potatoes.