Categories: Soup

Ingredients

• 1 tbsp. canola oil
• 2 1/2 lb. boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
• 2 tsp black pepper
• 1 1/2 tsp kosher salt
• 3 1/2 cups sliced yellow onions (from 2 onions)
• 1/2 lb. carrots (about 4 carrots), peeled and cut into 2-inch pieces
• 4 garlic cloves, smashed
• 28 oz. can whole plum tomatoes, undrained
• 2 cups dry red wine
• 2 cups beef broth
• 1 bunch fresh thyme, tied with kitchen twine
• 2 bay leaves
• Cooking spray
• 1 lb. cremini mushrooms, sliced
• 10 oz. frozen pearl onions, thawed
• 2 tbsp. red wine vinegar

Directions

1. Preheat oven to 275. Heat oil in a large Dutch oven over high. Sprinkle beef with pepper and salt. Add beef to Dutch oven in batches, and cook, stirring often, until browned on all sides, 8-10 minutes. Transfer browned beef to a plate. Set aside.

2. Reduce heat to medium-high. Add sliced onion and carrots to pan. Cook, stirring occasionally and scraping browned bits from bottom of pan, until onions begin to brown, about 10 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add tomatoes; use a wooden spoon to break them into chunks. Stir in wine, broth, thyme, bay leaves, and beef. Bring to a boil.

3. Cover pan. Transfer to oven, and bake at 275 until beef is tender, about 2 hours.

4. Meanwhile, spray a large nonstick skillet with cooking spray. Add mushrooms in 2 batches; cook over medium-high, stirring often, until browned, about 5 minutes. Stir mushrooms, pearl onions, and vinegar into beef mixture. Cook, uncovered, over medium-low, stirring occasionally, until pearl onions are tender, about 15 minutes. Remove from heat.

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