Categories: Meals

Ingredients

• 2 1/4 to 2 1/2 lbs. beef chuck roast, trimmed
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp canola oil, divided
• 4 oz. bacon, chopped
• 3 large carrots, sliced diagonally
• 1 large yellow onion, chopped
• 3 tbsp all-purpose flour
• 1 tbsp tomato paste
• 2 garlic cloves, minced
• 750 mL bottle pinot noir, preferably Burgundy
• 2 cups beef broth
• 5 fresh parsley stems, plus chopped parsley for garnish
• 5 sprigs fresh thyme
• 1 bay leaf
• 14 oz. bag frozen pearl onions, thawed
• 8 oz. cremini mushrooms, halved or quartered if large

Directions

1. Cut beef into 1-inch cubes, pat dry and sprinkle with 1/2 tsp salt and black pepper.

2. Heat 1 tbsp oil in a large pot over medium heat. Add bacon and cook until crisp, 4 to 6 minutes. Use tongs or a slotted spoon to transfer to a plate.

3. Add half the beef to the pot; cook over medium-high heat, flipping once, until well browned, about 5 minutes. Transfer to the plate with the bacon. Repeat with the remaining beef, adjusting the heat as necessary.

4. Reduce heat to medium. Add carrots and chopped onion to the pot; cook, stirring occasionally, until tender-crisp, about 5 minutes. Stir in flour, tomato paste, garlic and the remaining 1/2 tsp salt and 1/4 tsp pepper; cook for 1 minute. Add wine and broth; cook, scraping up any browned bits, until the mixture comes to a boil. Tie parsley stems, thyme and bay leaf together with kitchen string; add the bouquet garni to the pot along with the bacon, beef, and any accumulated juices. Reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the beef is very tender, 1 to 1 1/2 hours.

5. About 20 minutes before serving, heat the remaining 1 tbsp oil in a large nonstick skillet over medium-high heat. Add pearl onions; cook, stirring occasionally, until starting to brown, about 8 minutes. Add mushrooms; cook, stirring occasionally, until the veggies are well browned, 6 to 8 minutes more.

6. Discard the bouquet garni. Serve the stew topped with the mushrooms and onions and sprinkle with chopped parsley.

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