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1. Prep the Beef
Season the beef cubes with salt and pepper. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
2. Cook the Bacon and Vegetables
In the same Dutch oven, cook the diced bacon until crispy. Remove with a slotted spoon and set aside. Add the chopped onion and sliced carrots to the pot, cooking until softened. Add the minced garlic and cook for another minute.
3. Deglaze and Simmer
Sprinkle the flour over the vegetables and stir well to combine. Gradually pour in the red wine, whisking constantly to prevent lumps. Add the beef broth, tomato paste, thyme, and bay leaves. Bring the mixture to a boil.
4. Add Beef and Simmer
Return the seared beef and cooked bacon to the pot. Reduce the heat to low, cover, and let simmer for 2 hours, or until the beef is tender.
5. Cook the Mushrooms and Pearl Onions
In a large skillet, heat the remaining tablespoon of olive oil. Sauté the pearl onions and mushrooms until golden brown. Add them to the Dutch oven during the last 30 minutes of cooking.
6. Final Touches and Serve
Remove the bay leaves from the stew. Taste and adjust seasoning with salt and pepper if necessary. Garnish with fresh parsley before serving.
Tips and Tricks
- Wine Selection: Use a good quality Burgundy or any dry red wine you enjoy drinking.
- Thickening: If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last 10 minutes of cooking.
- Make-Ahead: This dish tastes even better the next day, making it perfect for preparing in advance.
FAQ
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