Ingredients
- 3 lb boneless beef chuck, cut into 2-inch pieces
- 6 oz thick-cut bacon, diced
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 large yellow onion, diced
- 2 carrots, sliced
- 4 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 3 cups dry red wine
- 2 cups low-sodium beef broth
- 1 tsp fresh thyme leaves
- 2 bay leaves
- 1 tbsp olive oil
- 8 oz cremini mushrooms, quartered
- 8 oz pearl onions, peeled
- 2 tbsp fresh parsley, chopped
Instructions
Preheat oven to 325F.
Pat beef thoroughly dry and season with salt and black pepper.
Cook diced bacon in a large Dutch oven over medium heat until browned and the fat has rendered.
Transfer bacon to a plate with a slotted spoon, leaving the rendered fat in the pot.
Increase heat to medium-high. Brown the beef in batches, leaving space between pieces so the meat sears rather than steams.
Transfer browned beef to a plate.
Reduce heat to medium. Add yellow onion and carrots and cook 5-7 minutes until beginning to soften.
Add garlic and tomato paste and cook approximately 1 minute.
Sprinkle flour over the vegetables and stir for another minute.
Slowly add red wine while scraping the browned fond from the bottom of the pot.
Add beef broth, thyme and bay leaves.
Return beef and bacon to the pot.
Bring to a gentle simmer.
Cover and transfer to the oven.
Braise approximately 2 to 2 1/2 hours, until the beef is very tender.
About 30 minutes before the beef is finished, heat olive oil in a skillet over medium-high heat.
Add mushrooms and pearl onions and cook until browned.
Stir mushrooms and pearl onions into the braise.
Continue cooking uncovered approximately 20-30 minutes until the sauce has reduced slightly.
Remove bay leaves.
Taste and adjust seasoning.
Finish with parsley and serve hot.
Nutrition per serving
620
Calories
42g
Protein
12g
Carbs
38g
Fat
