Ingredients:

  • 2 lbs (900 g) beef chuck, cut into 2-inch cubes
  • 4 oz (113 g) bacon or pancetta, diced
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 3 cloves garlic, minced
  • 1 lb (450 g) mushrooms, quartered
  • 2 tbsp (30 ml) tomato paste
  • 1 bottle (750 ml) red wine (preferably Burgundy or Merlot)
  • 2 cups (480 ml) beef broth
  • 1 tbsp (15 g) fresh thyme leaves
  • 2 bay leaves
  • Salt and pepper to taste
  • 3 tbsp (45 ml) vegetable oil
  • 2 tbsp (30 g) unsalted butter

Instructions:

  1. Preheat the oven to 325°F (163°C).
  2. Cook the bacon in your Dutch oven over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
  3. Sear the beef in batches in the bacon fat until browned on all sides. Remove and set aside with the bacon.
  4. Add diced onions and carrots; sauté until soft (about 5 minutes). Then add minced garlic and cook for another minute.
  5. Stir in tomato paste, then add wine to deglaze, scraping up browned bits.
  6. Return beef and bacon to the pot, add broth, thyme, bay leaves, salt, and pepper. Bring to a boil.
  7. Cover and transfer to the oven; simmer for 2-2.5 hours until beef is tender.
  8. In the last 30 minutes, add the quartered mushrooms and cook down.
  9. Remove from oven, discard bay leaves, and finish with butter for richness. Adjust seasoning as needed.