How to make it
8 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 325°F (163°C).
In a large Dutch oven, sauté the bacon lardons
In a large Dutch oven, sauté the bacon lardons over medium heat until crisp. Remove with a slotted spoon and set aside.
8 minDry the beef cubes
Dry the beef cubes with paper towels and sear them in the remaining bacon fat until browned on all sides. Do this in batches to avoid crowding. Remove and set aside.
15 minIn the same pot, sauté the sliced carrots and onions
In the same pot, sauté the sliced carrots and onions until softened. Add the minced garlic for the last minute.
10 minReturn the beef and bacon
Return the beef and bacon to the pot. Sprinkle with flour and toss to coat. Cook for 2 minutes to toast the flour.
2 minStir in the tomato paste
Stir in the tomato paste, then pour in the red wine and enough beef stock to just cover the meat. Bring to a simmer on the stove.
5 minCover the Dutch oven
Cover the Dutch oven and place it in the preheated oven. Bake for 2 to 2.5 hours, or until the beef is fork-tender.
2 hr 30 minWhile the beef is braising, sauté the pearl onions and mushrooms
While the beef is braising, sauté the pearl onions and mushrooms in butter until golden. Stir them into the stew for the final 15 minutes of cooking.
15 min
A little kitchen wisdom
Traditional recipes call for a Burgundy wine like Pinot Noir. For the best flavor, brown the beef in small batches to ensure a proper sear rather than steaming the meat.
