- 4 slices bacon (uncured if possible)
- 2 pounds beef chuck roast cut into one inch cubes and dried off
- 2 carrots
- 1 onion
- 1/2 tsp black pepper and ½ tsp salt
- 3 tbsp flour
- 2 1/2 cups of a dred wine
- 2 cups beef broth
- 2 tablespoon tomato paste
- 2 cloves garlic minced
- 8 sprigs thyme (divided)
- 3 bay leaves
- 6-7 ounces pearl or boiler onions or 1 lg onion
- 4 tablespoon olive oil
- 2 tbsp butter
- 1 lb white mushrooms
- 2 tablespoons butter
The beef in this wonderful dish can be made in a slow cooker or in the oven. If using a slow cooker make sure to dry the meat well and then sear the meat on all sides before putting into your slow cooker. Directions below are if you don’t have a slow cooker or prefer using stovetop and oven.
- Preheat the oven to 300°.
- Slice bacon into bite sized pieces. Put bacon into a large dutch oven (pan that can go on stove/oven and has a lid) Cook bacon until browned. Remove bacon with slotted spoon and place in large bowl.
- Cut beef into 1” cubes and pat dry with paper towel (won’t brown nicely if wet)
- Add 1 tbsp oil to the dutch oven and then add some of the meat. You want the meat to be in a single layer so will need to do batches. Brown the beef on all sides and transfer to the bowl with the bacon. Continue until all the beef has been browned.
- Add 1 tbsp olive oil to the pan. Add 1 onion diced into small pieces. Peel and slice carrots. Add onions and carrots to dutch oven. Brown them, stirring occasionally.
- Put beef and bacon back into the dutch oven and stir to combine all ingredients.
- Sprinkle flour over the beef and stir until the meat and vegetables are well coated. Stir the contents of the pot and continue to cook for an additional 8 minutes. (this will give the meat a nice crust).
- Add wine, enough beef stock to barely cover the meat, tomato paste, garlic, 5 thyme sprigs and 2 bay leaves. Cover the pot tightly with a lid and place in the oven for 4-5 hours or until the beef is tender.
- While the beef is cooking, prepare the onions and mushrooms in a separate small skillet or sauce pan.
- When beef is cooked, drain liquid into pan and heat to a low boil. Cook for 20 minutes or until reduced by half.
- In a large pan heat 1 tbsp butter and 1 tbsp olive oil over medium high heat. Add the onions and cook until they are lightly browned, about 3 minutes. Add 3 sprigs of thyme, 3 sprigs of parsley and 1 bay leaf and 1/2 cup of beef stock. Lower heat, cover and simmer for 30-40 minutes — until most of the liquid has evaporated. Transfer the onions to a bowl and set aside.
- In a large pan heat 1 tbsp butter and 1 tbsp olive oil. Add mushrooms. You want them to be in a single layer. You may need to cook in batches. Cook over medium high heat until well browned. Put mushrooms in bowl with onions.
- When the meat is done pour the onions and mushrooms into the dutch oven, stir, cover and cook an additional 10 minutes. For a thicker sauce pour liquid into a pot and boil until reduced by half and then pour back into dutch oven.
- Add chopped parley over the beef when serving.