Ingredients
Scale
- 2 lb beef chuck, cut into 1.5-inch cubes
- 6 slices thick-cut bacon, diced
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 4 cloves garlic, minced
- 2 cups dry red wine
- 2 cups beef stock
- 1 lb cremini mushrooms, halved
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a Dutch oven over medium heat, cook bacon until crispy; remove and set aside.
- Season beef with salt and pepper; brown in the bacon fat until seared. Remove and set aside.
- Sauté onion and carrots in the same pot until softened; add garlic and tomato paste; cook for an additional minute.
- Sprinkle flour over vegetables; stir for 1–2 minutes.
- Gradually pour in red wine while scraping browned bits from the pot; add beef stock, bay leaf, thyme, then return beef and bacon.
- Cover and bake for about 2.5 hours.
- In a separate skillet, sauté mushrooms and pearl onions in butter and olive oil until golden brown.
- Add sautéed vegetables to the stew during the final 30 minutes of baking.
- Adjust seasoning before serving.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg