# What You'll Need:
→ Meats
01 - 3.3 lbs beef chuck, cut into 2-inch cubes
02 - 3.5 oz smoked bacon or pancetta, diced (optional)
→ Vegetables
03 - 9 oz wild mushrooms such as chanterelles, porcini, or cremini, cleaned and sliced
04 - 7 oz pearl onions, peeled
05 - 2 medium carrots, sliced
06 - 2 celery stalks, diced
07 - 1 large yellow onion, chopped
08 - 3 cloves garlic, minced
→ Liquids
09 - 25 fl oz dry red wine such as Burgundy or Pinot Noir
10 - 2 cups beef stock
11 - 2 tbsp tomato paste
→ Fats
12 - 3 tbsp olive oil
13 - 2 tbsp unsalted butter
→ Herbs & Spices
14 - 3 sprigs fresh thyme
15 - 2 bay leaves
16 - 1 tbsp fresh parsley, chopped for garnish
17 - Salt and black pepper to taste
→ Thickeners
18 - 2 tbsp all-purpose flour or gluten-free flour
# How to Prepare:
01 - Preheat the oven to 325°F.
02 - Pat the beef cubes dry with paper towels and season generously with salt and pepper.
03 - In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat. Sear the beef in batches until browned on all sides, approximately 3-4 minutes per batch. Transfer to a plate and set aside.
04 - If using bacon, add the diced bacon to the pot and cook until crisp, about 5 minutes. Remove and set aside with the beef.
05 - Add 1 tbsp olive oil to the pot. Sauté the chopped onion, carrots, and celery for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
06 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly.
07 - Stir in tomato paste, then pour in the red wine while scraping up any browned bits from the bottom of the pot with a wooden spoon.
08 - Add beef stock, thyme sprigs, and bay leaves. Return the seared beef and bacon to the pot. Bring to a simmer over medium heat.
09 - Cover the Dutch oven and transfer to the preheated oven. Braise for 2 hours until the beef is very tender.
10 - While the beef braises, heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Sauté the wild mushrooms until golden and any released liquid has evaporated, about 8-10 minutes. Transfer to a plate.
11 - In the same skillet, add pearl onions and cook until lightly caramelized, about 8 minutes. Set aside.
12 - After 2 hours, add the sautéed mushrooms and caramelized pearl onions to the Dutch oven. Continue braising uncovered for an additional 30 minutes to allow the sauce to thicken and flavors to meld.
13 - Remove bay leaves and thyme sprigs from the braising liquid. Adjust seasoning with salt and black pepper to taste.
14 - Serve hot, garnished with chopped fresh parsley.
