The Meat and Aromatics

• 3 lbs beef chuck (cut into 2-inch cubes and patted dry)
• 6 oz thick-cut bacon (sliced into lardons (small strips))
• 2 large carrots (sliced into 1-inch rounds)
• 1 large yellow onion (sliced)
• 3 cloves garlic (minced)
• 2 tbsp all-purpose flour (for thickening)

Braising Liquid and Herbs

• 3 cups dry red wine (preferably a Burgundy or Pinot Noir)
• 2 cups beef stock (unsalted or low-sodium)
• 1 tbsp tomato paste (high quality)
• 1 tsp fresh thyme (leaves only)
• 2 bay leaves (dried)
• to taste salt and black pepper (freshly cracked)

The Traditional Garnish

• 1 lb cremini mushrooms (quartered)
• 15-20 pearl onions (peeled)
• 2 tbsp unsalted butter (for sautéing)
• 2 tbsp fresh parsley (chopped for garnish)

Step 1: Render the Bacon

In a large Dutch oven or heavy-bottomed pot, sauté the bacon lardons over medium heat until golden brown and crisp. Use a slotted spoon to remove the bacon and set aside on a paper towel, leaving the rendered fat in the pot.

Step 2: Sear the Beef

Increase heat to medium-high. Season the beef cubes generously with salt and pepper. Working in batches to avoid crowding, sear the beef in the bacon fat until deeply browned on all sides. Remove beef and set aside with the bacon.

Step 3: Sauté Aromatics and Flour

In the same pot, add the sliced onion and carrots. Cook for 5 minutes until slightly softened. Stir in the minced garlic and cook for 1 minute. Sprinkle the flour over the vegetables and toss for 2 minutes to cook out the raw flour taste.

Step 4: Deglaze and Simmer

Return the beef and bacon to the pot. Pour in the red wine and beef stock until the meat is just covered. Stir in the tomato paste, thyme, and bay leaves. Bring to a gentle simmer, then cover with a tight-fitting lid. Transfer to a preheated oven at 325°F (165°C) or simmer on the lowest stove setting.

Step 5: Prepare the Garnish

While the beef is braising, heat butter in a separate skillet. Sauté the pearl onions and mushrooms until golden brown and tender. About 15 minutes before the stew is finished, stir these into the Dutch oven.

Step 6: Finishing Touches

Remove the bay leaves. Taste the sauce and adjust seasoning with salt and pepper if needed. If the sauce is too thin, simmer uncovered for a few minutes to reduce. Garnish with fresh parsley before serving.