Ingredients

  • 8 slices thick-cut bacon, chopped
  • 1 (4 to 5lb) boneless chuck roast, cut into 1 – 1/2 inch cubes
  • 2 tsp. kosher salt
  • 1 -1/2 tsp ground black pepper
  • 1 Medium yellow onion, chopped
  • 1 stalk celery, chopped
  • 2 tbsp. tomato paste
  • 1/4 c. all-purpose flour
  • 6 cloves garlic, finely chopped.
  • 1 bottle of Red Wine
  • 1 bag frozen pearl onions (14.4 oz)
  • 1 Bay Leaf
  • 4 peeled carrots, cut into 1-inch pieces
  • 3 c. Beef Broth
  • 1 button mushroom, stem trimmed.
  • Mashed potatoes, to serve
  • chopped fresh parsley, to serve

Instructions

  • Preheat the oven to 325°F.
  • Place a large Dutch oven over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate, keeping the bacon drippings in the pot.
  • Pat the beef dry and season it with 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Increase the heat to medium-high and brown the beef, in batches, on all sides, 4 to 5 minutes per batch. Remove the meat to a plate set aside. If there is a lot of oil left, pour off all but 2 tablespoons, reserving the rest for the mushrooms.
  • Add the onion and celery to the pot, and cook until the vegetables are tender and golden, 2 to 3 minutes. Stir in the tomato paste, flour, garlic, the remaining 1/2 teaspoon of salt, and the remaining 1/2 teaspoon of pepper, and cook for another 1 to 2 minutes. Pour in the wine, whisking to combine, and bring to a boil. Add the pearl onions, thyme, bay leaf, and carrots. Return the beef and half of the bacon to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and place in the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
  • Meanwhile in a large skillet, melt 2 tablespoons of reserved cooking fat over medium heat. Add the mushrooms in one layer and cook, without moving, until golden, about 5 minutes. Flip them over and continue cooking until golden brown all over, 5 to 7 minutes more. Remove from the heat.
  • Skim off any excess fat from the top of the stew and stir in the sautéed mushrooms. Taste for salt. Serve the stew over mashed potatoes, topped with parsley and the remaining bacon.