🟡
Medium
Ingredients
- 2 kg beef chuck, cut into 5cm cubes
- 200 g lardons or bacon, diced
- 3 carrots, cut into chunks
- 20 pearl onions, peeled
- 250 g mushrooms, halved
- 750 ml Burgundy wine (Pinot Noir)
- 500 ml beef stock
- 3 tbsp tomato paste
- 4 garlic cloves, minced
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 tbsp flour
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
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1Preheat oven to 160°C (320°F). In a large Dutch oven, cook lardons over medium heat until crispy, then set aside.
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2Pat beef dry and season with salt and pepper. In batches, brown beef in the hot bacon fat until deeply caramelized on all sides, about 3-4 minutes per batch. Remove and set aside.
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3In the same pot, sauté carrots, pearl onions, and mushrooms until lightly colored, about 5 minutes. Remove and set aside.
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4Add garlic and tomato paste to the pot, stir for 1 minute. Sprinkle flour over and stir to coat all ingredients.
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5Pour in Burgundy wine, scraping up browned bits from the bottom. Add beef stock, cooked beef, lardons, bay leaves, and thyme.
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6Bring to a simmer, then cover and transfer to the oven. Braise for 2 to 2.5 hours, stirring occasionally, until beef is very tender.
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7Add reserved vegetables and continue cooking for 30 minutes until vegetables are tender.
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8Remove bay leaves and thyme sprigs. Season to taste with salt and pepper. Serve in shallow bowls with crusty bread or egg noodles.