Ingredients:

  • 2 lbs (900g) beef cubes, 1-inch (2.5 cm) cubes (chuck roast is ideal)
  • 1/4 cup (30g) all-purpose flour, seasoned with salt and freshly ground black pepper
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15g) unsalted butter
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 ounces (115g) thick-cut bacon, diced
  • 2 cloves garlic, minced
  • 1 tablespoon (15g) tomato paste
  • 1 (750ml) bottle dry red wine (Burgundy, Cabernet Sauvignon, or Merlot work well)
  • 2 cups (475ml) beef broth (low sodium preferred)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 8 ounces (225g) cremini mushrooms, quartered
  • 1 tablespoon (15g) cornstarch mixed with 2 tablespoons (30ml) cold water (for thickening, optional)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Toss beef cubes in seasoned flour until evenly coated.
  2. Heat olive oil and butter in the Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.
  3. Add bacon to the pot and cook until crisp. Remove bacon and set aside, leaving rendered fat in the pot. Sauté onion, carrots, and celery in the bacon fat until softened, about 5-7 minutes. Add garlic and tomato paste; cook for 1 minute more.
  4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add beef broth, bay leaf, thyme, and rosemary. Bring to a simmer.
  5. Return the seared beef to the pot. Reduce heat to low, cover, and simmer for 2 hours, or until the beef is fork-tender.
  6. Add the mushrooms to the pot. Simmer, uncovered, for another 20-30 minutes, or until the mushrooms are tender. If the sauce is too thin, whisk in the cornstarch slurry and simmer until thickened.
  7. Stir in the cooked bacon. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.