Ingredients
- beef chuck roast/shoulder clod 1000.0 g
- red wine 750.0 ml
- Beef Stock, Cube 1.0 pcs
- Water 500.0 ml
- carrots 200.0 g
- onion 150.0 g
- garlic 15.0 g
- all-purpose flour 30.0 g
- unsalted butter 50.0 g
- dried thyme 1.0 tsp
- kosher salt 1.0 tsp
- ground black pepper 0.5 tsp
- bacon 150.0 g
- button mushrooms 250.0 g
- onion 200.0 g
- unsalted butter 20.0 g
- parsley 10.0 g
Cooking Instructions
Pat the raw beef chuck roast dry with paper towels to ensure a good sear; cube into 5cm pieces. SAFETY: Wash hands and all surfaces thoroughly after handling raw meat.
Peel and slice the carrots into rounds and roughly chop the aromatics (onion and garlic).
In a large heavy-bottomed pot, melt 50g butter over medium-high heat. Brown the beef cubes in batches until deep brown on all sides, then remove to a plate.
Add sliced carrots and onions to the same pot and sauté for 5 minutes. Stir in the garlic and dried thyme for 1 minute until fragrant.
Return the beef to the pot, sprinkle with all-purpose flour, and toss to coat. Cook for 2 minutes to toast the flour.
Pour in the red wine and 500ml water mixed with the beef bouillon cube. Ensure the liquid just covers the meat.
Cover the pot and simmer very gently on the stovetop for 2.5 to 3 hours, or until the beef is fork-tender. Skim off any excess fat from the surface periodically.
Slice the bacon into lardoons. Halve or quarter the mushrooms depending on size. Peel and prepare small pearl-sized onion chunks.
In a separate frying pan, cook the bacon over medium heat until crispy. Remove the bacon and set aside, keeping the rendered fat in the pan.
Add the mushrooms to the bacon fat and sauté over high heat until browned and tender. Set aside with the bacon.
In the same pan, melt 20g butter and add the pearl onions with a splash of water. Cover and simmer for 10 minutes until softened and glazed.
Once the beef stew is finished, stir the bacon, mushrooms, and glazed onions into the pot. Garnish with fresh chopped parsley before serving.