Ingredients
- beef chuck roast/shoulder clod 1000.0 g
- bacon 150.0 g
- red wine 500.0 ml
- Beef Stock, Cube 1.0 pcs
- button mushrooms 250.0 g
- shallots 200.0 g
- carrots 200.0 g
- garlic 15.0 g
- all-purpose flour 30.0 g
- unsalted butter 30.0 g
- thyme 1.0 tsp
- salted butter 1.0 tsp
- ground black pepper 1.0 tsp
Cooking Instructions
Cut the beef chuck into 5cm cubes and pat dry with paper towels; safety: wash hands and surfaces after handling raw meat.
Dice the bacon, slice the carrots into rounds, peel the pearl onions, and mince the garlic.
In a large Dutch oven, cook the bacon over medium heat until crispy, then remove with a slotted spoon and keep the fat in the pot.
Sear the beef cubes in the bacon fat in batches until browned on all sides, then remove and set aside.
Sauté the carrots and sliced yellow onions in the same pot until softened, then stir in the garlic and flour for 2 minutes.
Pour in the red wine and beef stock (dissolved cube in 400ml water), scraping the bottom of the pot to release browned bits.
Add the beef, bacon, and thyme back to the pot; cover and simmer on low heat for 2.5 hours or until beef is tender.
In a separate pan, sauté mushrooms and pearl onions in butter until golden, then add them to the stew for the final 15 minutes.
Remove the thyme stems, season with salt and pepper to taste, and serve hot in deep bowls.