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Recipe

  • 1 lb pearl onions
  • 1/2 pound sliced bacon
  • 2 1/2 lbs beef stew meat or chuck roast, cut into 1 1/2 inch cubes
  • 2 tsp salt, plus more to taste
  • 1 1/2 tsp freshly ground black pepper
  • 1/2 tsp dried thyme
  • 2 tbsp all-purpose flour
  • 2 large carrots cut into 1/2 inch pieces
  • 4 cloves garlic, minced
  • 1 lb mushrooms, cut into 1/4 inch thick slices
  • 4 cups red wine
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1 tbsp chopped fresh parsley
  • Freshly cooked mashed potatoes. noodles or rice, for serving

Instructions

  1. Preheat oven to 350 degrees F. Place onions in a small baking dish. Add 1/2 cup water and cover with foil. Bake until tender, about 30 minutes. Drain and set aside.

  2. In a large dutch oven, cook bacon over medium heat until crisp. Remove bacon and set aside.

  3. Pat the beef dry with paper towels and season with salt, pepper and thyme. Sprinkle flour over the beef and toss to coat.

  4. Add the beef to the bacon fat in the dutch oven and cook over medium-high heat until browned on all sides, about 5 minutes. Transfer the beef to a plate.

  5. Add the sliced onions, and carrots to the pan and cook, stirring over medium heat until tender and crisp, add the garlic and cook for 30 secs. Remove the vegatbles to the side. Add the mushrooms and cook until tender, about 5 minutes.

  6. Add back in all ingredients set aside along with the wine, tomato paste, bay leaf. Bring to a boil, reduce heat to low and simmer, covered, until the beef is tender, about 1 1/2 hours.

  7. Bring to a simmer and cover tightly transferring to the oven. Cook for about 2 hours then add in the bacon and pearl onions. Bake for 1 more hour. Remove from oven and stir in the parsley. Season with salt and pepper to taste. Serve with mashed potatoes, noodles or rice.