Ingredients

3 lb. beef chuck, cut into 1” cubes

Kosher salt

Freshly ground black pepper

1 Tbsp. grapeseed (or vegetable) oil

1/2 lb. bacon, cut into ½” pieces

2 large carrots, peeled, sliced on bias into large chunks

1 large onion, chopped

4 cloves garlic, minced

2 tsp. tomato paste

3 Tbsp. all-purpose flour

3 cups dry red wine

2 cups low-sodium beef broth

1 bay leaf

3 sprigs thyme

4 Tbsp. butter

1/2 lb. pearl onions

1/2 lb. cremini mushrooms, halved

Freshly chopped parsley, for garnish

Instructions

Step 1: Preheat oven to 350°F. Season beef cubes with salt and pepper. In a large Dutch oven or ovenproof pot over medium heat, warm the oil. Add bacon pieces and cook, stirring occasionally, until crispy, about 6 minutes. Remove bacon and drain on paper towels.

Step 2: Increase heat to medium-high. Working in batches, add beef cubes in a single layer with space between pieces. Brown on all sides, about 10 minutes per batch. Remove browned beef and set aside.

Step 3: Reduce heat to medium and add carrots and chopped onion to the pot. If the pan looks very dark, add 1 tablespoon water and scrape the bottom with a wooden spoon to loosen browned bits. Season with salt and cook until softened, about 5 minutes. Stir in garlic and tomato paste, cooking until fragrant, about 30 seconds.

Step 4: Sprinkle flour over the vegetables and stir to coat. Add red wine, beef broth, bay leaf, and thyme. Return the beef and bacon to the pot. Cover with a tight-fitting lid and transfer to the oven. Bake until beef is very tender and sauce thickens slightly, about 1½ hours. Adjust seasoning with salt and pepper.

Step 5: While the beef cooks, prepare pearl onions and mushrooms. In a large skillet over medium heat, melt butter. Add pearl onions and mushrooms and cook, stirring occasionally, until golden and tender. Add water by the tablespoon if the pan gets dry.

Step 6: Serve the beef stew topped with the cooked pearl onions and mushrooms. Garnish with freshly chopped parsley for a bright finish.

Tips & Variations

Use a full-bodied dry red wine like Pinot Noir or Burgundy for the best flavor.

For a quicker version, use a pressure cooker to reduce cooking time dramatically.

Substitute cremini mushrooms with button or shiitake mushrooms if preferred.

To peel pearl onions easily, blanch them in boiling water for 1 minute, then transfer to ice water before removing skins.

FAQs

Can I use a different cut of beef?

Beef chuck is ideal because it becomes tender and flavorful when slow-cooked. Other stew cuts like brisket or short ribs can also work but may require slight adjustments to cooking time.

Do I need to peel the pearl onions?

Yes, peeling pearl onions improves the texture and presentation. Blanching them briefly in boiling water helps loosen the skins, making peeling easier.