6 servings | 210 min
- 6 oz chunk of bacon, cut into small cubes
- 1 tbsp olive oil
- 3 lbs beef chuck, cut into 2-inch cubes
- 1 carrot, peeled and sliced
- 1 onion, peeled and sliced
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 2 tbsp flour
- 3 cups of red wine (a full-bodied young wine like Bordeaux or Burgundy or Chianti)
- 2 -3 cups beef stock (preferably homemade)
- 1 tbsp tomato paste
- 2 garlic cloves, mashed
- 1 sprig thyme (or 1/2 tsp dried thyme)
- 1 bay leaf, preferably fresh, crumbled
- blanched bacon rind
- 18 -24 white pearl onions, peeled
- 1 1⁄2 tbsp unsalted butter
- 1 1⁄2 tbsp olive oil
- 1⁄2 cup beef stock
- salt & fresh ground pepper, to taste
- a herb bouquet (4 sprigs parsley, 1⁄2 bay leaf, and ¼ tsp thyme tied in a cheesecloth)
- 1 lb mushroom, quartered
- 2 tbsp unsalted butter
- 1 tbsp oil
First, simmer the rind and the chopped bacon for 10 minutes, then drain, and dry thoroughly.
Set the oven to preheat to 450°F.
Fry the bacon in oil over moderate heat, until browned, about 2-3 minutes. Remove with a slotted spoon, but leave the rendered fat inside the casserole.
Pat dry the beef, then heat the fat in the casserole until very hot but still not smoking. Brown the beef in the fat, a few chunks at a time, then remove from the casserole with a slotted spoon.
Now, sauté the vegetables in the fat. Remove the vegetables with a slotted spoon, and discard of the fat.
Add the vegetables, the meat, and the bacon to the casserole dish, together with the flour.
Shake the casserole dish to coat the meat. Place the casserole in the middle of the oven. After four minutes have passed, toss the casserole again, and return to the oven for another four minutes.
Take the casserole out of the oven and lower the temperature to 325°F.
Pour in the wine and the stock, add the tomato paste, garlic, herbs, and bacon rind.
Cover with a lid, and place the casserole in the lower third of the oven. Simmer for 3-4 hours until the meat is meltingly tender.
MEANWHILE, PREPARE THE ONIONS AND THE MUSHROOMS.
Sauté the onions in hot oil and butter for 10 minutes over medium heat. Then, add the stock, season with salt and pepper, and add the herb bouquet. Simmer, covered, for about 40 to 50 minutes until tender. When done, take out the herb bouquet and set aside until ready to use.
Sauté the mushrooms in oil and butter for four to five minutes. Set aside until ready to use.
Strain the sauce from the casserole dish into a saucepan, then wash the casserole dish, and add the meat, bacon, and vegetables back to the pot. Arrange the mushrooms and the onions on top of the meat.
Skim the fat off the surface of the sauce, then simmer it for a minute or two, removing the fat that comes to the surface. The sauce is ready when it coats the back of the spoon. Adjust the consistency if needed, by either adding some stock or boiling the sauce for longer. Season to taste with salt and pepper if needed, then pour the sauce into the casserole. Cover with a lid, and simmer on the stovetop for two to three minutes.
Serve with boiled potatoes, or alternatively, noodles or rice.