Ingredients
Equipment
Method
Step‑By‑Step Instructions
- Pat the beef cubes dry with paper towels, season with salt and black pepper, and allow them to rest at room temperature for about 2 hours.
- In a large Dutch oven, cook the lardons over medium heat until crispy, about 5–7 minutes. Remove and set aside, leaving the fat in the pot.
- Increase heat to medium-high, add beef in batches, and sear for 3–4 minutes per side until browned. Transfer to a plate.
- Lower heat to medium, add butter, and melt. Add garlic, pearl onions, carrots, thyme, and bay leaves, cooking for 5–6 minutes until soft.
- Return beef and bacon to the pot, stir, and add tomato paste and flour, mixing until flour is no longer visible.
- Pour in red wine and beef broth until meat is just covered. Bring to a gentle simmer over medium heat.
- Cover and transfer to a preheated oven at 325°F. Cook for 1.5 hours.
- Sauté the cremini mushrooms in a separate pan until golden brown, about 5 minutes. Add to the stew and stir.
- Continue cooking uncovered for an additional 30 minutes, then let the stew rest for 15 minutes before serving.
Nutrition
Notes
Enhance flavors by refrigerating overnight before serving. Use quality ingredients for best results.