Ingredients:
5 strips bacon, cut into 1" pieces
3 1/2 lbs beef chuck, cut into 2" pieces
4 tablespoons unsalted butter, divided
1 yellow onion, chopped
8 small baby potatoes
3 large carrots, peeled and chopped
5 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 cups beef stock (instead of wine)
1 tablespoon Better than Bouillon beef bouillon
2 sprigs fresh thyme
2 bay leaves, dried or fresh
10 oz frozen pearl onions, defrosted and drained
16 oz cremini mushrooms, quartered
Kosher salt
Freshly cracked pepper
Directions:
Preheat an oven to 350 F.
Render the bacon in a Dutch oven over medium-low heat until browned. Remove with a slotted spoon to a bowl.
Season beef with salt and pepper, increase heat to medium-high, and sear until browned. Remove beef from the pan.
Add 2 tablespoons butter to the pot. Sauté onions, small baby potatoes and carrots for 2-3 minutes, add garlic, cook for another minute. Stir in tomato paste for 2-3 minutes until darkened.
Sprinkle flour over the vegetables, stir to incorporate, and cook for 2-3 minutes.
Add beef stock and bouillon, scraping up any browned bits. Return beef and bacon to the pot with thyme and bay leaves, and simmer.
Cover and transfer to the oven. Cook for 2 1/2 hours.
Sauté mushrooms and pearl onions in remaining butter, season, and add to the pot. Cook for another 45-60 minutes until beef is tender.
Prep Time: 30 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 4 hours | Kcal: 650 | Servings: 6