Directions:
Preheat the oven to 325°F (160°C).
In a Dutch oven, cook the diced bacon over medium heat until crisp. Remove and set aside, leaving the bacon fat in the pot.
Season the beef cubes with salt and pepper. Brown them in the bacon fat in batches to avoid overcrowding. Remove browned beef and set aside.
In the same pot, sauté the chopped onion, sliced carrots, and minced garlic until softened, about 5 minutes.
Stir in the flour and cook for 2 minutes to form a roux.
Gradually add the red wine, beef stock, and tomato paste while stirring to combine. Add thyme sprigs and bay leaf. Return the beef and bacon to the pot, bringing the mixture to a simmer.
Cover the pot with a lid and place it in the oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
While the beef cooks, sauté the mushrooms and pearl onions in a skillet with a little olive oil until golden and tender.
Stir the cooked mushrooms and pearl onions into the stew just before serving. Remove thyme sprigs and bay leaf. Adjust seasoning with salt and pepper.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: Approximately 450 kcal per serving | Servings: 6
