Serves 1
Directions
- 1Season beef with salt and pepper.
- 2Sear the beef until browned, then remove it from the pan.
- 3Render bacon until crisp.
- 4Remove the bacon, keeping the fat in the pot.
- 5Sauté onions and carrots in the same pot.
- 6Add tomato paste and cook briefly.
- 7Deglaze with red wine, then add beef stock.
- 8Return the beef and bacon to the pot.
- 9Add rosemary, thyme, and bay leaves.
- 10Peel and chop the mushrooms.
- 11Blanch the pearl onions.
- 12Peel the blanched pearl onions.
- 13Separately roast the mushrooms and pearl onions in oil, salt, and pepper.
- 14Add the roasted mushrooms and pearl onions halfway through the braise, which is about 1.5 to 2 hours into cooking.
Ingredients
- 2 lbs beef chuck
- 1 lb double-smoked bacon
- 2 onions
- 2 carrots
- 2 tbsp tomato paste
- 2 cups red wine
- 3 cups beef stock
- 2 sprigs rosemary
- 3 sprigs thyme
- 2 bay leaves
- 1.5 cups mushrooms
- 1 cup pearl onions
- to taste salt
- to taste black pepper
- as needed oil
Equipment
cutting boardknifepantongsladlesmall potspoon
Tips
- Serve hot, ideally over mashed potatoes.
- Continue cooking until beef is tender and sauce is rich.
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