Ingredients

• 1.2 kg braising beef (chuck or cheek), cut into 5 cm cubes
• 200 g smoked bacon lardons
• 4 carrots, cut into chunks
• 300 g small pearl onions
• 250 g button mushrooms
• 4 g garlic cloves, crushed
• 750 ml Burgundy red wine
• 500 ml beef broth
• 3 c. à soupe flour
• 3 c. à soupe olive oil
• 3 c. à soupe butter
• 2 c. à soupe tomato paste
• 1 bouquet garni(thyme, bay leaf, parsley)
• 1 Salt and black pepper

Instructions

1. 1

   Marinate the beef in red wine with the bouquet garni for 12 hours in the refrigerator (optional but recommended).

2. 2

   Drain and pat dry the meat (reserve the wine). Flour the beef cubes. In a Dutch oven, heat the oil and sear the meat in small batches until browned. Set aside.

3. 3

   In the same Dutch oven, sauté the bacon lardons. Add the pearl onions and brown them. Add the garlic and tomato paste, cook for 2 minutes.

4. 4

   Return the meat. Pour in the wine (from the marinade or fresh) and the broth. Add the bouquet garni. Bring to a boil, then cover and bake at 160°C for 2h30 (or simmer over very low heat on the stovetop).

5. 5

   1 hour before the end, add the carrots. 30 minutes before the end, sauté the mushrooms in butter and add them.

6. 6

   If the sauce is too thin, remove the meat and vegetables, then reduce the sauce uncovered for 10-15 minutes.

7. 7

   Serve hot with mashed potatoes, fresh pasta, or celeriac purée.