Ingredients:

  • 3 lbs (1.36 kg) beef chuck, cut into 1-inch cubes
  • 2 tbsp (30 ml) olive oil
  • 1 tsp (5 g) salt
  • ½ tsp (2.5 g) black pepper
  • 2 tbsp (16 g) all-purpose flour
  • 6 oz (170 g) bacon, cut into lardons (thick strips)
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 lb (454 g) cremini mushrooms, quartered
  • 1 tbsp fresh thyme leaves, chopped
  • 1 bay leaf
  • 1 (750 ml) bottle dry red wine (Burgundy or Pinot Noir recommended)
  • 2 cups (473 ml) beef broth
  • 2 tbsp (30 ml) brandy (optional)

Instructions:

  1. Toss beef with salt and pepper, then cover with 1/2 bottle of red wine. Marinade in fridge for 30 minutes.
  2. Cook bacon in the Dutch oven over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
  3. Pat the beef dry with paper towels. Dredge beef in flour, shaking off excess. Brown the beef in batches in the bacon fat, being careful not to overcrowd the pot. Remove beef and set aside.
  4. Add onion, carrots, and celery to the pot and sauté until softened and slightly caramelized, about 8-10 minutes. Add garlic and tomato paste, cooking for another minute until fragrant.
  5. Pour in the brandy (if using) and scrape up any browned bits from the bottom of the pot (deglaze). Cook until the brandy is almost evaporated.
  6. Add the mushrooms, thyme, bay leaf, remaining red wine, and beef broth to the pot. Bring to a simmer.
  7. Return the beef and bacon to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 3-3.5 hours, or until the beef is fork-tender.
  8. Remove the bay leaf. Season with salt and pepper to taste. Serve hot.