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
– 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
INSTRUCTIONS:
1. Preheat your oven to 350°F.
2. In a Dutch oven, render the bacon over medium-low heat until browned. Remove the bacon with a slotted spoon and set aside in a bowl.
3. Season the beef with kosher salt and freshly cracked pepper. Increase the heat to medium-high and sear the beef chunks until browned. Remove the beef from the pan.
4. Add 2 tablespoons of unsalted butter to the pot. Sauté the chopped onions, baby potatoes, and carrots for about 2-3 minutes. Add the minced garlic and cook for an additional minute. Mix in the tomato paste and let it cook for 2-3 minutes until it darkens.
5. Sprinkle the all-purpose flour over the sautéed vegetables, stir well to combine, and allow it to cook for another 2-3 minutes.
6. Pour in the beef stock along with the Better than Bouillon beef bouillon, making sure to scrape up any browned bits from the bottom of the pot. Return the seared beef and rendered bacon to the pot, adding the sprigs of thyme and bay leaves. Allow the mixture to simmer.
7. Cover the pot and transfer it to the preheated oven. Let it cook for 2 1/2 hours.
8. In a separate skillet, sauté the quartered cremini mushrooms and pearl onions in the remaining butter until cooked through. Season them to taste, then add them to the pot with the stew. Let everything cook for an additional 45-60 minutes, or until the beef is tender. Enjoy your hearty meal!
