"I can't think of a more perfect dish to make when it's cold out, and a great way to use up old red wine you might have any open. It can be served with potatoes, or any noodles you have on hand." — Gerald Addison, Co-Owner and Co-Executive Chef, Bammy's "It's is a worldwide-loved classic for a reason. You want to take your time cooking it, at least two hours in the oven at 350°F, and don't forget to drink a glass of wine or two while making it. This dish tastes better one day after making it, trust me, try it out.
- 3 pounds of chuck roast cut into 2-inch cubes
- Salt and pepper to season
- 6 strips of thick cut bacon
- 1 Tbsp vegetable oil
- 1 sliced onion
- 4-5 peeled and chopped carrots
- 3 cups burgundy
- ¼ cup all purpose flour
- 3 crushed cloves of garlic
- 1 Tbsp of chopped thyme
- 1 bay leaf
- 2-3 Tbsp tomato paste
- 1 pound pearl onions
- 1 Tbsp of vegetable oil
- 1 cup beef stock
- 2 Tbsp of butter
- 8 ounces mushrooms halved
- 1 tsp chopped thyme
- More salt and pepper to season
- Chopped parsley
- Season chuck roast with salt and pepper and set aside.
- In a large saucepan, bring 1½ quarts of water to a simmer. Chop bacon and place in simmering water to parboil for about 10 minutes. Strain bacon and toss to dry in strainer.
- Over medium heat, warm a tablespoon of vegetable oil. Saute the bacon for 2-3 minutes. Once brown and all the fat is rendered out, remove the bacon from the pan and place on a plate covered in a paper towel to absorb any remaining fat.
- Place seasoned chuck roast cubes into the remaining oil and bacon fat. Make sure not to overcrowd your beef. Cook until a nice golden brown on all sides and set aside on a plate covered with a paper towel.
- Preheat oven to 400°F.
- Add the onion and carrots to the saucepan. Saute in the remaining fat until softened. Remove from the pan and set aside.
- Using the burgundy, deglaze and get all the yummy burnt stuff off the bottom of the pan. Set aside.
- Place beef cubes into a dutch oven and toss with flour. Place in the preheated oven for about 10 minutes or until toasty. Remove from the oven and give them a little toss before returning to the oven for another 10 minutes.
- Once again, remove from the oven. Reduce the oven’s temperature to 325°F. Then, add vegetables, bacon, wine from the deglazed pan, and beef stock. Add garlic, thyme, bay leaf, and tomato paste. Mix and make sure everything is well incorporated.
- Place in oven and allow to braise for about 3 hours. Stir occasionally. While in the oven, prepare your mushrooms and onions.
- Place unpeeled pearl onions in a bowl. Cover in boiling water and then transfer onions to a bath of icy water to stop cooking. Pinch onion at stem and it should slip out of its skin. If not, remove skin with paring knife.
- Remove dutch oven from oven. Using a pair of tongs, remove beef and place aside. Strain the liquid into a large saucepan.
- Over medium-high heat, aggressively reduce the liquid until it is thick enough to coat the back of a spoon.
- Place a few pieces of beef, a couple of carrots, a healthy pile of the onions, a little pile of mushrooms, and a little pile of onions on a plate. Top with some sauce and freshly chopped parsley. Dig in and prepare to have your pants blown off.
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