- 4 pounds beef chuck, cut into 1-inch chunks
- 1 large onion, quartered
- 2 carrots, peeled and halved
- 2 ribs celery, halved
- 5 cloves garlic, smashed
- 1 (750 ml) bottle red wine
- 3 fresh bay leaves
- Extra-virgin olive oil, to coat pan
- Kosher salt
- 1/2 cup all-purpose flour
- 8 ounces slab bacon, cut into lardons
- 1 large onion, cut into 1/4-inch dice
- 2 carrots, cut into 1/4-inch dice
- 2 ribs celery, cut into 1/4-inch dice
- 2 cloves garlic, finely chopped
- 1/4 cup tomato paste
- 2 cups red wine (reserved marinade)
- 3 to 4 cups beef stock, plus more as needed
- 3 bay leaves
- 1 bundle fresh thyme
- 1 pound cremini mushrooms, quartered
- 1 pound red bliss potatoes, quartered
- 1/2 bunch fresh chives, finely chopped, for garnish
Cook's Note: This is a really important step, it makes a huge flavor difference.
For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the wine and discard, but reserving the wine.
Preheat the oven to 350 degrees F.
Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Season the beef generously with salt and toss with flour. Add the flour-coated beef to the hot pan, but be sure not to crowd the pan, so you will need to work in batches. Cook's Note: Do not flour the beef until you're ready to brown it.
Brown the meat well on all sides and remove from the pan to a sheet tray.
Add the bacon and cook until it gets brown and crispy. Toss in the onions, carrots, celery, and season with salt. Cook the mixture for 8 to10 minutes or until the mixture starts to soften and become very aromatic. Add in the garlic and cook for 2 to 3 more minutes. Add the tomato paste and cook for 1 to 2 minutes.
Add 2 cups reserved wine and the beef. Stir to combine and cook until the wine has reduced by 1/2. Add the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Season with salt, if needed. Bring the liquid to a boil, cover the pot and put in the preheated oven.
Cook the beef 2 hours, checking occasionally to add more stock, if needed. During the last 30 minutes of cooking time, add the mushrooms, potatoes, and more stock, if needed.