Ingredients

• Beef chuck 1.2 kg
• Smoked bacon lardons 150 g
• Olive oil 2 tbsp
• Onion 1 large (150 g)
• Carrots 2 medium (200 g)
• Garlic 3 cloves
• All-purpose flour 20 g
• Tomato paste 1 tbsp
• Dry red wine, such as Pinot Noir 750 ml
• Beef stock 500 ml
• Fresh thyme and bay leaves 4 sprigs and 2 leaves
• Pearl onions, peeled 250 g
• Button mushrooms 300 g
• Salt and black pepper to taste

Instructions

1. 1

   Heat the oven to 160C. Pat the beef dry, cut it into 5 cm cubes and season with salt and pepper.

2. 2

   In a large ovenproof casserole, fry the bacon over medium heat for 6-8 minutes, until browned, then lift it out and leave the fat in the pan.

3. 3

   Add 1 tbsp of the oil and brown the beef in batches over high heat, 5-6 minutes per batch, then set it aside with the bacon.

4. 4

   Lower the heat, cook the chopped onion and sliced carrots for 5 minutes, stir in the garlic and tomato paste for 1 minute, return the meat and bacon, sprinkle over the flour and stir for 2 minutes.

5. 5

   Pour in the wine and stock, add the thyme and bay leaves, bring to a simmer, cover and braise in the oven for 150-180 minutes, until the beef is very tender.

6. 6

   About 20 minutes before the end, brown the pearl onions and quartered mushrooms in a frying pan with the remaining 1 tbsp of oil for 8-10 minutes, then stir them into the casserole.

7. 7

   Remove the herbs, simmer the sauce on the stove for 10 minutes if it needs thickening, and adjust the seasoning before serving.