– Onion – Carrot – Bacon – Chuck beef – Olive oil – Salt – Pepper – Flour – Garlic – Red wine – Beef stock – Tomato paste – Thyme – Bay leaves – Onions – White mushrooms – Unsalted butter – Parsley
Preheat oven to 450°F. Warm your Dutch Oven. Cook bacon until it is just starting to brown. Remove from pot.
Add oil to the pot and brown beef chuck roast on all sides in batches, then remove and set aside.
Add onion and carrot. Cook until the onions are just soft. Remove excess fat and add oil as necessary if they brown too quickly.
Return beef and bacon, season with salt and pepper. Sprinkle over flour, and stir. Place the Dutch Oven in the oven for 4 minutes.
Remove, stir and place back in the oven for 4 minutes. Reduce to 325°F. 1. Add garlic, wine, beef stock, and tomato paste. Stir gently.
Add bay leaves and thyme, then cover and roast in the oven for 3 to 4 hours.
In the last hour, melt butter in a skillet and brown the onions.
Brown for a few minutes, then add beef stock. Put back on the heat with parsley, thyme, and a bay leaf, and cook for 30-40 minutes.
Remover herbs and onions. Add butter and oil. Add the mushrooms and toss to coat in the butter. Cook until they begin to brown
Once the beef is tender, remove the pot from the oven. Add pearl onions and mushrooms, and mix through. Enjoy!