Prep time20 minutes
Cook Time2 hours 25 minutes
Dutch Oven: Milo Classic Dutch Oven
6 tablespoons vegetable oil
4 oz pancetta or bacon, diced
2 pounds beef chuck, cut into 1 inch cubes
1 onion, diced
3 carrots, peeled cut into 1 inch rounds
4 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons brandy
1 cup dry red wine, such as pinot noir
2 cups chicken stock
2 bay leaves
1 bunch thyme
2 cups cremini mushrooms, quartered
2 cups pearl onions
3 tablespoons parsley, chopped
Preheat oven to 350°F (175°C).
Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Add pancetta or bacon stirring occasionally until lightly browned. Remove with a slotted spoon onto a paper towel.
Season beef all over with salt and pepper. Add beef to the Dutch oven cooking in batches until browned on all sides. Remove to a plate.
Add diced onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute. Add carrots and tomato paste and cook until caramelized, about 2 minutes.
Deglaze the pan with brandy scraping up all of the brown bits from the bottom of the pot. Add wine, stock, bay leaves, and thyme. Bring to a simmer, cover and move to the oven to braise for 1 ½ to 2 hours or until beef is tender.
Heat 2 tablespoons of oil in a large sauté pan over medium heat. Add mushrooms and cook until browned and tender, about 5-6 minutes. Season with salt and pepper and remove to a bowl and set aside.
Add remaining oil and add pearl onions. Season with salt and pepper and cook until lightly browned and caramelized, about 6-8 minutes. Remove and add to bowl with mushrooms.
Remove Dutch oven from oven and stir in mushrooms, pearl onions and pancetta or bacon. Garnish with parsley and serve with a toasted baguette.