Ingredients
- 6 strips thick-cut bacon, chopped
- 2 1/2 lbs. flat-iron or tri-tip beef, cut into 1 1/2-inch cubes
- kosher salt and freshly ground black pepper
- 2 med. carrots, diced
- 2 med. onions, diced
- 1 sprig fresh thym
- 1 bay leaf
- 2 garlic cloves
- 1 sprig fresh parsley, plus more for garnish
- 1 4-inch piece celery stalk
- 3 tab. all-purpose flour
- 1 tab. tomato pase
- 1/2 cup brandy
- 2 cups burgundy, cotes du rhone or other dry red wine
- 2 cups beef broth
- 2 tab. unsalted butter
- 3/4 cup pearl onions, peeled
- 1 teas. sugar
- 1 cup quartered button mushrooms
Preparation
Step 1
Preheat the oven to 325. heat a 6 to 8 quart Dutch oven over med.-high heat; add the bacon and cook until lightly browned. Remove with a slotted spoon to a large plate, leaving the dripping in the pot.
Pat the beef dry with paper towels; season with salt and pepper. Add the beef to the pot in a single layer (do this in batches); sear for 3 to 5 minutes, turning to brown all over. Transfer with slotted spoon to the plate with the bacon.
Add the carrot and onions to the pot and cook until soften and slightly browned, 7 to 8 minutes. Season with salt and pepper. Meanwhile, make a "bouquet garni": Tie the thyme, bay leaf, garlic, parsley and celery together with twine (nestle the garlic in the celery stalk).
Return the bacon and beef to the pot. Add the flour and stir for a few minutes until the meat is coated. Stir in the tomato past. Add the brandy and cook until reduced by half, about 5 minutes Add the red wine; cook until reduced by half again. about 10 more minutes. Add the stock and bouquet garni; bring to a low boil. Stir gently, the cover and transfer to the oven; cook until the meat is tender and cooked through, stirring occasionally, about 1 hour 30 minutes.
Meanwhile, melt the butter in a med. skillet over med. heat. Add the pearl onions and cook until slightly softened, about 2 minutes. Add the sugar and 1/4 cup water; cook until water evaporates and the onions are browned, about 5 minutes. Add the mushrooms; cook until slightly softened and golden.
Remove the meat from the port with a slotted spoon. let the sit for a few minutes, the skim off the fat and discard. Return the meat to the pot. Add the pearl onions and mushrooms; heat through. Season with salt and pepper and garnish with parsley.