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Level
very easy
Prep Time
20 mins
Total Time
1 h
Serves
4-6

Ingredients

1
beef
kg
To taste,
salt and pepper
45
flour
ml
45
vegetable oil
ml
2
garlic
clove(s)
4
thyme
sprig(s)
1
bay leaf
500
beef broth
ml
375
red wine
ml
225
bacon
g
535
onion(s)
g
450
white mushrooms
g

Preparation

Step 1
Preheat oven to 180°C (350°F).
Step 2
Season beef cubes with salt and pepper and then dredge in flour.
Step 3
Heat oil in a Dutch oven over medium-high heat and brown beef cubes on all sides. Transfer beef to a plate and reserve. Add garlic to pan and fry for 2 minutes. Add thyme and bay leaf, and then pour in beef bouillon and red wine, scraping the bottom of the pan to remove browned bits.
Step 4
Return beef cubes to pan and bring to a boil. Cook beef in oven until it comes apart easily with a fork, about 1 hour and 30 minutes.
Step 5
In the meantime, in a skillet over low heat, cook bacon until it begins to brown, about 3 to 5 minutes. Remove from skillet and reserve in a large plate lined with paper towels.
Step 6
In the same skillet, brown pearl onions in the bacon fat over medium-high heat, for 3 to 5 minutes. Season with salt and pepper, and add to reserved bacon.
Step 7
Cook mushrooms in the same skillet over high heat for 3 to 5 minutes. Season with salt and pepper and add to reserved bacon and onions.
Step 8
Thirty minutes before beef is done, add reserved bacon, onions, and mushrooms to the pan. Season with salt and pepper to taste, and serve.