- 2 lbs chuck roast, cubed (1 kg)
- 4-½ oz. bacon, (125 g)
- 12 pearl onions, peeled
- 2 oz. butter, (60 g)
- 1 tablespoon flour
- 1 tablespoon tomato paste
- 25 oz. red wine, (750 ml)
- 2 cloves garlic
- 1 lb carrots, sliced (500 g)
- Bouquet Garni
- 1 sprig thyme
- 1 bay leaf
- 2 sticks celery
- 4 sprigs parsley
ingredients
directions
1. Pre-heat oven to 160ºC (325ºF). Season the beef with salt and pepper. |
2. In a Dutch oven melt the butter and start to brown the bacon, add in the onions and brown a few minutes. Add the beef to the pot and brown for 30 minutes - there will be enough fat that you’ll almost be deep frying it. |
3. Remove the beef, onions, and bacon from the pot, skim out all but 1 Tbsp of fat and then stir in the flour. When the flour reaches a light brown, stir in the tomato paste and cook 2-3 more minutes. Slowly whisk in the wine, creating a smooth sauce. Add the garlic, carrots, bouquet garni, and return the beef, onions, and bacon to the pot. |
4. Cover and place in the oven for 4-5 hours. Check once or twice and add liquid if needed |
