Beef Braised in Red Wine with Mushrooms and Pearl Onions

Beef Braised in Red Wine with Mushrooms and Pearl Onions

This is the long, patient braise that made a generation of home cooks believe they could pull off something worthy of a Paris bistro. Good stewing beef, a bottle of red wine, and a slow oven do almost all the work; you just have to believe it's worth the afternoon. Make it a day ahead if you can — it is even better the second day.

You need

• 6 ounces (170 g) bacon, cut into lardons (small strips)
• 3 pounds (1.4 kg) beef chuck, cut into 2-inch (5 cm) cubes
• 1 carrot, sliced
• 1 onion, sliced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons flour
• 3 cups (710 ml) full-bodied red wine, such as Burgundy or Cotes du Rhone
• 2 to 3 cups (475-710 ml) beef stock, more as needed
• 1 tablespoon tomato paste
• 2 cloves garlic, mashed
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 18 to 24 small pearl onions, peeled
• 1 tablespoon butter, plus more for sauteing
• 1/2 pound (225 g) fresh mushrooms, quartered if large
• salt and pepper to taste
• chopped fresh parsley, to finish

Method

1. Preheat the oven to 450°F (230°C).
2. Simmer the bacon lardons in 1 1/2 cups of water for 10 minutes, then drain and pat dry. This removes excess smokiness and salt.
3. In a heavy ovenproof pot (a Dutch oven is ideal), saute the bacon in a tablespoon of oil over medium heat until lightly browned, about 3 minutes. Remove with a slotted spoon and set aside.
4. Dry the beef cubes well with paper towels (wet beef won't brown). Brown them in batches in the hot fat left in the pot, a single layer at a time, until deeply colored on all sides, about 3 minutes per batch. Set the beef aside with the bacon.
5. In the same pot, brown the sliced carrot and onion, about 2 minutes. Pour off excess fat.
6. Return the beef and bacon to the pot. Sprinkle with the salt, pepper, and flour, and toss to coat evenly.
7. Set the uncovered pot in the hot oven for 4 minutes, toss the beef, then another 4 minutes. This browns the flour and starts building the sauce's base; the beef should look lightly crusted, not burnt.
8. Remove the pot and reduce the oven temperature to 325°F (165°C).
9. Add the wine and enough beef stock to just cover the meat. Stir in the tomato paste, garlic, thyme and bay leaf. Bring to a simmer on the stovetop.
10. Cover and set in the oven. Braise for 2 1/2 to 3 hours, until a cube of beef is fork-tender and offers no resistance when pierced.
11. While the beef braises, prepare the onions: brown the peeled pearl onions in 1 tablespoon butter over medium heat, about 10 minutes, then add 1/2 cup stock, cover, and simmer 30-40 minutes until fully tender. Set aside.
12. Saute the quartered mushrooms in a little more butter over fairly high heat for 4-5 minutes until lightly browned; set aside.
13. When the beef is tender, strain the braising liquid into a saucepan, pressing on the solids, and discard the carrot, onion scraps, and bay leaf. Skim off the fat, then simmer the sauce until it lightly coats the back of a spoon, 5-10 minutes. Season to taste with salt and pepper.
14. Return the beef to the pot, add the sauce, pearl onions and mushrooms, and warm gently together for 5 minutes. Scatter with parsley and serve, with boiled potatoes, buttered noodles or good bread.