A French beef stew slowly braised in red wine and rich stock with bacon, carrot and aromatics. Mushrooms and pearl onions go in near the end to preserve their texture. The beef becomes meltingly tender while the sauce turns deep, glossy and concentrated.
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Cut the beef into large 4 cm cubes and pat them thoroughly dry with paper towels. Season with part of the salt and half the pepper. Cut the white onion and carrot into medium pieces and chop the garlic.
Heat the olive oil in a large pot. Brown the smoked bacon for 4 minutes, until it renders some fat and takes on color; remove it. Sear the beef in batches for 6 to 8 minutes per batch, developing a dark crust without crowding the pot. Remove the beef.
Reduce to medium heat and cook the white onion and carrot in the rendered fat for 6 minutes. Add the garlic and tomato paste and cook for 1 minute. Sprinkle in the flour, stir thoroughly, and cook for 1 more minute to remove its raw taste.
Gradually pour in the red wine while scraping the browned bits from the bottom of the pot. Add the beef stock, return the beef and bacon, and add the fresh thyme, bay leaf, remaining salt, and pepper. Bring just to a simmer, cover, and cook over very low heat for 2 hours 15 minutes, until the beef yields easily to a fork.
About 15 minutes before the braise is finished, melt the unsalted butter in a wide skillet. Brown the pearl onions for 4 minutes; add the mushrooms and cook for another 6 to 8 minutes, until both are browned and the skillet is nearly dry.
Remove the bay leaf and thyme sprigs. Add the mushrooms and pearl onions to the pot and cook uncovered for 5 minutes. If the sauce is still too loose, reduce it for a few more minutes; it should become dark, glossy and lightly cling to the beef, never gluey.
Turn off the heat and let the stew rest for 15 minutes before serving. The beef should be meltingly tender, the wine fully integrated without harshness, and the mushrooms and pearl onions still distinct. And that's it—three hours later, France finally replies to the message. 🍷🥩
