Marinade (3 hours)

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3 lb beef chuck, cut into 2-inch cubes

2 cups dry red wine (from the bottle)

1 onion, sliced

1 carrot, sliced

2 bay leaves

2 sprigs thyme

Black pepper

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Stew

Salt

3 tbsp olive oil

6 oz bacon lardons or thick-cut bacon, diced

1 onion, chopped

2 carrots, cut into chunks

3 cloves garlic, minced

2 tbsp tomato paste

2 tbsp flour

Remaining red wine (about 1 cup)

Reserved marinade liquid + aromatics

Up to 4 cups beef stock (add only as needed)

1 lb mushrooms, halved

2 tbsp butter

Optional: pearl onions

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Instructions

1. Marinate (3 hrs)

   Combine beef, wine, onion, carrot, bay, thyme, and pepper. Cover and refrigerate.

2. Prep:

   Preheat oven to 325°F / 165°C.

   Drain beef and vegetables separately; reserve marinade.

3. Brown Beef

   Heat olive oil in a large Dutch oven over medium-high.

4. Build Base: Add bacon; cook until fat renders.

   Add marinated onion/carrot plus fresh onion/carrot; cook 5–7 min.

5. Tomato + Flour: Add garlic and tomato paste; cook 1 min.

   Sprinkle flour; stir and cook 1–2 min.

6. Deglaze & Reduce Wine

   Add reserved marinade + remaining wine.

   Bring to a strong simmer and reduce by ⅓–½ (10–15 min), until mellow and slightly syrupy.

7. Braise

   Return beef. Add beef stock until meat is just covered (you may not need all 4 cups).

   Add bay and thyme. Bring to simmer.

8. Oven Cook

First 1½–2 hours: lid ajar

Final 30–45 min: uncovered

Rest 10 minutes before serving