Why this works

Ingredients

• 2–3 lb (900g–1.4kg) beef chuck, cut into 1–1.5 inch cubes
• Salt and pepper
• 2 tbsp olive oil
• 6 oz (170g) diced bacon or pancetta (optional)
• 1 large onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 10 oz (300g) mushrooms (cremini or button), halved
• 2 tbsp tomato paste
• 2 cups (480 ml) dry red wine
• 2 cups (480 ml) beef broth
• 2 bay leaves
• 1 tsp dried thyme (or 1 tbsp fresh)
• 2 tbsp butter (to finish)
• 2 tbsp flour (optional, for thickening)
• Chopped parsley for garnish

Directions

1. Preheat oven to 300°F (150°C) if using the oven method.
2. Season beef, brown in batches in a heavy pot with olive oil and set aside.
3. Cook bacon (if using) until crisp; remove most fat leaving a tablespoon.
4. Sauté onion and carrots until softened, add garlic, then stir in tomato paste and cook 1 minute.
5. Deglaze with red wine, scraping up browned bits; simmer 2–3 minutes.
6. Return beef (and bacon) to pot; add broth, bay leaves and thyme. Bring to a gentle simmer.
7. Cover and braise in oven 3–4 hours until tender (or transfer to slow cooker and cook 6–8 hours on low).
8. Sauté mushrooms in butter until golden; add during last 30 minutes of cooking. Thicken sauce if needed by simmering uncovered or whisking in a beurre manié (butter+flour paste).
9. Remove bay leaves, finish with a knob of butter, garnish with parsley and serve over mash, noodles or crusty bread.