- 3 pounds beef chuck, cut into 2-inch cubes and patted dry
- 2¼ teaspoons kosher salt, more to taste
- ½ teaspoon freshly ground black pepper
- 5 ounces pancetta or bacon, diced (about 1¼ cups)
- 1 large yellow onion, finely chopped
- 1 pound chopped carrots, cut into 1-inch chunks
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- ½ cup Cognac or brandy
- 2 tablespoons all-purpose flour
- 1 (750-milliliter) bottle dry red wine
- 2 cups beef broth, plus more as needed
- 1 large bay leaf
- 1 cinnamon stick
- 1 large sprig fresh thyme
- 8 ounces pearl onions, peeled (Pro Tip: use frozen, pre-peeled ones)
- 8 ounces cremini mushrooms, halved if large (about 4 cups)
- 4 tablespoons unsalted butter, at room temperature, divided
- 2 tablespoons white sugar
- Chopped flat-leaf parsley, for garnish
Step 1: Season the Beef
Season the beef cubes with 2 teaspoons kosher salt and ½ teaspoon black pepper. Let them sit at room temperature for at least 30 minutes or refrigerate for up to 24 hours for enhanced flavour.
Step 2: Render the Pancetta
In a large Dutch oven over medium-low heat, cook the pancetta until the fat renders and it’s golden and crisp, about 10-15 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate, leaving the fat in the pot.
Step 3: Brown the Beef
Preheat the oven to 350°F. Increase the heat under the pot to medium-high until the pancetta fat just begins to smoke. Brown the beef cubes in batches, arranging them in a single layer to avoid overcrowding. Cook each batch for 10-15 minutes, turning to brown on all sides. Transfer the browned beef to a plate.
Step 4: Build the Base
Reduce the heat to medium. Add the onion, carrot, and remaining ¼ teaspoon kosher salt to the pot, cooking for 10 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 1 minute, just until fragrant.
Step 5: Add the Cognac
Add the Cognac to the pot. Stand back carefully and ignite with a long match to burn off the alcohol. Once the flames subside, stir in the tomato paste and soy sauce and saute for an additional 2-5 minutes.
Step 6: Deglaze and Braise
Return the beef and half of the pancetta to the pot, along with any juices. Pour in the bottle of wine and enough beef broth to almost cover the meat. Add the bay leaf, cinnamon stick, and thyme. Bring the mixture to a simmer, cover tightly, and transfer the pot to the oven. Let it braise for 1½ hours, turning the meat halfway through.
Step 7: Prepare the Mushrooms and Pearl Onions
While the stew braises, heat 2 tablespoons of butter in a large skillet over medium heat. Sauté the mushrooms until golden brown, about 10 minutes. Remove and set aside. In the same skillet, combine the pearl onions, ¼ cup water, olive oil, a pinch of salt and pepper, and the sugar. Cover and cook over medium heat for 15 minutes. Uncover and increase the heat, cooking until the onions are golden and caramelized, about 5-7 minutes.
Step 8: Thicken the Stew
Once the beef is tender, remove the pot from the oven. In a small bowl, mash together 2 tablespoons of butter and the flour with a fork to form a paste (called a beurre manié). Stir the mixture into the stew to thicken the sauce slightly. Add the sautéed mushrooms and caramelized pearl onions to the pot, stirring gently to combine.
Step 9: Finish and Serve
Taste the stew and adjust for salt and pepper. Ladle the rich, hearty beef and sauce into bowls. Garnish with the remaining cooked pancetta and a sprinkle of fresh parsley.
To Serve:
This dish is absolutely divine over creamy mashed potatoes or served with crusty bread for dipping. Pair with a crisp green salad and a glass of red wine for the perfect meal.
Pro Tip: This stew is even better the next day, as the flavours deepen overnight. Make it ahead for effortless entertaining!
