2tbspgrapeseed oil, dividedYou can use extra-virgin oil but grapeseed is better for high temperature cooking
6stripsbaconsliced into small pieces
3poundsirloin steak, cut into bite-size piecesyou can substitue brisket or chuck for sirloin
1large carrotsliced into bite-sized pieces
1large onion, diced
6clovesgarlic, minced
salt & pepper to taste
2tbspflour
1packagefrozen pearl onions, thawed
2cupsred wineMerlot or other quality red wine
3cupsbeef broth
6 ozcan of tomato paste
1poundmushrooms, washed and quartered
2tbspbutter
Fresh Herb Bouquet (Wrap herbs in cheesecloth and tie)
3-4sprigs fresh thymecut up into 1" pieces
3-4sprigsfresh parsleycut into 1" pieces
2bay leaves
Instructions
Preheat Oven to 350°
Heat the 1 tablespoon of oil in your dutch oven or heavy pot. Saute the bacon over medium heat until the bacon is crispy. Removed with a slotted spoon to a bowl and set aside
Pat your meat dry with a paper towel or a clean kitchen towel before cooking. Put just enough meat in the dutch oven to cover the bottom with one layer. You will have to do this in stages. Brown the meat on all sides. Remove into the bowl with bacon and continue with the remainder of meat until done.
Add 1 tablespoon of oil to the drippings in the dutch oven or pot. Saute the carrots and onions until carrots are soft and onions are translucent. Then add 4 cloves of minced garlic and cook until fragrant. About 1 minute.
Return the beef and bacon to the dutch oven and season with salt and pepper. Sprinkle with the flour and mix well with a wooden spoon, allowing it to cook until flour is well absorbed by the mixture. About 4 minutes.
Next, add the pearl onions, wine and beef broth so that the meat is just covered. Add the tomato paste and herbs. Bring mixture to a simmer.
Cover the dutch oven and put it on the lowest rack of the oven. Simmer mixture in the oven. After about 20 minutes check to make sure that your mixture is just simmering. If it is boiling, then turn the oven down to 325/300. Your total time in the oven will be 2-3 hours or until your meat is very tender.
After done cooking, let the pan rest on stovetop while you prepare the mushrooms.
Add butter to a frypan over medium-high heat. When butter is just melted, add the mushrooms and stir continually until cooked down and browned. Add the remaining 2 cloves of garlic and cook one more minute. Season with salt and pepper.
Remove cover from Dutch oven and find herb bouquet and remove from the mixture. Skim off any fat that might be on the top. Add the mushrooms to the beef mixture. If the sauce is too thin, cook on stove top for 10 minutes or until thickened.
Salt and pepper to taste, serve immediately over mashed potatoes, rice or egg noodles. Garnish with parsley