900 grams beef chuck, diced into large chunks about 5 centimeters wide
1/4 cup vegetable oil
Salt and pepper
1/3 cup flour
1 cup smoked thick cut bacon cut into 7 millimeter strips, about 150 to 220 grams
1 1/2 cups red wine (I prefer Zinfandel, but any nice red will do)
1 1/2 cups beef broth
2 cups mushrooms, quartered
1 cup of peeled pearl onions
1/2 cup chopped parsley
In a large skillet heat the oil until smoking hot. Dry the beef with a paper towel and season generously with salt and pepper. Carefully add the beef to the pan and sauté until brown on all sides. Don’t crowd the pan, leaving room between the pieces so they can properly brown and not steam. Brown in batches, if necessary. Strain the beef into a colander, discarding the oil.
Place the beef into a large eight-quart heavy pot and stir in the flour. Add the bacon, red wine and broth and stir. You want the meat to be almost fully submerged in liquid. Add the quartered mushrooms and pearl onions and bring the pot briefly to a boil on the stove top. Stir once more, reduce the heat to a gentle simmer and place a lid on the pan. Stir the meat every fifteen minutes. Alternatively, you can place the covered pot in a low 325F oven, again checking every 15 minutes and giving it a good stir to prevent any sticking or burning. Cook until beef is fork tender, about two hours. Pour into a serving dish and garnish with chopped parsley.