Ingredients

• 2.5 pound beef chuck, cut into 2-inch cubes
• 3 tablespoon olive oil
• 1 yellow onion, diced
• 3 carrot, cut into 2-inch pieces
• 4 clove garlic, minced
• 2 cup beef stock
• 750 milliliter dry red wine
• 2 tablespoon tomato paste
• 2 bay leaves
• 3 sprig fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 12 ounce pearl onions, peeled
• 8 ounce cremini mushrooms, halved
• 2 tablespoon fresh parsley, chopped

Steps

1. Pat the beef cubes dry with paper towels and season generously with salt and black pepper on all sides.
2. Heat 1.5 tablespoons of olive oil in a Dutch oven over medium-high heat until shimmering.
3. Working in two batches to avoid crowding, sear the beef on all sides until deeply browned, about 3-4 minutes per batch. Transfer to a plate.
4. Add the remaining 1.5 tablespoons of olive oil to the pot and heat over medium heat.
5. Add the diced onion and carrots, cooking until softened and lightly caramelized, about 5 minutes.
6. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
7. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits.
8. Add the beef stock, bay leaves, and thyme sprigs, and return the seared beef and any accumulated juices to the pot.
9. Bring to a simmer, then cover the pot with a tight-fitting lid and reduce heat to low.
10. Braise in the oven at 325°F for 90 minutes, stirring occasionally.
11. Remove the pot from the oven and stir in the peeled pearl onions and halved mushrooms.
12. Cover and return to the oven for an additional 45-60 minutes, until the beef is fork-tender and the vegetables are cooked through.
13. Remove the pot from the oven and discard the bay leaves and thyme sprigs.
14. Taste and adjust seasoning with additional salt and pepper as needed.
15. Transfer to a serving dish or individual plates and garnish with fresh chopped parsley.