Ingredients
Serves: 8
Prep Time: 10 hours
Total Time: 12 hours 20 mins
FOR THE MARINADE:
1 large onion, quartered
2 carrots, peeled and halved
2 ribs celery, halved
5 cloves garlic, smashed
1 (750 ml) bottle Pinot Noir wine
3 fresh bay leaves
4 lbs. beef chuck roast (cut into 1/2 inch cubes)
2 Tbsp. extra-virgin olive oil, to coat pan
1/2 cup all-purpose flour
8 slices of bacon, diced
2 cups frozen pearl onions
2 ribs celery, diced
2 cloves garlic, finely minced
1/4 cup tomato paste
2 cups Pinot Noir wine (reserved marinade)
4 cups beef stock, plus more as needed
3 bay leaves
5 sprigs of fresh thyme
1 lb pound cremini mushrooms, halved
1 lb red potatoes (or fingerling), halved
1 tsp salt (plus, more, to taste)
Preparation
