• Cooking Time: 3 hours
  • Servings: 6
  • Preparation Time:


One of my husband's top 10! Yes, it has a lot of steps, but none of them are too difficult. It is a time-consuming meal to make, but definitely worth it!


  • ¼ lb. bacon, diced
  • 1 T. olive oil
  • 3 lbs. boneless beef chuck roast, cut into 1 ½” cubes, patted dry on paper toweling
  • 1 lg. yellow onion, peeled and thinly sliced
  • 1 lg. carrot, peeled and minced
  • 1 t. salt
  • ½ t. pepper
  • 2 T. flour
  • 2 c. red Burgundy wine, or other dry red wine
  • 1 ⅓ c. strong beef stock or broth
  • 1 T. tomato paste
  • 3 cloves garlic, crushed
  • 2 (4”) sprigs fresh thyme, or ½ t. dried thyme
  • 2 (4”) sprigs parsley
  • 1 bay leaf, crumbled
  • 1 recipe pan-braised onions
  • 1 lb. Mushrooms, wiped clean and sliced ¼” thick
  • 2 T. butter or margarine
  • Pan-Braised Onions
  • 2 lb. Small white onions, peeled
  • ¼ c. butter
  • ½ c. dry vermouth
  • ¼ t. salt
  • Pinch pepper


  • 1. Preheat oven to 500 degrees.
  • 2. Brown bacon in oil in large heavy skillet over moderately high heat about 5 minutes; drain on paper towels.
  • 3. Brown beef in skillet in bacon drippings, a few pieces at a time, and drain on paper towels.
  • 4. Reduce heat to medium, and stir-fry onion and carrot 8-10 minutes until onion is golden.
  • 5. Place beef and bacon in an ungreased 3-qt. casserole, add onion and carrot, and toss to mix. Sprinkle with salt, pepper, and flour, and toss again.
  • 6. Set uncovered in oven 3-5 minutes; remove, stir well, and set in oven 3-5 minutes longer (this helps brown flour and seal in meat juices).
  • 7. Remove casserole from oven and reduce oven temperature to 325 degrees.
  • 8. Stir in wine, stock, tomato paste, and garlic into casserole.
  • 9. Tie thyme, parsley, and bay leaf in cheesecloth and drop into casserole. Cover casserole and simmer 2 hours in oven until beef is tender.
  • 10. Meanwhile, prepare onions by sautéing them in butter in a large, heavy skillet over moderately high heat, turning frequently, 10 minutes until golden. Add vermouth, reduce heat to moderately low, cover, and simmer 15 minutes until crisp-tender. Sprinkle with salt and pepper and turn onions in pan juices to glaze evenly.
  • 11. Sauté mushrooms in butter over moderate heat 8-10 minutes until tender; set aside.
  • 12. When beef is tender, remove cheesecloth bag. Drain liquids from casserole; puree in blender if desired. Keep beef warm.
  • 13. Pour casserole liquid into a large pot or Dutch oven, and boil, uncovered, reducing slightly, about 5 minutes. Add beef and bacon, onions and mushrooms, and stir to blend. Cover and simmer 5 minutes.
  • 14. Serve with boiled new potatoes or egg noodles and a crisp green salad.

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