This French comfort food classic features tender beef braised in red wine with mushrooms, pearl onions, and bacon. It takes about 3 hours but most of that is hands-off simmering time. Perfect for a cozy weekend dinner or when you want to impress guests with minimal active effort.
Pat the beef cubes completely dry with paper towels — this is crucial for browning. Season generously with salt and pepper on all sides. Peel the pearl onions and set aside. Chop the bacon into small pieces. Quarter the mushrooms if large, halve if medium.
In a large Dutch oven or heavy pot over medium heat, cook the bacon pieces until crispy and the fat has rendered, about 5-7 minutes. Use a slotted spoon to remove the bacon and set it aside on a plate, leaving the fat in the pot.
Increase heat to medium-high. Working in batches to avoid crowding (about 6-8 pieces at a time), add beef cubes to the bacon fat. Brown on all sides until deeply caramelized, about 3-4 minutes per side. Don't rush this — good browning equals deep flavor. Transfer browned beef to a plate and repeat with remaining batches.
Reduce heat to medium. Add the diced onion and carrot to the pot. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir to coat everything evenly. Cook for 2 minutes to remove the raw flour taste.
Pour in the red wine, scraping the bottom of the pot vigorously with a wooden spoon to release all the browned bits (this is where tons of flavor lives). Bring to a simmer and let it bubble for 2-3 minutes to cook off some of the alcohol.
Add the beef stock, tomato paste, thyme sprigs, and bay leaves. Stir well to combine everything. Return the browned beef and any accumulated juices to the pot along with the cooked bacon. The liquid should almost cover the beef — add a splash more stock or water if needed.
Bring the pot to a simmer, then cover with the lid slightly ajar (to allow some steam to escape). Reduce heat to low and maintain a gentle simmer. Cook for 2 to 2.5 hours, stirring every 30 minutes, until the beef is fork-tender and the sauce has thickened. You can also do this in a 325°F oven if you prefer.
About 45 minutes before the beef is done, melt the butter in a large skillet over medium heat. Add the pearl onions and a pinch of sugar. Cook, shaking the pan occasionally, until the onions are golden brown and tender, about 15-20 minutes. Set aside.
In the same skillet (no need to wash), add a bit more butter if needed. Increase heat to medium-high and add the mushrooms in a single layer. Let them cook undisturbed for 3-4 minutes until golden on one side, then stir and cook another 2-3 minutes. Season with salt and pepper. Set aside.
When the beef is tender, remove and discard the thyme sprigs and bay leaves. Gently stir in the caramelized pearl onions and sautéed mushrooms. Taste and adjust seasoning with salt and pepper if needed. Let it rest for 5 minutes. Garnish with chopped fresh parsley and serve over mashed potatoes, egg noodles, or with crusty bread to soak up the incredible sauce.