Preheat oven to 325°F (160°C). In a large Dutch oven or oven-safe pot, cook bacon over medium heat until crisp. Remove bacon and set aside, reserving bacon fat in the pot.
Season beef cubes with salt and pepper. In batches, sear the beef in the bacon fat until browned on all sides. Remove beef and set aside.
Add chopped onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Stir in tomato paste and cook for 2 minutes. Pour in red wine and beef broth, scraping the bottom of the pot to deglaze. Bring to a simmer.
Return beef and bacon to the pot. Add thyme, bay leaf, and pearl onions. Cover and transfer to the preheated oven.
Bake for 2.5 to 3 hours, or until beef is very tender. In the last 30 minutes of cooking, add sliced mushrooms to the pot.
Remove from oven and let rest for 15 minutes before serving. Garnish with fresh parsley. Serve hot over mashed potatoes or crusty bread.
Really enjoyed this. The flavors were well-balanced, and it was quite easy to follow. I added a carrot and a parsnip for extra vegetables. I will make this again. The dish tastes even better the next day!
Good, but a bit too acidic for my taste. Next time, I'll try adding a little sugar to balance the acidity of the wine. The texture of the beef was excellent, and the onions were perfectly caramelized.
This is the ultimate comfort food! The rich sauce and tender beef are just amazing. It's a perfect meal for a cold day. Everything worked as expected, and the result was perfect. Great recipe!
This was a fantastic meal. The depth of flavor was amazing, and the mushrooms were cooked perfectly. I added a touch more salt and pepper to my liking, but otherwise, the recipe was spot on. Highly recommend.
This recipe is a showstopper! The flavors meld together beautifully, and it's such a comforting dish. Everyone loved it. I served it with crusty bread, as suggested, and it was perfect for soaking up the delicious sauce.
