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.
It was a solid meal, but I found it a little time-consuming. The flavor was good, but not outstanding. I think I would prefer a recipe that simplified the steps a bit. The mushrooms were well-cooked, though.
Excellent! This recipe is a keeper. The sauce was perfect, and the beef was very tender. I made a few small adjustments based on what I had in the pantry, but the core recipe is fantastic. I'll definitely be making this again soon.
A very satisfying stew. I thought the ratio of mushrooms to beef was excellent. I might add a bay leaf next time for an extra layer of flavor, but overall, a great recipe. The instructions were straightforward.
It was good, but not quite as amazing as I was hoping. The beef was a bit tough, even after slow cooking. Maybe my slow cooker runs hot? The sauce was delicious, though, and the onions were lovely. I'll try it again and see if I can get the beef more tender.
