INGREDIENTS
3 1/2
lbs boneless beef chuck roast cut into 2 inch cubes
6 oz
bacon chopped into ¼ inch pieces
1
medium sized yellow onion chopped
3
medium carrots sliced ½ inch thick
1
bottle red wine preferably burgundy but pinot noir works fine
1 1/2 tbsp
tomato paste
25
pearl onions
1 cup
beef stock (enough to almost cover the beef)
8 oz
cremini mushrooms (baby bella)
1 1/2 tbsp
ghee
1 1/2 tbsp
butter
salt and pepper
4
sprigs thyme
4
sprigs flat leaf parsley
1 tsp
black peppercorns
2
whole cloves
3
garlic cloves smashed
2
bay leaves