3lb boneless beef stew meat (e.g. chuck, brisket, bottom round)

750mL light, dry red wine (ideally pinot noir)

2tbsp olive oil

1 onion, cut into wedges

1 carrot, thickly sliced

1 celery rib, thickly sliced

3 garlic cloves, smashed

4 sprigs parsley

3 sprigs fresh thyme (or 0.5tsp dried)

1tsp cracked black peppercorns

1 bay leaf

0.5 tsp salt

4oz bacon, diced

24g all-purpose flour (2tbsp)

additional wine or water

3 tbsp butter

2 cups pearl onions, peeled

8 oz mushrooms, sliced

0.25 cup chopped parsley

salt + pepper

Kneaded Butter (see joy page 544), 1tbsp butter 1tbsp all-purpose flour

cut beef into 2-inch cubes. add to a bowl with wine, olive oil, onion, carrot, celery, garlic, parsley, thyme, black pepper, bay leaf, salt. combine, cover, leave to marinate in the refridgerator at least 2 hours, ideally overnight.

drain the beef, pat dry. strain marinade, reserve liquid and veggies separately.

heat bacon in a large dutch oven over medium heat, cook until browned and rendered. transfer bacon to a plate, save grease. If you have less than 2 tbsp, add vegetable oil as needed.

In batches, brown beef in bacon grease, storing with bacon.

Brown the reserved vegetables, should take about 8 minutes. stir in flour. cook, stirring, until beginning to brown, about 1 minute. Stir in reserved marinade, return meat. if marinade doesn’t cover everything, add additional wine or water.

bring to a boil. reduce heat, cover, simmer until fork-tender, 1.5 - 2 hours.

remove herb sprigs and bay leaf. chill overnight.

skim off fat, bring back up to a low simmer.

meanwhile , melt 3tbsp butter. add pearl onions, cook, stirring, until lightly browned and just tender, 5-8 minutes. add mushrooms and cook, until mushrooms release juices.

add mushrooms and unions to stew, add chopped parsley, and black pepper. If you wish to thicken the sauce, add kneaded butter.